Page 343 - Pie Squared

ABSOLUTELY PEACHY SLAB PIE

WITH AN ALL-BUTTER CRUST

Serves 12 to 15

This is my all-around fruit slab pie recipe and it works with everything
from piles of blueberries, to sliced plums, to juicy blackberries, to
succulent autumn pears. But it really sings with the queen of summer
fruit—the peach. Cut the fruit into smaller pieces so the filling

spreads out evenly, with fewer lumps, and every bite includes a
piece of fruit. Almond paste, found in the baking aisle of the grocery
store, is luscious and companionable. This is a party pie, with easy-
to-cut portions. Make a Big Slab (see here) and win the potluck. Top

with ice cream or whipped cream and say “Hello” to summertime!

Make Ahead: Stir the filling ingredients together up to 2 hours before
baking. Assemble and refrigerate the pie up to 4 hours ahead or
freeze up to 3 months ahead and bake directly from the freezer.

ALL-BUTTER CRUST

2½ cups plus 2 tablespoons (325 g) all-purpose flour
16 tablespoons (225 g) unsalted butter, cubed and frozen for 20 minutes

¼ teaspoon kosher salt

½ cup (120 ml) ice water

FILLING
3 pounds (1.36 kg) ripe peaches, peeled (see box), or 2 pounds (900 g) frozen

peach slices (about 6 cups)
½ cup (100 g) granulated sugar

2 tablespoons cornstarch