Sweet Potato Slab Pie
If you love the crunch topping on sweet potato casserole and you love the flaky crust in a sweet potato pie, then you will love this!
This slab pie combines the best of both worlds with a flaky homemade crust AND a delicious crumb topping. Sandwiched in between is a luscious sweet potato pie filling that is creamy and sweet.
You won't walk away hungry with this around because it makes enough to feed a crowd. This bakes up in a large jelly roll pan or a large cookie sheet that has at least a 1.5 inch thickness along the sides. The size of this dessert makes it perfect for holiday gatherings and it is so much easier to transport than individual pies.
For the pie crust:
3 cups all purpose flour
½ cup shortening (cold)
1 stick butter cubed (cold)
2 tbls sugar
2 tsp white vinegar
6 tbls ice cold water (a little more or less, depending on consistency)
4 cups cooked and mashed sweet potatoes
1 stick melted butter
2 tablespoons flour
2 tsp vanilla
3 cups sugar
3/4 cup all purpose flour
1/3 cup white sugar
½ cup brown sugar
½ tsp cinnamon
Dash of salt
1 stick room temperature butter
3/4 cup oats
I know there seems to be a lot of steps here; however, I have tried to provide enough details so first-time pie crust makers will understand what to expect.
Making pie crusts can sometimes seem intimidating; however, this recipe is quite forgiving, so don’t stress over it!
The good news is, this crust can be pieced together if it does not come out perfect the first time. No sweat!
Start by making the crust:
Using a pastry blender or food processor, combine the dry ingredients with the butter and shortening by cutting the cold butter and shortening into the flour and sugar until you have pea size pieces scattered throughout the mixture.
Add the vinegar, then start adding the water one tablespoon at a time and slightly stirring with a fork in between. Try not to over mix or knead this or the dough will become tough. Be gentle when you stir.
Once all the water has been added, use a fork to continue mixing together.
You want this mixture to be a little sticky and the consistency of play dough with small clumps.
If it is too dry and there is a lot of flour not mixed in, just add a little more ice water one tablespoon at a time until you have the desired consistency.
Turn the mixture out of the bowl onto wax paper or parchment paper and use your hands to mold together to form a large ball.
Use a rolling pin to begin rolling out the dough. Using wax paper or parchment paper will help prevent the dough from sticking to your work surface. If you don’t have paper, just flour the surface well and make sure it stays nicely floured during the entire process to prevent sticking.
Roll the dough out into a rectangular shape that is large enough to fit the jelly roll pan.
Spray the jelly roll pan with non-stick cooking spray.
Pick up the pie crust using the edges of the wax paper and flip it over as you position it on the pan.
Once the pie crust is in place, gently peel away the paper and press the crust down onto the pan. Ensure all the edges are covered. If the crust breaks, just piece together to cover the bottom and sides of the pan.
For the pie filling:
Combine all ingredients using a mixer.
Pour on top of the pie crust and smooth out well.
For the crumble:
Combine all the dry ingredients and toss well in a bowl.
Using your hands, take a few slices of the room temperature butter and rub into the dry ingredients. Continue adding all the butter. Keep rubbing until the mixture resembles bread crumbs.
This should stick together in small clumps.
Sprinkle on top of the pie making sure you go all the way to the edges.
Bake on 350 degrees for about 40 minutes or until the crust is done, the pie filling has set and the top is slightly brown.
Cool to room temperature before cutting into squares and serving.