Peach Crumble Slab Pie Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: For the Crust:
2 1/2 cups all-purpose flour, more as needed
3/4 tsp. fine sea salt
2 1/2 sticks/10 ounces cold unsalted butter, cut into 1/2 inch pieces
4 to 6 T ice water, as needed
For the filling:
6 pounds ripe peaches, nectarines or a mix, pitted and cut into 1 1/2 inch chunks
1 1/4 cups packed light brown sugar, more to taste
1/3 cup instant tapioca
Zest of 3 lemons
3 T lemon juice
1 1/2 tsp. grated nutmeg
1 vanilla bean, slit and seeded, or 1 tsp vanilla extract
1 tsp. fine sea salt
For the Crumble Topping:
1 1/2 cups all-purpose flour
1 cup packed dark brown sugar
2 tsp. ground cinnamon
1 1/2 tsp. ground ginger
1/2 tsp fine sea salt
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Directions: |
Directions:For the Crust;
1. 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 T 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 disk. Refrigerate at least 1 hour.
2. Using a lightly floured rolling pin, gently roll out dough to an 11-x15-inch rectangle, dusting with flour if dough is sticking. Fold dough in half and transfer to a 9-x-13-inch baking dish. Carefully press crust into the bottom of the pan and completely up the edges so it is flush with the top of the pan. Return crust to refrigerator while you prepare the filling and crumble topping.
For the Filling:
3. In a large bowl, toss together peaches, sugar, tapioca, lemon zest and juice, nutmeg, vanilla and salt. Let stand 20 to 30 minutes. Taste and add a little more sugar if needed.
4. Meanwhile, heat oven to 425 degrees. Place a large rimmed baking sheet on the oven floor to preheat. Arrange one oven rack on the lowest position and a second rack in the center position.
For the Crumble Topping:
5. 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.
6. Spoon filling into crust and top with crumble. Move baking sheet to the lowest rack and place pie on baking sheet. Bake 15 minutes. Reduce oven temperature to 375 degrees. Move baking sheet with pie to center rack. Continue baking until pie is golden brown and filling is bubbling, about 1 hour. Transfer to a wire rack to cool completely before slicing. |
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Number Of
Servings: |
Number Of
Servings:12 to 16 |
Preparation
Time: |
Preparation
Time:2 1/2 hours, plus 1 hour's chilling |
Personal
Notes: |
Personal
Notes: When peaches and nectarines are not in season, you can make this with a mix of plums and blueberries, cherries or ripe sweet pears.
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