Peach Crumb Slab Pie is a fun way to serve pie like a bar. The crust is rolled to fit a rimmed jelly roll pan and shaped into a rectangle instead of round.
You can experiment with other fruits that are available throughout the year. If using fresh fruits add juice of one lemon to avoid browning but now I used canned peaches that have been drained well.
We are not adding much sugar to the filling since the peaches are already sweetened. Adding sugar to the crust as well but this is entirely up to your preference.
Don't worry if your crust tears while you're rolling it out, just patch it back together. You'll know it's good when you press the dough into ball shape. If it is overly dry, add one tablespoon of ice water at a time. At this point, you can cover and refrigerate it.
PEACH CRUMB SLAB PIE
Yield : 12-16 servings depending on size
CRUST
1 cup rolled oat
2 cup all purpose flour
230 g butter
1/2 - 3/4 cup sugar
3-5 tablespoon of ice water if needed
FILLING
1 can x 825 g canned peaches drained
1/4 cup sugar
1/3 cup flour
DIRECTIONS
Whisk flour and sugar in a mixing bowl.
Grate the cold butter into dry ingredients using the large holes of box grater.
Using /pastry cutter/ mixer or your finger tips, quickly rub in the butter until the mixture resembles bread crumbs.
Gradually add a tablespoon of ice water at a time, use your fingers to press the crumbs firmly together to form a ball of dough.
Wrap the dough in plastic, chill for 30 minutes-1 hour.
For filling, combine sliced peaches, sugar and flour..
Roll out 2/3 of the pastry on floured board to fit 9 x 13 in jelly roll pan with some overhang. Carefully transfer onto baking sheet, pressing into the corners. Fold dough over to create thicker edge. Heat the oven @ 180 C.
Spoon the filling onto prepared dough.. Crumble the balance of the pastry over the filling.
Bake until topping is crisp for 35-45 minutes. Cut into slices to serve.
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