Monday, November 29, 2010

The Humble and so Yummy Slab Pie!

I have wanted to make this style of pie for a while now.  Fine Cooking Magazine Aug/Sept 2010  issue had this lovely photo of this flat fruit pie on the cover. It looked so good I just had to try it!

Thanksgiving is really not the time to try stuff you never made before especially if you have guest coming but I did anyway and I'm happy to say it was a success.   My mom is a huge fan the southern thanksgiving classic desserts such as pecan, apple, and sweet potato pie, so they have been on the menu every year for Thanksgiving.  I always try to change it up slightly.  I made apple danishes last year instead of apple pie.  I have made sweet potato cheese cake prior years.  I try my best to be really creative but this year I decided I didn't want to do anything with apple, sweet potato or pecans.  I wanted something different and I wanted to make something that doesn't contain a lot of added sugar.           

I was flipping through one of my baking book and ran across another slab pie recipe.  That's it!!!!  so I came up with a slab pie recipe that contained currants, dried figs and dates with no sugar needed except for the glaze that I would make to stick the roasted almonds.   This style of pie is great for serving guests. 



  1. Oh where is my piece?!? This looks so delicious and I love the shape of this pie. Look at that crust. Drooling over here...Thanks a lot, Shevon. :-)

  2. Thanks libby It was good! Next time I'll save a slice for you!

  3. I have the same issue and I've been dying to try this! Glad it turned out well for you- looks absolutely perfect!

  4. Thanks, That Fine Cooking mag issue had a lot of great recipes and photos. I also really like the section on potato salad!



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