I've had this recipe earmarked forever because it's unique and not your typical fruit pie. That's because it's a slab pie! What that means is that I roll out the pate brisee (recipe follows) and put that in the bottom of a baking sheet. Then I pile on the toppings, and then I put another big rectangle of dough on top, creating a big rectangular pie. When you slice it up, it's like a bar cookie meets pie.
Mine did start overflowing so I had to put a pan under it in the oven to catch the drips. I subbed whole wheat pastry flour for about half of the flour, which is definitely noticeable and I probably wouldn't do it again. Everyone said they liked it, and they loved the crust, but I honestly wasn't the hugest fan! Maybe it's because I saw all the fruit that went into it and then I was disappointed how flat it was once it baked down. I don't know. I probably wouldn't make it again but it was fun to try!
Peach-Raspberry Slab Pie
Martha Stewart Living
2 1/4 pounds peaches -- (about 9) peeled, pitted, and cut into thin wedges
1 cup raspberries -- (about 6 ounces)
1 cup granulated sugar
1/4 cup cornstarch
1 tablespoon fresh lemon juice
1/8 teaspoon salt
2 recipes Slab Pie Pate Brisee (see below)
All-purpose flour -- for dusting
Vegetable-oil cooking spray
1 large egg yolk
1 tablespoon heavy cream
Fine sanding sugar -- for sprinkling
1. Preheat oven to 375 degrees. with rack in lower third. Toss peaches, raspberries, granulated sugar, cornstarch, lemon juice, and salt in a large bowl; set aside.
2. Transfer half the dough to a lightly floured work surface. Roll out dough into a 12-by-16-inch rectangle that is 1/8 inch thick. Coat a 15 1/4-by-10 1/2-inch rimmed baking sheet with cooking spray. Line sheet with parchment paper, leaving a 1-inch overhang on long sides. Transfer dough to prepared baking sheet. Trim edges of dough to hang over sides of baking sheet by 1/2 inch.
3. Roll out the remaining dough into another 12-by-16-inch rectangle that is 1/8 inch thick. Pour fruit mixture into the dough-lined baking sheet. Cover with remaining layer of dough. Trim edges of dough to hang over sides by 1/2 inch. Fold edges of top layer over edges of bottom layer, and pinch to seal.
4. Cut about 60 holes out of the top crust using a 1/2-inch round pastry tip (such as Ateco #807), spacing evenly. Whisk together egg yolk and heavy cream in a small bowl. Brush crust with egg wash. Sprinkle with sanding sugar.
5. Bake until crust turns golden and filling is bubbling, about 1 hour and 10 minutes. (If crust is browning too quickly, tent pie with foil, and continue baking.) Let cool completely on a wire rack, about 3 hours. Pull up on parchment to remove.
Yield: 16 servings
Slab Pie Pate Brisee
(Double this for the slab pie)
2 1/2 cups all-purpose flour
1 1/2 teaspoons coarse salt
1 teaspoon sugar
8 ounces cold unsalted butter -- (8 ounces) cut into small pieces
6 tablespoons ice water -- (6 to 8)
1. Process flour, salt, and sugar in a food processor until combined. Add butter. Process until mixture resembles coarse meal, about 10 seconds. With machine running, add ice water in a slow, steady stream just until dough comes together. (Do not process more than 30 seconds.)
2. Turn dough out onto a piece of plastic wrap. Flatten dough, and shape into a rectangle. Wrap in plastic. Refrigerate at least 1 hour (or overnight), or freeze up to 1 month.
Yield: 12 -by-16-inch rectangle