Fresh blueberries and plums make this slab pie rich with summer flavors.
Blueberry-Plum Slab Pie
2015-07-08 00:16:43
Yield: 10 to 12 servings
Ingredients
- Slab Pie Dough (recipe follows)
- 5 cups fresh blueberries
- 5 cups pitted sliced fresh plums 3⁄4 cup sugar
- 1⁄4 cup tapioca flour
- 1⁄2 teaspoon orange zest
- 1⁄2 teaspoon kosher salt
- 1 large egg, lightly beaten
- 1 tablespoon turbinado sugar
Instructions
- Preheat oven to 400°. Line a 15x10-inch rimmed baking sheet with parchment paper. Set aside.
- On a lightly floured surface, roll 1 disk of Slab Pie Dough into an 18x13-inch rectangle. Transfer to prepared pan, pressing into corners and letting dough extend over sides. Freeze 10 minutes.
- In a large bowl, stir together blueberries, plums, sugar, tapioca flour, zest, and salt. Spread mixture over piecrust, leaving a 1-inch border.
- On a lightly floured surface, roll remaining disk of Slab Pie Dough into a 16x11-inch rectangle. Place over filling. Fold edges under, and crimp as desired. Cut vents in top of pie. Brush with beaten egg, and sprinkle with turbinado sugar.
- Bake 15 minutes. Reduce oven to 350°. Bake until golden brown and bubbly, approximately 45 minutes. (Loosely cover with foil to prevent excess browning, if necessary.) Let cool completely on a wire rack.
Taste of the South https://tasteofthesouthmagazine.com/
Slab Pie Dough
2015-07-08 00:18:38
Yield: 2 piecrusts
Ingredients
- 4 cups all-purpose flour
- 1⁄2 cup sugar
- 2 teaspoons kosher salt
- 12 tablespoons cold unsalted butter, cubed
- 3⁄4 cup cold water
Instructions
- In the work bowl of a food processor, pulse together flour, sugar, and salt. Add butter, pulsing until mixture resembles coarse crumbs, approximately 30 seconds.
- With processor running, add 3⁄4 cup water in a slow steady stream until a dough forms. Shape dough into 2 disks; cover tightly with plastic wrap. Refrigerate until chilled, at least 30 minutes.
Taste of the South https://tasteofthesouthmagazine.com/
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