PEACH CRUMBLE SLAB PIE
Steps:
- FOR THE CRUST: In a food processor, briefly pulse together flour and salt. Add butter and pulse until mixture forms chickpea-size pieces. Add ice water 1 tablespoon at a time and pulse until mixture is just moist enough to hold together. Form dough into a large ball. Wrap with plastic and flatten into a disk. Refrigerate at least 1 hour. Using a lightly floured rolling pin, gently roll out dough to an 11-x-15-inch rectangle, dusting with flour if dough is sticking. Fold dough in half and transfer to a 9-x-13-inch baking dish. Carefully press crust into the bottom of the pan and completely up the edges so it's flush with the top of the pan (no need to crimp the dough). Return crust to refrigerator while you prepare the filling and crumble topping. FOR THE FILLING: In a large bowl, toss together peaches, sugar, tapioca, lemon zest and juice, nutmeg, vanilla and salt. Let stand 20 to 30 minutes. Taste and add a little more sugar if needed. Meanwhile, heat oven to 425 degrees. Place a large rimmed baking sheet on the oven floor to preheat. Arrange one oven rack on the lowest position and a second rack in the center position. FOR THE CRUMBLE TOPPING: Whisk together flour, sugar, cinnamon, ginger and salt. Mix in butter with your fingertips until mixture is uniformly moist and comes together in large clumps. Spoon filling into crust and top with crumble. Move baking sheet to the lowest rack and place pie on baking sheet. Bake 15 minutes. Reduce oven temperature to 375 degrees. Move baking sheet with pie to the center rack. Continue baking until pie is golden brown and filling is bubbling, about 1 hour. Transfer to a wire rack to cool completely before slicing.
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[email protected]I can't wait to try this recipe!
John Pelegrino
[email protected]This pie is a must-try for any peach lover.
Amanda Frank
[email protected]This pie is a family favorite. We make it every summer.
Parvez Mosharaf
[email protected]I love this recipe! It's so easy to make and always turns out perfectly.
Marcus Petit Frere
[email protected]This pie was okay. It wasn't anything special, but it wasn't bad either.
tuwatimi clever
[email protected]This pie was a disappointment. The crust was soggy and the filling was bland. I won't be making this recipe again.
Jonathan Reyes
[email protected]I'm not a huge fan of peaches, but I thought this pie was delicious. The crumble topping was especially good.
Habib Urrehman
[email protected]This pie was easy to make and turned out great! The only thing I would change is to add a little more cinnamon to the filling.
Eric Bimpong
[email protected]This pie was a bit too sweet for my taste, but my kids loved it. I think I'll try using less sugar next time.
Krishna Shah
[email protected]I loved the flavor of this pie, but I found the crust to be a little too thick. Next time, I'll try using a different recipe for the crust.
Akanji Tunmise
[email protected]This pie was amazing! The peaches were perfectly ripe and the crumble topping was just the right amount of sweetness. I will definitely be making this again.
Declan McAlister
[email protected]I've made this peach crumble slab pie twice now, and it's become a favorite. It's so easy to make, and it always turns out perfectly. The crust is flaky and the filling is gooey and delicious. I highly recommend this recipe!
sashika sadamali
[email protected]This peach crumble slab pie was a hit with my family! The crust was flaky and buttery, and the filling was sweet and juicy. I loved the combination of peaches and crumbles. It was the perfect summer dessert.