Earl Grey Peach Slab Pie Recipe

When you need dessert for a crowd, nothing does the job better than a slab pie. Fancier than a cobbler but just as easy as to make as a regular round pie, this dessert will be the star of any summer barbecue or potluck. Our version adds earl grey tea and raspberries for a modern twist on a classic peach filling and tops it all off with a stunning lattice crust. Just make sure to freeze the butter before incorporating it to keep the crust light and flaky through all the braiding.

Earl Grey Peach Slab Pie

Yield: 1 8×13-inch pie
Active Time: 30 minutes
Total Time: 3 hours

Ingredients

For the crust:
6 cups all-purpose flour
1 tablespoon brown sugar
1 3/4 teaspoon salt
2 cups butter, frozen
1 1/3 cup ice water

For the filling:
4 pounds ripe peaches, pitted and sliced
1 pint raspberries
1/2 cup unbleached organic sugar
Juice and zest of 1 lemon
1/2 teaspoon cardamom
3/4 teaspoon ground cinnamon
Contents of 1 earl grey teabag
1 teaspoon vanilla extract
Small pinch sea salt
3 tablespoons cornstarch

1 egg, beaten
Raw sugar, to taste

Instructions

Make the dough 
Mix flour, sugar, and salt together in a large bowl. Using the largest holes on a cheese grater, grate the frozen butter into the batter quickly. Stop occasionally to stir grated butter bits into flour so they don’t form a large clump. Add water one tablespoon at a time, stirring after each addition, until all water is incorporated. Knead dough for 15 seconds. If the dough sticks together, it is done. If the texture is still crumbly, add a tablespoon or two more of water. Once the dough holds its shape, divide into 2 balls, cover each in plastic wrap, and place in the fridge to rest at least 1 hour, or up to 1 week.

When ready to bake, preheat oven to 375 degrees.

Make the filling
In a large bowl, stir together all ingredients. Set aside.

Roll out the dough
On a clean, floured work surface, roll out one ball of dough into a rectangle about 1/8-inch thick. Transfer to a 8×18-inch pan and press into the bottom and sides, leaving about 1 inch of extra dough hanging over the edge. Place in the fridge.

Braid the lattice
Roll the second dough ball into a rectangle of a similar size, then cut it lengthwise into long, thin strips. Braid three strips together, then set aside and repeat with remaining strips until all the dough has been braided.

Scrape pie filling into prepared crust. Lay half of the braids diagonally across the pie, leaving even spaces in between. Working in the opposite direction, weave remaining braids through the previous strips to create a lattice pattern.

Bake the pie
Trim excess dough from edges of pie and, if desired, arrange any leftover braids along the outer edges of the pie pan. Brush the surface of the dough with beaten egg and sprinkle with raw sugar.

Bake until crust is golden, about 40 to 50 minutes, rotating at the halfway mark. Let cool on a rack for at least 1 hour before serving.

Photo credit: Paul Delmont