Food and Recipes Desserts Pies Peach-Plum Crumble Slab Pie Be the first to rate & review! If the name of this recipe doesn't already have your mouth watering, just wait until we get into the nitty-gritty details. Or should we say, plummy-crumbly details. Slab pies are about the most genius culinary invention since sliced bread—and dare we say, way more fun. This recipe is a glorious creation made with fresh red plums, peaches, our easy homemade Slab Pastry Crust, and only five more simple ingredients you definitely already have in your kitchen (think flour, sugar, and butter). And trust us, everyone will swoon over the cinnamon-spiced crumble topping, especially with a scoop of vanilla ice cream on top. Test Kitchen Tip: Because this crumb-topped pie requires only one portion of pastry, use the leftover dough to make piecrust cookies. Roll out the dough, cut out shapes with cutters, brush with butter, and sprinkle with cinnamon sugar. Bake at 375 ̊F for 10 minutes or until golden brown. Bam! Double the dessert. By Pam Lolley Pam Lolley With 30+ years of experience in the culinary field, Recipe Tester & Developer Pam Lolley, has created and tested 1000s of recipes for Southern Living. Southern Living's editorial guidelines Published on May 12, 2020 Print Rate It Share Share Tweet Pin Email Photo: Antonis Achilleos; Food Styling: Emily Nabors Hall; Prop Styling: Claire Spollen Active Time: 20 mins Total Time: 2 hrs 40 mins Yield: 12 serves Ingredients Slab Pastry Crust 2 pounds firm ripe peaches, peeled, pitted, and sliced (about 6 cups) 1 1/2 pounds firm ripe red plums, sliced (about 4 cups) 1 cup all-purpose flour, divided, plus more for work surface 1 cup granulated sugar, divided 6 tablespoons butter, melted 1 teaspoon ground cinnamon 1/2 teaspoon kosher salt Vanilla ice cream (optional) Directions Preheat oven to 375°F. Unwrap the larger Slab Pastry Crust disk; roll dough out on a lightly floured work surface into an 18- x 13-inch rectangle. Wrap dough around rolling pin; gently fit inside a 15- x 10-inch jelly-roll pan. Turn edges under; crimp. Prick bottom and sides of dough with a fork. Line with parchment paper, leaving a 3- to 4-inch overhang around pan edges. Fill with pie weights or dried beans. Bake 10 minutes. Remove parchment and pie weights. Return crust to oven; bake at 375°F for 5 minutes. Transfer to a wire rack; cool completely, about 30 minutes. (Reserve smaller Slab Pastry Crust disk for another use.) Gently toss together peaches, plums, and ½ cup each of the flour and sugar in a large bowl. Spoon mixture into prepared crust. Stir together butter, cinnamon, salt, and remaining ½ cup each flour and sugar in a medium bowl. Sprinkle over peach mixture in crust. Bake at 375°F until lightly browned and bubbly, 35 to 40 minutes. Let stand at least 10 minutes or up to 2 hours. Serve warm with vanilla ice cream, if desired. Rate it Print