Perfectly Peachy Slab Pie
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Use your favorite pie dough. Here’s mine! Easy FLAKY ALL-BUTTER PIE CRUST
Peel & slice 4lb peaches (12). You’ll need 5 heaping cups for this slab pie.
3/4 C sugar • 1 tsp cinnamon • 1/2 tsp nutmeg • 1/2 tsp ginger • 1/4 tsp salt • 2 Tbsp lemon juice
1/4 C cornstarch. Mix and set aside to roll the pie dough.
Roll your bottom crust to fit a 9x13 pan allowing a 1 1/2 inch overhang. Chill & roll top crust.
Bottom crust is chilling. Roll top crust & also chill. Lovin’ the chillin’ !
Fill the chilled bottom crust. Working the fruit into the gaps.
Lay on the top crust, trim shaggy edges, pinch the side seams. Overlap to make a sturdy edge, pinch
Flute edges, cut steam holes. Chill 15 min. While chilling make egg wash: 1 egg yolk + 2 Tbs water.
Brush with egg wash. Sprinkle turbinado or regular sugar. Bake 425f 15 min, then at 375f 30 min.
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