Peach Slab Pie

By jenncrose

Ingredients

• 1 box Pillsbury® refrigerated pie crusts, softened as directed on box
• 3/4 cup packed brown sugar
• 1/4 cup cornstarch
• 2 tablespoons lemon juice
• 1/4 teaspoon salt
• 9 cups sliced fresh or frozen (thawed, drained) peaches
• 1 roll (16.5 oz) Pillsbury® refrigerated sugar cookies

Details

Servings 1
Cooking time 135mins
Adapted from pillsbury.com

Preparation

Step 1

1
Heat oven to 375°F. Remove pie crusts from pouches. Unroll and stack crusts one on top of the other on lightly floured surface. Roll to 17x12-inch rectangle. Fit crust into 15x10x1-inch pan, pressing into corners. Fold extra pastry under, even with edges of pan. Crimp edges.

2
Mix brown sugar, cornstarch, lemon juice and salt. Stir in peaches to coat. Spoon peach mixture into crust-lined pan.

3
Break cookie dough into coarse crumbs; spoon crumbs evenly over filling.

4
Bake 50 to 60 minutes or until crust is golden brown and filling is bubbling. Cool on rack 45 minutes.