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Peach Slab Pie
Peach pie is a summer favorite, but what do you do when you need to serve a crowd? The answer - a Peach Slab Pie. Made with Harry & David Oregold Peaches and just as tasty as the classic peach pie recipe, but bigger! This is a dish perfect for seconds and thirds.
This peach slab pie is a classic that is perfect to serve at your next cookout or summer gathering. It's really simple to make too, so don't let the lattice crust fool you. Just roll out your dough and cut into 1 inch strips. Lay the strips across your pie and weave. It's easy and creates the perfect flaky topping for your sweet, tender peaches nestled inside. Plus, it looks beautiful and elegant, making it a standout at any get-together. And who doesn't love a giant pie? Top with a scoop of vanilla ice cream and you have a summer dessert that will warm you up from the inside out!
Peach Slab Pie
Ingredients
For the crust
- 5 cups all purpose flour, plus some for rolling dough
- 2 1/2 teaspoon kosher salt
- 4 tablespoons granulated sugar
- 5 sticks unsalted butter, cut into cubes and chilled
- 1/2 cup cold water
For the filling
- 3/4 cup light brown sugar
- 2 tablespoons cornstarch
- 1 teaspoon cinnamon
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon nutmeg
- 1/8 teaspoon kosher salt
- 6 cups fresh peaches, peeled, pitted and sliced
- 1 large egg, lightly beaten
- 3 tablespoon granulated sugar
Instructions
- Place the flour, salt, sugar and butter in a food processor and pulse until the dough becomes crumbly with pea sized pieces of dough. With the processor running, slowly add the water until the dough forms a ball.
- Remove the dough and divide into two pieces, one slightly larger than the other. Form each dough ball into a disk and wrap tightly with plastic wrap. Refrigerate for 6 hours or overnight.
- Preheat oven to 400 degrees and position one oven rack on the bottom and one in the center.
- In a large bowl, toss the sugar, cornstarch, cinnamon, vanilla, nutmeg, salt and peaches together to combine. Set aside.
- On a lightly floured surface, roll out one dough disk to approximately 11 x 14 inches. Gently fit the dough into an ungreased 9 x 13 x 1 -inch sheet pan. Do not trim excess overhang.
- Pour the peach mixture into the sheet pan and spread evenly.
- Roll out the remaining dough disk to approximately 11 x 14 inches and cut into 1 inch strips. Place the dough strips on top of the pie and weave to create a lattice top. Pinch the edges of the two crusts together to seal and tuck under any overhang. Trim the excess dough with a knife.
- Brush the top of the dough with egg and sprinkle with sugar.
- Bake for 35-40 minutes or until the crust is golden brown and the filling is bubbling.
- Transfer to a cooling rack and cool completely before cutting.
