Peach Streusel Slab Pie Recipe 45

PEACH SLAB PIE WITH STREUSEL CRUMBLE

Steps:

• In a large bowl whisk together the flour, salt and sugar
• Add in the butter.
• 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.
• Press the crust into the bottom of the pan.
• Place the pan into the fridge for 30 minutes to chill.
• 5 minutes prior to making the pie remove the pan from the fridge and preheat the oven to 375F with a rack in the lower 3rd of the oven and a second rack in the middle
• In a large bowl add all of the ingredients for the filling and gently mix; set aside.
• In a bowl whisk together the flour, ground almonds, brown sugar and salt.
• Pour in the melted butter and mix together with a spatula ensuring everything in coated; set aside.
• Pour the peach filling over top of the crust spreading out evenly.
• Drop pieces of the streusel crumble over top. Don't worry if it doesn't cover everything.
• Place the pan on the lower third of the oven and bake for 18 minutes. The crust won't be done yet; that's ok!
• Open the oven and remove the pan from the bottom rack and place on the middle rack.
• Bake for 30-40 minutes or until the streusel is golden brown and the peaches are soft.
• Allow to cool completely before cutting.
• Store covered either in the fridge or at room temperature

PEACH STREUSEL SLAB PIE RECIPE - (4.5/5)

Steps:

• Adjust a rack to the bottom third of the oven and preheat to 375°F. Grease the bottom and sides of a rimmed 10-X-15-inch baking sheet with butter. Dough: Combine the butter, flour, confectioners' sugar and salt in a food processor and process until the mixture comes together in a solid mass (this may take a few minutes). Drop pieces of the dough all over the prepared baking sheet. Use your fingers to press the dough evenly along the bottom and about 1/2-inch up the sides of the pan, filling any gaps. Set aside. Filling: Toss together the peaches, brown sugar, lemon juice, cornstarch, vanilla, cinnamon, salt and nutmeg in a large bowl until the cornstarch dissolves. Transfer the filling onto the crust and spread in an even layer. 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. 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.