A friend of mine has a peach tree that is making her say Uncle. It is so heavily laden with peaches that branches are literally falling off before she can pick the fruit. What is she doing with all those peaches, you ask?Everything, that’s what. Pickled peaches, no-churn peach ice cream, peach Schnapps. Think Bubba Gump and his shrimp, but with peaches. So I decided to help her out and I made this peach slab pie.
When I mentioned the slab pie, I had a few friends ask what in the heck is a slab pie. Think of it like a giant pop-tart. Only better. The crust to fruit ratio is much higher than in a traditional pie. More crust = delicious, in my opinion.
Speaking of crust, since it is at least half of the pie, it has to be delicious. And buttery. And flakey. Did I mention buttery? Well this one fits the bill. I’ve adjusted it a little to add some sugar since we’re making dessert here. But you really don’t have to. I use this recipe for anything that has a crust. Really. Trust me.
When making any kind of short crust, I always use my fingers. I’ve found that it results in a much, much flakier crust. You could use your food processor, but if you can snap your fingers, you can make a flaky crust. Don’t be afraid. It’s just crust.
Let the Peach Slab Pie cool when it comes out of the oven. When I say let it cool before cutting, I mean it. Don’t do what I did. I needed to take the picture so I cut it before it was cool enough and the peachy, fruity liquid started to escape. It was still delicious though.