Peach Slab Pie

Ingredients

For the crust

• 5 cups all purpose flour, plus some for rolling dough
• 2 1/2 teaspoon kosher salt
• 4 tablespoons granulated sugar
• 5 sticks unsalted butter, cut into cubes and chilled
• 1/2 cup cold water

For the filling

• 3/4 cup light brown sugar
• 2 tablespoons cornstarch
• 1 teaspoon cinnamon
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon nutmeg
• 1/8 teaspoon kosher salt
• 6 cups fresh peaches, peeled, pitted and sliced
• 1 large egg, lightly beaten
• 3 tablespoon granulated sugar

Instructions

1. Place the flour, salt, sugar and butter in a food processor and pulse until the dough becomes crumbly with pea sized pieces of dough. With the processor running, slowly add the water until the dough forms a ball.
2. Remove the dough and divide into two pieces, one slightly larger than the other. Form each dough ball into a disk and wrap tightly with plastic wrap. Refrigerate for 6 hours or overnight.
3. Preheat oven to 400 degrees and position one oven rack on the bottom and one in the center.
4. In a large bowl, toss the sugar, cornstarch, cinnamon, vanilla, nutmeg, salt and peaches together to combine. Set aside.
5. On a lightly floured surface, roll out one dough disk to approximately 11 x 14 inches. Gently fit the dough into an ungreased 9 x 13 x 1 -inch sheet pan. Do not trim excess overhang.
6. Pour the peach mixture into the sheet pan and spread evenly.
7. Roll out the remaining dough disk to approximately 11 x 14 inches and cut into 1 inch strips. Place the dough strips on top of the pie and weave to create a lattice top. Pinch the edges of the two crusts together to seal and tuck under any overhang. Trim the excess dough with a knife.
8. Brush the top of the dough with egg and sprinkle with sugar.
9. Bake for 35-40 minutes or until the crust is golden brown and the filling is bubbling.
10. Transfer to a cooling rack and cool completely before cutting.