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Fruit Pie for a Crowd

By Cook's Illustrated Published May 2016

When baking for a large group, try a slab pie—it’s baked in a rimmed baking sheet and serves up to 20 people.

When baking for a large group, try a slab pie—it’s baked in a rimmed baking sheet and serves up to 20 people. Here’s how to convert your favorite 9-inch double-crust fruit pies. To make a lattice top, instead of cutting small slits in the top crust in step 5, use a 1 1/4-inch cookie cutter to cut holes at 3-inch intervals before transferring it to the pie.

1. Shape 2 batches of your favorite double-crust pie dough into 4 by 6-inch rectangles and refrigerate each until firm.

2. Roll 1 dough piece into large rectangle and fit into large rimmed baking sheet. Refrigerate while making filling.

3. Prepare 1½ batches of your favorite fruit pie filling recipe, shooting for 7 to 8 cups. Spread filling into dough-lined sheet.

4. Roll remaining piece of dough into rectangle and place over filling. Run rolling pin over edges to trim, then crimp edges with fork.

5. Cut slits at 2-inch intervals. Bake at 350 degrees on lower-middle rack until crust is golden brown, 1 to 1¼ hours.