I’m savoring the last moments of summer fruit season with this slab pie. Originally it was meant to be just peach but when my sister requested blueberry, combining the two made sense. The tartness from the yellow peaches goes really well with the sweet blueberries. Not to mention, the color combination is really beautiful.
For the lattice top, I incorporated a single rope into the mixed lattice for a little extra flair. When weaving, I did two strips at a time. It came out really nicely. Watch the entire how-to here.
After the pie came out of the oven, the filling had bubbled over a bit covering some of the lattice which I didn’t mind. Messy and rustic are the marks of a good pie to me. Make sure to place the slab pie on another sheet pan (I’ll mention it again in the recipe below) to catch any of the juices. And of course, vanilla ice cream for serving is a must!
Peach and Blueberry Lattice Slab Pie
Serves 8
Ingredients
Pie Crust:
2 1/3 cups all purpose flour
3 tablespoons sugar
1/2 teaspoon kosher salt
2 1/2 sticks (20 tablespoons) cold unsalted butter, cut into 1″ cubes
10 tablespoons ice cold water, plus more if needed
Filling:
2 1/4 pounds yellow peaches (approx 6), pitted and sliced
1 1/2 cups blueberries
1/4 cup granulated sugar + more if fruit is not that ripe
3 tablespoons corn starch
1 generous pinch of ground cinnamon
1 tablespoon fresh lemon juice
Egg Wash:
1 egg
1 tablespoon heavy cream
Directions
For the crust:
This dough makes enough for a bottom crust + top lattice crust of a quarter sheet (9 x 13 x 1″) slab pie.
Combine the flour, sugar and salt in a food processor. Pulse to combine. Add the butter and pulse until the butter pieces are the size of small peas. Add 1 tablespoon of water at a time, pulsing in between spoonfuls, until the dough is moistened. Test by squeezing a bit of dough with your hand. If it holds, it is ready. If it feels a bit dry and crumbly, add a tablespoon at a time till you reach the desired consistency.
Place the dough onto a work surface and combine into one mass. Weigh it and then divide into two equal portions. Shape each one into a rectangle slab, wrap in plastic and chill in the fridge for at least 1 hour or until firm.
For the filling:
In a large bowl, combine the sliced peaches and blueberries.
In a small bowl, combine the sugar, corn starch and cinnamon.
Have lemon juice ready.
Set aside until ready to assemble.
For assembly:
Preheat the oven to 400 degrees. Have a half sheet and quarter sheet pan available.
Gently toss together the fruit, sugar mixture and lemon juice and set aside while you make your lattice strips.
Roll out one dough into a rectangle 1/4″ thick. Place into the quarter sheet pan. It should come up a little over the edges of the pan.
Roll out the second dough into a rectangle 1/4″ thick. Cut the long lattice strips first. Then re-roll the scraps to the width of the pan for the short lattice strips.
Fill the quarter sheet pan with the fruit mixture and spread evenly.
Then start laying down the lattice strips. When weaving, alternate every two strips. Tuck the ends of the lattice into the bottom crust and seal tightly.
Beat together one egg with the heavy cream. Brush the egg wash on top of the lattice strips.
Place the pie pan onto a half sheet pan (to catch any of the juice that may bubble over) and bake for 50-60 min or until the crust is golden and the filling is bubbling. Let the pie cool completely on a cooling rack. Serve with vanilla ice cream.
Watch the lattice how-to here.
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