Peach-Raspberry Slab Pie
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- Yield Seves 16
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
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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.
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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.
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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.
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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.
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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.
Just realized---- my pie wasn't browned because I completely forgot the eggwash and the sanding sugar! Oops! Was delicious anyway though!
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!
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!
Yeah!!, we have directions!!! Thank you, I am off to the grocery store for ingredients.
Whoops...I've got the ingredients, now all I need are the directions..........please
Where are the directions of how to put it together .
Please send them ....... Thank you
Eloise Chamberland
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.
No directions are listed for making this recipe!