Brown Sugar Slab Pie
I’m obsessed with this brown sugar slab pie – what does it remind you of?
I’m not much for pie – making or eating!
Longtime readers know that this is not the blog to turn to for traditional pies. I hate making and rolling out dough, and have never been a fan of traditional options like apple or pecan pie. When faced with an array of desserts, pie will almost always be the last thing I go for.
I can’t resist Pi Day!
Though not a real holiday, I’ll admit loving the challenge of coming up with my version of pie on 3/14 – also know as “ Pi Day“. So over the years I’ve shared recipes for hand pies, ruffled pies, whoopie pies and moon pies. I’ve made apple pie muddy buddies, pie “fries”, Sprite pie and even pie crust cookies.
have you ever tried a slab pie?
Slab pie is an unfortunate name for your new favorite way to eat pie – particularly if you are “team crust” (raises hand). If you’ve never heard of it, slab pie is simply pie baked in a sheet pan, and cut into rectangles. It’s neater and easier to serve, and the ratio of flaky crust to filling is higher than traditional pie. I had always wanted to try it and Pi Day was the perfect opportunity!
can you guess the inspiration for this brown sugar slab pie?
Longtime readers also know that I’m not much for fruit – and so I was thinking of alternatives to the typical fillings for my slab pie. Growing up, Pop Tarts were one of my absolute favorite snacks, with brown sugar cinnamon (frosted, of COURSE) being my #1.
You guys – you simply MUST MAKE THIS giant Pop Tart brown sugar slab pie!
what ingredients do you need?
This brown sugar pie has a ridiculously easy ingredient list – here’s what you need:
refrigerated pie crusts
dark brown sugar
light corn syrup
how do you make it?
These pie bars couldn’t be easier to make. Start by unrolling 2 of the pie crusts onto a piece of parchment paper that is the size of a baking sheet (about 12 x 17 inches), overlapping them so that they are the total length of the parchment paper.
Use a rolling pin to roll them into one smooth crust that is also the width of your baking sheet. You can take any excess dough to patch in where needed.
Trim the dough into a neat rectangle and roll the dough, still on the parchment paper, onto your rolling pin. Unroll onto your baking sheet (watch the video, below, to see this in action!).
To make the brown sugar filling, mix melted butter, brown sugar, cinnamon and flour in a small bowl. The flour may seem like an odd ingredient but it stiffens the filling and gives it that same texture as a classic Pop Tart filling!
Pour the filling onto your crust and spread it out evenly, leaving a one-inch border on all four sides.
Make the top crust just like you did the bottom crust except this time you’ll place it onto the filling parchment side up. Remove and discard the parchment paper and use your fingers to seal the edges. Crimp the edges with a fork and poke holes all over the center with a toothpick.
Brush softened butter all over the top of the pie and bake till golden brown. Cool completely in the pan.
While the pie is cooling, make the glaze by whisking confectioner’s sugar, milk, corn syrup, vanilla and cinnamon. And yes I know that corn syrup is the devil’s work BUT it is also the key to a glaze that is shiny and hard (you can see it in action in my black and white cookies and lavender lemon shortbread bars). Feel free to omit it if you prefer – the glaze will be just as delicious, just a little softer.
Pour the glaze over the center and spread evenly, leaving a small border of crust exposed (for that classic “PT” look!).
Let the glaze harden and then cut into bars!
How fun would this be to serve for breakfast? This is a real crowd pleaser and something just a little different.
Let me know if you try it – what was your favorite Pop Tart?
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Posted in recipes, snacks, sweet treats
Brown Sugar Slab Pie
For the pie:
- 1/2 cup + 3 tablespoons unsalted butter, at room temperature
- 2 packages (4 crusts) refrigerated pie crusts
- 2 cups dark brown sugar
- 2 tablespoons ground cinnamon
- 2 tablespoons flour
For the glaze:
- 2 cups confectioner's sugar
- 2 tablespoons milk, plus extra if needed
- 2 tablespoons light corn syrup
- 1 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
Prepare the pie crust:
- Pre-heat the oven to 375 degrees. Melt 1/2 cup of the butter and set aside. Have a sheet pan at the ready.
- Unroll 2 of the pie crusts onto a piece of parchment paper that is the size of a sheet pan (about 12 x 17 inches), overlapping them so that they are the total length of the parchment paper. Use a rolling pin to roll them into one smooth crust that is also the width of your baking sheet. You can take any excess dough to patch in where needed.
- Use a pizza cutter or small knife to trim the dough into a neat rectangle. Roll the dough and parchment paper onto your rolling pin and unroll, crust side up, onto your baking sheet.
Make the brown sugar filling:
- Use a fork to mix the melted butter, brown sugar, cinnamon and flour in a small bowl. Pour onto your crust and use the fork to spread out evenly, leaving a one-inch border on all four sides. Smooth the filling and place the pan in the fridge while you prepare the top crust.
- Make the top crust by rolling and trimming the remaining two pie crusts as you did the first two. Roll onto your rolling pin and gently unroll - with the parchment side up - onto your filled crust. Remove and discard the parchment paper.
- Use your fingers to seal the edges of the pie, then go around the edges again with a fork to crimp. Poke holes all over the center of the pie with a toothpick.
- Brush the remaining 3 tablespoons of butter all over the top of the pie and bake for 20 - 25 minutes, or till golden brown. Cool completely in the pan.
Make the glaze:
- Whisk all of the ingredients in a small bowl till thick but pourable. Add more milk if needed, a little at a time.
- Pour the glaze over the center of the cooled pie, and use a small angled spatula to spread evenly, leaving a small border around the edges. Let the glaze set before cutting into squares to serve.
- You can store the slices covered, at room temperature, for up to 3 days or freeze for longer storage.