There comes a time when a nine inch pie just isn’t enough and having to make two isn’t an appealing thought.
One thing is for sure, a pie doesn’t have to be round to be delicious. Slab pies feed a crowd or make more than enough for a few leftover pieces which of course must be hidden for any chance of enjoying at a later time.
Slab pies don’t have to win a beauty contest, rustic is good. A light, flaky crust filled with the best fruit filling and baked until golden brown wins the prize. On the subject of best fruit fillings, blueberry or apple make great slab pies as well and have been regulars at Thanksgiving dinners. Of course homemade Vanilla Ice Cream or ever so slightly sweetened whipped cream tops a piece of this pie off perfectly!
I’ve never followed a recipe for peach pie, slab or round and measurements are always done by eye. Approximate amounts and basic method for preparation are listed in the recipe below.
3 liter container ripe, firm not over ripe peaches (about 15 medium)
½ cup sugar
2 ½ tablespoons corn starch
1/2 teaspoon almond extract (optional)
- Stir together sugar and corn starch. Set aside
- Place peaches in a large bowl
- Bring a large pot of water to a boil then pour over peaches, let stand for 3 to 4 minutes, drain then fill bowl with cold water. When cool enough peel, slice and add into a pot.
- Bring peaches to a simmer and when they begin to release their juices stir in the sugar, cornstarch mixture until it begins to thicken.
- Remove from heat and cool.
- Add almond extract if using.
1 ½ cups all- purpose flour
¼ teaspoon salt
½ cup vegetable shortening
5 tablespoons ice cold water
- Place flour into a bowl and add salt.
- Add vegetable shortening and blend in with pastry blender until shortening becomes the size of small peas.
- Add water one tablespoon at a time mixing it in with a fork before adding the next tablespoon.
- Flatten the mixture with the palm of your hand until it begins sticking together then fold the mixture in half, flatten with hand again and repeat the folding over and flattening until it forms a dough ((fold over 4 to 5 times.)
- Make 2 batches of pie crust.
- Place the larger piece of dough on a lightly floured surface or pastry cloth. (see Notes, Tips and Suggestions)
- Roll into a rectangle large enough to cover and extend over a 9×15 inch baking pan. This is an approximate pan size, use any pan you have close to this size.
- Fill with cooled peach filling, roll out second batch of dough and place over filling. Trim dough to the edges of pan removing excess.
- Brush top with water then bring sides of bottom dough over top dough and lightly press closed.
- With a small, sharp knife cut vents on top of pie then sprinkle with sugar.
- Bake in a preheated 375 F. degree oven for about 45 minutes or until golden brown.
Notes, Tips and Suggestions
- After making the 2 batches of pie crust and before rolling them out, cut off ¼ of one piece and add to the piece which will make the bottom crust as more dough will be needed for this layer to fold over the top.
- Peaches don’t need to cook, quickly bring them to a simmer, add the sugar and corn starch mixture and remove from heat as soon as the juices thicken.
- A non-stick baking pan works best, I’ve used the same pan for about 20 years, makes a crisp golden bottom crust.
- Although almond extract is optional it enhances the peach flavour very well.
- Unfortunately I forgot to take a picture of the bottom crust folding over the top and vents cut into the top which are very important…please use your imagination.