Food & Cooking Recipes Dessert & Treats Recipes Pie & Tarts Recipes Peach-Raspberry Slab Pie 3.1 (101) 8 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on June 12, 2017 Print Rate It Share Share Tweet Pin Email Photo: VICTORIA PEARSON Servings: 16 Each slice of this peach-raspberryslab pie, a thin double-crustpie, is portable and easyto eat; it can be served on a large cutting board or pizza peel. Ingredients 2 ¼ pounds (about 9) peaches, peeled, pitted, and cut into thin wedges 1 cup (about 6 ounces) raspberries 1 cup granulated sugar ¼ cup cornstarch 1 tablespoon fresh lemon juice ⅛ 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 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. 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. 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. 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. 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. Rate it Print