Peach Streusel Slab Pie Recipe 455 Recipes

PEACH SLAB PIE WITH STREUSEL CRUMBLE

Steps:

• In a large bowl whisk together the flour, salt and sugar
• Add in the butter.
• Using a fork or a pastry cutter, add the cold butter pieces and work into the dry mixture until well incorporated (you want chunks of butter remaining).
• Add in the sour cream and stir just to combine. Do not break down the flour mixture.
• Line a half sheet pan (or 9×13" pan) with parchment paper and lightly spray.
• Press the crust into the bottom of the pan.
• Place the pan into the fridge for 30 minutes to chill.
• 5 minutes prior to making the pie remove the pan from the fridge and preheat the oven to 375F with a rack in the lower 3rd of the oven and a second rack in the middle
• In a large bowl add all of the ingredients for the filling and gently mix; set aside.
• In a bowl whisk together the flour, ground almonds, brown sugar and salt.
• Pour in the melted butter and mix together with a spatula ensuring everything in coated; set aside.
• Pour the peach filling over top of the crust spreading out evenly.
• Drop pieces of the streusel crumble over top. Don't worry if it doesn't cover everything.
• Place the pan on the lower third of the oven and bake for 18 minutes. The crust won't be done yet; that's ok!
• Open the oven and remove the pan from the bottom rack and place on the middle rack.
• Bake for 30-40 minutes or until the streusel is golden brown and the peaches are soft.
• Allow to cool completely before cutting.
• Store covered either in the fridge 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 STREUSEL SLAB PIE RECIPE - (4.5/5)

Steps:

• Adjust a rack to the bottom third of the oven and preheat to 375°F. Grease the bottom and sides of a rimmed 10-X-15-inch baking sheet with butter. 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. 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. Streusel: While the pie bakes, make the streusel 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.