Drizzle in the ice water, a tablespoon at a time, just until the dough just begins to come together. Add the butter pieces, pulse 6-8 times until the largest butter pieces are the size of peas. In a food processor, pulse the flour with the salt.So, while they say “the rest is history”, I’m pretty sure one of these kiddos will be a Piemaker Extraordinaire in the future! And I can’t wait! Now, while my pie-making genetics are certainly working here (Thanks, Grandmas!), I’m so looking forward to my own kids baking pies, because believe it or not, their pie-making genetics are even better! Their Great Grandma Roxie worked as a pie maker at a cafe near the railroad, making a huge number of pies daily. I found this recipe online while searching for “Slab Pie” originally from The New York Times but reprinted in The Seattle Times. Possibly because I still have some tucked away in my freezer, because you can feed an extended family with this dessert! And most definitely because it is divine! Fresh, ripe, super sweet, tangy peaches with a brown sugar crumble all held together by a buttery, flaky crust.
#FRESH PEACH PIE WITH CRUMB TOPPING FULL#
Possibly because it’s made with fresh, ripe, peaches, and lots of them, a full 6 pounds, believe it or not! Possibly because it’s a pie with a crumble inside. It just might be my new favorite fruit pie. Because Deep Dish means more fruit. And, with a fresh, super-ripe peach, all you want is MORE. And that slab pie went right out the window. But then I saw this Deep Dish Peach Crumble Pie. If you’re not familiar with a “Slab Pie”, it is a pie made on a large 13″x18″ sheet pan, meant to be taken to a Picnic or Potluck for easy cutting and serving to many people. As kids, we were a little leery of the name (probably because it wasn’t “Apple” or “Cherry” or “Chocolate”) but we were completely sold at first bite – it is a wonderful pie, which I promise to make sometime in the Fall or Winter – comfort food at its best! You won’t believe how delicious it is!īut, it is still Summer here, getting to the end of Peach Season, and I’d been planning for months to make my first “Slab Pie”, out of locally grown ripe peaches, which are so juicy and luscious you’d feel like it was the first peach you ever tasted. My Grandma Clara was known particularly for her Sour Cream Raisin pie, which is an amazing concoction she would make for my Dad every time we would visit her. My Grandma Alice apparently was known to make 2 pies a day several times a week for her farm-based family of 8, sometimes sending my Aunt Mary up the Cherry tree to pick ripe cherries for her. Both my Mom’s and my Dad’s sides in fact.
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