Page 348 - Pie Squared

PEACH MELBA SLAB PIE

WITH AN ALL-BUTTER CRUST

Serves 12 to 15

This adult, satisfying, not-too-sweet pie has origins in clafoutis, the
eggy, fruity, French concoction. I like to make the custard filling by
hand with a big whisk and a deep bowl, but go ahead and pull out
the stand mixer and use the whisk attachment if you want. For true

ambrosia, make this with the perfumed white peaches of high
summer. Lofty, creamy, and rich, surrounded by buttery crust—I think
of peach-studded ice cream churned in high summer, scooped onto
a cake cone, and carried down the boardwalk while ocean waves

crash. In the depths of winter, with frozen fruit, this is one happy pie.

Make Ahead: Plan for at least 2 hours to chill the pie before serving.

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

1½ pounds (680 g) white peaches, pitted, peeled, and sliced (about 3 cups)

Juice of 1 lemon
1 cup (227 g) sour cream

¾ cup (150 g) granulated sugar

½ teaspoon ground ginger