I am hearing that we should have lots of peaches. Slab pies have become popular prepared with plentiful summer fruits.
Ingredients (pie crust):
4 cups all-purpose flour
2 teaspoons salt
1-1/2 cups unsalted butter, at room temperature
1-1/2 cups cold water
Directions (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. This is a LBC original.
Ingredients (filling) peach or blueberry:
2-1/2 pounds 7-8 medium peaches (2-3/4 pounds). cut into 1/2-inch pieces or (6 cups) fresh blueberries
1-1/4 cups granulated sugar
1/4 cup cornstarch
1/4 teaspoon salt
2 tablespoons heavy cream
1/4 cup sugar
In a large bowl, combine the fruit, granulated sugar, cornstarch, and salt. Stir to combine. 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. 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.
From: Lady Behind the CurtainShare to Print