Cherry Plum Slab Pie
Cherry Plum Slab Pie is filled with sweet summer fruit and topped with a sweet crumb topping!
Besides blueberries, my favorite summer fruits are cherries and plums. I start snatching up cherries as soon as I spy the first ones at the market. By the time plums show up here, I’ve usually gotten my blueberry fever under control. Then I can enjoy fresh plums until it’s time to make the transition to apples and pears.
Of course, pie is a winner year-round. And a slab pie is a pretty awesome way to make lots of pie. This pie is made in a quarter sheet pan, giving you almost twice as much pie as a standard 9-inch round pie. You can pretty much always sign me up for more pie.
As opposed to a traditional round pie, the shape of this pie allows one of the greatest baked good choices – corner, edge, or middle. If you’re a big fan of pie crust, you’ll want to call dibs on a corner piece. If you’re more excited about gooey fruit filling, then one of those center pieces is all yours.
To make the crust, you just need enough pastry for a double crust pie. I used my go-to pie crust, but you can certainly use your favorite recipe if you prefer. I won’t even judge if you go with store-bought crust, although I will gently remind you that homemade is tough to beat.
Instead of another layer of crust, a sweet crumb tops off this pie. It’s made with plenty of brown sugar, butter, a hint of cinnamon, and almonds. Did you know that almonds belong to the same family as stone fruits? So, it’s like a family reunion in this pie! If you like, mix up the fruits here with some other stone fruits like peaches or apricots.
This pie is really great served warm, but room temperature is equally as good. If you like, top slices with a scoop of ice cream or some sweetened whipped cream. But honestly, it’s so very, very good that it doesn’t really need it. Just grab a fork and go for it.
I’m a dessert sharer. I have to be with all the baking I do. But every once in a while, I make something we like so much that it’s a little harder to part with it. Luckily, this is a whole lot of pie, so I kept a little more of it than usual for Quinn and me. And we thoroughly enjoyed every single luscious bite.