Peach Slab Pie
Here we are half way through September I am I still sharing summer recipes. This Peach Slab Pie recipe takes advantage of two of my favorite summer things. Fresh ripe peaches and canning.
Fall is struggling to break through the Florida heat and is losing the battle. I did feel a slight breeze just a minute ago but I suspect that was Mother Nature teasing me.
It will be a couple of months before we will start to feel some chill in the air. For those of you lucky enough to live where you are enjoying the changing of the leaves and cool temperatures let me tell you I am jealous!
We are still battling a heat wave down here. The heat index was 104 yesterday. Blah!
Did you happen to can some of those ripe juicy summer peaches during the summer months when peaches were in season and cheap? Or maybe you made some homemade peach pie filling over the summer?
If you did then it doesn't matter what part of the country you live in or even what season it is right this minute. You can enjoy this Peach Slab Pie recipe.
Well if you didn't happen to make any peach pie filling you can still make this Peach Slab Pie recipe. You can just buy a couple of cans of store bought peach pie filling. I won't hold it against you I promise. Either way this Peach Slab Pie is the perfect dessert recipe. I used a homemade pie crust. It is one of my favorite pie crusts.
The pie crust is the crust used in a traditional Linzertorte-AKA Raspberry Tart recipe that I have been making for many, many years. The Linzer torte is a traditional Christmas tart recipe. The crust is almond based and tastes divine!
I knew it would be perfect for this Peach Slab Pie recipe. I also made a Cherry Slab Pie using the same crust recipe over the summer.
You could also use a store bought crust but making this homemade crust recipe is really what makes this Peach Slab Pie recipe extra special.
How to make Peach Slab Pie
INGREDIENTS
- 1 ½ cups all-purpose flour, plus more for dusting your work surface
- ½ cup finely ground almonds ( 2 ounces)
- ½ teaspoon ground cinnamon
- ½ teaspoon baking powder
- ½ teaspoon salt
- ½ cup unsalted butter, (one stick)
- ⅔ cup packed light brown sugar
- 2 cups Peach Pie Filling
- 1 egg white
- 2 tablespoons sugar
DIRECTIONS
- Preheat oven to 350 degrees.
- In a small bowl combine flour, ground almonds, cinnamon, baking powder and salt; set aside
- Cream butter and brown sugar until creamy.
- Beat in egg.
- Gradually add flour mixture, beating on low speed just until mixture comes together to form a dough.
- Divide the dough in half.
- Place each half in a plastic bag and flatten into a circle.
- Chill for at least an hour.
- Grease the baking pan well with butter or a nonstick baking spray.
- Remove both pieces of dough from the refrigerator.
- Roll one piece of dough out onto a floured surface into a rectangle that will fit into the bottom of the baking pan.
- Press the dough to the edges of the pan with your fingertips.
- Spread the Peach Pie Filling over the bottom crust to ¼ inch from the edge.
- Roll out the remaining piece of dough into another rectangle about the same size as the pan.
- Cut strips of dough and lay over the top of the Peach Pie Filling to form a lattice crust in any pattern you like.
- Beat one egg white with 2 tablespoons water and brush over crust.
- Sprinkle about 2 tablespoons of granulated sugar over the crust.
- Bake in a preheated 350-degree oven for 30-45 minutes or until the crust is golden and the filling is bubbling.
- Cool before serving. Dust with powdered sugar before serving.
Peach Slab Pie
Ingredients
- 1 ½ cups all-purpose flour (plus more for dusting your work surface)
- ½ cup finely ground almonds (2 ounces)
- ½ teaspoon ground cinnamon
- ½ teaspoon baking powder
- ½ teaspoon salt
- ½ cup unsalted butter ((one stick))
- ⅔ cup packed light brown sugar
- 2 cups Peach Pie Filling
- 1 large egg white
- 2 tablespoons sugar
Instructions
- Preheat oven to 350 degrees.
- In a small bowl combine flour, ground almonds, cinnamon, baking powder and salt; set aside
- Cream butter and brown sugar until creamy.
- Beat in egg.
- Gradually add flour mixture, beating on low speed just until mixture comes together to form a dough.
- Divide the dough in half.
- Place each half in a plastic bag and flatten into a circle.
- Chill for at least an hour.
- Grease the baking pan well with butter or a nonstick baking spray.
- Remove both pieces of dough from the refrigerator.
- Roll one piece of dough out onto a floured surface into a rectangle that will fit into the bottom of the baking pan.
- Press the dough to the edges of the pan with your fingertips.
- Spread the Peach Pie Filling over the bottom crust to ¼ inch from the edge.
- Roll out the remaining piece of dough into another rectangle about the same size as the pan.
- Cut strips of dough and lay over the top of the Peach Pie Filling to form a lattice crust in any pattern you like.
- Beat one egg white with 2 tablespoons water and brush over crust.
- Sprinkle about 2 tablespoons of granulated sugar over the crust.
- Bake in a preheated 350-degree oven for 30-45 minutes or until the crust is golden and the filling is bubbling.
- Cool before serving. Dust with powdered sugar before serving.
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