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Peach & Rhubarb Slab Pie



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.