This pie slab is perfect for ridiculously large families (like mine…) or for parties, banquets and celebrations.
Go on ahead – just try to have only one slice.
The heart-shaped pie crust cut-out additions on the top not only make it absolutely adorable, they also make it easy to cut even slices – a piece of your heart for everyone!
Peach Pie Slab
- 3/4 cup packed brown sugar
- 2 tbsp cornstarch
- 1 tsp ground cinnamon
- 1/4 tsp ground ginger
- 1/8 tsp salt
- 6 cups fresh peach slices
- 2 tbsp lemon juice
Preheat oven to 400°
In a large bowl, whisk together brown sugar, cornstarch, cinnamon, ginger and salt. Toss in peaches and lemon juice.
Make sure peaches are thoroughly coated with the deliciousness listed above.
Add peach filling into prepared and 9×13 crust covered sheet pan. Spread filling evenly.
You can either A) place a second rectangular shaped pie crust on top, pinch the edges of the top and bottom crust together to seal, tuck under any additional crust along the edges and use a knife cut slits for venting OR B) if you're feeling really Martha Stewart-ish (or if you were really crabby all day to your kiddos and feel bad like I did) you can cut out pie dough heart shapes – or any other shape – with a cookie cutter.
NOTE:My Give Me ALLLL The Butter Pie Crust (below) makes enough dough for both the full bottom and the heart shapes on top of the Peach Pie Slab. Bake 35-40 minutes, until bubbly and golden. Let cool and EAT!
Can we be real? Let’s be real.
Sometimes life is hectic and wild and crazy and Mama just doesn’t have time to make a pie crust from scratch. So, I buy some store-bought refrigerated bad boys and bake those babies right up. And you know what? No one around here cares! They eat it anyway…
But, sometimes, sooooooometimes, I feel a bit more June Cleaver-ish than usual and I want to make my family food that’s been prepared with my blood, sweat and tears. Just Kidding. Sort of…
But, this pie crust is super simple and so gosh darn good. I use it for dessert pies, dinner pies and biscuits. The ingredients are typical kitchen staples so I never have to worry about not having what I need. I hope you love it as much as my thighs I do!
Butter Pie Crust
Made with butter and a few other not-near-as-important ingredients.
- 2 1/2 cups flour
- 2 tbsp sugar
- 1 cup cold salted butter cut into small cubes
- 1/2 cup ice water
- 2 metal pie pans Why metal pans? Because this is an all butter crust, it needs to be frozen before baking to keep the pie shape. The extreme temp change from freezer to oven could cause glass to shatter.
In a stand mixer, or by hand with a pastry cutter if you're old school like that, blend the dry ingredients together.
Add butter. Mix until the butter chunks are no bigger than blueberries.
Add 1/2 cup of ice water and mix until a dough ball forms.
Remove ball and cut in half. Flatten into 2 large pancake dough discs.
Flour counter and roll out dough half a few inches larger than the pie pan you are using.
Line the buttered pan with the pie dough, tuck under the edges evenly and beautify -AKA- "crimp" the edges. Poke holes throughout the bottom of the crust using a fork.
Place the crimped pie shells into the freezer for at least an hour before baking but preferably overnight.
When you are ready to bake your pie, fill the frozen crust and bake immediately. Do not thaw the crust.
Preheat oven to 400. After 15 minutes, reduce oven to 375 and bake according to your recipe. Starting out with a very hot oven helps keep the shape of your crimping.
This recipe makes 2 regular sized pie crusts (top and bottom). But, if you are making a slab pie, this recipe will make 1 slab pie crust.
Like this:
Like Loading...
