Stone Fruit Lattice Slab Pie
Wide strips of crust form a pleasing design that shows off the star ingredients. Choose firm ripe peaches and nectarines for the filling. If your fruit is overly soft, it may break down too much when it bakes and release a lot of liquid, making the filling runny. Once the pie has baked (for about 45 to 50 minutes) and been removed from the oven, allow plenty of time for it to cool completely before serving. We prefer topping each piece with a scoop of vanilla ice cream, though it can certainly hold its own without. If you want to dress up your lattice, sprinkle with turbinado sugar before baking. It will give the pastry a sweet, subtle crunch. Our Slab Pastry Crust recipe doesn’t require more than 10 minutes of hands-on time, but you will want to allow for at least 30 minutes of chill time in the refrigerator prior to assembling your slab pie.