20 September, 2014
Peach and Blueberry Slab Pie
Posted in : Pies on by : Jeri Epp
Ingredients
- 2 Tbsp all purpose flour
- 1/3 cu granulated sugar
- 1 tsp orange peel finely shredded
- 3 each peaches skin removed halved, pitted and sliced
- 2 Tbsp orange juice
- 1 each pie crust refrigerated unbaked and at room temp.
- 1/4 cup blueberries fresh
- 1 1/2 tsp turinado sugar
Servings:
Instructions
- Preheat oven to 400 degrees
- In a large bowl combing flour, granulated sugar and orange peel. Add peaches and orange juice, gently toss to coat. Set aside
- Unroll piecrust on a lightly floured surface. Roll piecrust into a 12x10 inch rectangle. Transfer to parchment lined baking sheet. For scalloped edges, us a 2 in round cutter to gently press circles around the edge of the dough with out cutting all the way through. Using a knife, cut around the outside half of each circle and remove the scrapes. Arrange peach slices in rows down the center of the crust, leaving a 2 in border. Spoon liquid over peaches. Top with blueberries. Using parchment paper, life and fold the edges of pastry up and over the peaches, pleating as necessary. In a small bowl combing 1 egg 1 tsp. water, brush over pastry. Sprinkle with Turbinado sugar.
- Bake 25 minutes, Cool before slicing and serving.
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