Peach Raspberry Slab Pie

Peach Raspberry Slab Pie (2)

We have a beautiful fall bearing raspberry bush in our front yard. Only in its second year, it has blessed our bowls to overflowing with lush, juice bursting berries.

We also have a farm stand on the south end of town that brings in local produce from across the Pacific Northwest and California .

Farmer Brown’s is the type of stand where the owners not only recognize you upon arrival and fill you in on the tastiest new options, they also run after you with your forgotten bag of Cameo apples that you had yet to pay for and let you know to just add a few dollars to your next order.

In early August, Farmer Brown’s brought in the tastiest, ripest, juiciest peaches this side of the Mississippi.

Being in full canning, consuming, preserving mode at the time, I promptly bought two case boxes.

A case box is 25 lbs.

Our crew

I went back and bought two more cases.

Canned, dried, and consumed, we put away 100 lbs of peaches in less than three weeks.

It was such a good three weeks.

And a slab pie? The absolute best way to stretch what would otherwise be only 8 pieces of traditional pie into 16 pieces to feed a crowd.

And this all butter crust? Hands down, the best, flakiest, most tender crust I have ever had the privilege to roll out, bake and cut with my fork.
Once you make this crust, and I have made many a pie crust recipe in my cooking life, you won’t ever go back!

Peach Raspberry Slab Pie (4)

This peachy goodness combined with ripe ruby red raspberries, tucked between light flaky crust and topped with fresh whipped cream? A perfect end of summer treat!

Peach Raspberry Slab Pie (3)

Peach Raspberry Slab Pie

2-3 lbs fresh or frozen peaches, pitted and chunked
2 cup fresh raspberries
1/4 cup brown sugar
1/4 cup cornstarch
1 Tblsp lemon juice
1 tsp ground ginger
1/8 tsp salt

2 batches of All Butter Pie Crust

1 large egg yolk, beaten
2 Tblsp heavy cream
Raw or organic sugar

Preheat oven to 375 degrees. Toss peaches, raspberries, sugar, cornstarch, lemon juice, ginger and salt in a large bowl; set aside.

On a large well floured cutting board or counter top, roll out one batch of pie crust into a 12 by 16 in rectangle.

Line a baking sheet with parchment paper, leaving a one inch overhang on the sides.

Transfer dough to baking sheet allowing edges of dough to hang over parchment paper.

Roll out remaining dough into another 12-by-16-inch rectangle. Using small cookie or biscuit cutters, cut out small shapes for decoration or cut thin slits in crust to allow steam to escape.

Evenly spoon fruit mixture onto bottom crust and top with remaining layer of dough. Roll bottom layer of dough up and over top layer and pinch or twist to seal.

Whisk together egg yolk and heavy cream in a small bowl. Brush over top crust and sprinkle with coarse sugar.

Bake until crust turns golden and filling is bubbling, about an hour and 15 minutes.

Remove from oven and cool completely on a wire rack. Serve with fresh whipped cream or vanilla ice cream.

*Any leftovers freeze well for up to two months. Cut into individual serving size squares, wrap in parchment paper and place in gallon freezer bag.
To serve, allow to thaw at room temperature, then warm on a cookie sheet in a 350 degree oven for 10-15 minutes.