Fruit Pie for a Crowd

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.

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

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

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

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.

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