Peachy Slab Pie | Recipes

Peachy Slab Pie

(53) Ratings:
Prep Time:
Baking Time:
Makes:18 servings
Freezing:excellent

The more the merrier when it comes to family - and to pie! Make it with our Perfect Flaky Pie Crust Video Technique and it’s sure to be a scrumptious new family favourite.

Ingredients

Crust

4 cups 1 L Robin Hood® Original All Purpose Flour
1 ½ tsp 7 mL salt
1 ½ cups 375 mL well-chilled Crisco® All Vegetable Shortening
10-16 tbsp 150-240 mL ice cold water

Filling

8 cups 2 L peeled and sliced peaches
2 tbsp 30 mL lemon juice
1 tbsp 15 mL lemon zest
1 cup 250 mL packed brown sugar
½ cup 125 mL Robin Hood Original All Purpose Flour
1 tsp 5 mL cinnamon
½ tsp 2 mL ground ginger

Topping

1 egg, beaten

Directions

  1. Mix flour and salt in a large mixing bowl.
  2. Tip

    Your little ones can start helping right away with this step. Show them how to measure the dry ingredients and give them the task of mixing them together.

  3. Cut chilled shortening into ½” (1 cm) cubes. Work in shortening cubes into flour mixture using a pastry blender or two knives, in an up and down chopping motion, until mixture resembles coarse crumbs with some small pea-sized pieces remaining.
  4. Sprinkle half the maximum recommended amount of ice cold water over the flour mixture. Using a fork, stir and draw flour from bottom of bowl to the top, distributing moisture evenly into flour. Press chunks down to bottom of bowl with fork. Add more water by the tablespoonful (15 mL), until dough is moist enough to hold together when pressed together.
  5. Divide dough in two balls, one ball slightly larger than the other. Flatten balls into ½” (1 cm) thick round disks.
  6. Tip

    Get your little ones to help shape your dough balls.

  7. Wrap dough in plastic wrap. Chill for 30 minutes or up to 2 days for ease in rolling.
  8. Preheat oven to 450°F (232°C). Grease a 10” x 15” (25 cm x 38 cm) baking pan.
  9. Combine sliced peaches, lemon juice and lemon zest in a large bowl. In a separate bowl, combine sugar, flour, cinnamon and ginger. Pour over peach mixture and mix gently.
  10. Tip

    To peel peaches, cut an X into the bottom end and gently drop them into boiling water for 15 to 20 seconds. Remove from water with a slotted spoon. Starting at the X, use the knife to help you peel off the skin. If it does not come off easily, gently drop peaches into boiling water for another 15 to 20 seconds.  Once they’re peeled, stop the cooking by placing them into ice water using a slotted spoon. This technique is called shocking the fruit.

  11. Roll larger ball of dough from center outward on a lightly floured surface into a rectangle 1” (2.5 cm) wider than baking pan for the bottom crust. Transfer dough to pan by loosely rolling around rolling pin. Center the rolling pin over the pan, and then unroll, easing dough into baking pan. Roll out remaining dough and set aside.
  12. Fill with peach mixture and top with remaining pastry. Press edges together with fork. Cut slits on top of pastry. Brush top of pie with beaten egg.
  13. Tip

    Let them help by adding the peach mixture to the pastry and brushing the egg on the top.

  14. Bake in preheated oven 10 minutes, lower heat to 375°F (190°C). Continue baking 55 to 60 minutes, or until fruit is tender and crust is golden. Cool on wire cooling rack.

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