• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Simply So Good

  • Home
  • About
  • Recipes
  • Contact
You are here: Home / Recipes / Dessert / Cherry Apricot Slab Pie

Cherry Apricot Slab Pie

July 13, 2018 Updated May 26, 2020 Leave a Comment

115shares
  • Share
  • Tweet
Jump to Recipe Print Recipe
Cherry Apricot Slab Pie

Stone fruit!  Finally!  Do you just count down the days during summer for the stone fruit to finally ripen?  I did a quick “U” turn when I passed a hand-painted sign that read “local cherries and apricots”.  I have been dreaming of making a cherry apricot slab pie all summer.

Cherry Apricot Slab Pie

Slab pies are great for summer.  They are perfect to take on a picnic or a BBQ.  Slab pies serve easily, have more crust to filling ratio (yum), a slice can be eaten by hand once cooled or served with a scoop of ice cream while hot.

Cherry Apricot Slab Pie

Or you can just top with ice cream, grab several forks, and have everyone just dig in!  I think you’ll love cherry apricot slab pie.

Cherry Apricot Slab Pie
Cherry Apricot Slab Pie
Cherry Apricot Slab Pie
Cherry Apricot Slab Pie

It’s always a good idea to have a stock of pie crust dough in the freezer.  Use my Pie Crust 101 tutorial for a great flakey crust with great tips to make a melt-in-your-mouth pie crust.

TIP #1:  If you use a lot of cherries, purchase a cherry pitter.  It just makes life a bit more pleasant.

Wash and remove stones from fruit.  I like to cut the cherries into quarters then chop the apricots to about the same size.  Toss the fruit with sugar, cornstarch, and almond extract.  Set aside.

Cherry Apricot Slab Pie
Cherry Apricot Slab Pie
Cherry Apricot Slab Pie
Cherry Apricot Slab Pie

TIP #2:  Keep the pie crust dough chilled and cold at all times!  If the dough begins to warm up and is difficult to handle, return to refrigerator until cold.

TIP #3:  If you want to make a fancy pie top, have additional pie crust on hand.  Cut strips and shapes.  Place on a parchment-lined baking sheet and refrigerate until completely chilled.

Roll out one of the pie crusts into a rectangle, approximately 14 x 17-inches.  Line a 9 x 13-inch baking sheet with the rolled out pie crust.  Pour in the fruit mixture and dot with butter.  Roll out 2nd pie crust and cut into desired shapes and strips, if doing a lattice topping.  Optional:  roll into a 10 x 14-inc rectangle and place it on top of the fruit.  Trim and crimp edges and cut several slits with a sharp knife or poke with a fork several times to create steam vents.

Cherry Apricot Slab Pie
Cherry Apricot Slab Pie

TIP #4:  Always place a pie on a parchment-lined baking sheet 12 x 16-inches.  The chances of the pie juices bubbling out of the pie are great.  This will collect all escaping fluids onto the parchment paper and not the bottom of the oven.  It, also, makes clean up a breeze.

TIP #5:  After the top pie crust has been placed on top of the fruit, chill pie for 10-15 minutes.  This will help keep the shape of cutouts or braiding.

Place the pie on a larger parchment-lined baking sheet.  Cover the top of the pie gently with aluminum foil.  Bake in a preheated 375-degree oven for 30 minutes.  Remove foil and continue to bake until golden brown the juices in the pie are bubbling, which will take an additional 15-20 minutes.

TIP #6:  For perfect slicing cool pie completely.  Refrigerating the pie overnight will make slicing even more perfect.

Cherry Apricot Slab Pie

Cherries and apricots so perfect in a pie.  Let me know if you love it.  xoxo — Janet

Prefer apple?  Here’s another picnic favorite:  Slab Apple Pie

Cherry Apricot Slab Pie
5 from 1 vote
Print

Cherry Apricot Slab Pie

Summer stone fruit baked into a flakey pie crust and baked in a shallow baking pan.

Course Dessert
Cuisine American
Keyword apricot cherry slab pie, Slab pie
Prep Time 40 minutes
Cook Time 40 minutes
Total Time 1 hour 20 minutes
Servings 12 servings
Calories 421 kcal

Ingredients

Pie Crust

Ingredients:

  • 1 cup butter cut into pieces and frozen
  • 1/3 cup lard or shortening cut into pieces and frozen
  • 3 cups flour
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • ½ teaspoon baking powder
  • 1 egg yolk
  • 1 tablespoon lemon juice
  • 1/2-2/3 cup Ice water

Apricot Cherry Filling

Ingredients:

  • 2 cups fresh apricots pitted and chopped
  • 2 cups Cherries pitted and quartered
  • 3/4 - 1 cup cane sugar
  • 3 tbsp cornstarch
  • 1 teaspoon almond extract
  • 2 tbsp butter
  • 1 tbsp cream beaten

Instructions

PIe Crust:

  1. Cut the butter and lard into pieces and place in the freezer. 

  2. In the bowl of a food processor add flour, sugar, baking powder and salt. Pulse a few times to combine. 

  3. Add the pieces of butter and shortening. Pulse several times until the mixture is the size of small peas. 

  4. In a measuring cup add the egg yolk and lemon juice. Mix together. Add water until the liquid comes to the 2/3 cup measure. Mix water in with the egg yolk lemon juice mixture. Pour the water over the flour mixture. Pulse food processor just until the dough begins to hold together. Do not over process or you will have a tough pie crust.

  5.  Divide the dough into two balls. Flatten each ball into a disk, wrap in plastic wrap or waxed paper and refrigerate until cold. Can be refrigerated for 1 day or frozen for 2 weeks. Makes two (9-inch) pie crusts or 1 double.

Apricot Cherry filling:

  1. Preheat oven to 375F degrees.

  2. In a large mixing bowl, combine apricots, cherries, cane sugar, and cornstarch.  Stir to combine.  Set aside.

  3. Roll out 1/2 of the pie dough into a large rectangle to fit a 9 x 13-inch baking sheet.  Leave enough dough to have a bit of an overhang.  

  4. Spoon the mixture evenly into the dough lined baking sheet. 

  5. Dot with butter.

  6. Use the remaining pie dough to cover the pie in a lattice, or other form of decoration.

  7. Brush with beaten egg.

  8. Lightly cover pie loosely with foil. Place in preheated oven and bake for 30 minutes.  Remove foil and bake for an additional 10 minutes or until the juices are bubbling and crust is golden. 

  9. Remove from oven and allow to cool 10-15 minutes before slicing.  The pie will slice better if cooled completely. But who can wait for that?  Hot pie always tastes better with a scoop of vanilla ice cream.

Recipe Notes

Tips and advice:

TIP #1:  If you use a lot of cherries, purchase a cherry pitter.  It just makes life a bit more pleasant. 

TIP #2:  Keep the pie crust dough chilled and cold at all times!  If the dough begins to warm up and is difficult to handle, return to refrigerator until cold.

TIP #3:  If you want to make a fancy pie top, have additional pie crust on hand.  Cut strips and shapes.  Place on a parchment lined baking sheet and refrigerate until completely chilled.

TIP #4:  Always place a pie on a parchment lined baking sheet 12 x 16-inches.  The chances of the pie juices bubbling out of the pie is great.  This will collect all escaping fluids onto the parchment paper and not the bottom of the oven.  It, also, makes clean up a breeze.

TIP #5:  After top pie crust has been placed on top of the fruit, chill pie for 10-15 minutes.  This will help keep the shape of cutouts or braiding. 

TIP #6:  Find a design of lattice work or pie crust cutouts that you love.  Keep a picture of that design close by as you create your top crust.  Calculate how many strips or cutouts you need and prep them before starting to design.

TIP #7:  Keep the pie crust chilled at all times.  It just makes life a little easier.

TIP #8:  For perfect slicing cool pie completely.  Refrigerate the pie overnight for even more perfect slicing.

xoxo -- Janet

 

Nutrition Facts
Cherry Apricot Slab Pie
Amount Per Serving (12 servings)
Calories 421 Calories from Fat 216
% Daily Value*
Fat 24g37%
Saturated Fat 12g60%
Cholesterol 75mg25%
Sodium 353mg15%
Potassium 183mg5%
Carbohydrates 50g17%
Fiber 1g4%
Sugar 23g26%
Protein 4g8%
Vitamin A 1085IU22%
Vitamin C 4.7mg6%
Calcium 27mg3%
Iron 1.7mg9%
* Percent Daily Values are based on a 2000 calorie diet.

 

 

 

Share this:

  • Click to share on Twitter (Opens in new window)
  • Click to share on Facebook (Opens in new window)

Related

Filed Under: Dessert, Pies and Tarts Tagged With: desserts, Pies, slab pie

Previous Post: « Grilled Hawaiian Huli Huli Chicken
Next Post: Honey Lavender Ice Cream »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

About Me

Janet Barton

Hi I'm Janet and this is where I share my delicious made-from-scratch seasonal recipes that I make at home for my family every day.

I believe cooking from scratch, using unprocessed and whole foods is an important part of healthy eating. My goal is to help you create amazing recipes by providing easy step-by-step photos and instructions.

Read More »

Trending Recipes

  • No-knead Crusty Bread in a Dutch oven No-knead Crusty Bread
  • Glass of almond milk with 2 gray striped straws on wood board with container of almond milk in background Quick Homemade Almond Milk
  • pink iced heart sugar cookies Sour Cream Sugar Cookies
  • Semlor buns with dusting of powdered sugar Swedish Semlor Buns
  • Artisan No-knead Bread
  • Several chocolate drop cookies on white background Chocolate Drop Cookies
  • Cheddar Cheese Rolls arranged on a plate Cheddar Cheese Rolls
  • Kalamata olive fouggase on marble with dipping sauce Kalamata Olive and Rosemary Fougasse with Fresh Herb and Pepper Dipping Oil
  • vanilla and chocolate party cakes for kids Vanilla and Chocolate Party Cakes for Kids
  • Flakey Paratha flat bread stacked on a cloth with a bowl of lentils Paratha Flatbread

Subscribe to our email list for exclusive tips and recipes

  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter

Latest on Instagram

simplysogood

The Indian Paratha flatbread has a flaky, chewy te The Indian Paratha flatbread has a flaky, chewy texture achieved through a series of folds layered with ghee then rolled flat and cooked on a hot griddle. The result is a beautiful crisp flatbread that is wonderful dipped into thick curries!
These asian steamed buns with braised beef cheeks These asian steamed buns with braised beef cheeks and pickled vegetables are one of my family’s most requested meals! Understandably 💚
What are some of your family’s go-to meals?
Nothing! And I mean nothing, makes me feel better Nothing! And I mean nothing, makes me feel better when I’m hit with a cold or flu than a huge bowl of Pho. Brothy soups are perfect for winter illness. They are warming, and restore the body with needed fluids and sodium — this pho recipe is the perfect remedy. You can pretty much custom design your own bowl, I chose to go with all my favorite veggies 💚
Happy Lunar New Year! To celebrate I thought I wou Happy Lunar New Year! To celebrate I thought I would share my recipe for homemade Mandarin Pork Potstickers with Ginger Soy Sauce! These mouthwatering dumplings are so fun to make! They are filled with pork, cabbage, ginger, green onions and a hint of white pepper and dipped in a spicy ginger soy sauce!
🧧🐂🥟
Valentine’s Dinner for two anyone?? I married a Valentine’s Dinner for two anyone?? I married a carnivore. He didn’t. I would be perfectly content being vegetarian! When I do eat meat, I want it to be free of antibiotic, hormone and GMO free — which lead me to @butcher_box (this is NOT a sponsored post btw... but it should be because I love butcher box!) 

In my first box I received these pork chops — Something that I haven’t cooked in years.  My husband was so excited! I hope you enjoy this quick and simple recipe that I created for him 💙
Happy Valentine’s Day! 🍓 click the link in my Happy Valentine’s Day! 🍓 click the link in my bio for the recipe to this High Altitude Vanilla Bean Cake iced with velvety strawberry rose swiss meringue buttercream
This Golden Chai Spiced Granola Yogurt Bowl makes This Golden Chai Spiced Granola Yogurt Bowl makes a fabulous Valentines breakfast! All the strawberries, pomegranates, and of course the dried rose petals ❤️
Created my own Valentine chocolate bites and bars Created my own Valentine chocolate bites and bars with healthy ingredients! Using a dark couverture chocolate along with organic nuts, freeze-dried berries, coconut, cacao nibs, rose petals, lavender, or a sprinkle of bee pollen! They are so fun to create and are completely addicting 🍫❤️
My neighbor used to bring us cupcakes with the mos My neighbor used to bring us cupcakes with the most usual frosting. She called it “Satin Icing” because it was so smooth and creamy! I was lucky enough to snag the recipe from her before she moved. Click the link in my bio for the recipe!!
Load More... Follow on Instagram


Footer

Featured on

The Daily Meal Logo The foodgawker-logo reddit Logo BuzzFeed Logo halfbaked Harvest Logo Browneyed Baker Logo BLOGHER Logo FOOD52 Logo University of Washington Logo sheknows Logo

Copyright © 2021 Janet Barton
Privacy Policy