RUSTIC PEACH RASPBERRY SLAB PIE

Last Thursday I had the distinct pleasure of meeting the one-and-only Martha Stewart at an event at the Macy’s store in Salt Lake City. She was there doing a book signing for her latest cookbook “Martha’s American Food” and I got to have a good sixty seconds of one-on-one time with her. :-) Yes, it was short, but still very exciting!

Course Dessert

Cuisine American

Prep Time 15

Cook Time 1 10

Cool 3

Total Time 1 25

Servings Slices

Calories 221kcal

Author Jill Nystul

Ingredients

CRUST

2 1/2 cups All-purpose flour
1 1/2 teaspoons Kosher salt
2 teaspoons Sugar
2 Butter cut into small pieces
6 tablespoons Ice water

FILLING

2 pounds Peaches peeled, pitted, and cut into thin wedges (I used two 16-ounce bags of frozen peaches since they aren't in season right now)
1 cup Raspberries
1 cup Granulated sugar
1/4 cup Cornstarch
1 tablespoon Lemon juice
1/8 teaspoon Salt
2 Slab Pie Crust see above recipe
All-purpose flour for dusting
Cooking spray
1 Egg yolk
2 tablespoons Heavy cream
Sugar for sprinkling

Instructions

Process flour, salt, and sugar in a food processor until combined. Add the diced, COLD butter.
Process until the mixture resembles coarse meal, about 10 seconds. With machine running, add ice water in a slow, steady stream just until dough comes together. (Do not process more than 30 seconds.)
Turn dough out onto a piece of plastic wrap. Flatten and shape into a rectangle then wrap tightly in the plastic and refrigerate at least 1 hour (or overnight).
Preheat oven to 375 degrees. Toss peaches, raspberries, sugar, cornstarch, lemon juice, and salt in a large bowl; set aside.
Transfer one recipe of the dough crust to a floured work surface. Roll out dough into a 12-by-16-inch rectangle approximately 1/8 inch thick. Coat a baking sheet with cooking spray and then line with with parchment paper, leaving a 1-inch overhang on the sides. Transfer dough to the baking sheet. Trim edges of dough to hang over sides of baking sheet by 1/2 inch.
Roll out the remaining recipe of crust dough into another 12-by-16-inch rectangle. If desired, cut out small polka dots for decoration.
Pour fruit mixture onto the dough in the baking sheet.
Cover with remaining layer of dough.
Trim edges of dough to hang over sides by 1/2 inch. Fold edges of top layer over edges of bottom layer, and pinch to seal. Whisk together egg yolk and heavy cream in a small bowl.
Brush crust with egg wash. Sprinkle with sugar.
Bake until crust turns golden and filling is bubbling, about 1 hour and 10 minutes.
Let cool completely on a wire rack, about 3 hours. Pull up on parchment to remove.

Nutrition