Just Peachy Slab Pie


Peaches are my favorite fruit, so when they're in season, I eat them as often as possible. They're so sweet, juicy, and bursting with flavor that they're hard to resist. Peachy Slab Pie is just perfect...puff pastry is filled with a mixture of cinnamon-spiced peaches and is baked to a golden brown. The combination of the crispy puff pastry and billowy peach filling is irresistible. It's delicious on its own, but a scoop of ice cream or a dollop of whipped cream are the perfect accompaniments.


Ingredients for Just Peachy Slab Pie:


2 sheets (1 box) of frozen puff pastry

6 large peaches, firm but ripe

1/3 cup granulated sugar

1/4 cup flour

1/2 teaspoon cinnamon

1 egg + 1 tablespoon milk, slightly beaten

2 tablespoons raw sugar

serve with whipped cream or ice cream


Time-Saving Tip: You can cut the fruit a couple of hours before combining them with the rest of the ingredients.


Let's gather up what we need.



Now we can make the tart.


Preheat the oven to 400 degrees. Place the pastry on a piece of parchment paper. Roll one sheet of puff pastry to 12" x 12". If necessary, trim the sides of the pastry to make the edges even. Once measured, slide the dough and parchment paper onto the cookie sheet and refrigerate. Repeat the process with the second sheet of dough and place on top of the first sheet making sure there is a piece of parchment paper in between the dough and then refrigerate.


Cut the pieces into 1/4 " slices. Place all of the pieces into a medium-sized bowl. Add the flour, sugar, cinnamon, and salt to the fruit and thoroughly combine.



Pour the fruit on the chilled puff pastry leaving a half-inch border and brush the border with the egg mixture. Carefully place the second sheet on top. The top layer will not meet the edge of the first sheet. Press the edges together and then roll the edges in towards the fruit. Paint the entire pie with the egg mixture and sprinkle all over with the raw sugar. Cut 4-6 inch slits on the top of the pie so the steam will escape.


Place in the oven and bake for about 40 minutes until the pastry is a light golden brown.


It's ready! It looks incredible and tastes even better. You can eat it straight up or serve with ice cream or whipped cream. The puff pastry makes a great and flaky crust and also makes this pie so easy to pull together. I think it is best the day it's baked. Give it a try, and you'll love it.


Enjoy!


Just Peachy Slab Pie:

dessert

  • 2 sheets (1 box) of frozen puff pastry

  • 6 large peaches, firm but ripe

  • 1/3 cup granulated sugar

  • 1/4 cup flour

  • 1/2 teaspoon cinnamon

  • 1 egg + 1 tablespoon milk, slightly beaten

  • 2 tablespoons raw sugar

  • serve with whipped cream or ice cream

  • Preheat the oven to 400 degrees. Place the pastry on a piece of parchment paper. Roll one sheet of puff pastry to 12" x 12". If necessary, trim the sides of the pastry to make the edges even. Once measured, slide the dough and parchment paper onto the cookie sheet and refrigerate. Repeat the process with the second sheet of dough and place on top of the first sheet making sure there is a piece of parchment paper in between the dough and then refrigerate.

  • Cut the pieces into 1/4 " slices. Place all of the pieces into a medium-sized bowl. Add the flour, sugar, cinnamon, and salt to the fruit and thoroughly combine.

  • Pour the fruit on the chilled puff pastry leaving a half-inch border and brush the border with the egg mixture. Carefully place the second sheet on top. The top layer will not meet the edge of the first sheet. Press the edges together and then roll the edges in towards the fruit. Paint the entire pie with the egg mixture and sprinkle all over with the raw sugar. Cut 4-6 inch slits on the top of the pie so the steam will escape.

  • Place in the oven and bake for about 40 minutes until the pastry is a light golden brown.

  • Time-Saving Tip: You can cut the fruit a couple of hours before combining them with the rest of the ingredients.

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