peach crumble slab pie
COURTESY OF THE CLEVELAND PLAIN DEALER (8/20/2014). COOKS NOTES: If you don't have food processor, you can mix the crust in a bowl using two knifes or a pastry cutter. You can also make the pie dough and crumble a few days before and store them in the fridge. But, the pastry is the most crisp if you bake and eat it on the same day. if you do bake it a day ahead, store it overnight at room temp., covered with a clean dish towel or foil (not plastic wrap) so it can breathe.
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prep time
2 Hr 15 Min
cook time
1 Hr 15 Min
method
Bake
yield
12 to 15 servings
Ingredients
- CRUST
- 2 1/2 cups all purpose flour, more as needed
- 3/4 teaspoon fine sea salt
- 2 1/2 sticks cold unsalted butter, cut into 1/2" pcs.
- 4 to 6 tablespoons ice water, as needed
- FILLING
- 6 pounds ripe peaches, nectarines or a mix, pitted and cut into 1 1/2" chunks
- 1 1/4 cups brown sugar, firmly packed, more to taste
- 1/3 cup instant tapioca
- - zest of 3 lemons
- 3 tablespoons fresh lemon juice
- 1 1/2 teaspoons finely grated nutmeg
- 1 teaspoon vanilla extract
- 1 teaspoon fine sea salt
- CRUMBLE TOPPING
- 1 1/2 cups all purpose flour
- 1 cup dark brown sugar, packed
- 2 teaspoons ground cinnamon
- 1 1/2 teaspoons ground ginger
- 1 1/2 sticks unsalted butter, cubed
How To Make peach crumble slab pie
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Step 1MAKE THE CRUST: In a food processor, briefly pulse together flour and salt. Add butter and pulse until mixture forms chick-pea sized 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 disc. Refrigerate at least 1 hr.
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Step 2Using a slightly floured rolling pin, gently roll out dough to an 11-by-15" rectangle, dusting with flour if sticking. Fold dough in half and transfer to a 9 X 13" 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. (you don't need to crimp the dough.) Return crust to refrigerator while you prepare the filling and crumble topping.
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Step 3MAKE THE FILLING: In a large bowl toss together peaches, sugar, tapioca, lemon zest and juice, nutmeg, vanilla and salt. Let stand 20 to 30 mins. Taste and add a little more sugar if needed.
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Step 4Meanwhile heat oven to 350 degrees Place a large rimed baking sheet on the oven floor to preheat. Arrange one oven rack on the lowest position and a second rack in the center position.
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Step 5MAKE THE CRUMBLE: 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.
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Step 6Spoon filling into crust and top with crumble. Move baking sheet to lowest rack and place pie on baking sheet. Bake 15 mins. Reduce oven temperature to 375 degrees. Move baking sheet with pie to center rack. Continue to bake until pie is golden brown and filling is bubbling, about 1 hour.
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Step 7Transfer to a wire rack to cool completely before slicing.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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