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Peach-Raspberry Slab Pie

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Each slice of this peach-raspberry slab pie, a thin double-crust pie, is portable and easy to eat; it can be served on a large cutting board or pizza peel.

  • Servings: 16

Photography: VICTORIA PEARSON

Source: Martha Stewart Living, July 2005

Ingredients

  • 2 1/4 pounds (about 9) peaches, peeled, pitted, and cut into thin wedges
  • 1 cup (about 6 ounces) raspberries
  • 1 cup granulated sugar
  • 1/4 cup cornstarch
  • 1 tablespoon fresh lemon juice
  • 1/8 teaspoon salt
  • 2 recipes Slab Pie Pate Brisee
  • All-purpose flour, for dusting
  • Vegetable-oil cooking spray
  • 1 large egg yolk
  • 1 tablespoon heavy cream
  • Fine sanding sugar, for sprinkling

Directions

  1. Preheat oven to 375 degrees. with rack in lower third. Toss peaches, raspberries, granulated sugar, cornstarch, lemon juice, and salt in a large bowl; set aside.

  2. Transfer half the dough to a lightly floured work surface. Roll out dough into a 12-by-16-inch rectangle that is 1/8 inch thick. Coat a 15 1/4-by-10 1/2-inch rimmed baking sheet with cooking spray. Line sheet with parchment paper, leaving a 1-inch overhang on long sides. Transfer dough to prepared baking sheet. Trim edges of dough to hang over sides of baking sheet by 1/2 inch.

  3. Roll out the remaining dough into another 12-by-16-inch rectangle that is 1/8 inch thick. Pour fruit mixture into the dough-lined baking sheet. Cover with remaining layer of dough. Trim edges of dough to hang over sides by 1/2 inch. Fold edges of top layer over edges of bottom layer, and pinch to seal.

  4. Cut about 60 holes out of the top crust using a 1/2-inch round pastry tip (such as Ateco #807), spacing evenly. Whisk together egg yolk and heavy cream in a small bowl. Brush crust with egg wash. Sprinkle with sanding sugar.

  5. Bake until crust turns golden and filling is bubbling, about 1 hour and 10 minutes. (If crust is browning too quickly, tent pie with foil, and continue baking.) Let cool completely on a wire rack, about 3 hours. Pull up on parchment to remove.

Reviews Add a comment

  • weekendbaker
    18 JUN, 2015
    Basic math skills -- the directions for rolling out the dough to 12x16" just don't match up with a 1" overhang for a 10-1/2 x 15-1/4" pan. Makes me wonder how well this recipe was tested.
    Reply
  • tigerose
    12 SEP, 2011
    Just realized---- my pie wasn't browned because I completely forgot the eggwash and the sanding sugar! Oops! Was delicious anyway though!
    Reply
  • tigerose
    12 SEP, 2011
    Well, when cooked, the pie doesn't look as browned as in the picture. It is fine lighter. And very, very good! Thought this was a delicious pie! My only complaints were that the crust was a bit too dry and flour-y and that poking the wholes in the top was quite tedious work. However, I would most DEFINITELY make this recipe again! Also, you might want to consider cutting down the cornstarch in the filling; it does diminish the taste of the raspberries/peaches. But, altogether, YUM! Good recipe!
    Reply
  • aymsmi
    27 JUN, 2008
    Terrie-Bear...can you please let me know how it turns out?? I am thinking about making this for a big family affair and would hate for it to not be good :) THANKS!
    Reply
  • MS10843995
    26 JUN, 2008
    Yeah!!, we have directions!!! Thank you, I am off to the grocery store for ingredients.
    Reply
  • JeanneVail
    26 JUN, 2008
    Whoops...I've got the ingredients, now all I need are the directions..........please
    Reply
  • Marcus
    25 JUN, 2008
    Where are the directions of how to put it together . Please send them ....... Thank you Eloise Chamberland
    Reply
  • YvonneHvr
    24 JUN, 2008
    There is a peach raspberry pie and also a sour cherry slab pie in the recipe finder they have full direction maybe this will help anyone trying to figure this one out.
    Reply
  • kimmiegear
    24 JUN, 2008
    No directions are listed for making this recipe!
    Reply