Peach Slab Pie With Streusel Topping

Ingredients. ¼ cup walnuts, finely ground in a food processor. ¼ cup pecans, finely ground in a food processor. 1 cup flour. ½ cup dark brown sugar. ¼ teaspoon salt. 8 tablespoons unsalted butter, melted. 3 pounds ripe peaches (about 8), peeled and sliced (see Notes) About 1 tbsp. sugar.

Peach Slab Pie with Streusel Crumble Recipe Peach slab pie, Peach

Spoon into the crust. Make the topping by combining the brown sugar, flour, oats, and nuts, then mixing in the soft butter until the mixture is crumbly. Sprinkle the topping over the filling. Place the pie on a parchment-lined baking sheet. Bake for 20 minutes, reduce the oven heat to 350°F, and bake for 40 minutes more, until the filling.

Peach Slab Pie With Streusel Topping

Transfer the filling onto the crust and spread in an even layer. Bake for 30 minutes. For the streusel: While the pie bakes, make the strussel topping by combining the flour, almonds, brown sugar.

Peach Slab Pie With Streusel Topping

Step 1. Make the crust: In a food processor, briefly pulse together flour and salt. Add butter and pulse until mixture forms chickpea-size pieces (6 to 8 1-second pulses). 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.

Peach Slab Pie with Streusel Crumble

Filling. In a large bowl, toss peaches with brown sugar, granulated sugar, lemon juice, cornstarch, vanilla, cinnamon and kosher salt until the cornstarch dissolves. Add the blueberries. Top the prepared crust with the fruit mixture. Bake for 25 minutes. Remove the pie from the oven and top with the streusel.

Peach Slab Pie With Streusel Topping

Directions. Combine all ingredients in a small bowl. Toss the peaches, brown sugar, lemon juice, cornstarch, vanilla, cinnamon, salt, and nutmeg in a large bowl. Lightly butter the bottom and sides of a rimmed 10-by-15-inch baking sheet. On a lightly floured surface, stack the pie crusts one on top of the other.

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Heat oven to 375°F. Place pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled Pie. In large bowl, mix powdered sugar, 1/3 cup flour and the cinnamon. Gently stir in peaches until coated. Spoon into crust-lined pie plate. In medium bowl, mix 3/4 cup flour, the brown sugar and cinnamon. Cut in butter, using pastry blender.

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Crust. Cut shortening and butter into small pieces and place in freezer for 45 minutes. Add flour, salt, and sugar to a food processor. Add cold shortening and butter and pulse 5-6 times.

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As the pie bakes, make the streusel topping. Remove the pie from the oven and scatter the streusel evenly over the filling. Return to the oven and bake for 25 to 30 minutes until the topping is bubbling and golden brown. Serve warm or at room temperature. To make Peach Streusel Slab Pie, you will need the following ingredients:

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Using a fork or a pastry cutter, add the cold butter pieces and work into the dry mixture until well incorporated (you want chunks of butter remaining). Add in the sour cream and stir just to combine. Do not break down the flour mixture. Line a half sheet pan (or 9×13" pan) with parchment paper and lightly spray.

Peach Slab Pie with Streusel Crumble

Preheat the oven to 375 degrees. Prepare the pie crust in the pie plate. Place the pie plate on an aluminum foil lined cookie sheet. Cut peaches into thin slices. Combine the peaches, sugar, vanilla extract, and cornstarch in a large bowl, mix well. In a medium-sized bowl, combine the butter, almond meal, flour, and sugar.

Peach Slab Pie With Streusel Topping

For the streusel topping. Mix with fingers until crumbs form. Remove pie from oven. Sprinkle with topping. Return to oven for 15 more minutes or until streusel is golden brown and a knife inserted comes out clean. Let cool slightly.

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Bake for 30 minutes. Streusel: While the pie bakes, make the streusel topping by combining the flour, almonds, brown sugar, melted butter and salt in a small bowl until evenly moistened. Remove the pie from the oven and sprinkle the streusel evenly over the filling.

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Preheat oven to 375F. Slice peaches in half around the pit, twist and open. Discard the pit. Cut peaches halves into ½ inch slices. In a large bowl, stir together sugar, flour, salt and cinnamon. Add the sliced peaches and toss with a spatula until thoroughly coated. Add bourbon, if using and combine well.

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For the fruit: In a bowl, combine the peaches, sugar, flour, lemon juice and salt. Stir and set aside. For the all-butter lemon pie crust: Combine the flour, salt and lemon zest in a large bowl.

Peach Slab Pie With Streusel Topping

Remove the pie from the oven and sprinkle the streusel evenly over the filling. Return the pie to the oven and bake until the topping is golden brown and the filling is bubbly, 25 to 30 minutes more. (If the crust browns too quickly during baking, cover the pie loosely with foil.) Let the pie cool. Serve warm or at room temperature.