Nectarine Blackberry Slab Pie


Not so many words today. I can’t be responsible for upstaging this dessert. It would be tacky of me.


And, anyway. The only thing I have to offer in the way of words is an embarassing amount of gushing and a plethora of overused adjectives. Glorious, wonderful, delightful, divine, decadant, lovely, fantastical, mahvelous. I refuse to say anything of the sort. Because this baby doesn’t need an introduction.


She just needs your undivided attention. In the form of a fork.

Curtain Call.


Whole Wheat Vanilla-Bean Pie Crust
Inspired by Dawn Viola’s prizewinning vanilla bean pie crust, this recipe makes a gorgeous, flaky crust studded with the earthy flavors of vanilla and nutmeg, and spiked with a touch of lemon zest. Makes more than enough crust for a pie or two. Which is just perfect, because you’ll likely want to keep one and eat it for yourself.
2 c. whole wheat flour
2 c. white flour
3 sticks butter, chilled
2 T. sugar
1/2 tsp. salt
Seeds of 1 vanilla bean
1/2 tsp. nutmeg
zest of 1 lemon
Juice of 1/2 lemon
1 egg
1/2 c. ice cold water
In a large bowl, stir the flours, sugar, salt, vanilla bean, and nutmeg and lemon zest together. Use a fork to blend the butter into the flour mixture, creating a mixture that resembles coarse crumbs. In a small bowl, combine lemon juice, egg, and water. Pour liquids slowly into flour mixture, stirring gently with a fork until the mixture begins to follow it around the bowl. Turn dough out onto a non-stick or silpat mat and knead several times. Roll out thin and press into a cookie sheet or refrigerate until needed.
Nectarine Blackberry Slab Pie
I’ll be honest. This recipe started out as a slab pie, but I didn’t have the heart to wrap the edges of the pie crust up over that gorgeous fruit filling. Seriously, what sort of icy-fingered baker do you take me for? Covering up blushed orange nectarines and plump rounds of blackberries. Nope. Couldn’t do it. So, we ended up with a galette-ish, tart-ish cookie pan full of pie bars. Anyway, what’s in a name? When you taste this summery concoction, you’re mouth will be much too busy humming with joy to call it anything at all.
1 batch of Whole Wheat Vanilla-Bean Pie Crust, prepared
12 oz. cream cheese
2 eggs

3 T. sugar
Juice of 1/2 lemon
4 nectarines, pitted and sliced thin
2-3 pints blackberries
1/2 c. peach jam
1/2 c. honey
Press the prepared pie crust into the bottom of a large cookie sheet. Tightly cover any unused portion of the pie crust dough and store in the fridge up to a week. In a large bowl, beat together cream cheese, egg, sugar and lemon juice. Spread the cream cheese mixture over the pie crust. Generously spread sliced nectarines and blackberries over the cream cheese mixture. In a small, microwave-safe bowl, heat the peach jam and honey together until warm. Drizzle generously over the top of the pie. Bake in an oven preheated to 400 degrees for 24-27 minutes. Serve warm with a heap of vanilla ice cream or allow to cool and serve topped with a dollop of whipping cream.

Congrats to Camille from MAKE IT WORK MOM!
You’re the winner of the Cheeky Kitchen Birthday favor bag. Send me your info and it’ll be in the mail a quick as you can say nectarine.

29 Responses to “Nectarine Blackberry Slab Pie”

  1. Camille says:

    No WAY! How did you know it's my birthday?? (in a couple of days anyway) THANKS!

  2. Kim at Rustic Garden Bistro says:

    What a beauty! Come over and make me some? Please? OK, thx! You're a doll. ;-) [K]

  3. Lesley says:

    scrumptious… was the word of the day on Sesame Street today…and I think it fits nicely here….or in the immortal words of Rachel Ray…YUMMO…..

  4. koralee says:

    Oh my this is beyond words..just found your blog and I see this delightful yummy dish!!!!.. I am off to see what I have been missing by reading some of your past posts..thank you for making my heart happy this morning. I WILL BE MAKING THIS VERY SOON! Off to follow you. xoxoxoxoo

  5. I run for cake! says:

    This pie looks amazing! Love the fruit combination!

  6. a. maren says:

    i am so intrigued by your whole wheat vanilla bean pie crust! can't wait to try it!

  7. Carmie says:

    Am I missing the instructions for the crust? Anyone else? The tart looks beautiful!

  8. Cheeky Kitchen says:

    Whoops! Thanks, Carmie!

    They are there now. :) Enjoy!

  9. Carmie says:

    Thanks! I will try it for Father's Day I think. Hopefully we will have nice nectarines by then!!

  10. KPackard says:

    I don't want to be a pest, but the title says blueberry…

    It looks beautiful and delicious! And so prefect for summer! Love those peaches!

  11. Kristen says:

    What a delicious creation! Perfect for summer.

  12. Maria says:

    This dessert screams summer!

  13. wenderly says:

    Talented and clever you are! Love your take on the post, and the pie looks to die for!

  14. Daydreamer Desserts says:

    OK now that this pie has my complete and undivided attention… when's the pty? I'll bring the ice cream. :)

  15. Denise @ Creative Kitchen says:

    This looks divine!! Pie crust is something I haven't tried since switching over to freshly ground whole wheat flour. This crust sounds like it's worthy of my time, and I'm not a pie crust type of person. I'm bookmarking it now! Thanks for sharing.

  16. smalltownoven says:

    So beautiful!

  17. WizzyTheStick says:

    It really is a beautiful pie deserving of all over used adjectives:-) Yum

  18. Donna says:

    Love your blog.

    i have given you an award, you can find it over at my blog:

    have a great day. donna

  19. Heather says:

    I love everything about this recipe but I especially love the whole wheat vanilla bean pie crust! Wow Brooke!! Love it and can't wait to try all of it. I see you still have cream cheese on the mind too :)

  20. marla {family fresh cooking} says:

    Very nice job with this fruity slab pie. The blackberries and peach jam are calling out to me….so is that crust!

  21. Sue Sparks says:

    Deliciously gorgeous! This screams "summertime!"

  22. betchacanteatjustone says:

    What a beautiful looking dessert…infused with summer goodness! :)

  23. Eliana says:

    I would probably nix the fork and eat this with my hands. Looks amazing.

  24. Cookin' Canuck says:

    This recipe just screams "Summer". I appreciate that there is whole wheat in the crust. What a beautiful way to show off this pretty fruit.

  25. Lynne @ Cookandbemerry says:

    I saw your photo on TasteSpotting and it stopped me in my tracks. WOW!

  26. Anonymous says:

    I made this recipe over the weekend and it came out great! It was enough to feed 20 people!

    I did catch this one thing while I was making the filling. You forgot to say how much sugar goes into the cream cheese mixture. I added 1/4 cup and that seemed fine.

    The whole wheat vanilla bean crust was super easy and super yummy. I may have to adapt it into other recipes too. Thanks!


  27. Carmie says:

    Is 1/4 C. sugar about right for the filling? I want to make this tomorrow for Father's Day.

  28. Carmie says:

    What size cookie sheet are others using to make this? Made it for Father's Day and loved the crust, but had to cook it longer to get it done enough. Pieces in the middle were a tad soggy–not sure if I did something wrong or it was pan size. Was the cream cheese filling spread quite thin? It might have been my fruit. I definitely will try it again, but I guess I want it perfect. :) My guests loved it! Thanks!

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