Peach-Raspberry Slab Pie


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.


  • 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

  • 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


  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.

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