Triple Crust Peach Slab Pie


Our anniversary this year was pretty low key. We decided we didn’t want to do the usual fancy dinner. The Hubs took me to the shooting range for the first time and it was so fun. I was extremely nervous but glad to strike one more thing off the bucket list. We went shooting a week prior to our anniversary so for the day of we stayed home. I made a big batch of Zuppa Toscana soup and then attempted to make my husband’s favorite peach cobbler, which really is not a cobbler. He gets it from his favorite restaurant. It is served in a cute little glass dish…a la mode. The thing he likes most about it is the layer of crust in between all the peaches so,technically there’s three layers of crust with peaches in between.The middle layer gets a little soft adding to the cobbler feel while the top layer is very flaky making it more like a pie and the bottom layer throws everything off making it also a slab pie. I shall call it a cobslabpie! 

It turned out really tasty. With there being a third layer of crust in the middle next time I would make more of the brown sugar mixture. It really soaked it up. If you are using canned peaches you could even add some of the syrup. If not I would allow the mixture of peaches and all the other ingredients sit a bit to bring out some more liquid(recipe given is adjusted to have more liquid). 

Triple Layer Peach Slab Pie

Pie Crust

1 1/2 c. Shortening

4 c. AP Flour

2 TBS Salt

10 TBS Ice cold water 

Directions: Cut shortening into flour with pastry cutter or knives. Add salt and cold water(a few TBS at a time). Then shape into ball, wrap in plastic and chill for at least 30 minutes. 
Meanwhile, as the dough is chilling. Mix together your filling. 

Filling

1 c. Brown Sugar

2 TBS Cornstarch 

1.5 Tsp Cinnamon

1/4 Tsp Ginger

1/8 Tsp Nutmeg

Dash of Salt

2-29oz cans of peaches(reserve about 1/4c. of juice from cans to add in mixture if needed) or 6 c. Fresh peaches

2 TBS Lemon Juice 

1 Egg beaten for top of dough(egg wash) 

Directions: Mix together all ingredients except peaches, juice and lemon juice. Mix until well combined and then add the peaches, remaining juice, if needed and lemon juice. 

Preheat oven to 400°. Position rack to the bottom third of the oven. 

Separate dough into thirds. Roll out first third to about 1/4 inch thick and cut into strips. Place on cookie sheet and bake for 12-15 minutes until crisp, set aside. Roll out another third of the dough to a bit larger than a 9×9 pan and place into the bottom of the ungreased pan(no need to trim). 

Take 1/2 of the peach mixture and pour onto bottom crust layer. Add strips of baked crust to top. 

Add the remaining peach mixture on top of the strips of crust, followed by the last rolled dough layer on top. 

Pinch together the crust sealing in the goodness. Make slits on the top layer of dough and brush on the beaten egg for a golden crust. 

Bake for 40-45 minutes and let cool a bit before serving. Of course it will need some vanilla ice cream on top! 

Enjoy! I’m off to have some leftovers! 

Summer

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