Holidays, especially Thanksgiving call for lots of baking for family and friends. We know that looking for a recipe is not at the top of your to-do list with all the cooking to be done. So, we are here to bring you holiday inspiration. Need to feed a crowd? These slab pie recipes are the way to go! Wow, your guests with a unique spin on a traditional favorite. Try your hand at a slab pie this Thanksgiving- we know you will love it!

pumpkin-slab-pie-3-600x900

Photo Source: Sally’s Baking Adiction

Ingredients:

Crust

  • 4 cups (500g) all-purpose flour
  • 1 and 1/2 teaspoons salt
  • 1 teaspoon granulated sugar
  • 1 and 3/4 cup (3.5 sticks; 400g) unsalted butter, very cold and cubed
  • 3/4 cup (180ml) very cold ice water
  • egg wash: 1 large egg, lightly beaten with 1 Tablespoon (15ml) milk

Filling

    • 2 (15 oz.) cans pure pumpkin (about 4 cups total; 900g)
    • 2 cups (400g) light or dark brown sugar
    • 4 large eggs
    • 2 cups (480ml) heavy cream
    • 1/4 cup (60ml) whole milk
    • 1 teaspoon pure vanilla extract
    • 2 Tablespoons cornstarch
    • 2 teaspoons ground cinnamon
    • 3/4 teaspoon ground ginger
    • 1/2 teaspoon ground nutmeg
    • 1/2 teaspoon salt
    • 1/8 teaspoon fresh ground pepper
    • optional: whipped cream

Directions:

  1. Make the pie crust: Mix the flour, salt, and sugar together in a large bowl. Add the butter. Using a pastry cutter or two forks, cut the butter into the mixture until it resembles coarse meal (pea-sized bits with a few larger bits of fat is OK). A pastry cutter makes this step very easy and quick. Drizzle the cold water in, 1 Tablespoon (15ml) at a time, and stir with a rubber spatula or wooden spoon after every Tablespoon (15ml) added. Do not add any more water than you need. Stop adding water when the dough begins to form large clumps. I always use about 3/4 cup (180ml) water. Transfer the pie dough to a floured work surface. Using floured hands, fold the dough into itself until the flour is fully incorporated into the butter pieces. The dough should come together easily and should not feel overly sticky. Form dough into a ball. Cut off about 1/4 of the dough; this will be for the pie crust leaves and the rest will be for the actual pie. Flatten both into a 1-inch thick disc using your hands. Wrap each tightly in plastic wrap. Refrigerate for at least 2 hours (and up to 5 days) or freeze for up to 3 months. Thaw overnight in the fridge before using. *If not making pie crust leaves, just wrap all the dough up, chill, and use it all for the bottom crust.
  2. Make the filling: Whisk all of the filling ingredients together in a large bowl. It will be a little thick. Cover and refrigerate until you need it, or refrigerate up to 3 days.
  3. Preheat oven to 375°F (190°C).
  4. Roll out the chilled pie crust: Remove larger disc of pie dough from the refrigerator. Keep the other in the fridge as you work. On a lightly floured work surface, roll the dough out into (roughly) an 18×13-inch rectangle. Make sure to turn the dough about a quarter turn after every few rolls. Carefully place the dough into a 10×15 inch jelly roll pan (I like this one too); there will be an overhang on the sides. Smooth the crust out so it fits nicely into all the corners of the pan. Crimp the edges with your fingers, if desired. Brush edges lightly with the egg wash. Reserve remaining egg wash for step 6.
  5. Spread filling evenly into the crust. Bake for 35-45 minutes or until the filling is only slightly jiggly in the very center. Remove from the oven, set on a wire rack, and allow to cool completely.
  6. Pie crust leaves: As the pie cools, roll out remaining dough. Roll out into any shape you really want (doesn’t matter) and 1/8 inch thickness. Using leaf cookie cutters, cut into shapes. Brush each lightly with egg wash. Cut leaf veins into leaves using a sharp knife or toothpick, if desired. Place onto a parchment paper or silicone baking mat-lined baking sheet and bake at 350°F (177°C) for 10 minutes or until lightly browned. Remove and set aside to cool before decorating the pie.
  7. Decorate pie with pie crust leaves and/or whipped cream. Leftovers keep well covered in the refrigerator for up to 1 week.

Make ahead tip: The pie crust in step 1 can be made ahead of time, chilled for up to 5 days (see step 1) or frozen up to 3 months (see step 1). The filling can also be made, covered, and refrigerated for up to 3 days. See step 2. Baked pie freezes well up to 3 months.

cranberry-cherry-slab-pie-1-of-2-700x961

Photo Source: Garnish With Lemon

Ingredients

  • 6 cups frozen tart cherries, thawed and drained
  • 10 ounces frozen cranberries, thawed and drained
  • 1/3 cup corn starch
  • 1 1/2 cups sugar
  • Juice of half of a lemon
  • 3 tablespoons butter, cubed
  • 3 tablespoons heavy cream
  • sugar
  • 3 recipes pie crust or 3 refrigerated pie crusts.

Instructions

  1. Roll two pie crusts into a 17 x 12 rectangle and place in a 15 x 10 jelly roll pan. Fit crusts into corners but do not trim edges yet. Chill for 30 minutes.
  2. Preheat oven to 350.
  3. Place the cherries and cranberries in a large bowl and add the sugar, cornstarch and mix until combined. Add the lemon juice and stir. Pour cranberry/cherry mixture into the prepared pie crust and dot with butter.
  4. Roll remaining crust into a rectangle and place on top of filling. Fold edges of crust together and flute all the way around the pan. Brush the top of the crust with the heavy cream and sprinkle with sugar. Cut several 1/2 inch slits in the pie so the filling does not burst out.
  5. Bake for 40 minutes or until golden brown. Cool completely and serve.

 

Apple Slab Pie:

 

apple-slab-pie-recipe

Photo Source: Sally’s Baking Addiction

 

Ingredients:

CRUST

  • 4 cups (500g) all-purpose flour
  • 1 and 1/2 teaspoons salt
  • 1 teaspoon granulated sugar
  • 1 and 3/4 cup (3.5 sticks; 400g) unsalted butter, very cold and cubed
  • 3/4 cup (180ml) very cold ice water
  • egg wash: 1 large egg, lightly beaten with 1 Tablespoon (15ml) milk
  • optional: coarse sugar for sprinkling on top

FILLING

  • 10 cups peeled and chopped apples (about 4 – 5 lbs)1
  • 2/3 cup (135g) granulated sugar
  • 1/4 cup (31g) all-purpose flour
  • 2 Tablespoons (30ml) fresh lemon juice
  • 1 teaspoon pure vanilla extract
  • 1 and 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg

GLAZE

  • 3/4 cup (90g) confectioners’ sugar, sifted
  • 2 Tablespoons (30ml) pure maple syrup
  • enough milk or heavy cream to thin (a couple teaspoons)

Special Equipment

    • 10×15 inch jelly roll baking pan/sheet pan
    • rolling pin
    • pastry cutter
    • pastry brush (I have the 1.5-inch size)

Directions:

  1. Make the pie crust: Mix the flour, salt, and sugar together in a large bowl. Add the butter. Using a pastry cutter or two forks, cut the butter into the mixture until it resembles coarse meal (pea-sized bits with a few larger bits of fat is OK). A pastry cutter makes this step very easy and quick. Drizzle the cold water in, 1 Tablespoon (15ml) at a time, and stir with a rubber spatula or wooden spoon after every Tablespoon (15ml) added. Do not add any more water than you need to. Stop adding water when the dough begins to form large clumps. I always use about 3/4 cup (180ml) water. Transfer the pie dough to a floured work surface. Using floured hands, fold the dough into itself until the flour is fully incorporated into the butter pieces. The dough should come together easily and should not feel overly sticky. Form dough into a ball. Divide dough in half. Flatten each half into 1-inch thick discs using your hands. Wrap each tightly in plastic wrap. Refrigerate for at least 2 hours (and up to 5 days) or freeze for up to 3 months. Thaw overnight in the fridge before using.
  2. Make the filling: Mix all of the filling ingredients together in a large bowl. Set aside.
  3. Preheat oven to 375°F (190°C).
  4. Roll out the chilled pie crust: Remove one disc of pie dough from the refrigerator.Keep the other in the fridge as you work. On a lightly floured work surface, roll the dough out into (roughly) an 18×13-inch rectangle. Make sure to turn the dough about a quarter turn after every few rolls. Carefully place the dough into the pan; there will be an overhang on the sides– trim it to be about 1 inch. Smooth the crust out so it fits nicely into all the corners of the pan.
  5. Spread filling evenly on top of the crust.
  6. Roll out the 2nd pie dough disc in the same manner and size as the first. Drape over filling and fold the bottom crust’s overhang over the edges. Seal them shut with your fingers and crimp down the sides with a fork. Cut slits into the top of the crust, then brush with a thin coating of egg wash. Sprinkle with coarse sugar.
  7. Bake the slab pie for about 40-46 minutes until the crust is golden brown and you can see the filling bubbling. Remove from the oven and allow to cool on top of a wire rack for a few hours. You can serve this pie a little warm or at room temperature (or cold!).
  8. Before serving, whisk all of the glaze ingredients together and drizzle over pie. Cut into slices and serve. Cover leftovers tightly and store in the refrigerator for up to 3-4 days.

Make ahead tip: The pie crust dough can be made ahead of time and stored in the refrigerator for up to 5 days or in the freezer for up to 3 months. Thaw overnight in the refrigerator before using. Baked pie freezes well for up to 3 months. Thaw overnight in the refrigerator and allow to come to room temperature before serving.

 

We hope you enjoyed these unique pie recipe and are feeling inspired about your Thanksgiving dessert menu- don’t forget to have fun along the way!