I created this recipe one winter in order to satisfy a healthy craving for multiple different pie flavors. Tart peaches, berries, and rhubarb meet in a deliciously sweet sauce, then are sandwhiched in between a flaky cinnamon & sugar pie crust and a crumbly streusel topping. This recipe has received rave reviews from pie lovers of all kinds.
Provided by Sweets n Supper
Categories Dessert
Time 1h30m
Yield 1 9x13 inch pie, 12 serving(s)
Number Of Ingredients 27
Steps:
- Prepare the crust. In a medium bowl, stir together flour and salt until well combined. Add 1/3 cup butter and the shortening, then cut in with a pastry blender until flour appears crumbly and no crumbs are larger than pea size. Gradually add water, one tablespoon at a time, tossing thoroughly with fork after each addition until dough sticks together. Dough should be only slightly moist and should still retain a crumbly appearance until pressed together between fingers. Place mixture into an ungreased 9 x 13 inch glass baking dish and flatten to bottom, pressing dough halfway up the sides of the baking dish. Melt the remaining tablespoon of butter and brush over crust using a pastry brush. Immediately sprinkle with cinnamon and sugar and set aside.
- Make the filling. Peel and slice two of the peaches and place into a medium bowl. Add strawberries, blackberries, raspberries, and rhubarb. In a small bowl, combine 1 tablespoon flour and 2 tablespoons sugar, then pour over fruit and toss until fruit is evenly coated. Set aside.
- Preheat oven to 350 degrees. In a medium sauce pan, add remaining peaches (peeled and sliced), cinnamon, butter, corn syrup, honey, lemon jice, orange juice, and sugar. Begin cooking over medium heat, stirring constantly until juices form. Mix corn starch with 1 teaspoon of water and gradually pour into mixture while stirring constantly. Allow mixture to come to a boil. Continue to boil, stirring occasionally, until mixture thickens. Once thickened, stir constantly until the liquid portion of the filling sticks to the spoon when removed from the pan. It should almost have the appearance of cooled pie filling. Remove from heat and add remaining fruit, stirring juices into flour mixture before adding to the filling. Lightly stir to combine and set aside.
- Place empty pie crust in the oven on the middle rack and bake until the butter is melted and the cinnamon and sugar appear to have absorbed into the crust.
- In the meantime, prepare the streusel. In a medium bowl, combine all ingredients and stir together until crumbly and all dry ingredients appear a bit moist. Set aside.
- Remove crust from the oven and top evenly with pie filling. Cover with the streusel, paying special attention to the sides as the filling tends to bubble up over the topping along the edges. Bake on center rack for approximately 45 minutes, or until crust appears golden and streusel is crunchy. Remove from oven and cool, then slice into 12 pieces.
Nutrition Facts : Calories 695, Fat 31.4, SaturatedFat 17.3, Cholesterol 66.1, Sodium 367.5, Carbohydrate 102.3, Fiber 4.2, Sugar 66.5, Protein 5.6
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ixMarnes
[email protected]I've never made a slab pie before, but this recipe made it easy. The pie was delicious and the crust was flaky and golden brown. I'll definitely be making this pie again.
Ntuthuko Njabulo
[email protected]This pie was easy to make and turned out great! The crust was perfect and the filling was delicious. I would definitely make this pie again.
Agu Christyna
[email protected]I made this pie for a party, and it was a huge hit! Everyone loved it. The crust was crispy and flaky, and the filling was sweet and tangy. I would definitely make this pie again.
Tamitha
[email protected]This pie was delicious! The crust was flaky and buttery, and the filling was sweet and tart. I loved the combination of peaches, berries, and rhubarb. I would definitely make this pie again.
Robin Ahmed Niloy
[email protected]This pie was a bit too tart for my taste, but it was still very good. The crust was nice and flaky, and the filling was thick and gooey. I would probably add more sugar next time.
Shoaib Marwat
[email protected]I've never made a slab pie before, but this recipe made it easy. The pie was delicious and the crust was flaky and golden brown. I'll definitely be making this pie again.
Patricia Morris
[email protected]This pie was easy to make and turned out great! The crust was perfect and the filling was delicious. I would definitely make this pie again.
Dontecia Jackson
[email protected]I made this pie for a party, and it was a huge hit! Everyone loved it. The crust was crispy and flaky, and the filling was sweet and tangy. I would definitely make this pie again.
Nour Ramy
[email protected]This pie was delicious! The crust was flaky and buttery, and the filling was sweet and tart. I loved the combination of peaches, berries, and rhubarb. I would definitely make this pie again.
April Robinson
[email protected]This pie was a bit too tart for my taste, but it was still very good. The crust was nice and flaky, and the filling was thick and gooey. I would probably add more sugar next time.
Kashif raja
[email protected]I've never made a slab pie before, but this recipe made it easy. The pie was delicious and the crust was flaky and golden brown. I'll definitely be making this pie again.
Makaylah Gonzales
[email protected]This pie was easy to make and turned out great! The crust was perfect and the filling was delicious. I would definitely make this pie again.
Sofikul Sordar
[email protected]I made this pie for a potluck, and it was a huge success! Everyone loved it. The crust was crispy and flaky, and the filling was sweet and tangy. I would definitely make this pie again.
Md hanif Hose
[email protected]This pie was a disaster! The crust was soggy and the filling was runny. I followed the recipe exactly, so I'm not sure what went wrong. I won't be making this pie again.
MD Tarek Rahman
[email protected]This pie was a bit too sweet for my taste, but it was still very good. The crust was nice and flaky, and the filling was thick and gooey. I would probably reduce the amount of sugar next time.
Mr Ashikur Rahman
[email protected]I've made this pie countless times, and it's always a crowd-pleaser. The recipe is easy to follow, and the results are always delicious. The crust is always flaky and the filling is always juicy and flavorful.
james washington
[email protected]This peach-berry-rhubarb slab pie was a total hit! The crust was flaky and golden brown, and the filling was bursting with juicy fruit flavor. I loved the combination of peaches, berries, and rhubarb - it was the perfect balance of sweet and tart.