Follow on Twitter

See on Pinterest

Follow Me on Pinterest
Instagram Follow on Instagram

Friday, August 1, 2014

Peach and Blueberry Slab Pie

Slab pies are pretty easy to love. They are  forgiving for baking mistakes, require the same amount of time as a round pie and can feed more. You can fill them with just about any fruit and can be baked on a cookie sheet lined with parchment paper. And they taste as good as a regular pie.
Some creative touches for the top slab pie crust include:
lattice 
crisscrossed like a braided coffee cake 

rolled out just like the bottom crust.  
Cook's notes: When I post a recipe and write adapted usually there are minimal changes to the original recipe. If I write inspired by usually the recipe gives me a starting point and I am known to make a lot of changes. Peach and Blueberry Slab Pie (photo below) recipe was inspired by Better Homes and Gardens August 2014. Since I could not get my top crust to look like their picture
I scratched that idea and braided the top crust like a coffee cake.  Seemed so much easier. There is nothing that says summer like fresh peaches and blueberries. A hint of citrus enhances the fruit flavor with orange juice and zest. I added a bit of cinnamon to the fruit mixture.
Ingredients:
  • 1 package refrigerated unbaked pie crust (1 crust) 
  • 2 TB, flour
  • 1/3 cup sugar
  • 1 tsp. orange zest
  • 3 peaches, pitted and sliced
  • 1 TB. orange juice
  • 1/2 cup blueberries 
  • 1/2 tsp. cinnamon
Directions:
  • Preheat oven to 425 degrees.
  • In a large bowl combine flour, sugar, and orange zest. Add peaches, blueberries and orange juice, toss gently to coat. Set aside.
  • Line a baking sheet with parchment paper.
  • Unroll pie crust on a lightly floured sheet of wax paper. Roll pie crust to a 12 x 10 inch rectangle. Note you may have to use some of the second pie crust dough to have enough to form the rectangle.  
  • Transfer crust to parchment lined cookie sheet. 
  • Make cuts on each of the long side sides of the rectangle. I spaced the cuts 1-1/2 apart and 3 inches in
  • Use a slotted spoon to drain the juices from the fruit and place the fruit mixture down the center.
  • Criss cross the dough strips down the center. Press in edges at the short ends of the pie slab.
  • Use a pastry brush and lightly moisten the dough with milk or an egg wash. Sprinkle a mixture of cinnamon and sugar over the dough. 
  • Bake at 425 degrees for 10 minutes. Reduce heat to 400 degrees and bake 20 minutes longer.  
  • Cool on baking sheet that has been set on a wire rack.

Bon Appetit

No comments:

Post a Comment

EASTER TREATS

An Easter treat that's gluten-free, easy to prepare, and naturally sweetened. Almond Cake with Yogurt Topping and Fresh Berries Cook'...