Wednesday, June 8, 2016

"Shortcut" Peach Slab Pie

The best of both worlds!


slab pie is simply a shallow pie that's made in a rimmed baking sheet, usually a jelly roll pan. I had never heard of Slab Pies until we moved to the south.  What a great way to make a pie for a lot of people!  

A regular pie just doesn't go far enough, and there are usually no leftovers...but a slab pie feeds everyone!  They're easy to take on a picnic or to a party too, just cut them and place on a plate.  This is my new favorite way to make pies!  Can you tell?  Hehe!


I didn't have any fresh peaches in the house, but I found pie filling and sliced peaches...voila, let there be slab pie!  Next time, I'm going to make apple or blueberry and use fresh fruit for my filling.  Still,  for a quick and really yummy dessert...this'll do!


Ingredients:

Pie Crust:

1 1/2 cups shortening
3 cups flour
1 1/2 tsp. salt
5-6 Tbsp. ice water (add more if necessary)

Filling:

2 (21 oz.) cans Peach Pie Filling (w/extra fruit)
1 (15 oz.) can sliced peaches in syrup (drained)
dash of cinnamon (opt.)
sprinkle of sugar (depending how sweet you like it)

Glaze:  (totally optional)

1 cup confectioners' sugar
1 Tbsp. butter, melted
enough hot water to make a runny glaze


  1. Put flour into a mixing bowl with the shortening, add salt.
Using a pastry cutter or fork, cut the shortening into the flour until it looks like coarse meal. Mix until dough is formed, a little crumbly, but will hold together when squeezed.
Divide dough into two equal parts.  Cover and refrigerate while making the filling.

Lightly flour a work surface and rolling pin. Roll out 1 disk dough to a 12-by-16-inch rectangle. Roll dough over rolling pin; carefully unroll into a 10-by-14-by-1-inch rimmed jelly-roll pan. Press gently to fit into pan.

Pour in peach filling, then lightly brush edges of dough with water. On floured surface, roll out remaining disk to an 11-by-15-inch rectangle. Roll dough over rolling pin and carefully unroll over filling.

Press along moistened edges to seal. Fold under any overhang, tucking it into the pan. With your fingers, crimp edges. (I didn't have any to crimp, oh well)

With a paring knife, cut slits on top to vent. Place pie in oven, bake until crust is golden and juices are bubbling, 45 to 50 minutes. Let cool on a wire rack 1 hour. 

Make glaze and gently pour over the pie in any pattern you wish.

Serve warm or at room temperature.


"Do not be deceived: God cannot be mocked. A man reaps what he sows." - Galatians 6:7





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