Ingredients: |
Ingredients: DOUGH:
2 sticks unsalted butter, at room temperature and cut into small pieces
(plus more for greasing the baking sheet)
3 cups all-purpose flour
2/3 cup confectioners' sugar
1/2 teaspoon kosher salt
FILLING:
3 pounds peaches (about 6), cut into 1/2-inch wedges
1 and 1/2 cups firmly packed light brown sugar
Juice of 1 lemon
3 tablespoons cornstarch
2 teaspoons pure vanilla extract
1 teaspoon cinnamon
1/2 teaspoon kosher salt
1/4 teaspoon freshly grated nutmeg
STREUSEL:
3/4 cup all-purpose flour
1/2 cup sliced, skin-on almonds
1/2 cup firmly packed light brown sugar
6 Tablespoons unsalted butter, melted
1/4 teaspoon kosher salt
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Directions: |
Directions: Adjust a rack to the bottom third of oven and pre-heat oven to 375 ºF.
Grease the bottom and sides of a rimmed 10-inch x 15-inch baking sheet with butter.
FOR DOUGH:
1. Combine the butter, flour, confectioners' sugar and salt in a food processor, and process
until the mixture comes together in a solid mass (this may take a few minutes).
2. Drop pieces of the dough all over the prepared baking sheet. Use your fingers to press the
dough evenly along the bottom and about 1/2-inch up the sides of the pan, filling any gaps.
3. Set aside.
FOR THE FILLING:
1. Toss together the peaches, brown sugar, lemon juice, cornstarch, vanilla, cinnamon, salt
and nutmeg in a large bowl until the cornstarch dissolves.
2. Transfer the filling onto the crust and spread in an even layer.
3. Bake for 30 minutes. Then remove from oven and add the streusel.
FOR THE STREUSEL:
1. While the pie bakes, combine the flour, almonds, brown sugar, melted butter & salt in a small
bowl.
2. Sprinkle the streusel evenly over the filling.
3 Return to oven and bake 25-30 minutes more until
the topping is golden brown & the filling is bubbly.
(If crust browns too quickly, cover the pie loosely with foil.)
4. Let the pie cool.
Serve warm or at room temperature. |
This recipe for PEACH STREUSEL SLAB PIE is from