Blueberry Peach Slab Pie Recipes

Steps:

• In a large bowl, combine sugar, flour, cinnamon and allspice. Add peaches and blueberries; toss to coat. , Preheat oven to 400°. On a lightly floured surface, roll one half of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim even with rim. Add filling; dot with butter., Roll remaining dough to a 1/8-in.-thick circle; cut into 1/2-in.-wide strips. Arrange over filling in a lattice pattern. Trim and seal strips to edge of bottom crust; flute edge. Brush lattice strips with milk; sprinkle with cinnamon sugar., Bake until crust is golden brown and filling is bubbly, 40-45 minutes. Cool on a wire rack.

Steps:

• Make the crust: In a food processor, briefly pulse together flour and salt. Add butter and pulse until mixture forms chickpea-size pieces (6 to 8 1-second pulses). Add ice water 1 tablespoon at a time and pulse until mixture is just moist enough to hold together. Form dough into a large ball. Wrap with plastic and flatten into a disk. Refrigerate at least 1 hour.
• Using a lightly floured rolling pin, gently roll out dough to an 11-x-15-inch rectangle, dusting with flour if dough is sticking. Fold dough in half and transfer to a 9-x-13-inch baking dish. Carefully press crust into the bottom of the pan and completely up the edges so it's flush with the top of the pan (you don't need to crimp the dough). Return crust to refrigerator while you prepare the filling and crumble topping.
• Make the filling: In a large bowl, toss together peaches, sugar, tapioca, lemon zest and juice, nutmeg, vanilla and salt. Let stand 20 to 30 minutes. Taste and add a little more sugar if needed.
• Meanwhile, heat oven to 425 degrees. Place a large rimmed baking sheet on the oven floor to preheat. Arrange one oven rack on the lowest position and a second rack in the center position.
• Make the crumble topping: Whisk together flour, sugar, cinnamon, ginger and salt. Mix in butter with your fingertips until mixture is uniformly moist and comes together in large clumps.
• Assemble the pie: Spoon filling into crust and top with crumble. Move baking sheet to the lowest rack and place pie on baking sheet. Bake 15 minutes. Reduce oven temperature to 375 degrees. Move baking sheet with pie to the center rack. Continue baking until pie is golden brown and filling is bubbling, about 1 hour. Transfer to a wire rack to cool completely before slicing.

Steps:

• In the bowl of a food processor, pulse 2 1/2 cups flour, 1 teaspoon salt, and 1 1/2 tablespoons sugar. Add half the butter and pulse until coarse, pea-sized crumbs appear. With the machine running, add 1/4 cup ice water and process until the dough just holds together. Squeeze a small amount of dough between your fingers and if it is very crumbly, add more ice water, 1 tablespoon at a time (2 tablespoons maximum). Do not over process.
• Turn dough out onto a lightly floured surface and push together into a rough ball. Knead a few times to combine. Flatten into a disc, cover with plastic wrap, and refrigerate at least 1 hour or overnight. Repeat the same procedure with remaining 2 1/2 cups flour, 1 teaspoon salt, 1 1/2 tablespoons sugar, and butter. Flatten into a second disc and refrigerate at least 1 hour or overnight.
• Preheat oven to 425°F. Position one oven rack on the bottom rung and one in the center of the oven. Completely line bottom rack with foil to catch filling drips and place one 13x18-inch rimmed baking sheet on top of foil to preheat.
• Grease another 13x18-inch rimmed baking sheet with butter. On a floured surface, roll out 1 disc of dough into a 14x19-inch rectangle, about 1/8-inch thick. Roll dough onto rolling pin and unfurl onto greased baking sheet. Press dough into baking sheet and over rimmed edge; trim dough at rimmed edge. Refrigerate 30 minutes. Roll out second disc of dough to the same size, transfer to a large cutting board or 2 pieces of parchment taped together, and refrigerate 30 minutes.
• In a small bowl, whisk together the egg and milk to create an egg wash, set aside. Bring a large pot of water to a boil and fill a large bowl with ice water. Using a paring knife, lightly score the bottom of each peach with an "x". Drop peaches into water for 1 to 2 minutes to loosen skins and transfer to the ice water bath. Once cool enough to handle, remove the skins. Slice into 1/2-inch thick wedges. Place sliced peaches in a large bowl with blueberries, remaining 1/2 teaspoon salt, 1 1/4 cups sugar, cornstarch, vanilla, and lemon. Toss well to combine. Fill the dough lined baking sheet with the fruit mixture.
• Brush the outside edge of filled dough with egg wash. Top with the second dough rectangle. Press top and bottom crusts together and trim top crust to rimmed edge of baking sheet. Tuck and fold edges into base of baking sheet and crimp or decorate as desired. Brush top crust with egg wash and sprinkle with sanding sugar. Using a paring knife, cut vents in the top crust to release steam.
• Slide the filled baking sheet into the preheated baking sheet and bake on bottom rack until the crust begins to turn golden, about 25 minutes. Rotate stacked sheets, move to center rack, and reduce oven to 350°F. Keep foil on bottom rack. Continue baking, rotating sheet again half way through, until the crust is golden brown and you can see the thickened juices bubbling, 60 to 70 minutes more. Cover crust with foil if it begins to darken too much before juices are bubbling. Cool on a rack at least 2 hours to allow juices to set before slicing.

Steps:

• To make the Pie Crust: In food processor, pulse flour, sugar, salt, vegetable shortening and butter until mixture resembles coarse meal. Add ice water gradually; pulse until dough just comes together. Wrap in plastic and chill at least 1 hour before using.
• Preheat oven to 350 degrees F.
• Roll dough out on floured table to 1/8-inch thickness. Cut the dough into pieces that will fit into the pans. Spray 20 miniature tart shell pans with cooking spray. Put parchment circle in bottom of pans. Put the dough into tart shell pans. Fill with dry beans and bake until crust is almost done, about 20 minutes. Turn pan after 10 minutes. Take out of oven, let cool and take beans out. With remainder of dough cut 1/4-inch wide strips for lattice top. Cover and set aside.
• To make Blueberry Peach Pie Filling: Saute blueberries in butter and sugar. Add lemon juice, lemon zest, orange-flavored liqueur, salt and nutmeg. Saute until blueberry juices start to come out. Add cornstarch and peaches, cook 5 more minutes. Let cool.
• Preheat oven to 350 degrees F.
• To assemble: Put a heaping pile of filling in each tart shell. Place reserved dough strips in lattice pattern on pies. Brush with egg wash. Bake for about 5 to 7 minutes, until lattice top is golden brown. Let rest 5 minutes. Take pies out of pan while still warm.

Steps:

• In a food processor, pulse flour, salt, and 2 tablespoons sugar until combined. Add butter.
• Pulse until mixture resembles coarse meal, with a few pea-size pieces of butter remaining. Then, with machine running, add 2/3 cup ice water.
• Pulse until dough is crumbly but holds together when squeezed (if necessary, add up to 1/2 cup ice water, 1 tablespoon at a time). Do not overmix.
• Divide dough into 2 disks and wrap each tightly in plastic. Refrigerate until firm, at least 1 hour (or up to overnight).
• Preheat oven to 400 degrees. In a large bowl, toss together peaches, 3/4 cup sugar, cornstarch, lemon zest and lemon juice.
• Lightly flour a work surface and rolling pin. Roll out 1 disk dough to a 12-by-16-inch rectangle. Roll dough over rolling pin; carefully unroll into a 10-by-14-by-1-inch rimmed jelly-roll pan. Press gently to fit into pan.
• Pour in peach filling, then lightly brush edges of dough with water. On floured surface, roll out remaining disk to an 11-by-15-inch rectangle. Roll dough over rolling pin and carefully unroll over filling.
• Press along moistened edges to seal. Fold under any overhang, tucking it into the pan. With your fingers, crimp edges.
• With a paring knife, cut slits on top to vent. Place pie in oven, then reduce heat to 375 degrees. Bake until crust is golden and juices are bubbling, 45 to 50 minutes. Let cool on a wire rack 1 hour. Serve warm or at room temperature.

Steps:

• Heat oven to 400° F. Place both pie crusts in half-sheet pan, overlapping slightly. Fit into pan, pressing into corners. Trim edges to about 1/2 inch overhanging sides of pan, then fold over and tuck into pan.
• In large bowl, toss Filling ingredients. Dump into crust.
• In small bowl, mix Topping ingredients with fork. Use fingers to form olive-sized chunks of topping. Scatter over top of filling.
• Bake 40 to 45 minutes or until topping is golden and blueberry filling is bubbling. Cool slightly. If desired, serve with vanilla ice cream or whipped cream.

Steps:

• Make crust: In a food processor, pulse flour, salt, and sugar until combined. Add butter; pulse until mixture resembles coarse meal, with a few pea-size pieces of butter remaining. With machine running, add 1 cup ice water. Pulse until dough is crumbly but holds together when squeezed (if necessary, add up to 1/2 cup water, 1 tablespoon at a time). Do not overmix. Divide dough into 2 disks; wrap each tightly in plastic. Refrigerate until firm, at least 1 hour (or up to overnight).
• Preheat oven to 400 degrees. Make filling: In a large bowl, toss together blueberries, cornstarch, sugar, and lemon zest and juice. On a floured work surface, roll out 1 disk to a 12-by-16-inch rectangle. Place in a 10-by-14-by-1-inch rimmed jelly-roll pan. Pour in blueberry filling, then lightly brush edges of crust with water. On floured surface, roll out second disk to an 11-by-15-inch rectangle and lay over blueberry filling; press along moistened edges to seal. Fold overhang under, tucking it into pan, and crimp edges. With a paring knife, cut slits on top to vent.
• Place pie in oven, then reduce heat to 375 degrees. Bake until crust is golden and juices are bubbling, 50 minutes. Let cool on a wire rack 1 hour. Serve warm or at room temperature.