Slab pies are similar to regular pies, but made in a big baking sheet. They’re easier to slice and great for a crowd. The crust on this mixed berry slab pie is made with coconut oil and the filling is sweetened naturally with orange juice and honey/maple syrup. It’s very delicious! Can also be adapted to be vegan friendly.
My son is a big fan of berry pie. He even requested one in lieu of a cake for his birthday one year. Each summer when delicious berries are in abundance, I make him his favorite pie which he usually likes to top with a scoop of vanilla ice cream. As usual, he scarfs it down within the minute and quickly makes his way back for seconds. I usually give in to his second helping and then cover and put the pie away so that it lasts longer than 10 minutes. I mean I did just spend hours in the kitchen making it!
Since 4th of July is right around the corner, I decided to make a slab pie which easily feeds a crowd. They’re very similar to regular pies but made in a big sheet pan and are cut into squares instead of triangular slices. This makes it much easier to serve and less messy too since the pie is shallow. Instead of a rolling a big sheet of dough for the top, I decided to cutout festive stars for the holiday, although any shape would work. You could even make a lattice crust for the top if you want to get fancy!
The filling was a combo of fresh mixed berries sweetened naturally with orange juice and honey/maple syrup. Since fresh berries don’t always get hot enough to burst in the oven, sometimes the filling doesn’t get saucy enough for my taste. For this reason I made a thick berry filling by cooking part of the berries on the stove with some starch before mixing in the rest of the fresh whole berries. This ensures that the final filling is nice and thick, yet still has bites of whole berries.
Before baking the pie, I brushed all of the exposed dough with an egg wash and then sprinkled a bit of turbinado sugar on top. The egg wash gives the crust a nice golden color, but is totally optional. Keep in mind though, without the egg most of the crust will stay light in color.
This pie was so good, y’all! The crust was perfectly tender, the filling wasn’t too sweet and the hint of citrus complemented the berries really well. We topped our squares with a bit of whipped coconut cream, but it would be great with vanilla ice cream or by itself with a big glass of almond milk (my fave!). I hope you enjoy this pie as much as we did! If you make this, be sure to tag me and #wifemamafoodie on Instagram so I can see your pies! Seeing your creations makes me so happy!Print
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