Pies & Tarts

PEACH SLAB PIE #SUNDAYSUPPER

CRUST
2 ½ cups all-purpose flour
2 tablespoons granulated sugar
½ teaspoon kosher salt
½ cup organic vegetable shortening
1 ½ sticks unsalted butter, cold and cubed
4 – 6 tablespoons cold water
TOPPING
1 cup all-purpose flour
¾ cup old fashioned rolled oats
¾ cup packed light brown sugar
2 teaspoons ground cinnamon
1 teaspoon ground ginger
½ teaspoon freshly ground black pepper
4 tablespoons unsalted butter, melted
4 tablespoons olive oil
FILLING
15 medium peaches, peeled, pitted, and sliced
1 tablespoon ground cinnamon
½ cup cornstarch
¾ cup packed light brown sugar
Juice of 1 lemon
2 tablespoons bourbon
1 vanilla bean, split and scraped
Get IngredientsPowered by Chicory
INSTRUCTIONS
Make the crust. In a large bowl, stir together flour, sugar, and salt. Add the shortening and butter and work in using a pastry cutter or your hands until the mixture resembles coarse meal. This may also be done in a food processor. Add the water beginning with 4 tablespoons, until the dough comes together when pressed.
Form the dough into a flat disc and wrap tightly with plastic. Refrigerate at least 2 hours and up to 2 days.
When you are ready to make the pie, roll the dough out on a floured surface into a large rectangle large enough to fit a 9 by 13-inch pan and go up the sides. It’s okay if it is not perfect, feel free to patch once the dough is in the pan. Once you roll the dough out, place it in an oiled 9 by 13-inch pan and form it to fit the pan. Refrigerate while you make the filling and topping.
Preheat the oven to 400 degrees F. Make the topping. In a medium bowl, stir together flour, oats, brown sugar, cinnamon, ginger, pepper, butter, and oil, until large clumps form. Set aside.
Make the filling. In a large bowl, stir together peaches, cinnamon, cornstarch, sugar, lemon, bourbon, and vanilla bean seeds until well combined and no clumps of cornstarch remain.
Remove the crust from the refrigerator and pour the filling in. Cover evenly with topping. Place pan on a foil lined baking sheet and bake for 15 minutes. Without opening the oven, lower the temperature to 375 degrees F and bake for an additional 55 – 65 minutes, until the crust is golden brown and the filling is bubbling.
Allow pie to cool at least 4 hours and up to overnight before serving. Pie may be stored in an airtight container at room temperature for up to 3 days or frozen in pieces, wrapped in parchment and foil and placed in a zipper bag for up to 3 months. Thaw in a 350 degree F oven for about 20 minutes.

Leave a Reply

Your email address will not be published. Required fields are marked *