This Peach Slab Pie is made with fresh peaches is made in a 18 x 13-inch pan which makes it the perfect pie to take to family gatherings, summer barbecues or picnics.
This pie can be made with any berry or stone fruit, although the fruits of choice are sour cherries, peaches, or blueberries. If you can’t find fresh sour cherries, use two pounds of frozen pitted cherries instead; defrost and drain well before using. The crust on this pie is AMAZING so flaky it reminds me of a danish. This pie is so versatile and easy to make. Perfect for your Labor Day weekend family gathering or barbecue. Serves 15!
NOTE: Here are the different measurements for different fruits that can be used in this slab pie. 2-1/2 pounds (about 6 cups) fresh sour cherries, stemmed and pitted; or 2-1/4 pounds (about 6 cups) fresh blueberries; or 7 medium peaches (2-3/4 pounds). cut into 1/2-inch pieces (about 8 cups)
Peach Slab Pie
For the Crust
- 4 cups all-purpose flour
- 2 teaspoons salt
- 1-1/2 cups unsalted butter, at room temperature
- 1-1/2 cups cold water
For the Filling
- 7 medium peaches (2-3/4 pounds). cut into 1/2-inch pieces (about 8 cups)
- 1-1/4 cups granulated sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
For the Crunchy Topping
- 2 tablespoons heavy cream
- 1/4 cup granulated sugar
For the Pie Crust:
- Mix together the flour and salt.
- Using a pastry blender, blend in the butter into the flour mixture until the pieces are the pea sized. Add water and mix until combined.
- Divide dough in half; roll one piece into a 18 -x- 13 - inch piece.
- Fit into a 15 x 10 - inch rimmed baking sheet, pressing into corners (pastry will hang over sides). Chill while assembling the filling.
For the Filling:
- Preheat oven 375 degrees.
- In a large bowl, combine the fruit, granulated sugar, cornstarch, and salt.
- Stir to combine and spread mixture over chilled pie shell.
- On a lightly floured surface, roll out remaining piece of dough to a 16 - x - 11- inch rectangle; drape over filling.
- Fold edge of bottom dough over top dough.
- Pinch edges to seal.
- Prick the top dough all over with a fork.
For the Crunchy Topping:
- Brush the entire surface of the pie with the cream, and sprinkle with the 1/4 cup sugar.
- Bake until the crust is golden brown and the filling is bubbling, 40 to 55 minutes.
- Transfer to a wire rack, and let the pie cool until it is just warm to the touch, about 45 minutes.
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