Heavenly Fruit Slab Pie


Heavenly fruit slab pie is a delightful and easy-to-make dessert that’s perfect for feeding a crowd. It’s made with a buttery pastry crust filled with a delicious mixture of fresh fruit, sweetened with a touch of sugar and enhanced with a hint of lemon zest. Here’s how to make it:


  • For the pastry crust:
    – 2 1/2 cups all-purpose flour
    – 1 tablespoon granulated sugar
    – 1 teaspoon salt
    – 1 cup unsalted butter, cold and cut into small cubes
    – 1/2 cup ice water

For the fruit filling:

  • – 6 cups mixed fresh fruit (such as berries, peaches, plums, or any combination you like), washed, peeled, and sliced as needed
  • – 1/2 cup granulated sugar
  • – 1/4 cup all-purpose flour
  • – 1 tablespoon lemon zest
  • – 1 tablespoon lemon juice
  • – 1 teaspoon vanilla extract

For assembling and finishing:

  • – 1 egg, beaten (for egg wash)
  • – 1 tablespoon granulated sugar (for sprinkling)


1. Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish and set it aside.

2. In a large mixing bowl, whisk together the flour, sugar, and salt for the pastry crust.

3. Add the cold cubed butter to the flour mixture. Using a pastry cutter or your fingers, work the butter into the flour until the mixture resembles coarse crumbs and the butter is evenly distributed.

4. Slowly add the ice water to the flour-butter mixture, a little at a time, and mix until the dough comes together. Be careful not to overwork the dough.

5. Divide the dough into two portions, one slightly larger than the other. Wrap each portion in plastic wrap and refrigerate for at least 30 minutes.

6. In a large mixing bowl, combine the sliced fruit, granulated sugar, flour, lemon zest, lemon juice, and vanilla extract for the fruit filling. Toss until the fruit is evenly coated.

7. Roll out the larger portion of the chilled dough on a lightly floured surface into a rectangle large enough to fit the bottom and sides of the greased baking dish. Carefully transfer the rolled-out dough to the prepared baking dish, pressing it gently into the bottom and sides.

8. Pour the fruit filling into the prepared crust, spreading it out evenly.

9. Roll out the smaller portion of the chilled dough on a lightly floured surface into a rectangle large enough to fit the top of the pie. Carefully transfer the rolled-out dough to the top of the pie, covering the fruit filling. Trim any excess dough and crimp the edges to seal.

10. Brush the top crust with the beaten egg and sprinkle with granulated sugar.

11. Using a sharp knife, make several small slits in the top crust to allow steam to escape during baking.

12. Bake the pie in the preheated oven for 45-50 minutes, or until the crust is golden brown and the fruit filling is bubbly.

13. the pie from the oven and let it cool for at least 30 minutes before serving.

14. Serve the heavenly fruit slab pie warm or at room temperature, optionally topped with a scoop of vanilla ice cream or a dollop of whipped cream.

Enjoy this heavenly fruit slab pie with its buttery crust and juicy, flavorful fruit filling. It’s a perfect dessert for summer gatherings, picnics, or any occasion!

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