Yield: Yields 1 large pie.
Slab pies are like giant Pop-Tarts designed to feed a crowd. As the pie cools, the filling—made with both fresh and dried apricots—firms up enough that the slices can be eaten out of hand.
Turn the dough out onto a clean work surface, and gather it into a rectangle that’s about 8 by 12 inches. Flatten slightly, wrap in plastic and refrigerate for at least 2 hours and up to 3 days.
Stir 3/4 cup of the almonds, the brandy, and almond extract into the apricot mixture. Cool to room temperature and set aside. (The filling can be made, covered, and refrigerated up to 2 days ahead.)
On a lightly floured surface with a lightly floured rolling pin, roll the dough into a 1/8-inch-thick, 12×18-inch rectangle. Be sure to loosen the dough several times and reflour underneath so that it doesn’t stick. Trim the dough into an 11×16-inch rectangle and transfer it to the baking sheet. Turn the baking sheet so that a long side faces you, and brush the edges of the dough with the egg wash. Spread the apricot filling evenly over the bottom half of the dough, leaving a 1/2-inch border. Fold the top half of the dough over the filling, pressing along the edges to secure the sides. Press lightly along the edges with the back of a fork to seal. Brush egg wash all over the top of the dough. Using a paring knife, cut 5 small steam vents in the dough at about 3-inch intervals.
Bake until the pie is golden-brown, 55 minutes. Transfer to a rack to cool completely.
In a small bowl, mix the confectioners’ sugar, cream, and vanilla extract to form a smooth glaze that’s just fluid enough to drizzle. With a spoon, drizzle the glaze over the top of the pie and immediately sprinkle with the remaining 1/4 cup almonds. Allow to set for at least 2 hours before serving.
When ready to serve, use a serrated knife to cut the pie. The pie is best eaten the day it’s made, but it will keep for 1 day, well wrapped, at room temperature.
Seal the Pie Right: To seal the filled pie, press the fork down gently, just enough to create a good bond (and a pretty crimped effect), but not so hard that it pushes through to the second layer of dough or pierces it, which may cause the filling to leak.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
I've made this many times and always to good reviews! It's easy, feeds a crowd and tastes great! I usually divide the dough in half and make two, that way more filling gets used. To the reviewer who found the crust to be leathery, it sounds like you may have overworked the dough. MIne is always buttery and flakey!
Made this recipe at least 10 times since it was in the magazine. Gets rav reviews from the family/friends everytime. The crust is especially good.
© 2018 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?