Name: Blackberry and Dried Apricot Slab Pie
Yield: 12 - 16 Servings
Ingredients: 2½ cups (313 g) all-purpose flour; 3 Tbsp. granulated sugar; 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt; 1 cup (2 sticks) chilled unsalted butter, cut into pieces; 2 cups chopped dried apricots; ½ cup (100 g) granulated sugar; ½ cup dry white wine; ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt; ½ vanilla bean, split lengthwise; 3 cups fresh blackberries; All-purpose flour (for parchment); 2 Tbsp. unsalted butter, cut into small pieces; 1 large egg, beaten to blend; 4 oz. cream cheese, room temperature; ¼ cup (packed; 50 g) light brown sugar; 1 Tbsp. unsalted butter, room temperature; Pinch of kosher salt; 2–3 Tbsp. warm milk

Blackberry dried apricot slab pie on a Nordic Ware Naturals halfsheet pan the best sheet pan according to BA

Photograph by Emma Fishman, food styling by Susie Theodorou, prop styling by Aneta Florczyk

This blackberry and dried apricot slab pie from expert baker Samantha Seneviratne travels well and feeds a crowd, making it picnic-perfect. The filling features tart and juicy blackberries, as well as dried apricots rendered soft and chewy by rehydrating in wine. (Using dried helps control excess juiciness, preventing the crust from becoming soggy.)

What you’ll need

Food Processor
$63 At Amazon
Medium Saucepan
$50 $39 At Amazon
French Rolling Pin
$21 At Amazon
Pastry Brush
$6 At Amazon
Wire Rack
$23 At BA Market
Rimmed Baking Sheet
$30 $28 At Amazon

Recipe notes