Friday, August 20, 2010

Peach Slab Pie

We love slab pies over here...a pie baked in a bar pan. What we don't eat fresh from the stacked in layers with parchment paper in between ...and frozen to be used as needed (a few pieces at a time). A container of slab pie (apple, berry or peach) is always a staple when we leave on a road trip with the RV. Since the peaches are at their juiciest best over here...we have been enjoying them fresh and in desserts. There's a peach slab pie in the freezer...ready for the piece at a time!

  • 1 1/2 cup margarine
  • 3 3/4 cup flour
  • 1 1/2 tsp. salt
  • 1 egg yolk and milk to make 1 cup (reserve egg white to use as glaze)
Peach Filling:
  • 6 cups peaches (about 9-10), peeled, pitted and cut into thin slices.
  • 1 cup sugar
  • 1/4 cup cornstarch
  • 1 tablespoon lemon juice
  • 1/8 teaspoon salt
  1. Combine flour and salt. Cut in margarine to obtain coarse crumbs.
  2. Mix egg yolk mixture into flour mixture until dough holds together in a ball.
  3. Roll out half the dough on floured work surface....slightly larger than 12 x 16 inches.
  4. Spray 12 x 16 inch pan with cooking spray. Line with parchment paper, leaving a 1-inch overhang on the long sides.
  5. Transfer dough to prepared pan. Trim edges of dough...leaving 1/2 inch to hang over edge.
  6. For filling, combine sugar, cornstarch and salt. Add sliced peaches and lemon juice and stir. Pour peach filling into prepared baking sheet.
  7. Roll out remaining dough. Place on top of filling. Trim edges of dough to hang over sides slightly. Fold edges under and pinch to seal.
  8. Beat egg white until foamy and brush over top crust.
  9. Bake at 375°F for about 45-50 minutes...or until golden and filling is bubbling.
  10. Allow to cool completely on wire rack (several hours). Then pull up parchment paper to remove.
  11. Cut into 20 pieces. Freezes wonderfully.

* This pastry recipe will be more than enough for a 12 x 18 pan (Pampered Chef bar pan). Use any leftover pieces to make a galette or two.