Peach and Rhubarb Slab Pie
The crust for this Peach and Rhubarb Slab Pie is flaky and delicious and the combination of peaches and rhubarb is a perfect match.
Ingredients
For the crust:
- 3 cups all-purpose flour, plus more for dusting
- 1 tablespoon granulated sugar
- 1/2 teaspoon salt
- 1 1/4 cups vegetable shortening, or cold unsalted butter
- 5 tablespoons ice water
- 1 tablespoon apple cider vinegar
- 1 large egg
For the filling:
- 1/2 cup granulated sugar, plus one tablespoon
- 1/3 cup light brown sugar, packed
- 1 pinch salt
- 1/4 cup cornstarch
- 3 cups rhubarb, chopped
- 3 cups peaches, pitted and sliced
- 1 teaspoon vanilla bean paste, or vanilla extract
- 1 large egg
Instructions
- Sift together the flour, sugar, and salt into a medium bowl. Cut the shortening in with a pastry blender or food processor until the mixture resembles large peas. Whisk together the ice water, vinegar, and egg in a small bowl. Add the egg mixture and stir with a fork until just combined. Divide the dough in half; flatten each half into a disk and wrap in plastic wrap. Chill for at least 2 hours or overnight.
- Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
- Roll out one dough disc on a lightly floured surface to a 17x12 inch rectangle. Place the dough in a 15x10 inch jelly-roll pan, pressing it into the corners to fit. Roll out the other dough disk to the same size. Place it on the prepared baking sheet. Chill the dough while preparing the filling.
- Whisk together 1/2 cup sugar, the brown sugar, salt, and cornstarch in a medium bowl. Add the rhubarb, peaches, and vanilla, and stir until well combined. Spoon the filling over the dough in the jelly-roll pan, spreading it so the fruit is in a single layer.
- Top the filling with the rolled out dough on the baking sheet. Pinch and crimp the edges to seal.
- Whisk together the egg and 1 tablespoon of water in a small bowl. Brush the top crust with the egg wash; sprinkle with the 1 tablespoon sugar. Cut slits in the top to vent steam. Bake for 40-45 minutes, until golden brown. Let the pie cool for 1 hour before serving. Recipe makes 12 servings.
Equipment
- 1 15x10 jelly-roll pan
Notes
The crust and slab pie recipes both came from The Peach Truck Cookbook. My family really enjoyed the pie and I was able to get 12 servings instead of the suggested 8 servings in the cookbook.
Nutrition
Calories: 408kcalCarbohydrates: 47gProtein: 5gFat: 23gSaturated Fat: 6gPolyunsaturated Fat: 6gMonounsaturated Fat: 9gTrans Fat: 3gCholesterol: 31mgSodium: 122mgPotassium: 189mgFiber: 2gSugar: 19gVitamin A: 202IUVitamin C: 4mgCalcium: 43mgIron: 2mg