Thursday, July 21, 2016

Slab Peach Pie

Ingredients:

  • 1/8 teaspoon kosher salt
  • 3/4 cup packed brown sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 2 tablespoons cornstarch
  • 6 cups fresh sliced peaches
  • 2 tablespoons lemon juice
  • 2 rectangular pieces of pie dough rolled out to approximately 11×14-inches*(I used premade pie crusts )
  • 1 egg, beaten

Directions:


  1. Heat oven to 400-degrees F. Position oven rack in bottom third of oven.
  2. In large bowl, whisk together brown sugar, cornstarch, cinnamon, ginger and salt. Add peaches and lemon juice; toss to coat. Set aside.
  3. Fit one piece of pastry dough into an ungreased 9x13x1-inch sheet pan (quarter sheet pan). Allow access overhang. Do not trim. Pour peach filling into crust and spread evenly.
  4. Place remaining piece of dough on top.** Pinch edges of two crusts together to seal, tuck under any extra pastry crust, as needed. Use a knife to cut vents across top of pie crust.
  5. Brush crust with beaten egg. Optional: evenly sprinkle top with about a tablespoon of sugar.
  6. Bake for 35-40 minutes, until bubbly and golden brown. Remove from oven and set aside to cool completely before slicing. Serve with vanillia icecream

0 comments: