Summer's bounty is at its peak, and what better way to celebrate than with a warm, gooey slice of peach slab pie? This easy recipe is perfect for beginner bakers and seasoned pros alike, delivering a delicious homemade dessert that's sure to impress. Forget fiddly individual pies; this slab pie offers maximum deliciousness with minimal effort. It's the perfect dessert for picnics, potlucks, or a cozy night in. Let's get baking!
Ingredients:
For the Crust:
- 2 1/2 cups all-purpose flour
- 1 tsp salt
- 1 cup (2 sticks) unsalted butter, chilled and cubed
- 1/2 cup ice water
For the Filling:
- 6 cups fresh peaches, peeled, pitted, and sliced (about 6-8 medium peaches)
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 1/4 cup all-purpose flour
- 1 tbsp lemon juice
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1 tbsp butter, cut into small pieces
Instructions:
Making the Crust:
- Combine dry ingredients: In a large bowl, whisk together the flour and salt.
- Cut in the butter: Add the chilled butter cubes and use a pastry blender or your fingers to cut the butter into the flour mixture until it resembles coarse crumbs. Work quickly to prevent the butter from melting.
- Add water: Gradually add the ice water, a tablespoon at a time, mixing lightly until the dough just comes together. Don't overmix.
- Chill the dough: Form the dough into two discs, wrap in plastic wrap, and chill in the refrigerator for at least 30 minutes. This helps prevent shrinkage during baking.
Assembling and Baking the Pie:
- Preheat oven: Preheat your oven to 375°F (190°C). Grease and flour a 9x13 inch baking pan.
- Roll out the dough: On a lightly floured surface, roll out one disc of dough into a rectangle large enough to fit the baking pan. Carefully transfer the dough to the prepared pan.
- Prepare the filling: In a large bowl, gently toss together the sliced peaches, granulated sugar, brown sugar, flour, lemon juice, cinnamon, and nutmeg.
- Add filling to crust: Spread the peach mixture evenly over the bottom crust. Dot with small pieces of butter.
- Top with remaining dough: Roll out the second disc of dough and either place it over the filling or cut it into strips for a lattice top. Crimp the edges to seal. Cut several slits in the top crust to allow steam to escape.
- Bake: Bake for 45-55 minutes, or until the crust is golden brown and the filling is bubbly. If the crust starts to brown too quickly, cover the edges with foil.
- Cool and serve: Let the pie cool completely on a wire rack before slicing and serving. Enjoy warm or at room temperature with a scoop of vanilla ice cream or whipped cream!
Tips for the Best Peach Slab Pie:
- Use ripe but firm peaches for the best results. Overripe peaches can make the filling too watery.
- Don't overmix the pie dough. Overmixing develops the gluten, resulting in a tough crust.
- For a richer flavor, use a combination of granulated and brown sugar.
- Feel free to add other spices to the filling, such as cardamom or allspice.
- If you don't have a pastry blender, you can use two knives to cut the butter into the flour.
Variations:
- Add nuts: Toasted pecans or almonds would be a delicious addition to the filling.
- Make it a crumble: Instead of a top crust, use a crumble topping made from flour, oats, brown sugar, and butter.
- Use different fruits: This recipe can easily be adapted to use other fruits, such as apples, berries, or cherries.
Nutritional Information (per serving, approximate):
Calories: Approximately 350-400 (depending on crust and serving size)
This delicious peach slab pie is a perfect example of easy recipes and healthy meals combined. It's a delightful homemade cooking creation, ideal as a quick dinner idea or a special occasion dessert. Enjoy this best recipe and savor the taste of summer!