Peach & Rhubarb Slab PiePrint Print Without Images
Slab pies are all the rage right now, and with good reason. The pastry to filling ratio is more even than a conventional pie and is a treat for those who love the flaky crust as much as the juicy filling. If you can’t source rhubarb, feel free to use all peaches, either fresh or frozen. But there’s something about this combination of tart and sweet rosy-coloured fruit that’s just perfect. A slab pie serves a crowd, but if you’re lucky enough to have leftovers, it makes an indulgent breakfast for the pastry chef the next day! The dough can be a bit tricky to roll out into such a large rectangle, but feel free to patch as you go, and just call it rustic. Whether rustic or bakery shop perfect, this pie makes a delicious summer dessert everyone will love.
We found this recipe in The Peach Truck cookbook. If you love all things peach, you’ve got to get your hands on this book! We don’t carry it at the market, but you can purchase it online here. This is not an affiliate link, we get nothing if you purchase it. It’s just an amazing cookbook.
3 Krause Farms Pastry Patties, or your own – enough for three nine-inch single pie crusts. Divide one of the three dough balls into half, add one half to each of the whole pie crusts, making two equal-sized dough balls.
Or make your own crust, using this wonderful, basic recipe for a slab pie.
½ cup sugar plus 1 Tbsp.
⅓ cup packed light brown sugar
Pinch of salt
¼ cup cornstarch
1 pound rhubarb, sliced (about 3 cups)
1 pound peaches, peeled, pitted and sliced (about 3 cups)
1 teaspoon vanilla bean paste
1 large egg
Preheat the oven to 400 degrees. Line a 10 x 15 inch pan with parchment paper.
Roll out half the dough on a lightly floured surface to approximately 17 x 12 inch rectangle. Place the dough in a 15 x 10 inch pan, pressing it into the corners to fit. Roll out the other dough half to a 17 x 12 inch rectangle. If possible, chill the dough while preparing the filling.
Whisk together the ½ cup sugar, 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 an even layer. Top the filling with the other rolled-out dough. Pinch and crimp the edges to seal.
Whisk together the egg and 1 tablespoon 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.