lattice-top peach slab pie

peach slab pie // brooklyn supperA couple of weeks ago I celebrated my birthday. Because we now live in a house with a yard, I was thrilled to plan the epic dinner party of my dreams. As it turned out, it was more like the simple dinner party of my dreams, which is actually just the thing for an August evening. That night, rain fell for a while early, but the skies cleared and our friends sprung into action setting up tables, chairs, and citronella candles. We started with these peach shrubs; then by tiki and candlelight, had a lowcountry boil for dinner, and for dessert, lattice-top peach slab pie. There’s almost nothing better than a cookie sheet full of pie, especially one made with fragrant yellow peaches in all their summery perfection. We served the peach pie with lemon verbena ice cream, and ate as storm clouds blew through and stars appeared.
backyard dinner party // brooklyn supperbackyard dinner party // brooklyn supperA slab pie has a lot going for it. Because the filling is in a thin layer, there are fewer concerns about whether or not it will set properly. This also means that it’s a little more like pastry than pie. I opted for yellow peaches in my filling, which were preferable to the clean sweetness of white peaches. I kept the filling absolutely simple to highlight the peaches themselves. With the peel left on, the filling had a hint of bitterness, which I loved; if bitterness isn’t your thing, peel your peaches.

This year, the summer has been so good. Mild, and beautiful, and filled with exactly the kind of ease I always craved back in Brooklyn. As things edge toward fall, I realize I need to eat more pie. You, my friend, do too.

peach slab pie // brooklyn supper

Lattice-Top Peach Slab Pie
 
This from-scratch lattice-top peach slab pie recipe feeds a crowd.
Author:
Recipe type: Dessert
Makes: between 12 and 25 (depending on slice size)
Ingredients
  • For the crust
  • 5 cups unbleached all-purpose flour
  • 1 teaspoon salt
  • 5 tablespoons sugar
  • 32 tablespoons cold butter (1 pound)
  • 1 1/3 cup ice water

  • For the peach filling
  • 12 medium peaches, washed and cut into 1/2 inch thick slices (for about 10 cups total)
  • zest of 2 lemons
  • 3 tablespoons fresh squeezed lemon juice
  • 1 cup turbinado sugar
  • 5 tablespoons pulverized quick-cooking tapioca (grind it in your coffee grinder)
  • 1/2 teaspoon freshly grated nutmeg
  • 1/2 teaspoon sea salt

  • To assemble the pie
  • 1 egg white, lightly beaten
  • 2 tablespoons turbinado sugar
Instructions
  1. This recipe calls for a lot of dough – if you have a large food processor or cut in the butter by hand or with a grater, make it all at once. Otherwise, you may find it easier to make two batches.
  2. Combine flour, salt, and sugar in the bowl of your food processor. Chop the cold butter, and add to the flour mixture by pulsing several times. Drizzle in the ice water, pulsing the food processor just until the dough holds together. (If you are new to pie dough, add a little extra water to help the dough hold together; just add plenty of flour while rolling dough out.)
  3. Turn dough out onto a lightly floured surface and gather into a ball. Divide in two, flatten into discs, and wrap each tightly with plastic wrap.
  4. Chill both discs for 30 minutes, but preferably longer, in the refrigerator. 

Meanwhile prepare the filling.
  5. Meanwhile, toss all of the filling ingredients together and set aside while you roll out the crust.
  6. Grease a half-size rimmed baking sheet (12 x 17 x 1 inches) and set aside. Clear some space in your freezer to chill the bottom crust.
  7. Preheat the oven to 400 degrees.
  8. On a parchment-lined, lightly floured large working space roll out the dough for the bottom crust. Your rectangle should be about 15 x 20 inches. Working quickly, fold the dough into quarters, and unfold in the greased cookie sheet. Trim all but 1 inch of the crust from the edges. Place in the freezer while you prepare the top crust.
  9. Roll out the top crust. With a sharp knife, cut into 1 inch strips.
  10. Remove the bottom crust from the freezer, spoon the filling into the cold shell, and then work quickly to weave your lattice over the top. (For a step-by-step guide on lattice weaving, click here.) Crimp up the edges. Brush the egg white on the top and sprinkle with sugar.
  11. Place in the oven and bake for 45 – 55 minutes, or until the filling is bubbling and the crust is a light golden hue. Cool for several hours before serving.

 

Comments

  1. says

    Looks delicious. Great ratio of fruit to crust too. I’m happy to have a dispensation to not peel the peaches. Even with poaching and icing, they never want to come off for me.

    Happy belated birthday!

  2. says

    I am so happy you posted about slab pie again! In my family we call it “yard pie” since it’s so big, and we typically make it as a thin apple pie. Peach sounds delicious. I’ll have to make it for my next big party!

  3. says

    This looks delicious! I’ve been looking through your site for the last hour, and I really love it. Beautiful recipes and pictures! I wish it was summer again so I could have a piece of this pie!

Trackbacks

  1. […] Another true sign that summer is still in full swing are the peaches everywhere!  The smell of a fresh peach is like nothing else.  I love a perfectly ripe fresh peach myself, and I have to admit I haven’t ever cooked with them before.  So today I’m sharing 25 Peach Recipes to help you feel inspired to use peaches in a new way.  Enjoy and hope you have a Happy Weekend! Peach Streusel Bread @ Tutti Dolci Peach Slab Pie @ Brooklyn Supper […]

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