Peach Slab Pie
Peach pie is a summer favorite, but what do you do when you need to serve a crowd? The answer - a Peach Slab Pie. Just as tasty as the classic peach pie recipe, but bigger. Top it with a classic lattice crust and you have a pie worthy of posing for a magazine.
Peach Slab Pie
_For the crust 5 cups all purpose flour, plus some for rolling dough 2 1/2 teaspoon kosher salt 4 tablespoons granulated sugar 5 sticks unsalted butter, cut into cubes and chilled 1/2 cup cold water _For the filling 3/4 cup light brown sugar 2 tablespoons cornstarch 1 teaspoon cinnamon 1/2 teaspoon vanilla extract 1/4 teaspoon nutmeg 1/8 teaspoon kosher salt 6 cups fresh peaches, peeled, pitted and sliced 1 large egg, lightly beaten 3 tablespoon granulated sugar
Place the flour, salt, sugar and butter in a food processor and pulse until the dough becomes crumbly with pea sized pieces of dough. With the processor running, slowly add the water until the dough forms a ball. Remove the dough and divide into two pieces, one slightly larger than the other. Form each dough ball into a disk and wrap tightly with plastic wrap. Refrigerate for 6 hours or overnight. Preheat oven to 400 degrees and position one oven rack on the bottom and one in the center. In a large bowl, toss the sugar, cornstarch, cinnamon, vanilla, nutmeg, salt and peaches together to combine. Set aside. On a lightly floured surface, roll out one dough disk to approximately 11 x 14 inches. Gently fit the dough into an ungreased 9 x 13 x 1 -inch sheet pan. Do not trim excess overhang. Pour the peach mixture into the sheet pan and spread evenly. Roll out the remaining dough disk to approximately 11 x 14 inches and cut into 1 inch strips. Place the dough strips on top of the pie and weave to create a lattice top. Pinch the edges of the two crusts together to seal and tuck under any overhang. Trim the excess dough with a knife. Brush the top of the dough with egg and sprinkle with sugar. Bake for 35-40 minutes or until the crust is golden brown and the filling is bubbling. Transfer to a cooling rack and cool completely before cutting.