I just love peach pie, and I've been intending to try my hand at making a slab pie for some time. I was planning my desk's annual Labor Day indoor cookout (gotta find some way to shake up holidays at work), and I wanted a summery dessert that would feed a crowd. A slab pie is essentially a sheet pan pie, made bigger and flatter so it will feed many and takes less time to make. So the thinking goes.
I found it just as laborious as making a traditional pie, and kind of a pain. It started out well when I rolled out the bottom crust easily despite the big dimensions the recipe called for. But then when I rolled out the top crust the dough started tearing, and I started grumbling. And by the time I sliced all the peaches and then assembled the whole thing, I was tired. Why does anyone assume a slab pie will be easier? It's a huge, double-crust pie. I've made easier tarts and crostatas. I did like the combination of raspberries with peaches. The sides and corners were nice and flaky, but the bottom crust in the middle was unfortunately soft. The slab pie wasn't bad, it just didn't blow me away.
I liked these much better. I used the leftover dough another day to make hand pies filled with berry jam and Greek cream cheese. I just winged it, but they came out great. I'm still holding out hope for doing one more summery peach pie, but I better act fast -- apples and pumpkins are already threatening to take over!
Looking for more peach goodness? Try White Peach and Prosecco Gelatina, Lattice-top Peach Pie, Peach-Vanilla Bean Cobbler with Sugar Crunch Lattice, or Peach and Plum Crumble.
