Best Peach Raspberry Slab Pie Recipes

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NECTARINE-RASPBERRY SLAB PIE



Nectarine-Raspberry Slab Pie image

Baking this free-form pie (it's technically an oversized hand pie) on a preheated baking sheet or pizza stone helps make the bottom crust extra-crisp and flaky. Play with your fruits and swap in peaches or blackberries if you'd like.

Provided by Food Network Kitchen

Categories     dessert

Time 3h

Yield 12 servings

Number Of Ingredients 15

3 1/2 cups all-purpose flour, plus more for dusting
2 tablespoons granulated sugar, plus more for sprinkling
1/2 teaspoon kosher salt
3 sticks (1 1/2 cups) cold unsalted butter, cut into 1/2-inch dice and kept very cold
1 tablespoon white or cider vinegar
1/3 cup ice water, plus more if needed
1 3/4 pounds ripe nectarines (about 6), peeled and cut into 1/2-inch wedges
2/3 cup firmly packed light brown sugar
Juice of 1 lemon
2 tablespoons cornstarch
1 teaspoon pure vanilla extract
1/4 teaspoon kosher salt
1 cup raspberries
2 tablespoons unsalted butter, cut into small pieces
1 large egg, beaten

Steps:

  • For the dough: Combine the flour, granulated sugar and salt in a food processor and pulse until mixed. Add about one third of the chilled butter and process until thoroughly combined (the mixture will be slightly yellow). Add the remaining chilled butter and pulse until the mixture resembles a very coarse meal with pea-size bits of butter. Add the vinegar in a single pulse. Gradually add the ice water through the feed tube, pulsing just until evenly combined. Squeeze a handful of the dough together, it should just hold its shape and be a little crumbly. If still very powdery, pulse again, adding up to 2 tablespoons ice water.
  • Turn the dough out onto a work surface and press it together by hand. Divide the dough in half; wrap each piece in a large piece of plastic wrap, pressing each firmly into a 1/2-inch-thick rectangle. Refrigerate until firm, at least 1 hour or up to 2 days.
  • Adjust an oven rack to the bottom position of the oven and put a pizza stone or large baking sheet on it. Preheat the oven to 400 degrees F.
  • For the filling: Toss together the nectarines, brown sugar, lemon juice, cornstarch, vanilla and salt in a large bowl until the cornstarch dissolves. Add the raspberries and gently toss to combine.
  • To assemble the pie: Let the dough stand at room temperature for a few minutes until slightly softened to make rolling easier. Place one piece of dough between two large pieces of floured parchment. Roll into a rough 14-by-12 inch rectangle (if the dough gets too soft, pop it in the fridge to firm up, then continue rolling). Repeat rolling with the second piece of dough.
  • Pile the nectarine-raspberry filling into the center of one piece of dough and spread evenly, leaving at least a 1-inch border. Dot the filling with the butter.
  • With a 1-inch star-shaped cookie cutter, cut out 4 to 5 stars from the second piece of dough (reserve the cut-outs for decorating). To transport the dough to the pie, roll it up onto the rolling pin and then unroll it over the filling, lining up the edges with the bottom piece of dough as best you can. Pinch the edges together, then fold and crimp to create a tight seal. Brush the top and edges of the crust with the egg; decorate the top crust with the star cut-outs and brush them with egg too. Generously sprinkle the pie with granulated sugar. Using the bottom piece of parchment paper, slide the pie onto another rimmed baking sheet (trim the parchment if there's any overhang).
  • Put the baking sheet with the pie directly on the preheated pizza stone or baking sheet (this helps make the bottom crust crisp and flaky). Bake the pie until the crust is deep golden brown and the filling is bubbly, 45 to 50 minutes. (If the crust browns too quickly during baking, cover the pie loosely with foil. Some of the filling may bubble from the vents onto the parchment paper; don't fret-just embrace the rustic charm.)
  • Let cool. Slice into wedges and serve warm or at room temperature.

PEACH SLAB PIE



Peach Slab Pie image

Provided by Ree Drummond : Food Network

Categories     dessert

Time 3h

Yield 12 servings

Number Of Ingredients 12

3 pounds frozen peaches, thawed and well drained
1 cup sugar
1/2 cup all-purpose flour
3 tablespoons lemon juice
Pinch of salt
3 cups all-purpose flour, plus more for dusting
1/4 teaspoon salt
Zest of 1 lemon
3 sticks (1 1/2 cups) cold salted butter, cubed
1 large egg
5 tablespoons cold water
1 tablespoon distilled white vinegar

Steps:

  • For the fruit: In a bowl, combine the peaches, sugar, flour, lemon juice and salt. Stir and set aside.
  • For the all-butter lemon pie crust: Combine the flour, salt and lemon zest in a large bowl. Add the butter and use a pastry cutter to gradually work it into the flour, until the mixture resembles tiny pebbles. This step should take 3 or 4 minutes.
  • Lightly beat the egg with a fork in a small bowl, then add it to the mixture. Next, add the cold water and vinegar and stir together until just combined.
  • Divide the dough into 2 halves, form the halves into dough balls and place each ball into a resealable plastic bag. Using a rolling pin, slightly flatten each ball of dough (to about 1/2 inch thick) to make rolling easier later. Seal the bags and chill for at least 20 minutes (or freeze if not using immediately).
  • Preheat the oven to 400 degrees F. Line a 9-by-13-inch baking sheet with parchment, overhanging the parchment 3 inches on opposite sides of the baking sheet to resemble a sling (so you can lift the pie out).
  • With a rolling pin on a lightly floured surface, begin rolling each piece of dough into a 9-by-13-inch rectangle. Roll the dough from the center outward. Be gentle and patient; it'll take a little time to get the dough completely rolled out.
  • Place one rectangle in the bottom of the prepared baking sheet. Spread out the fruit mixture evenly on top. Place the second crust on top of the fruit. Press and fold the edges together and crimp. Cut several vents in the top of the pastry in a flower pattern.
  • Bake until the crust is golden brown, about 1 hour 10 minutes. Cool for about an hour before lifting out and cutting.

PEACH RASPBERRY PIE



Peach Raspberry Pie image

The character of fresh raspberries can be fleeting when cooked, especially when the berries are mixed with other fruit like ripe, juicy peaches. To deepen the berry flavor in this summer pie, a little raspberry jam is mixed into the filling in place of some of the sugar. Instant (minute) tapioca serves as a clear, flavorless thickener here, with the tiny tapioca pearls echoing the texture of raspberry seeds. For a runny, syrupy pie that leaks when you cut into it, mix in the minimum amount of tapioca. Using all 3 tablespoons yields a pie with a thick, jammy filling. As for the stone fruit, peel the peaches or don't, to taste. Or substitute ripe nectarines, whose peels are less pronounced.

Provided by Melissa Clark

Categories     pies and tarts, dessert

Time 2h15m

Yield 8 servings

Number Of Ingredients 16

2 1/2 cups/320 grams all-purpose flour
1 teaspoon fine sea salt
Large pinch of sugar
1 cup/225 grams unsalted butter (2 sticks), cold and cut into cubes
2/3 cup/158 milliliters ice water, more if needed
1/4 cup/60 milliliters raspberry jam
2 tablespoons unsalted butter, melted
1/4 cup/50 grams granulated sugar
1/4 cup/55 grams light brown sugar
1 1/2 to 3 tablespoons minute (instant) tapioca
1/2 teaspoon freshly ground nutmeg
1/2 teaspoon finely grated lemon zest
1/8 teaspoon fine sea salt
5 cups/770 grams thinly sliced peaches (about 6 to 8 medium peaches)
1 pint/245 grams raspberries
1 large egg

Steps:

  • Make the dough: In a large bowl, mix together flour, salt and sugar to combine. Add cubed butter, then pinch and squeeze the butter cubes (or use a pastry blender) until the largest pieces are the size of lima beans. Drizzle in water a little at a time, mixing until the dough starts to come together into a mass, but leaving some floury bits at the bottom of the bowl. You may not need all the water, or you may need to add more water if dough doesn't come together.
  • Transfer dough to a lightly floured surface and press and lightly knead it together into 2 smooth balls, one slightly larger than the other. Flatten into disks, wrap in plastic wrap, and chill for 1 hour or up to 5 days.
  • Heat oven to 375 degrees. Place a 9-inch pie pan on a baking sheet. On a floured surface, roll out larger ball of dough to a 12-inch circle, then drape it over the pie pan and press it into the bottom edges and along the sides. Chill in refrigerator.
  • Roll second ball of dough out to an 11-inch circle about 1/4-inch thick. Cut dough into 1-inch strips and reserve. (If it's cool in your kitchen, leave the strips on the counter. If it's warm, transfer them to a rimmed baking sheet and chill until needed.)
  • In a small bowl, stir together raspberry jam and melted butter.
  • In a large bowl, stir together sugars, tapioca, nutmeg, lemon zest and salt. Toss in peaches, then gently fold in raspberries.
  • In a small bowl, lightly beat egg with 1 tablespoon water to make an egg wash. Brush on bottom and sides of pie dough in the pan, then spoon filling into pie pan, mounding it slightly in the center. Drizzle with jam-butter mixture.
  • Use dough strips to create a lattice top, then fold and crimp the edges. Brush with more egg wash, place pie pan on a rimmed baking sheet, and bake until crust is golden and filling is bubbly, 60 to 75 minutes. Let cool to room temperature, at least 4 hours. (If you don't want to wait, that's fine, but filling will be runnier.)

Nutrition Facts : @context http, Calories 525, UnsaturatedFat 8 grams, Carbohydrate 66 grams, Fat 27 grams, Fiber 5 grams, Protein 6 grams, SaturatedFat 17 grams, Sodium 347 milligrams, Sugar 28 grams, TransFat 1 gram

RASPBERRY PEACH PIE



Raspberry Peach Pie image

I came up with this recipe when we had a bumper crop of raspberries, and a friend gave me some of the juiciest peaches we'd ever tasted. -Jean Boelsma, Bethel, Maine

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 8 servings.

Number Of Ingredients 11

1-1/4 cups all-purpose flour
1/2 teaspoon salt
1/3 cup shortening
1/4 cup cold water
FILLING:
4 medium peaches, peeled and sliced
1-1/3 cups sugar
5 teaspoons lemon juice
1/4 cup cornstarch
1/3 cup water
3 cups fresh raspberries

Steps:

  • In a large bowl, combine flour and salt. Cut in shortening until mixture resembles coarse crumbs. Stir in water until mixture forms a ball. Roll out pastry to fit in a 9-in. pie plate. , Transfer to pie plate; trim and flute edges. Line unpricked pastry with a double thickness of heavy-duty foil. Fill with dried beans, uncooked rice or pie weights., Bake at 450° for 8 minutes. Remove foil and weights; bake 5-7 minutes longer or until golden brown. Cool on a wire rack., In a large saucepan, combine the peaches, sugar and juice. Combine cornstarch and water until smooth. Stir into peach mixture. Bring to a boil; cook and stir for 1 minute or until thickened. Remove from the heat; cool to room temperature. Fold in raspberries. Spoon into crust., Refrigerate for at least 4 hours or overnight. Refrigerate leftovers.

Nutrition Facts : Calories 333 calories, Fat 8g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 149mg sodium, Carbohydrate 63g carbohydrate (39g sugars, Fiber 5g fiber), Protein 3g protein.

RASPBERRY-PEACH PIE



Raspberry-Peach Pie image

Simple, quick, delicious recipe that can be made all year round. Serve alone or with fresh-made whipped cream. Yummy!

Provided by JackiePieGirl

Categories     Desserts     Pies     Fruit Pie Recipes     Raspberry Pie Recipes

Time 1h

Yield 8

Number Of Ingredients 5

1 (10 ounce) package frozen unsweetened raspberries, thawed
1 (10 ounce) package frozen unsweetened sliced peaches
1 ⅓ cups white sugar, divided
6 tablespoons all-purpose flour
1 prepared double pie crust

Steps:

  • Preheat an oven to 450 degrees F (230 degrees C).
  • Mix raspberries, peaches, 1 cup sugar, and flour in a large bowl.
  • Press one pie crust into a pie dish; pour fruit mixture into pie crust. Sprinkle remaining 1/3 cup sugar over fruit.
  • Cut designs in the second pie crust using a cookie cutter and arrange pie crust over fruit. Pinch the edges of the bottom and top crusts together to seal.
  • Bake in the preheated oven for 10 minutes. Reduce oven temperature to 375 degrees F (190 degrees C) and continue baking until crust is golden brown and fruit filling is bubbly, about 35 minutes more.

Nutrition Facts : Calories 406.3 calories, Carbohydrate 65.3 g, Fat 15 g, Fiber 3.2 g, Protein 4.1 g, SaturatedFat 3.7 g, Sodium 234.4 mg, Sugar 38.2 g

PEACH CRUMBLE SLAB PIE



Peach Crumble Slab Pie image

Juicy, fruit-filled, buttery and gently spiced, this recipe splits the difference between a peach pie and a crumble: a flaky, all-butter crust is a bed for the jammy sliced peaches, but a cinnamon-scented crumble tops it all off. Even better, this recipe feeds a crowd, making it ideal for toting to a picnic or barbeque. When peaches and nectarines aren't in season, you can make this with a mix of plums and blueberries, cherries or ripe sweet pears. It's best eaten after it cools on the day you bake it, but no one will turn it down the next day, either.

Provided by Melissa Clark

Categories     dessert

Time 3h30m

Yield 12 to 16 servings

Number Of Ingredients 18

2 1/2 cups/300 grams all-purpose flour, more as needed
3/4 teaspoon/4 grams fine sea salt
2 1/2 sticks/10 ounces/285 grams cold unsalted butter, cut into 1/2-inch pieces
4 to 6 tablespoons ice water, as needed
6 pounds ripe peaches, nectarines or a mix, pitted and cut into 1 1/2-inch chunks
1 1/4 cups/135 grams packed light brown sugar, more to taste
1/3 cup/50 grams instant tapioca
Zest of 3 lemons
3 tablespoons/45 milliliters fresh lemon juice
1 1/2 teaspoons/5 grams finely grated nutmeg
1 vanilla bean, split lengthwise and seeds scraped, or 1 teaspoon/5 milliliters vanilla extract
1 teaspoon/6 grams fine sea salt
1 1/2 cups/180 grams all-purpose flour
1 cup/200 grams packed dark brown sugar
2 teaspoons/10 grams ground cinnamon
1 1/2 teaspoons/3 grams ground ginger
1/2 teaspoon/3 grams fine sea salt
1 1/2 sticks/6 ounces/170 grams unsalted butter, cubed

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.

Nutrition Facts : @context http, Calories 556, UnsaturatedFat 8 grams, Carbohydrate 76 grams, Fat 27 grams, Fiber 5 grams, Protein 6 grams, SaturatedFat 17 grams, Sodium 372 milligrams, Sugar 39 grams, TransFat 1 gram

THE EASIEST PEACH-RASPBERRY PIE WITH PRESS-IN CRUST



The Easiest Peach-Raspberry Pie with Press-In Crust image

Keep your rolling pin in the cupboard-you won't need it for this simple press-in pie dough, which does double duty for both the crust and crumb topping. The gorgeous peach-raspberry filling can also be baked in a muffin tin to make 12 adorable mini pies.

Provided by Rhoda Boone

Categories     Dessert     Kid-Friendly     Raspberry     Peach     Summer     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes 1 (9") pie

Number Of Ingredients 16

For the crust and crumb topping:
2 1/2 cups all-purpose flour, plus more for surface
1 teaspoon salt
1/4 cup sugar, divided
3/4 cup (1 1/2 sticks) unsalted butter, melted
1 teaspoon ground cinnamon
1 tablespoon apple cider vinegar
For the filling:
1 1/2 pounds ripe yellow peaches (about 3-4 medium)
2 pints raspberries (about 4 cups)
1 cup sugar
6 tablespoons cornstarch
2 teaspoons vanilla extract
1/4 teaspoon salt
Special Equipment:
9" pie pan (not deep dish)

Steps:

  • Make the crust and crumb topping:
  • Whisk 2 1/2 cups flour, salt, and 1 Tbsp. sugar in a large bowl. Drizzle in butter. Stir just to combine but do not fully incorporate. Texture should be crumbly with some large clumps.
  • Transfer 1 1/4 cups (loosely packed) crust mixture to a medium bowl; add cinnamon and remaining 3 Tbsp. sugar. Knead with fingertips until well-combined but still crumbly with a few pea-sized pieces remaining. Freeze until ready to use.
  • Add vinegar and 2 Tbsp. cold water to remaining crust mixture. Stir to form a dough, then transfer to a lightly floured surface and knead a few times until the texture is smooth. Transfer to pie pan and press into bottom and up sides with a flat-bottomed measuring cup. Crimp edge with a floured fork, if desired, and freeze while you prepare the filling.
  • Make the filling and bake the pie:
  • Position 1 rack in bottom third and 1 rack in center of oven; preheat to 425°F. Place a foil-lined rimmed baking sheet on bottom rack to preheat.
  • Slice peaches into 1/4-inch-thick wedges, then transfer to a large bowl. Add raspberries, sugar, cornstarch, vanilla, and salt and toss well to combine. Fill pie crust with fruit mixture, then sprinkle with crumb topping.
  • Place pie on preheated sheet and bake until crust begins to turn golden, 20-25 minutes. Rotate sheet, move to center rack, and reduce oven temperature to 350°F. Continue to bake pie until crust is golden brown and thickened juices are bubbling, 35-45 minutes more; cover crust with foil or a pie shield if it begins to darken too much before juices are bubbling. Cool on a wire rack at least 2 hours to allow juices to set before slicing.
  • Do Ahead
  • Pie dough and crumb topping can be made and frozen for up to 3 months; thaw before using.

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