Nectarine & Honey Slab Pie

Slab pie with a tender pastry crust and filled with both yellow and white nectarines. A summer must!

Nectarines have been a HUGE hit in our house this summer. They have been sweet, juicy and downright memorable… between the three of us (Joseph loves them too!) we have been going through a TON each week. A few weeks ago, our husband asked if people ever made nectarine pie, or was just peach pie a thing.

Peach pie, of course, is one of the summer classics, but there’s no reason to leave nectarines out in the cold. We made a mental note to throw together a nectarine pie while they were still in season. And since we don’t make nearly enough of them, we decided to make it a slab pie.

This nectarine slab pie has more of a tender pastry crust than your traditional flaky pie crust, which was a wonderful change of pace. It was wonderfully light and sturdy, which was great for a slab pie. There were no pieces of pie drooping or falling apart as it was served. In fact, we MAY have cut off a few slivers and picked them up and eaten straight-up with our hand. Portable dessert for the win!

We included the amount of nectarines in the recipe below as we made it, but we think you could totally up the amount for a fuller pie filling in the middle.

A speedy note on the crust – it’s soft so it’s rolled out between sheets of parchment paper. We had two issues with this – we didn’t have large enough pieces of parchment, so when we went to transfer the dough, the edges fell off and we had to piece it back together. Also, rolling out between parchment leaves creases in the dough, which is just an aesthetic issue, but we wanted to throw it out there.

Not surprisingly, this was a big hit with all of the nectarine lovers in our family. It was just sweet enough and reliable with a scoop of vanilla ice cream. Treat yourself to this memorable nectarine pie before they go out of season!

Three years ago: Blueberry Buttermilk Sherbet
Four years ago: Blackberry Gin Fizz Float

Nectarine and Honey Slab Pie

Yield: 8 servings Slab pie with a tender pastry crust and filled with both yellow and white nectarines. A summer must!

For the Pastry Crust:

• 4¾ cups (593.75 g) all-purpose flour
• 2 cups (240 g) powdered sugar
• 1½ cups (340.5 g) unsalted butter, cold, cut into small pieces
• 4 egg yolks
• 2 tablespoons ice water

For the Pie Filling:

• 1 pound (453.59 g) white nectarines, about 4 medium, pitted and cut into ¼-inch slices
• 1 pound (453.59 g) yellow nectarines, about 4 medium, pitted and cut into ¼-inch slices
• ½ cup (100 g) superfine sugar
• 2 tablespoons cornstarch
• 2 tablespoons honey
• 2 teaspoons vanilla extract
• ½ cup (60 g) almond meal or oat flour

For the Egg Wash:

• 1 egg, lightly beaten
• Granulated sugar, for sprinkling

• 1. Make the Pastry Crust: Place the flour, butter and powdered sugar in a food processor and process until the mixture resembles wet sand, or coarse breadcrumbs. With the motor running, add the egg yolks and ice water, and process until a dough just comes together. Turn the dough out onto a lightly floured surface and bring together using your hands. Divide the dough in half and flatten into discs. Wrap tightly in plastic wrap and refrigerate for 1 hour.
• 2. Preheat the oven to 325 degrees F.
• 3. Make the Filling: In a large bowl, gently mix together the sliced nectarines, sugar, cornstarch, honey and vanilla extract; set aside.
• 4. Assemble the Pie: If you have refrigerated the dough for longer than 1 hour, it may need to sit at room temperature for 10 to 15 minutes to be workable. When ready, roll out 1 pice of the dough between 2 sheets of parchment paper into an 17x12-inch rectangle. Gently transfer the dough to an ungreased 15x10-inch jelly roll pan. Sprinkle the surface of the dough with the almond meal (or oat flour) and top with the nectarine mixture, gently spreading it into an even layer.
• 5. Roll out the remaining piece of dough as you did above and place it over the top of the pie. Press the edges of the dough together and use the tines of a fork to seal. Refrigerate for at least 1 hour.
• 6. Using a sharp knife, cut a cross in the middle of the pastry. Brush the beaten egg evenly over the surface of the dough and sprinkle with the sugar. Bake until golden brown, about 55 to 60 minutes. Allow to cool for at least 20 minutes before serving.

Notes

Nutritional values are based on one serving

• Yield: 8 servings
• Prep: 30 minutes
• Cook: 1 hour
• Total: 3 hours 30 minutes

Ingredients

For the Pastry Crust:

• 4¾ cups ( 593.75 g ) all-purpose flour
• 2 cups ( 240 g ) powdered sugar
• 1½ cups ( 340.5 g ) unsalted butter, cold, cut into small pieces
• 4 egg yolks
• 2 tablespoons ice water

For the Pie Filling:

• 1 pound ( 453.59 g ) white nectarines, about 4 medium, pitted and cut into ¼-inch slices
• 1 pound ( 453.59 g ) yellow nectarines, about 4 medium, pitted and cut into ¼-inch slices
• ½ cup ( 100 g ) superfine sugar
• 2 tablespoons cornstarch
• 2 tablespoons honey
• 2 teaspoons vanilla extract
• ½ cup ( 60 g ) almond meal or oat flour

For the Egg Wash:

• 1 egg, lightly beaten
• Granulated sugar, for sprinkling

Method

1. 1. Make the Pastry Crust: Place the flour, butter and powdered sugar in a food processor and process until the mixture resembles wet sand, or coarse breadcrumbs. With the motor running, add the egg yolks and ice water, and process until a dough just comes together. Turn the dough out onto a lightly floured surface and bring together using your hands. Divide the dough in half and flatten into discs. Wrap tightly in plastic wrap and refrigerate for 1 hour.
2. 2. Preheat the oven to 325 degrees F.
3. 3. Make the Filling: In a large bowl, gently mix together the sliced nectarines, sugar, cornstarch, honey and vanilla extract; set aside.
4. 4. Assemble the Pie: If you have refrigerated the dough for longer than 1 hour, it may need to sit at room temperature for 10 to 15 minutes to be workable. When ready, roll out 1 pice of the dough between 2 sheets of parchment paper into an 17x12-inch rectangle. Gently transfer the dough to an ungreased 15x10-inch jelly roll pan. Sprinkle the surface of the dough with the almond meal (or oat flour) and top with the nectarine mixture, gently spreading it into an even layer.
5. 5. Roll out the remaining piece of dough as you did above and place it over the top of the pie. Press the edges of the dough together and use the tines of a fork to seal. Refrigerate for at least 1 hour.
6. 6. Using a sharp knife, cut a cross in the middle of the pastry. Brush the beaten egg evenly over the surface of the dough and sprinkle with the sugar. Bake until golden brown, about 55 to 60 minutes. Allow to cool for at least 20 minutes before serving.