O'henry Peach Slab Pie Recipe
raspberry sorbet, peach ice cream & meyer lemon cordial
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Ingredients
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Pie Crust
Peach Filling
Ice Cream & Sorbet
Method
Making the Pie Crust
- 1
Prepare the Pie Crust
In a large bowl, combine flour, sugar, and salt. Cut in the butter until the mixture resembles coarse crumbs. Gradually add ice water, mixing until the dough comes together. Wrap in plastic wrap and refrigerate for at least 1 hour.
- 2
Roll Out the Dough
Preheat the oven to 375°F (190°C). Roll out half of the dough on a floured surface to fit a 9x13 inch baking dish. Place it in the dish and trim the edges.
Making the Peach Filling
- 3
Prepare the Filling
In a large mixing bowl, combine sliced peaches, sugar, cornstarch, lemon juice, and cinnamon. Toss until well combined.
- 4
Fill the Pie
Pour the peach filling into the prepared crust. Roll out the remaining dough and place it over the filling, sealing the edges. Cut slits in the top crust for steam to escape.
Baking the Pie
- 5
Bake the Pie
Bake in the preheated oven for 45-50 minutes, or until the crust is golden and the filling is bubbly. Let it cool completely before serving.
Serving
- 6
Serve with Sorbet and Ice Cream
Slice the pie and serve warm or at room temperature topped with raspberry sorbet, peach ice cream, and a drizzle of Meyer lemon cordial.
