Peach Streusel Slab Pie Recipe 455

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PEACH SLAB PIE WITH STREUSEL CRUMBLE



Peach Slab Pie with Streusel Crumble image

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Provided by The Kitchen Whisperer

Number Of Ingredients 15

1 1/2 cups AP flour
1/4 teaspoon salt
2 teaspoon sugar
10 tablespoon ice cold butter, unsalted and cut into small cubes
1/2 cup full fat sour cream
5-6 cups sliced fresh peaches (skin on or off)
1 tablespoon lemon juice
1/2 cup turbinado sugar
2 1/2 tablespoon cornstarch
1/2 teaspoon salt
3/4 cup AP flour
1/2 cup ground unsalted almonds
1/2 cup light brown sugar, packed
6 tablespoon melted unsalted butter
1/4 teaspoon salt

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 SLAB PIE



Peach Slab Pie image

Provided by Ree Drummond : Food Network

Categories     dessert

Time 3h

Yield 12 servings

Number Of Ingredients 12

3 pounds frozen peaches, thawed and well drained
1 cup sugar
1/2 cup all-purpose flour
3 tablespoons lemon juice
Pinch of salt
3 cups all-purpose flour, plus more for dusting
1/4 teaspoon salt
Zest of 1 lemon
3 sticks (1 1/2 cups) cold salted butter, cubed
1 large egg
5 tablespoons cold water
1 tablespoon distilled white vinegar

Steps:

  • 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. Add the butter and use a pastry cutter to gradually work it into the flour, until the mixture resembles tiny pebbles. This step should take 3 or 4 minutes.
  • Lightly beat the egg with a fork in a small bowl, then add it to the mixture. Next, add the cold water and vinegar and stir together until just combined.
  • Divide the dough into 2 halves, form the halves into dough balls and place each ball into a resealable plastic bag. Using a rolling pin, slightly flatten each ball of dough (to about 1/2 inch thick) to make rolling easier later. Seal the bags and chill for at least 20 minutes (or freeze if not using immediately).
  • Preheat the oven to 400 degrees F. Line a 9-by-13-inch baking sheet with parchment, overhanging the parchment 3 inches on opposite sides of the baking sheet to resemble a sling (so you can lift the pie out).
  • With a rolling pin on a lightly floured surface, begin rolling each piece of dough into a 9-by-13-inch rectangle. Roll the dough from the center outward. Be gentle and patient; it'll take a little time to get the dough completely rolled out.
  • Place one rectangle in the bottom of the prepared baking sheet. Spread out the fruit mixture evenly on top. Place the second crust on top of the fruit. Press and fold the edges together and crimp. Cut several vents in the top of the pastry in a flower pattern.
  • Bake until the crust is golden brown, about 1 hour 10 minutes. Cool for about an hour before lifting out and cutting.

PEACH STREUSEL SLAB PIE RECIPE - (4.5/5)



Peach Streusel Slab Pie Recipe - (4.5/5) image

Provided by bjlazyl

Number Of Ingredients 19

SPECIAL EQUIPMENT:
2 sticks (1-cup) unsalted butter, at room temperature and cut into small pieces, plus more for greasing the baking sheet
3 cups all-purpose flour
2/3 cup confectioners' sugar
1/2 teaspoon kosher salt
3 pounds peaches (about 6-peaches), cut into 1/2-inch wedges
1 1/2 cups light brown sugar, firmly packed
Juice of 1 lemon
3 tablespoons cornstarch
2 teaspoons pure vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon kosher salt
1/4 teaspoon freshly grated nutmeg
3/4 cup all-purpose flour
1/2 cup sliced skin-on almonds
1/2 cup firmly packed light brown sugar
6 tablespoons unsalted butter, melted
1/4 teaspoon kosher salt
Rimmed 10-X-15-inch baking sheet

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.

STREUSEL PEACH PIE



Streusel Peach Pie image

I love making this pie as a great way to enjoy summer's fresh peaches...with cream, of course! -Marie Rizzio, Interlochen, Michigan

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 8 servings.

Number Of Ingredients 13

Dough for single-crust pie
5 cups sliced peeled fresh or frozen peaches, thawed
1/2 cup sugar
1/4 cup all-purpose flour
Dash ground nutmeg
1 egg
2 tablespoons heavy whipping cream
TOPPING:
1/2 cup all-purpose flour
1/2 cup packed brown sugar
1 teaspoon ground cinnamon
3 tablespoons cold butter
Whipped cream, optional

Steps:

  • Preheat oven to 375°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate while preparing filling., In a large bowl, combine peaches, sugar, flour and nutmeg. In a small bowl, whisk egg and cream. Pour over peaches; toss to combine. Place in crust. Bake 35 minutes., For topping, in a small bowl, combine flour, brown sugar and cinnamon. Cut in butter until crumbly. Sprinkle topping over outer edges of pie, leaving center uncovered., Bake 15-20 minutes or until golden brown, covering edges with foil to prevent overbrowning if necessary. Cool on a wire rack. Serve with whipped cream if desired.

Nutrition Facts : Calories 365 calories, Fat 14g fat (7g saturated fat), Cholesterol 48mg cholesterol, Sodium 146mg sodium, Carbohydrate 58g carbohydrate (36g sugars, Fiber 2g fiber), Protein 4g protein.

PEACH SLAB PIE



Peach Slab Pie image

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Number Of Ingredients 8

5 cups all-purpose flour (spooned and leveled), plus more for work surface
1 teaspoon fine salt
3/4 cup plus 2 tablespoons sugar, divided
2 cups (4 sticks) cold unsalted butter, cut into small pieces
2/3 cup ice water (plus up to 1/2 cup more for pulsing)
3 3/4 pounds peaches, thinly sliced (12 cups)
1/4 cup cornstarch
1 tablespoon finely grated lemon zest plus 2 tablespoons lemon juice

Steps:

  • In a food processor, pulse flour, salt, and 2 tablespoons sugar until combined. Add butter.
  • Pulse until mixture resembles coarse meal, with a few pea-size pieces of butter remaining. Then, with machine running, add 2/3 cup ice water.
  • Pulse until dough is crumbly but holds together when squeezed (if necessary, add up to 1/2 cup ice water, 1 tablespoon at a time). Do not overmix.
  • Divide dough into 2 disks and wrap each tightly in plastic. Refrigerate until firm, at least 1 hour (or up to overnight).
  • Preheat oven to 400 degrees. In a large bowl, toss together peaches, 3/4 cup sugar, cornstarch, lemon zest and lemon juice.
  • Lightly flour a work surface and rolling pin. Roll out 1 disk dough to a 12-by-16-inch rectangle. Roll dough over rolling pin; carefully unroll into a 10-by-14-by-1-inch rimmed jelly-roll pan. Press gently to fit into pan.
  • Pour in peach filling, then lightly brush edges of dough with water. On floured surface, roll out remaining disk to an 11-by-15-inch rectangle. Roll dough over rolling pin and carefully unroll over filling.
  • Press along moistened edges to seal. Fold under any overhang, tucking it into the pan. With your fingers, crimp edges.
  • With a paring knife, cut slits on top to vent. Place pie in oven, then reduce heat to 375 degrees. Bake until crust is golden and juices are bubbling, 45 to 50 minutes. Let cool on a wire rack 1 hour. Serve warm or at room temperature.

Nutrition Facts : Calories 586 g, Fat 31 g, Fiber 4 g, Protein 7 g, SaturatedFat 20 g

PEACH STREUSEL SLAB PIE



Peach Streusel Slab Pie image

There are two great things about this summer slab pie: It serves a big crowd and you don't have to roll out the dough. We opted for a press-in dough (reminiscent of shortbread), which is super easy to make and saves lots of time. For something a little different, substitute pecans or skinned hazelnuts for the almonds in the streusel topping.

Provided by Food Network Kitchen

Categories     dessert

Time 1h45m

Yield 15 servings

Number Of Ingredients 17

2 sticks (1 cup) unsalted butter, at room temperature and cut into small pieces, plus more for greasing the baking sheet
3 cups all-purpose flour
2/3 cup confectioners' sugar
1/2 teaspoon kosher salt
3 pounds peaches (about 6 peaches), cut into 1/2-inch wedges
1 1/2 cups firmly packed light brown sugar
Juice of 1 lemon
3 tablespoons cornstarch
2 teaspoons pure vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon kosher salt
1/4 teaspoon freshly grated nutmeg
3/4 cup all-purpose flour
1/2 cup sliced skin-on almonds
1/2 cup firmly packed light brown sugar
6 tablespoons unsalted butter, melted
1/4 teaspoon kosher salt

Steps:

  • Adjust a rack to the bottom third of the oven and preheat the oven to 375 degrees F. Grease the bottom and sides of a rimmed 10-by-15-inch baking sheet with butter.
  • For the 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.
  • For the 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.
  • For the streusel: While the pie bakes, make the strussel 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.

PEACH STREUSEL PIE



Peach Streusel Pie image

This is my sister-in-laws recipe, I have made every year for 6 years without any complaints. I hope you give it a try.

Provided by Dusty Gold

Categories     Pie

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 10

1/2 cup brown sugar
1/2 cup flour
1/2 cup butter
1 9" unbaked pie shell
2 lbs ripe peaches, washed and sliced
1/2 cup sugar
1/4 teaspoon nutmeg
1 egg
2 tablespoons cream
1 teaspoon vanilla

Steps:

  • Combine brown sugar and flour.
  • Cut in butter until mixture resembles medium crumbs.
  • Sprinkle 1/2 cup crumb mixture over bottom of pie shell.
  • Add peaches.
  • Sprinkle with sugar and nutmeg.
  • Beat egg, cream and vanilla; pour over peaches.
  • Cover with remaining crumbs.
  • Bake 40 to 45 minutes at 400 degrees or until top is evenly golden brown.

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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 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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