Clinton’s Peach Slab Pie will be an instant favorite!
2 tablespoons granulated sugar
1/2 teaspoon Kosher salt
2 1/4 cups all-purpose flour (plus additional for dusting)
2 sticks unsalted butter (chilled, cut into 1/2-inch cubes, plus extra for greasing)
6 tablespoons ice water
1/2 cup brown sugar
1/4 cup granulated sugar
3 tablespoons cornstarch
1/2 teaspoon ground ginger
1/2 teaspoon cinnamon
1/4 teaspoon Kosher salt
4 cups frozen sliced peaches (thawed,drained)
1 lemon (juiced)
1 1/2 teaspoons vanilla extract
1 egg (lightly beaten)
1 tablespoon water
2 tablespoons turbinado sugar
For the Pie Crust: In the bowl of a food processor fitted with a blade attachment, add the sugar, salt and flour and pulse until just combined. Add the butter and pulse until pea-sized pieces form. Add the water and pulse until the mixture just comes together to form a dough. Divide the dough in half and form into two rounds. Wrap tightly in plastic wrap and refrigerate for 30 minutes.
Preheat oven to 375ºF. Grease a 9×13-inch rimmed baking sheet with butter. Set aside.
On a lightly floured surface, roll out one disc of dough into an 11×15-inch rectangle, or to fit your baking sheet. Line the pan with 1 piece of dough and press into the bottom and sides. Roll out the second disc of dough to the same size rectangle and set aside.
For the Peach filling: In a large bowl, stir together brown sugar, granulated sugar, cornstarch, ginger, cinnamon, salt, peaches, lemon juice, and vanilla.
Spread peach mixture evenly on the bottom of the dough-lined sheet pan. Top with the remaining rolled-out dough. Using fingers, press edges together to seal and tuck under. Create a fluted edge by pressing and pinching with your fingers.
Using a paring knife, cut slits on top to vent.
In a small bowl, whisk together egg and 1 tablespoon of water. Using a pastry brush, coat the top of the dough with the egg wash. Sprinkle top of the pie with turbinado sugar.
Place in the oven and bake for 40-45 minutes or until the crust is golden-brown.
Remove pie from oven and set aside to cool for at least 15 minutes.
To serve, cut into squares and garnish with a scoop of vanilla ice cream.
Tip: Have an excess of peaches? Chop them up and stir them into your ice cream for an extra punch of peach!