Some creative touches for the top slab pie crust include:
crisscrossed like a braided coffee cake
rolled out just like the bottom crust.
Cook's notes: When I post a recipe and write adapted usually there are minimal changes to the original recipe. If I write inspired by usually the recipe gives me a starting point and I am known to make a lot of changes. Peach and Blueberry Slab Pie (photo below) recipe was inspired by Better Homes and Gardens August 2014. Since I could not get my top crust to look like their picture
I scratched that idea and braided the top crust like a coffee cake. Seemed so much easier. There is nothing that says summer like fresh peaches and blueberries. A hint of citrus enhances the fruit flavor with orange juice and zest. I added a bit of cinnamon to the fruit mixture.
- 1 package refrigerated unbaked pie crust (1 crust)
- 2 TB, flour
- 1/3 cup sugar
- 1 tsp. orange zest
- 3 peaches, pitted and sliced
- 1 TB. orange juice
- 1/2 cup blueberries
- 1/2 tsp. cinnamon
- Preheat oven to 425 degrees.
- In a large bowl combine flour, sugar, and orange zest. Add peaches, blueberries and orange juice, toss gently to coat. Set aside.
- Line a baking sheet with parchment paper.
- Unroll pie crust on a lightly floured sheet of wax paper. Roll pie crust to a 12 x 10 inch rectangle. Note you may have to use some of the second pie crust dough to have enough to form the rectangle.
- Transfer crust to parchment lined cookie sheet.
- Make cuts on each of the long side sides of the rectangle. I spaced the cuts 1-1/2 apart and 3 inches in
- Use a slotted spoon to drain the juices from the fruit and place the fruit mixture down the center.
- Criss cross the dough strips down the center. Press in edges at the short ends of the pie slab.
- Use a pastry brush and lightly moisten the dough with milk or an egg wash. Sprinkle a mixture of cinnamon and sugar over the dough.
- Bake at 425 degrees for 10 minutes. Reduce heat to 400 degrees and bake 20 minutes longer.
- Cool on baking sheet that has been set on a wire rack.