I just love the smell of fresh peaches, and I was lucky enough to get some frozen sliced peaches from my in-laws after their recent trip to a pick-your-own farm. Doesn’t pie look indecent without ice cream. . .almost naked?
Ah, much better. Whew that was a close one!
For those of you who don’t store your Crisco in the refrigerator – consider it! It makes throwing together a pie so much easier when the recipe calls for cold Crisco. I usually buy the premeasured sticks – which makes my life easier!
Rustic Peach Slab Pie
Pie Crust Adapted from Popular Plates Magazine
1 stick of unsalted butter, chilled and cut into cubes
5 cups flour
1 Tablespoon sugar
2 teaspoons coarse kosher salt
1 cup shortening, cold and cut into cubes
1/2 – 3/4 cup cold ice water
In a food processor, combine the flour, salt, and sugar. Pulse until combined. Add the cold chunks of shortening and pulse until it looks like sand. Add the cubes of butter and pulse until there are chunks the size of peas. Then pour the butter/flour mixture into a bowl and stir in the water a little at a time until the dough is moist (but not sticky).*
Divide the dough into two equal portions and flatten into discs and wrap in plastic wrap. Place them in the refrigerator for about 1 hour to chill.
Preheat the oven to 400 degrees.
*You can pour the ice water into the food processor and continue to mix, but often I end up with dough that’s sticky – so it’s easier to just add the water to a separate bowl so that I can see, and immediately feel, when I’ve added enough water.
Peach Pie Filling Adapted from Better Homes and Gardens
3/4 cup sugar
2 Tablespoons cornstarch
4 cups sliced fresh peaches, reserve 1/2 cup
dash of salt
1/3 cup water
2 Tablespoons real maple syrup
1/4 teaspoon cinnamon
Place the sugar and the cornstarch in a medium pot and whisk together to break up any lumps. Then add the water, salt, cinnamon, and maple syrup and stir well. Add in the peaches.
Cook over medium heat stirring constantly until the sauce is thick and just starting to boil. Stir for 1 to 2 minutes more, then take off the heat and add the reserved 1/2 cup of peaches. Let cool.
To assemble, roll out each disc of pie dough on a large sheet of parchment, make sure you roll the dough an inch or two over the size of the pan, mine was 15 x 11.
Place the bottom layer in the pan by carefully flipping over the parchment. Then top with the cooled peach filling. Dice up 2 Tablespoons of butter and scatter on top of the peach filling.
*If you end up rolling your dough too short (like I did above – I blame it on distraction), then just crimp the edges as best you can inside the pan for a rustic look. Otherwise, follow the directions below!
Roll out the top layer of dough on parchment and make any cut-outs with cookie cutters. I used these cutters for this pie. Carefully place the top layer of pie dough on top of the filling. Cut the edges of the pie dough so that the bottom and top are the same length (about 1 1/4 inch overhang) and tuck them under all around the pie. Then go back and make a design with a fork, or your fingers, to crimp the edges to seal them.
Next, use egg wash (1 egg yolk and 2 Tablespoon heavy cream, beaten together) to brush the top of the pastry. Top with cut-outs and brush those (if using), sprinkle with sugar and bake for 35-45 minutes until it’s golden brown and the filling is bubbly.
Serve warm with vanilla ice cream.