peach-blueberry and rosemary slab pie

Nik Sharma

Hey Friends, I’m a multi-award-winning and best-selling cookbook author and photographer.

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blueberry peach and rosemary slab pie | A Brown Table

I think potlucks were one of the kindest things invented by man. There are times when I love to cook large batches and several different things for people but I also have moments when I want to cook one thing for everyone. Santa Claus and potlucks have a lot in common except for one little thing, one works year round while the other is on call in December but they both bring us lot of gifts of different kinds to taste and eat. Choices, choices and more!

This week, I’m really happy and excited to share this recipe from Kristin Donnelly’s new cookbook Modern Potluck Kristin’s book gives a breath of fresh air to the traditional potluck and she has recipes that will leave your group of family and friends very happy. There are a lot of fun recipes for everyone and she even has a lot of suggestions on how to plan ahead of time for a potluck.

Also, my lovely friend Yossy of Apt.2B Baking Co. shot all the pretty photos in the book!!!

Kristin is also giving away 5 copies of her lovely book and in addition, one lucky winner will also get a set of baking tools from Baker’s Secret. All you need to do is leave a comment below and tell me what’s your favorite potluck dish! The giveaway is open to legal US residents only due to shipping reasons and I will pick the 5 winners after 48 hours. Good luck!!!

Update: This giveaway has ended, the winners chosen at random are Diane Salfi (who also wins the bakeware set), Geetha R,  Ellen, Tiffani Colson and P.G. Rabon . Please send me an email so I can have your gifts sent to you. Congratulations!


blueberry peach and rosemary slab pie | A Brown Table


blueberry peach and rosemary slab pie | A Brown Table


blueberry peach and rosemary slab pie | A Brown Table


blueberry peach and rosemary slab pie | A Brown Table


blueberry peach and rosemary slab pie | A Brown Table


blueberry peach and rosemary slab pie | A Brown Table


blueberry peach and rosemary slab pie | A Brown Table


blueberry peach and rosemary slab pie | A Brown Table


blueberry peach and rosemary slab pie | A Brown Table


blueberry peach and rosemary slab pie | A Brown Table

Here are some of my tips that you might find useful when preparing this pie;

  • I use fresh rosemary in the pie filling. Thyme and lemon thyme are also great herbs to add to this instead of rosemary. 
  • If you take this to a potluck, Kristin suggests making the pastry ahead of time and even rolling it out the night before. The baked pie will keep at room temperature for 2 days and refrigerated for 3 days. 
  • Another great tip from Kristin, leftovers can be cut and easily frozen and wrapped with clingfilm and then thawed on the counter. I personally, like this warm, so I reheated the pie in the microwave for a few seconds. 


blueberry peach and rosemary slab pie | A Brown Table

peach, blueberry and rose slab pie with sweet almond crust (from Modern Potluck by Kristin Donnelly)

yields: one 10 X 15 inch pie

for the crust

1 cup ice water

2 tablespoons cider vinegar

4 cups (500gm) all-purpose flour

1 cup (96gm) almond meal flour

3 tablespoons granulated sugar

1 tablespoon kosher salt

2 cups (4 sticks/453.6gm) unsalted butter cut into small pieces

for the pie

6 small to medium peaches, pitted and chopped (about 6 cups)

2 cups blueberries

1 tablespoon chopped rosemary leaves (I used fresh)

1/4 cup granulated sugar

1/4 cup cornstarch

1 tablespoon fresh lemon juice

1/4 tablespoon kosher salt

all-purpose flour for dusting

1 large egg, lightly beaten with 1 tablespoon of water

3 tablespoons turbinado sugar or granulated sugar

1. Prepare the dough: In a liquid measuring cup, combine the water with the vinegar. In a large mixing bowl, whisk the flour with the almond meal, sugar and salt. Add the butter and use a pastry blender or your fingers to work it into the flour until most of it is the size of peas, with a few larger chunks remaining. Mix in the vinegar mixture, by tablespoon, until the dough just starts to hold together with a few dry spots remaining (this will happen at about 12 to 16 tablespoons of water). Transfer half of the dough to a large sheet of plastic wrap and gently knead to bring in any ragged edges. Pat the dough into a rectangle, wrap in plastic and refrigerate for at least 1 hour or up to 3 days. Repeat with remaining dough.

2. Assemble and bake the pie: Remove one piece of dough from the refrigerator and roll it out between 2 floured sheets of plastic wrap or parchment paper until you have an 18X13 inch rectangle. If the dough starts to feel too soft as you’re rolling, refrigerate it for 15 to 20 minutes until it forms up again. Fit the dough into a 15X10 inch baking sheet (also known as a jelly roll pan), leaving any excess intact, and refrigerate.

In a bowl, toss the peaches with the blueberries, rosemary, sugar, cornstarch, lemon juice, and salt. 

Roll out the second piece of dough into 16X11 inch rectangle. Spread the filling out in the crust-lined pan. Drape the second piece of dough on top of the filling. Roll and pinch the excess crust inward to create an edge around the pan. Use a sharp knife to cut vents all over the top crust. Refrigerate the assembled pie for 20 minutes. 

Meanwhile, arrange a rack in the bottom of the oven and another in the center. Preheat the oven to 425F. Brush the top pastry with the egg wash and sprinkle with the turbinado sugar. Bake the pie on the bottom rack of the oven for about 25 minutes. Reduce the temperature to 375F and move the pie to the center rack. Bake for 30 to 35 more minutes, until the pastry is golden brown and the juices are bubbling. Let the pie cool on a wire rack for at least 2 hours before serving. 

 

18 Responses

  1. Love slab pies, thanks for the reminder about how perfect they are for potlucks! I bring whatever I’m testing out for the blog (usually sweets) because I love feedback and probably shouldn’t eat ALL of the stuff I bake.

  2. I have two potluck standbys: stuffed baby portobellos and the onion Crack Dip from Bountiful (thank you Diane & Todd of White on Rice!!). That said, I’m always really happy when someone brings mac & cheese…

  3. I love bringing fresh vegetable spring rolls with a dipping sauce – tahini, peanut/almond, or miso 🙂 Modern Potluck seems like it has some tasty recipes! Thanks for sharing.

  4. Looks amazing. One of my favorite potluck dishes is an avocado kidney bean salsa from a Moosewood cookbook.

  5. Geetha R.
    Yes, another great recipe for my vegetarian folder! I am always scanning for ways to use local fruits and this is perfect.My dependable go to for potlucks is always fritters/pakoras and I am the first to demolish them of course while everyone diets!!

  6. Thank you for sharing. I can’t wait to try this out soon! I’ve never done a slab pie, and am intrigued by the simplicity of it all.
    I am all about balance, so like to bring a salad of some sorts, perhaps a farro or soba variety inspired by Heidi Swanson. I’ll add in whatever’s in season, right now it would be choc full of tomatoes, gerkhins and fennel. Now, for the balance, I always have to bring something sweet, tasty and baked! Maybe an olive oil cake with rosemary – and right now, figs.
    Yum! ✨

  7. Slab pie is one of my favorite things. I didn’t realize that you could freeze it baked already – good to know! My go-to potluck dish is some sort of grain and vegetable salad.

  8. The dish is always bring to potlucks is corn casserole. You can eat it plain or add meat and veggies to it. It’s a great side dish.

  9. A wonderful dish called Analyst’s Chicken – browned chicken pieces on a bed of rice ,fresh orange juice, mushrooms, and seasonings with sweet onion rings set on top– It all bakes to a tender and glorious feast– Crispy bits around the edge, sweet soft onions– equally good hot or at room temperature.

    I would LOVE to do slab pies for when a pop up potluck happens.

  10. Sometimes I do coconut custard pies and sometimes I do salad like tomato-feta with Greek seasoning, sea salt, fresh ground black pepper, red pepper flakes, balsamic vinegar and avocado or olive oil.

  11. My husband always makes mac-n-cheese, and I make banana pudding. If I’m forced to pretend we are eating healthy, I’ll make a big salad instead—but somewhere, that just isn’t as good as banana pudding.

  12. At the risk of sounding weird, I’ll confess I find peaches too peachy. Although, I have to admit your ‘peach, blueberry and rose slab pie with sweet almond crust’ sounds divine. I may give it a go. 🙂

  13. I will probably disqualify myself with this answer, but Jell-O like my mom used to make is my favorite potluck dish. It’s a layered dish and apparently a lot of people secretly like my mom’s jello because the dish is always empty at the end of the night!

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