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peach-vanilla slab pie

peach-vanilla slab pie

Adapted from Cooking Light

Perfect dessert for a crowd.

Servings 18 servings
Author Rosemary Stelmach

Ingredients

  • 12 ounces whole-wheat pastry flour (3 1/3 cups / 340 grams)
  • 4 1/4 ounces unbleached all-purpose flour (1 cup / 121 grams)
  • 1 1/4 teaspoon kosher salt, divided into 1 teaspoon & 1/4 teaspoon
  • 1/2 cup cold unsalted butter, cut into small pieces
  • 1/4 cup olive oil
  • 1 tablespoon lemon juice
  • 2/3 cup cold water
  • 6 pounds ripe peaches, peeled and sliced (about 12 cups)
  • 1 1/3 cups packed dark brown sugar
  • 3 tablespoons cornstarch
  • 1 tablespoon vanilla bean paste (or pure vanilla extract)
  • 1 teaspoon ground cinnamon
  • 1 large egg yolk, lightly beaten
  • 1 teaspoon room-temperature water

Instructions

  1. Pulse flours and 1 teaspoon salt in a food processor; 2 times or until well blended.  Add butter; pulse until mixture resembles coarse meal, 4 to 5 times.  Stir together oil, lemon juice, and 2/3 cup cold water in a small bowl.  While pulsing, pour oil mixture through food chute.  Process just until the dough comes together and starts to form a shaggy ball.  If necessary, add an additional 2 tablespoons of cold water, 1 tablespoon at a time, to bring the dough together. Be careful not to overprocess.

  2. Turn dough out onto a work surface; knead until dough just comes together, about 2 times.  Divide dough into 2 pieces, one roughly 60% of the dough and the other 40%.  Flatten each into a 1-inch-thick disk; wrap each in plastic wrap.  Chill 2 hours or up to overnight.

  3. Preheat oven to 375°F.  Combine peaches, brown sugar, cornstarch, vanilla bean paste, cinnamon, and remaining 1/4 teaspoon salt in a large bowl; toss well to combine.  Set aside.

  4. Remove dough disks from the refrigerator and unwrap. Place larger dough disk between 2 lightly floured sheets of plastic wrap; roll into a very thin 19- x 13-inch rectangle.  Using a thin pan or cutting board for support, carefully slide dough from plastic wrap onto an 11- x 17-inch rimmed baking sheet.  Remove plastic wrap, and press dough into corners of the baking sheet. 

  5. Spoon peach mixture evenly over dough.  Place second dough disk between 2 lightly floured sheets of plastic wrap; roll into a very thin 11- x 17-inch rectangle.  Cut dough lengthwise into 3/4-inch-thick strips.  Arrange strips in a lattice pattern over peach mixture.  Crimp edges to seal, using excess dough if necessary.  Whisk together egg yolk and 1 teaspoon room-temperature water in a small bowl.  Brush dough lattice evenly with egg yolk mixture.

  6. Bake at 375°F until filling is thick and bubbly and crust is browned, about 50 to 55 minutes.  Cool at least 20 minutes before serving.