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
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.
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