Peach Slab Pie Food

PEACH STREUSEL SLAB PIE

Steps:

• Adjust a rack to the bottom third of the oven and preheat the oven to 375 degrees F. Grease the bottom and sides of a rimmed 10-by-15-inch baking sheet with butter.
• For the dough: Combine the butter, flour, confectioners' sugar and salt in a food processor and process until the mixture comes together in a solid mass (this may take a few minutes). Drop pieces of the dough all over the prepared baking sheet. Use your fingers to press the dough evenly along the bottom and about 1/2 inch up the sides of the pan, filling any gaps. Set aside.
• For the filling: Toss together the peaches, brown sugar, lemon juice, cornstarch, vanilla, cinnamon, salt and nutmeg in a large bowl until the cornstarch dissolves. Transfer the filling onto the crust and spread in an even layer. Bake for 30 minutes.
• For the streusel: While the pie bakes, make the strussel topping by combining the flour, almonds, brown sugar, melted butter and salt in a small bowl until evenly moistened.
• Remove the pie from the oven and sprinkle the streusel evenly over the filling. Return the pie to the oven and bake until the topping is golden brown and the filling is bubbly, 25 to 30 minutes more. (If the crust browns too quickly during baking, cover the pie loosely with foil.)
• Let the pie cool. Serve warm or at room temperature.

PEACH SLAB PIE

Steps:

• For the fruit: In a bowl, combine the peaches, sugar, flour, lemon juice and salt. Stir and set aside.
• For the all-butter lemon pie crust: Combine the flour, salt and lemon zest in a large bowl. Add the butter and use a pastry cutter to gradually work it into the flour, until the mixture resembles tiny pebbles. This step should take 3 or 4 minutes.
• Lightly beat the egg with a fork in a small bowl, then add it to the mixture. Next, add the cold water and vinegar and stir together until just combined.
• Divide the dough into 2 halves, form the halves into dough balls and place each ball into a resealable plastic bag. Using a rolling pin, slightly flatten each ball of dough (to about 1/2 inch thick) to make rolling easier later. Seal the bags and chill for at least 20 minutes (or freeze if not using immediately).
• Preheat the oven to 400 degrees F. Line a 9-by-13-inch baking sheet with parchment, overhanging the parchment 3 inches on opposite sides of the baking sheet to resemble a sling (so you can lift the pie out).
• With a rolling pin on a lightly floured surface, begin rolling each piece of dough into a 9-by-13-inch rectangle. Roll the dough from the center outward. Be gentle and patient; it'll take a little time to get the dough completely rolled out.
• Place one rectangle in the bottom of the prepared baking sheet. Spread out the fruit mixture evenly on top. Place the second crust on top of the fruit. Press and fold the edges together and crimp. Cut several vents in the top of the pastry in a flower pattern.
• Bake until the crust is golden brown, about 1 hour 10 minutes. Cool for about an hour before lifting out and cutting.

PEACH SLAB PIE WITH ALMOND CRUMBLE

Steps:

• For the crust: Whisk the flour, sugar and salt together in a medium bowl. Add the shortening and work it into the flour with your fingertips until the shortening is nearly incorporated.
• Grate the frozen butter on the large holes of a box grater into the flour. Use a whisk or plastic bowl scraper to toss the butter into the flour and break up the pieces until they are the size of peas. Stir the cold water and vinegar together in a cup, then stir the mixture into the flour mixture. Press and fold the dough in the bowl a few times to incorporate dry bits of flour.
• Place two pieces of plastic wrap on a work surface so they slightly overlap. Transfer the
• dough to the center of the plastic. Fold one side of the plastic over and flatten the dough slightly.
• Do this on all four sides to incorporate any last dry bits of dough; repeat if needed. Wrap
• the dough tightly in the plastic wrap and flatten into a rough rectangle. Chill 2 hours or
• overnight.
• Allow the chilled dough to rest at room temperature for 5 minutes. Spray a rimmed 9-by-13-inch sheet pan with cooking spray and sprinkle with 1 tablespoon of vanilla wafer crumbs if using; set aside. On a floured surface, roll the dough into a rectangle about 12 inches by 16 inches. Transfer to the prepared pan, pressing the dough into the bottom and corners of the pan. Fold the extra dough under itself so the crust is even with the top edge of the pan. Sprinkle the remaining 1 tablespoon wafer crumbs if using over the bottom crust. Chill while you prepare the crumble.
• For the crumble: Stir the melted butter, brown sugar, cinnamon and salt together in a medium bowl. Stir in the flour and almonds. Set aside.
• For the filling: Place the peaches in a large bowl, sprinkle with the sugar, flour, salt and lemon zest and toss well. Add the lemon juice and honey and toss again. Pour the filling into the chilled crust and scatter the almond crumble over the top. Freeze the pie for 30 minutes.
• When ready to bake, place another sheet pan on the center rack of the oven and preheat the oven to 400 degrees F. Place the chilled pie onto the preheated sheet pan and bake for 25 minutes. Lower the temperature to 375 degrees F and bake until the top is golden and the filling is puffed and bubbling in the center, 60 to 70 minutes longer. If the pie browns too quickly, place a piece of aluminum foil that has a few holes poked in it over the top of the pie for the remainder of the baking time. Serve warm or room temperature.

PEACH SLAB PIE

Steps:

• In a food processor, pulse flour, salt, and 2 tablespoons sugar until combined. Add butter.
• Pulse until mixture resembles coarse meal, with a few pea-size pieces of butter remaining. Then, with machine running, add 2/3 cup ice water.
• Pulse until dough is crumbly but holds together when squeezed (if necessary, add up to 1/2 cup ice water, 1 tablespoon at a time). Do not overmix.
• Divide dough into 2 disks and wrap each tightly in plastic. Refrigerate until firm, at least 1 hour (or up to overnight).
• Preheat oven to 400 degrees. In a large bowl, toss together peaches, 3/4 cup sugar, cornstarch, lemon zest and lemon juice.
• Lightly flour a work surface and rolling pin. Roll out 1 disk dough to a 12-by-16-inch rectangle. Roll dough over rolling pin; carefully unroll into a 10-by-14-by-1-inch rimmed jelly-roll pan. Press gently to fit into pan.
• Pour in peach filling, then lightly brush edges of dough with water. On floured surface, roll out remaining disk to an 11-by-15-inch rectangle. Roll dough over rolling pin and carefully unroll over filling.
• Press along moistened edges to seal. Fold under any overhang, tucking it into the pan. With your fingers, crimp edges.
• With a paring knife, cut slits on top to vent. Place pie in oven, then reduce heat to 375 degrees. Bake until crust is golden and juices are bubbling, 45 to 50 minutes. Let cool on a wire rack 1 hour. Serve warm or at room temperature.

PEACH HAND PIES

Steps:

• Combine the peaches, water, vanilla seeds and pod, granulated sugar, brown sugar, lemon juice and salt in a saucepan. Bring to a simmer and cook until syrupy and the peaches are soft and just beginning to break down, 12 to 18 minutes. (Add more water if the mixture is too thick.) Discard the vanilla pod and mash the peaches; let cool.
• Preheat the oven to 425˚ F. Line a baking sheet with parchment paper. Gather the pie dough into 2 small compact squares; roll out each into a 12-inch square. Cut each in half, then cut each half into thirds to make twelve 4-by-6-inch rectangles.
• Arrange 6 rectangles on the baking sheet and top each with 3 tablespoons of the peach compote. Cover each with another rectangle of dough; crimp the edges with a fork to seal. Cut a small vent into the center of each top; brush with the beaten egg. Bake until golden brown, 20 to 25 minutes.

COUNTRY PEACH PIE

Steps:

• Make the crust: Pulse the flour, sugar and salt in a food processor. Add the butter and pulse until the mixture looks like coarse meal with pea-size bits of butter. Add 1/2 cup ice water and pulse until the dough just starts to come together. Divide the dough between 2 pieces of plastic wrap and form each into a disk; wrap tightly and refrigerate until firm, at least 1 hour.
• Make the filling: Toss the peaches in a bowl with 3/4 cup sugar, the flour, lemon juice and spices.
• Lightly dust a large piece of parchment paper with flour. Roll out 1 piece of the dough into a 12-inch round on the parchment. Ease the dough into a 9-inch pie plate. Add the filling, mounding it slightly in the center; dot with the butter and refrigerate. Roll out the second piece of dough into a 12-inch round and cut it into 1/2-inch-wide strips. Lay half of the strips on the pie in one direction, leaving about 1 inch of space between each strip. Lay the remaining strips on top, crossing them diagonally to make a lattice pattern (no need to weave); trim the edges of the strips, leaving a small overhang. Fold the overhanging dough under itself and crimp the edge of the crust with your fingers.
• Beat the egg with 1 tablespoon water and brush on the crust edge and lattice top. Sprinkle with the remaining 1 tablespoon sugar and refrigerate until firm, about 30 minutes.
• Position a rack in the lower third of the oven. Put a baking sheet on the rack and preheat to 425 degrees F. Put the pie on the hot baking sheet and bake 20 minutes. Reduce the oven temperature to 375 degrees F and continue baking until the pie is golden and the filling is bubbly, 50 minutes to 1 hour. (Cover loosely with foil if the top is browning too quickly.) Transfer to a rack to cool completely before slicing.

BLUEBERRY PEACH SLAB PIE

Steps:

• In the bowl of a food processor, pulse 2 1/2 cups flour, 1 teaspoon salt, and 1 1/2 tablespoons sugar. Add half the butter and pulse until coarse, pea-sized crumbs appear. With the machine running, add 1/4 cup ice water and process until the dough just holds together. Squeeze a small amount of dough between your fingers and if it is very crumbly, add more ice water, 1 tablespoon at a time (2 tablespoons maximum). Do not over process.
• Turn dough out onto a lightly floured surface and push together into a rough ball. Knead a few times to combine. Flatten into a disc, cover with plastic wrap, and refrigerate at least 1 hour or overnight. Repeat the same procedure with remaining 2 1/2 cups flour, 1 teaspoon salt, 1 1/2 tablespoons sugar, and butter. Flatten into a second disc and refrigerate at least 1 hour or overnight.
• Preheat oven to 425°F. Position one oven rack on the bottom rung and one in the center of the oven. Completely line bottom rack with foil to catch filling drips and place one 13x18-inch rimmed baking sheet on top of foil to preheat.
• Grease another 13x18-inch rimmed baking sheet with butter. On a floured surface, roll out 1 disc of dough into a 14x19-inch rectangle, about 1/8-inch thick. Roll dough onto rolling pin and unfurl onto greased baking sheet. Press dough into baking sheet and over rimmed edge; trim dough at rimmed edge. Refrigerate 30 minutes. Roll out second disc of dough to the same size, transfer to a large cutting board or 2 pieces of parchment taped together, and refrigerate 30 minutes.
• In a small bowl, whisk together the egg and milk to create an egg wash, set aside. Bring a large pot of water to a boil and fill a large bowl with ice water. Using a paring knife, lightly score the bottom of each peach with an "x". Drop peaches into water for 1 to 2 minutes to loosen skins and transfer to the ice water bath. Once cool enough to handle, remove the skins. Slice into 1/2-inch thick wedges. Place sliced peaches in a large bowl with blueberries, remaining 1/2 teaspoon salt, 1 1/4 cups sugar, cornstarch, vanilla, and lemon. Toss well to combine. Fill the dough lined baking sheet with the fruit mixture.
• Brush the outside edge of filled dough with egg wash. Top with the second dough rectangle. Press top and bottom crusts together and trim top crust to rimmed edge of baking sheet. Tuck and fold edges into base of baking sheet and crimp or decorate as desired. Brush top crust with egg wash and sprinkle with sanding sugar. Using a paring knife, cut vents in the top crust to release steam.
• Slide the filled baking sheet into the preheated baking sheet and bake on bottom rack until the crust begins to turn golden, about 25 minutes. Rotate stacked sheets, move to center rack, and reduce oven to 350°F. Keep foil on bottom rack. Continue baking, rotating sheet again half way through, until the crust is golden brown and you can see the thickened juices bubbling, 60 to 70 minutes more. Cover crust with foil if it begins to darken too much before juices are bubbling. Cool on a rack at least 2 hours to allow juices to set before slicing.

PEACH CRUMBLE SLAB PIE

Steps:

• Make the crust: In a food processor, briefly pulse together flour and salt. Add butter and pulse until mixture forms chickpea-size pieces (6 to 8 1-second pulses). Add ice water 1 tablespoon at a time and pulse until mixture is just moist enough to hold together. Form dough into a large ball. Wrap with plastic and flatten into a disk. Refrigerate at least 1 hour.
• Using a lightly floured rolling pin, gently roll out dough to an 11-x-15-inch rectangle, dusting with flour if dough is sticking. Fold dough in half and transfer to a 9-x-13-inch baking dish. Carefully press crust into the bottom of the pan and completely up the edges so it's flush with the top of the pan (you don't need to crimp the dough). Return crust to refrigerator while you prepare the filling and crumble topping.
• Make the filling: In a large bowl, toss together peaches, sugar, tapioca, lemon zest and juice, nutmeg, vanilla and salt. Let stand 20 to 30 minutes. Taste and add a little more sugar if needed.
• Meanwhile, heat oven to 425 degrees. Place a large rimmed baking sheet on the oven floor to preheat. Arrange one oven rack on the lowest position and a second rack in the center position.
• Make the crumble topping: Whisk together flour, sugar, cinnamon, ginger and salt. Mix in butter with your fingertips until mixture is uniformly moist and comes together in large clumps.
• Assemble the pie: Spoon filling into crust and top with crumble. Move baking sheet to the lowest rack and place pie on baking sheet. Bake 15 minutes. Reduce oven temperature to 375 degrees. Move baking sheet with pie to the center rack. Continue baking until pie is golden brown and filling is bubbling, about 1 hour. Transfer to a wire rack to cool completely before slicing.