Nectarine Berry Slab Pie Bars with flaky all butter pie crust and lightly sweet fruit filling of basically any mix of fruit you can get your hands on. A great way to easily bring your love of pie wherever you go!
Keyword bars, blackberry, breakfast for a crowd, desserts, nectarines, pie, pies and tarts, potlucks, sheet pan, stone fruit
Prep Time 20minutes
Cook Time 55minutes
chilling time 30minutes
Total Time 1hour15minutes
Author Tristin Rieken
Nectarine Berry Filling
2cupssliced nectarinesfrom about 4 large nectarines
Prepare Lemon Pie Dough by combining flour, sugar, salt and lemon zest in a large bowl. Cut cold butter into small pieces and toss with mixture, working butter in with fingertips until only small pieces remain. Toss with egg yolk and ice water and stir just until the dough comes together.
Divide dough into two large pieces and place each on a piece of parchment paper the size of your sheet pan. Top with another similar size piece of parchment and roll each piece of lemon pie dough to fit the parchment. Transfer both pieces of parchment lined dough to sheet pans and chill until firm, at least 30 minutes.
Meanwhile, gently stir together filling ingredients.
Once chilled remove parchment from the top of one piece of lemon pie dough and decorate as desired. Then remove the top of the second piece of dough and gently press into the corners of the sheet pan to form the bottom crust. Top with filling and place decorated dough directly onto filling, parchment paper facing up. Gently peel off parchment and press dough together around the edges of pan to lightly seal using dough scraps to fill in where needed.
Brush with heavy cream or milk then whip reserved egg white until light, fluffy and almost meringue like. Brush fluffy egg white around the crust in random spots then sprinkle coarse sugar evenly over top.
Bake until crust is browned and filling is bubbly, 40-55 minutes. Cool slightly and serve.
Substitute other fresh fruit and berries in the filling - just keep the total amount to 8 cups. No need to refrigerate. Berry slab pie will keep for up to 3 days at room temperature.