Peach Slab Pie

Peach Slab Pie
Servings: 24 Prep 45 mins Total Time 2 hrs

Ingredients

For the crust:
  • 2/3 cup ice-cold water
  • 2 egg yolks
  • 4 teaspoons lemon juice
  • 5 cups all-purpose flour
  • 1 teaspoon salt
  • 2 tablespoons sugar
  • 1 1/2 cup (3 sticks) unsalted butter, chilled, cut into 1/2-inch cubes
For the filling:
  • 3 1/2 pounds firm, medium peaches (about 18-20 whole), washed
  • 1 cup raw cane sugar
  • 3/4 cup sour cream
  • 1/4 cup all-purpose flour
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon salt

Make It

Make the pie dough:

1. Pour water into a measuring cup and add egg yolk and lemon juice. Beat with a fork.

2. In a food processor fitted with the metal blade, pulse together the flour, salt, and sugar. Add butter cubes, and pulse the processor about five times to cut the butter into the flour.

3. Pour the egg-and-ice-water mixture into the top of the food processor and pulse until the liquid is incorporated. Remove the lid, and squeeze a little dough between your fingers; it should form a ball.

4. Transfer the dough to the counter. Divide in half. Quickly press the damp crumbs together to form 2 discs of dough. Wrap tightly with plastic wrap and chill at least 1 hour and up to two days.

5. On a generously floured surface, roll 1 disc of pie dough in a large rectangle about 17x12 inches. Line a 15x10x1-inch baking sheet with the dough. Trim and crimp edges, then chill for at least 1 hour. May be prepared 1 day in advance.

For the filling and topping:

6. Preheat oven to 375 degrees F.

7. Slice peaches in half around the pit, twist and open. Discard the pit. Cut peach halves into 1/2-inch slices. Toss sliced peaches with raw cane sugar, sour cream, flour, cinnamon, and salt. Transfer filling to prepared pie crust and level the fruit evenly.

8. On a generously floured surface, roll the second disc of pie dough into a large rectangle. Using small circle or star cookie cutters, cut out shapes of dough and place them on the peach filling.

9. Place on the bottom rack of the oven. Bake for 1 hour 15 minutes or until crust is golden and filling is bubbly. Cool completely before cutting and serving.

Nutrition Facts

Servings Per Recipe: 24; Amount Per Serving: cal. (kcal): 219, Fat, total (g): 10, chol. (mg): 35, sat. fat (g): 6, carb. (g): 31, Monounsaturated fat (g): 3, Polyunsaturated fat (g): 1, Trans fatty acid (g): , fiber (g): 2, sugar (g): 15, pro. (g): 3, vit. A (IU): 514, vit. C (mg): 5, Thiamin (mg): , Riboflavin (mg): , Niacin (mg): 2, Pyridoxine (Vit. B6) (mg): , Folate (µg): 41, Cobalamin (Vit. B12) (µg): , sodium (mg): 96, Potassium (mg): 160, calcium (mg): 19, iron (mg): 1, Percent Daily Values are based on a 2,000 calorie diet.