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Wednesday, June 22, 2011

Summer Series: Peach Raspberry Slab Pie


Hello everyone-- I'm back.  I took a short breather from blogging and just felt the need to recharge my batteries.  I can't stay away too long, though, before I start missing my blog.  No one told me how addictive blogging would become when I started this venture back in January!  :)

I made this peach raspberry slab pie a few weeks ago.  My theory is that the only thing better than pie is more pie, so therefore I think slab pie is a miraculous invention.  Its definitely pie for a crowd, and very fun and satisfying to assemble this puppy-- you basically line a cookie sheet with pie crust, add the filling of your choice and then top with another pie crust and seal the edges and bake.  There are many recipes out there to convert your favorite flavor of pie into this extra large version, but I really love this recipe and the fact that it combines both fresh peaches and raspberries-- something I'm trying to take full advantage of during these summer months.  This particular version of slab pie reminds me of a giant pop tart in that you can slice this easily and eat the pieces by hand-- no plate is necessary.  That makes this a great option for your summer BBQ or party.  The original recipe called for only about 2 1/4 pounds of peaches (about 9) but I thought that didn't seem quite enough to fill up the cookie sheet so I increased the amount to about 13 peaches.  I'm glad I did as the filling really cooks down.  I will probably add more peaches the next time I make this because I really think this recipe can handle it.

For this recipe you will need to make 2 batches of your favorite recipe for double crust pie dough.  That was an awkward sentence to construct, but another way of saying that is that you need enough dough to make 4 single crust pies.

Peach Raspberry Slab Pie


Ingredients:
13-15 peaches, peeled, pitted and cut into thin slices
1 cup raspberries
1- 1 1/4 cups sugar
1/4 cup cornstarch
2 tsp. freshly squeezed lemon juice
1/8 tsp. salt
1 tsp. cinnamon
1/4 tsp almond extract (or more to taste)
butter to dot the top of the pie before baking
1 egg mixed with a little water
Turbinado or sanding sugar for topping

Enough pie crust dough to make 4 single crust pies.  I always use America's Test Kitchen "Foolproof Pie Dough" recipe which you can find here with a great step-by-step guide on how to make pie crust.  If you've never tried their ground-breaking recipe to make pie dough, you are missing out! It will change your life.

Instructions:
Prepare pie dough according to instructions and allow to chill.  In the meantime, mix the sliced peaches with about 1/2 cup sugar and pour into a colander, allow to drain for about 30 minutes- an hour.  The sugar will out the excess water from the peaches and prevent your pie from being runny.

Preheat oven to 375 degrees F. Toss the peaches, raspberries, sugar, lemon juice, cornstarch, almond extract, salt and cinnamon together in a large bowl, taste and adjust the ingredients as needed.  Set aside.  

Transfer half of the chilled dough onto a lightly floured work space.  Roll out dough into a 12 by 16 inch rectangle that is 1/8 inch thick.  Coat a 15 1/4 inch by 10 1/2 inch rimmed cookie sheet with cooking spray.  Transfer dough onto cookie sheet and allow dough to hang over the sides of the sheet by a 1/2 inch.

Roll out the remaining dough into another 12 by 16 inch rectangle.  Pour fruit filling into the dough lined cookie sheet.  Dot the filling with butter ( about 2 tbs).  Cover the filling with the remaining dough Trim edges of dough to hang over the sides by 1/2 inch.  Fold edges of top layer over edges of bottom layer and press to seal.

Use a fork to punch holes all over the top crust, spacing evenly.  Whisk together egg with a little water to make an egg wash.  Use a pastry brush to paint the egg wash all over the top of the pie. Sprinkle turbinado or sanding sugar over the top.  Bake pie until crust turns golden and filling is bubbling, about 1hour 10 minutes.  Use tin foil to tent the pie if the crust is browning too quickly and continue baking.  Allow pie to cool completely on a wire rack.

When pie is cool, drizzle glaze onto the top in your favorite decorative pattern.

Recipe for Glaze
1 cup of powdered sugar
1 to 2 tbs. water or milk

Whisk the sugar and 1 tbs of water or milk together in a small bowl.  Slowly add more water or milk until the glaze is the desired consistency.  You want your glaze to be on the thick side so you probably won't need more than 1 1/2 tbs of liquid.  Use a spoon and drizzle glaze all over the cooled pie.

Makes 16 servings.

Recipe adapted Martha Stewart and Smitten Kitchen 



21 comments:

  1. Ooh, this looks delicious! I'm ready to see peaches popping up at my farmers market so I can make this.

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  2. This does look like a giant pop tart! Awesome! Great way to use all the wonderful seasonal fruit

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  3. i'm not usually a pie person, but i'm liking this slab version! i might just make it for my July 4th bbq... thanks for sharing! =)

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  4. Lovely! I do so enjoy fruity fillings that cook down to be all jammy.

    I'm very much one for rather baking cakes and anything with crusts in sheet tins or ceramic baking dishes, and rather slicing square slices. I think it's because gluten-free pie crusts are notoriously difficult for getting out of a pie dish in one piece, so it's easier to do smaller squares that hold together in the mean time.

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  5. that looks perfect Ryan .. delicious. I am saving it to give a try with cherries
    www.sunshineandsmile.com

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  6. Ryan, this is pure genius! I love it :) I know what you mean about taking a break from blogging. Sometimes I get burned out and need a breather.

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  7. I agree with you that this is a great pie for a crowd! It looks wonderful and I love that you don't have to fuss with the pie crusts with the slab pies.

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  8. Oh goodness!! This looks fantastic and much easier to make than a regular pie. I'm bookmarking this recipe.

    P.S. On your bio, you state that you're part Italian and part Southern. Part Southern what? Southern Italian? Southern Canadian? Southern Korean? Southern USican? Just curious... :)

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  9. Ryan, Beautiful! It is such a great idea for a large crowd! I will have to try it over the summer when our peaches are at peak. Fruit pies are my favorite!
    Nice post…glad your back!

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  10. I was going to say Ryan, it has been a while ;) LOL Anyhow, this looks amazing!

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  11. Well, I´m glad you back'cos a stop by and found delicious recipes as this.

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  12. this looks absolutely perfect - peaches and raspberries are one of my favorite combinations!

    PS: Where are you in VA? I love finding other Virginia bloggers :)

    Brandi
    Branappetit
    www.branappetit.com

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  13. OK! So I really ♥ your blog!!! You are making me so hungry LOL and I love that you make everything I want to learn how to make!!!!! I'm now a follower ;)

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  14. I love your philosophy on pie...my husband agrees with your wholeheartedly as well! I love peach raspberry pie, so I know I'd be a huge fan of your slab pie version...yummy!

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  15. I have said this before and here I am telling it again.. I am not a baker. But I promised at the onset of this year that I will learn how to bake this year. Alas it's been half a year and you could only count how many times I've ignited my oven to bake some goodies.
    Well Im here today to go through your post since I want to bake for a special event. My youngest is turning 18 tomorrow. He has just graduated and I would love to bake him something tomorrow.
    What can you suggest? Something simple and not intimidating would be good. Thanks Ryan!
    Malou

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  16. Hi Malou! I have no doubt you are a fantastic baker, judging by the talents you display on your blog!! I have no doubt anything you make will turn out beautifully! I think this would be great for a graduation and was very easy. Hershey's perfectly chocolate cake is so easy and turns out well. If you would prefer to make this with chocolate frosting, just click on the link to Hershey's site at the bottom of the post and they have a chocolate frosting recipe that's very easy that goes with the cake. I really liked the raspberry whipped cream and it was so easy to make and takes less time than regular frosting-- you just through all of the ingredients into a bowl and whip them until it makes whipped cream. http://www.ryanbakes.com/2011/06/chocolate-cake-with-raspberry-whipped.html

    I hope that helps! If not, the strawberry pound cake or the lemon cupcakes that are on my blog are both really simple as well. I hope your son has a great birthday!

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  17. Ryan, this sounds delicious. I'll have to give it a try the next time I have a gang to feed. I love the peach and raspberry combination. Have a great weekend. Blessings...Mary

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  18. Mmmm...peaches and raspberry...such a great mix. A wonderful treat to return with. :)

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  19. Ryan,
    this looks fabulous! I can't eat peaches because they make my mouth itch (slight allergy, I think), but my daughter is nuts for peaches and would love this!
    This is my first time visiting, but I'll be back!

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  20. What a great idea! I don't think I've ever seen slab pies before. Peaches and raspberry are such a classic combination.

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  21. Fantastic idea! I wish it was summer down here too... I love peaches... mmmm that pie looks sooo delicious!

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