Peach Slab Pie


I just got some wonderful, fresh Colorado peaches from Dassel Hillside orchard. They get the best peaches. Fresh peaches make the best pie, just the treat for a late summer day!

Here is a good way to make a large pie! This is an easy recipe. Use a jelly roll pan.

Peach Slab Pie

Crust:

3 3/4 cup all-purpose flour

2 teaspoons salt

1 1/2 cups unsalted butter at room temperature

1 1/2 cups  ice cold water, or a little less

Mix together the flour and salt. Using a pastry blender, blend in the butter into the flour mixture until the pieces are pea sized. Add water little by little and mix with hands until a you can form a ball. Divide dough in half. Roll one piece of dough to the size of your jelly roll pan with a little extra to hang over the edge of the pan. Press into the corners and up sides as needed to line entire pan letting dough hang  over the edges. Chill while assembling filling.

Filling:

14-16 medium peaches. Peeled and cut into slices.

2 1/2 cups granulated sugar

1/2 cornstarch

1/2 teaspoon salt

Brushing mixture:

4 tablespoons heavy cream

1/2 cup raw sugar

Preheat oven to 350 degrees. In a large bowl combine sliced peaches, sugar, cornstarch and salt. Spread mixture over chilled pie shell.

On a lightly floured surface, roll out remaining piece of dough to cover the jelly roll pan and drape over filling. Fold edge of bottom dough over the top dough. Pinch together and crimp or flatten around entire pan with a fork to seal. Prick the top dough all over with a fork. Brush the entire surface of the pie with the cream, sprinkle on the raw sugar.

Bake until the crust is golden brown and the filling is bubbling, 40-55 minutes. Transfer to a wire rack and let cool about 30-45 minutes, serve with vanilla ice cream.

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