Slab pies are ideal for potlucks, or if you simply prefer a higher crust to filling ratio. Any of the fruit fillings in this chapter can be used to make a slab pie. Please read About Crusts Baked with Fillings.

Prepare:

Divide the dough in half and shape each into a rectangular brick. Wrap each in plastic wrap and refrigerate 1 hour.

Toss together in a large bowl:

Position a rack in the lower third of the oven. Preheat the oven to 400°F.

Roll out half the dough into a roughly 18 × 13-inch rectangle about ¼ inch thick. Transfer the dough to a jelly-roll pan (15 × 10 inches) and trim the edge so there is about a ¾-inch overhang. Pour the filling into the bottom crust. Roll out the remaining dough into a roughly 16 × 11-inch rectangle about ¼ inch thick. Place the dough over the filling and fold the overhanging edges back underneath themselves so a thick edge of dough rests on the rim of the pan. Crimp or flute the edge, and cut steam vents in the top crust. Brush with:

Sprinkle with:

Bake until golden brown and the filling is thick and bubbles up through the crust vents, 35 to 40 minutes. Let cool on a rack for 1 hour before slicing.