Peach Slab Pie

By msippigrl

Homemade pastry and a simple filling that uses canned peaches. Create your own decorative top crust, or use a solid sheet of pastry.

Ingredients

• CRUST:
• 3 3/4 cups all-purpose flour, put in the freezer
• 2 tablespoons sugar
• 1 1/2 teaspoons salt
• 3 sticks (1 1/2-cups) unsalted butter, cut into 1/2-inch cubes then refrigerated until needed (I subbed 1/2 cup vegetable shortening for 1 of the sticks of butter)
• 3/4 About 3/4 cup ice cold water
• FILLING:
• 2 (29.10-ouncez) cans peaches in syrup, drained well (I had peach halves so I had to slice them)
• 1 1/2 tablespoons fresh lemon juice
• 1 cup sugar
• 1/4 cup all-purpose flour
• 1/2 teaspoon ground cinnamon
• FINISHING:
• 2 tablespoons heavy cream
• 2 tablespoons sugar

Details

Servings 24
Preparation time 25mins
Cooking time 95mins

Preparation

Step 1

To make the crust:
In a large mixing bowl, whisk together the flour, sugar, and salt; transfer mixture to a food processor. Add the cold butter and shortening cubes and pulse until the largest pieces are the size of peas. Pour the mixture back in the mixing bowl, then stir in the water until dough forms. (Add another tablespoon of water, if needed, for dough to come together.) Divide the dough in half and flatten each into a disk. Wrap each piece in plastic wrap and refrigerate at least 1 hour.

Meanwhile, drain peaches well in a colander; then spread them out on a paper towel lined baking sheet to drain more.

Line a 15x10-inch rimmed baking sheet (jellyroll pan) with parchment paper. Set aside.

Rolling the Crust:
On a floured work surface, roll one piece of the dough into a rectangle large enough to fit into the bottom of the baking pan, plus 1/2inch up the sides. Gently, roll the rectangle of dough around the rolling pin then unfold it into the prepared baking sheet. Press the dough against the edges of the pan with your fingertips.

Rolling out the Top Crust:
Roll out the remaining piece of dough into another rectangle about the same size as the top of the pan.

Cut strips of dough (I used a pizza cutter) for a lattice crust over the top of the Filling in any pattern you like. Set aside while you make the filling. (If preferred, you can use a solid crust on top, just lay on top of the filling and pinch edges of top and bottom crusts together, then cut several slits in the top for vents.)

Preheat oven to 375° F.

Make the Filling:
In a large mixing bowl, stir together the sugar, flour, and cinnamon. Add the peach slices and lemon juice and stir until combined well. Spoon misture into the crust-lined pan. (If there is a lot of liquid, use a slotted spoon for the peaches, then spoon a little of the liquid around them.)

Cover filling with the top crust of choice. Brush the dough with heavy cream, (I used my fingertip to spread it to keep it out of the filling) then sprinkle a little sugar over just the crust, if desired.

Bake for 35 to 45 minutes, or until the crust is golden brown and filling is bubbling around the edges.

Cool in pan on a wire rack.
Serve with whipped cream/topping or vanilla ice cream.