About This Recipe
Slab pies are all the rage. They feed a crowd and are more interesting than quiches or ordinary pies.
But I have been making them since the 1970s. Beef Cheese Slab Pie was originally a Pillsbury Bake-Off recipe. It used crescent dough for the crust.
I make it using my own Hot Water Pie Crust recipe, and changed the filling. This recipe is one of my all-time favorites, and I make it often to this day.
To get the crust into the pan, don’t roll it out. Just drop the dough into the pan and press it out so it fills the pan completely and smoothly. Push it up the sides so the crust holds the filling. It takes some time, but this can be a contemplative activity!
But why not change the filling to make a completely new recipe? I had some ham in the freezer that was leftover from Easter, and thought this pie would be really good with some cheddar cheese.
I was right.
Enjoy this easy recipe.
Steps
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1
Done
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Preheat the oven to 400°F. Line a 15" x 10" jelly roll pan with the pie crust. Push the crust up the sides of the pan so it can hold the filling. Bake the crust for 5 minutes, then remove and set aside. |
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2
Done
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In a skillet, heat the olive oil over medium heat. Add the onions and garlic; cook and stir until tender, about 4 to 5 minutes. Add the ham and remove from the heat. |
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3
Done
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Spoon the ham mixture into the pre baked pie crust. Sprinkle with the cheddar cheese. |
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4
Done
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In a large bowl, combine the flour, salt, pepper, eggs, light cream, and thyme and beat until combined. Pour carefully into the crust over the filing ingredients. Sprinkle with the Parmesan cheese. |
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5
Done
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Bake for 25 to 35 minutes, or until the filing is puffed and browned in spots. Cut into squares to serve. |
