Nectarine Slab Pie is what you make when you have more ripe nectarines than you possibly eat. Think pie meets cookie bar wrapped in pie crust. Yes, please. Plus you get 10 (or more) nice slices from it which makes it nice for bigger parties. Or more for yourself.
Nectarines are my favorite summer fruit. So much so that I bought a case of them when the fruit truck went through last week. That’s a lot of fruit! I also bought TWO cases of cherries. That’s another story for another day.
I had so much fruit we had trouble keeping up with the nectarines so I needed a new way to use them. I don’t care for pie too much but I do like the ratio of pie to crust in the slab pie so Nectarine Slab Pie!
Luckily our heat wave was starting to break and it was a bit cooler in the house. I felt like I could turn on the oven and not send us right over the top. We don’t have air conditioning and when it’s almost 90˚ our house becomes outrageously hot.
Make Your Own Pie Crust
For this recipe, I definitely recommend making your own pie crust. A slab pie is built in a small rectangle pan 12X9 and the round pre-made crust won’t fit it. If that worries you keep reading!
Have no fear! Use my Easy Pie Crust recipe and you’ll be home free. That post has two videos and a complete recipe for you to use. I highly recommend the facebook live video because I walk through every step with you. The shorter youtube video is good too, but the facebook video goes into more depth.
Help Your Slab Pie, Keep it cool
Slab Pies are not made in a traditional pan they have a tendency to slump down on itself. So help your pie by keeping it cool. Always refrigerate your pie dough before rolling it out but in the heat of a summer kitchen, you must be extra vigilant.
Roll it out, line your pan and refrigerate, along with the top crust if your kitchen is warm. Make your filling, fill the pie, and back in the fridge, it goes. Roll out the top crust, put it on, refrigerate it until it’s very cold. If you put it in the oven when it’s warm the crust will be a mess.
- pie crust for a two crust pie
- 6 nectarines, or enough for 6 cups of slices
- 5 TBSP all purpose flour
- 1/2 cup sugar, less if your nectarines are very sweet
- 1 tsp ground cinnamon, optional
- 1 egg yolk
- 1 TBPS water
- divide the pie dough into roughly 2/3s and 1/3, you need more for the bottom crust than the lattice
- lightly flour your working space and roll out the bottom crust, it should be bigger all the way around the pan by at least an inch
- put the crust in fridge to chill while you prep the filling, if your kitchen is hot put the top crust away too
- wash and slice the nectarines, no need to peel them!
- gently toss the nectarines with the flour
- sprinkle the sugar, and if you're using it, the cinnamon over them, gently toss again, try not to crush your nectarines
- put the nectarines in the prepared crust and put it back the fridge
- roll out the top crust, using a pizza wheel or butter knife cut the crust in strips
- pull out your slab pie and make a lattice crust by weaving the strips of dough across the top, use water to attach the crust to the lattice
- refrigerate for at least 30 minutes, preheat the oven to 375˚ in the last 10 minutes of the chill time
- beat the egg yolk and TBSP with water and brush over the lattice
- bake in the preheated oven for 40-50 minutes or until the fruit filling is bubbling
- if the crust is browning too quickly cover it with foil
Nutrition Information:Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 241 Total Fat: 8g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 5g Cholesterol: 18mg Sodium: 124mg Carbohydrates: 41g Fiber: 3g Sugar: 23g Protein: 3g