epicurious5.0
Blackberry and Dried Apricot Slab Pie
A craveable, shareable, crowd-pleasing pie for every summer picnic and party.
👥 12 Servings👤 Samantha Seneviratne📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●food processor
- ●pan
- ●saucepan
- ●baking sheet
- ●knife
- ●oven
- ●bowl
- ●whisk
📝 Preparation Steps
1
Dough
2
Pulse flour, granulated sugar, and salt in a food processor. Add butter and pulse until mixture is the texture of coarse meal with some larger pea-size pieces. Drizzle in 6 Tbsp. ice water and pulse until dough is evenly moistened. It should hold together when squeezed but not be too wet. Add up to 2 Tbsp. more water if needed. Divide dough in half. Form each into a rectangle and wrap tightly in parchment paper or plastic. Chill at least ⏱️ 1 hour. Do ahead: Dough can be made 2 days ahead. Keep chilled.
3
slab pie
4
Combine apricots, granulated sugar, wine, salt, and ½ cup water in a medium saucepan; scrape in seeds from vanilla bean and add pod. Bring to a simmer over medium heat, then reduce heat to medium-low and cook, stirring often, until apricots are plump and sticky and sauce is thick, about ⏱️ 10 minutes. Remove pan from heat and stir in blackberries. Chill filling until cool, 45–⏱️ 50 minutes.
(2 sticks) chilled unsalted butter, cut into pieces1 cupfresh blackberries3 cups
5
Preheat oven to 400°. Roll out 1 piece of dough on a lightly floured sheet of parchment to a 12x10" rectangle. Using parchment, transfer to a rimmed baking sheet. Top dough with filling, spreading out in an even layer and leaving a 1" border all the way around the edges. Dot butter evenly over filling. Roll out remaining piece of dough to a 12x10" rectangle. Brush egg on exposed dough around filling, then lay remaining rectangle of dough over. Seal dough by pressing edges together with a fork. Trim ⅛"–¼" off each side with a paring knife. Cut four 3" slits in top of dough. Cover pie and freeze ⏱️ 15 minutes.
(2 sticks) chilled unsalted butter, cut into pieces1 cuplarge egg, beaten to blend1
6
Uncover pie and brush top with egg. Bake until deep golden brown and crisp, about ⏱️ 40 minutes. Transfer baking sheet to a wire rack and let pie cool before slicing and serving.
(2 sticks) chilled unsalted butter, cut into pieces1 cuplarge egg, beaten to blend1
7
Glaze (optional)
8
While the pie is cooling, whisk cream cheese, brown sugar, butter, and salt in a small bowl until smooth. Whisking constantly, add milk a little at time until glaze is thick but still easy to drizzle. Drizzle over pie while still warm.
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