slab pie

Southern Tomato Pie Recipe - Cheesy, herbaceous classic deep south Tomato Slab Pie is made in a sheet pan for easy baking and serving, and is great for feeding a crowd!

Southern Tomato Pie Recipe

all-purpose flour

sea salt

sugar

butter,

milk

Borden® Sharp Cheddar Cheese Shreds

Borden® Four Cheese Mexican Shreds

mayonnaise

garlic, (minced)

scallions, (chopped)

basil ribbons ((julienne))

tomatoes, (sliced)

Place the flour, salt, and sugar in a food processor. Pulse to combine. Then add the cold butter cubes and pulse into a fine pebble mixture. Add 6 tablespoons cold milk and pulse until the dough comes together into a smooth ball. If needed, add 1-2 more tablespoons milk. Press the dough into a flat rectangle and wrap in plastic. Refrigerate for at least 30 minutes.

Preheat the oven to 350 degrees F and move an oven rack to the low position. In a bowl, mix the Borden® Sharp Cheddar Cheese Shreds, mayonnaise, garlic, and scallions. Slice the tomatoes into 1/4 inch rounds and lay the slices on paper towels to drain off excess juices.

Roll the chilled dough out on a piece of wax paper, into a 12 X 17-inch rectangle. Flip the dough over onto a 10 X 15-inch jelly roll pan. Remove the wax paper. Turn the edges of the dough under and crimp with a fork against the rim of the baking sheet.

Spread the cheese-mayo mixture over the surface of the crust. Lay tomato slices over the mixture. Cut some tomato slice in half to fill in empty sections along the sides. Sprinkle the basil ribbons over the tomatoes. Then cover the surface of the pie with Borden® Four Cheese Mexican Shreds.

Bake on the low rack for 30 minutes, until the crust is golden and the cheese has melted. Cool for 5 minutes, then cut and serve warm.

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Southern Tomato Pie

An easy way to make pumpkin pie for a lot of people!

Pumpkin Slab Pie

all purpose flour

salt

ice water, (plus more as needed)

pumpkin

evaporated milk

white sugar

brown sugar

eggs

pumpkin pie spice

whipped cream, (for serving (optional))

cinnamon, (for garnish (optional))

In a large bowl, whisk the flour and salt together. Add the butter and use a fork or pastry cutter to cut the butter into the flour mixture until it is coarsely incorporated. There should be a few pieces of butter the size of small peas.  Drizzle in the water a little at a time, stirring in between additions. Add enough water so that the dough sticks together when you squeeze it, but be careful not to add too much water or the dough will be gummy. The easiest way to mix the dough is with your hands. Shape the dough into a ball, and then flatten it out to a rectangle about 8 inches wide by 11 inches long (this will help you roll it out later). Wrap the dough in plastic wrap and refrigerate for 2 hours. 

Flour a piece of parchment paper. Unwrap the dough and place it on top of the floured parchment paper. Flour the top of the dough, and place another piece of parchment paper on top. Roll out the dough to a rectangle about 16 inches wide by 22 inches long. Peel off the top piece of parchment paper from the dough. Place an 18 by 13-inch baking tray on top of the rolled out dough. Carefully invert it so that the tray is on the bottom and the dough is on the top. Slowly peel off the bottom piece of parchment paper, which is now on top. Gently press the dough down into the sides of the tray. Trim off any excess dough and flute the sides. Use a fork to poke several holes in the bottom of the dough. 

MAKE THE CRUST:

Preheat the oven to 350 degrees F. 

In a large bowl, whisk together all of the filling ingredients. Pour the filling onto the crust and spread it out evenly. Lightly brush the crust on the sides with egg wash. Discard any leftover egg wash. 

Bake the pie until the crust on the sides is golden and a knife inserted in the center of the pie comes out clean, 45 to 60 minutes. Let the pie cool completely on a wire rack before slicing. 

Serve garnished with whipped cream and/or a sprinkle of cinnamon if desired. 

ADD THE FILLING AND BAKE:

This party pie is perfect for serving a crowd with its sheet pan style. Juicy apple pie filling is topped on a tender flaky crust and finished off with a buttery crumb topping. Each square will melt in your mouth!

Apple Slab Pie

refrigerated pie crusts (thawed according to package directions)

apple pie filling (21 oz cans)

brown sugar (packed)

nutmeg

cinnamon

unsalted butter (cold)

Preheat the oven to 400°F. Move the oven rack to the lower third of the oven.

Lightly flour a work surface. Unroll two thawed pie crusts and stack them on top of each other.

Roll the dough to about a 17&quot;x14&quot; rectangle using a large rolling pin.

Transfer the dough to a quarter sheet pan and press the crust into the corners of the pan, allowing the excess dough to hang over the edges.

Roll the crust edges toward the center of the pan to create an edge. Using an overturned spoon, make a decorative indentation.

Pour two cans of pie filling into the pie crust.

In a medium mixing bowl, combine flour, brown sugar, nutmeg and cinnamon.

Cut the cold butter into cubes and add to a mixing bowl. Using your hands or a pastry blender, combine ingredients to form a crumbly texture.

Sprinkle the topping over the apple pie filling.

Bake for 45 minutes or until the crust is brown and the filling is bubbly.

Serve warm or at room temperature.

Slab pies feed a crowd and this simple apple slab pie with maple icing is always a crowd-pleaser!

Apple Slab Pie with Maple Icing

(500 grams) all-purpose flour (spoon & leveled)

(180 milliliters) very cold ice water

egg wash: 1 large egg, lightly beaten with 1 Tablespoon (15 milliliters) milk

(135 grams) granulated sugar

(31 grams) all-purpose flour

Tablespoons (30 milliliters) fresh lemon juice

vanilla extract

cloves

(90 grams) confectioners’ sugar, sifted

2 Tablespoons (30 milliliters) pure maple syrup

Make the pie crust

 Mix the flour, salt, and sugar together in a large bowl. Add the butter. Using a pastry cutter or two forks, cut the butter into the mixture until it resembles coarse meal (pea-sized bits with a few larger bits of fat is OK). A pastry cutter makes this step very easy and quick. Drizzle the cold water in, 1 Tablespoon (15ml) at a time, and stir with a rubber spatula or wooden spoon after every Tablespoon (15ml) added. Do not add any more water than you need to. Stop adding water when the dough begins to form large clumps. I always use about 3/4 cup (180ml) water. Transfer the pie dough to a floured work surface. Using floured hands, fold the dough into itself until the flour is fully incorporated into the butter pieces. The dough should come together easily and should not feel overly sticky. Form dough into a ball. Divide dough in half. Flatten each half into 1-inch thick discs using your hands. Wrap each tightly in plastic wrap. Refrigerate for at least 2 hours (and up to 5 days) or freeze for up to 3 months. Thaw overnight in the fridge before using.

Make the filling

Mix all of the filling ingredients together in a large bowl. Set aside.

Roll out the chilled pie crust: 

Remove 1 disc of pie dough from the refrigerator.Keep the other in the refrigerator as you work. On a lightly floured work surface, roll the dough out into (roughly) an 18&#215;13-inch rectangle. Make sure to turn the dough about a quarter turn after every few rolls. Carefully place the dough into a 10&#215;15 inch jelly roll pan; there will be overhang on the sides&#8211; trim it to be about 1 inch. Smooth the crust out so it fits nicely into all the corners of the pan.

Roll out the 2nd pie dough disc in the same manner and size as the first. Drape over filling and fold the bottom crust&#8217;s overhang over the edges. Seal them shut with your fingers and crimp down the sides with a fork. Cut slits into the top of the crust, then brush with a thin coating of egg wash. Sprinkle with coarse sugar.

Bake the slab pie for about 40-46 minutes until the crust is golden brown and you can see the filling bubbling. Remove from the oven and allow to cool on top of a wire rack for a few hours. You can serve this pie a little warm or at room temperature (or cold!).

Before serving, whisk all of the glaze ingredients together and drizzle over pie. Cut into slices and serve. Cover leftovers tightly and store in the refrigerator for up to 3-4 days.

I am a longtime baker and pies are my thing. I even purchased new 10 x 15 in baking sheets. From my perspective I think the pastry was extremely skimpy.  Rule of thumb is not to handle crust dough too much. Too much handling. If I ever make this again, I will use my regular crust.

I made this today for my husband. When I sent him a picture of it, I got an OMG. He doesn’t do all caps so it’s something. Thank you for the inspiration

Wowza! I just made this and everyone told me it was literally the best pie they had ever eaten! Followed the recipe to a T and it turned out perfectly!

I took this to my book club Today and everyone loved it!!  

I am coming to this party late, but boy am I glad I found this recipe! I made this for my book club this week and everyone loved it and wanted the recipe! I also made your soft and thick snickerdoodle recipe and it was a huge hit! I have been searching for a thick snickerdoodle recipe for years; this will be my one and only from now on! Stuck some soft caramels in some too!  Made your sprinkle sugar cookies as well. They tasted great, but were a bit flat, even though I refrigerated the dough. I will be trying your snickerdoodle cake recipe soon as well!
I gotta say, you know what you’re doing girl! Keep these great recipes coming!

The perfect crust to filling ratio for this classic pie!

Pecan Slab Pie

corn syrup

brown sugar, packed

(1 stick) butter, melted

pecan halves

pie crusts

Let pie crusts rest at room temperature for 15 minutes.

Stack pie crusts on top of each other and roll out into a rectangle 13x18-inches.

Transfer dough to a 12x17-inch jellyroll pan and trim overhang to 1 inch. Tuck overhang under and crimp edges. Place in freezer while you work on the filling:

In a large bowl, whisk together the eggs, corn syrup, sugar, butter, vanilla, cinnamon, and salt until combined. Stir in pecans.

Remove pie crust from freezer and pour filling into crust.

Bake until filling has puffed and just set in the middle, 40-45 minutes. Transfer to a wire rack to cool completely before slicing and serving. Enjoy!

(500 grams) all-purpose flour (spooned & leveled)

Remove 1 disc of pie dough from the refrigerator.Keep the other in the refrigerator as you work. On a lightly floured work surface, roll the dough out into (roughly) an 18&#215;13-inch rectangle. Make sure to turn the dough about a quarter turn after every few rolls. Carefully place the dough into a 10&#215;15-inch jelly roll pan; there will be overhang on the sides—trim it to be about 1 inch. Smooth the crust out so it fits nicely into all the corners of the pan.

Roll out the 2nd pie dough disc in the same manner and size as the first. Drape over filling and fold the bottom crust&#8217;s overhang over the edges. Seal them shut with your fingers and crimp the pie crust edges with a fork. Cut slits into the top of the crust, then brush with a thin coating of egg wash. Sprinkle with coarse sugar.

This is a fantastic recipe and perfect for taking to a potluck.  I made a lattice top without the glaze and it turned out beautifully. The crust was amazing. This is one of several recipes of Sally's that I and my daughter have used and we've always been pleased.

Nice, easy recipe. I did add walnuts and that was nice. However, although this crust was tasty and puffed nicely, bake this on a parchment lined half sheet pan. I cannot emphasize this enough. The butter oozed from the crust and smoked us out of the house! It was a giant mess. But it was still very nice and tasty

This came together just as described. It turned out beautifully. Will definitely make again!

Rough puff pastry is an easier method to making classic puff pastry, that takes less time. The end result is super flaky, puffy, and an incredible base for desserts.

Rough Puff Pastry Recipe

water

lemon juice

[284 g] all-purpose flour (plus more for dusting)

Put the butter in a small bowl and place it in the freezer. Fill a medium liquid cup with water and add plenty of ice. Let the butter and the ice water sit and get very 5 to 10 minutes.

In the bowl of another liquid measuring cup, combine ¼ cup [60 g] of the ice water and the lemon juice.

In the bowl of a stand mixer fitted with a paddle, mix the flour, sugar, and salt. Add the butter and mix on low speed until slightly incorporated. The butter will be smashed and in all different sizes, most about half the original size.

Add the lemon juice mixture and mix on low speed until the dough just holds together and looks shaggy. If the dough is still really dry and not coming together, add ice water, 1 tablespoon at a time, until it just starts to hold.

Transfer the dough to a lightly floured work surface and flatten it slightly into a square. Gather any loose/dry pieces and place them on top. Gently fold the dough over onto itself and flatten again. Repeat this process 5 or 6 times, until all the loose pieces are worked into the dough, being careful not to overwork the dough. Flatten the dough one last time into a 6 in [15 cm] square. Transfer the dough to a floured sheet pan or plate and sprinkle the top of the dough with flour. Place the dough in the refrigerator and chill until firm, 20 minutes.

Return the dough to the lightly floured work surface and roll it into an 8 by 16 in [20 by 40.5 cm] rectangle. If the dough sticks at all, sprinkle more flour underneath it. Brush any excess flour off the dough, and, using a bench scraper, fold the short ends of the dough over the middle to make three layers, similar to a business letter. This is the first turn. (If the dough still looks shaggy, don’t worry, it will become smooth and will even out as you keep rolling.

Flip the dough over (seam-side down), give the dough a quarter turn, and roll away from you, this time into a 6 by 16 in [15 by 30.5 cm] rectangle. Fold the short ends over the middle, business-letter style. This is the second turn.

Sprinkle the top of the dough with flour and return it to the sheet pan and refrigerate for 20 minutes. Return the dough to the work surface and repeat the process of folding the dough, creating the third and fourth turns. On the last turn, gently use a rolling pin to compress the layers together slightly. Wrap tightly in plastic wrap and chill for at least 1 hour before using; keep refrigerated for up to 2 days.

Top 7 slab pie recipes from across the web

The most viewed slab pie recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Southern Tomato Pie Recipe

Pumpkin Slab Pie

Apple Slab Pie

Apple Slab Pie with Maple Icing

Pecan Slab Pie

Apple Slab Pie with Maple Icing

Rough Puff Pastry Recipe

Top 7 slab pie recipes from across the web

The most viewed slab pie recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Southern Tomato Pie Recipe

Pumpkin Slab Pie

Apple Slab Pie

Apple Slab Pie with Maple Icing

Pecan Slab Pie

Apple Slab Pie with Maple Icing

Rough Puff Pastry Recipe

The most viewed slab pie recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine