A delicious summer treat, this Peach & Black Raspberry Slab Pie is perfect for your next backyard barbeque.
- For the Corn Meal Crust
- 4 cups all purpose flour (plus more for dusting)
- 1 cup yellow corn meal
- 1 tablespoon kosher salt
- 1/ 2 cup sugar
- 4 stick sticks unsalted butter (cold cut into small pieces)
- 1/ 2 cup soda water
- 1/ 2 cup vodka
- For the filling
- 8 yellow peaches cut into ¼ inch wedges
- 3/ 4 cup sugar
- 1/ 4 cup corn starch
- zest of one lemon
- 1 teaspoon kosher salt
- to assemble:
- 2 pints black or red raspberries
- 1 tablespoon unsalted butter
- 1/ 2 cup turbinado sugar (if desired)
For the filling - In a large bowl, stir together the sugar, corn starch, lemon zest and salt. Gently toss the peaches in the sugar mix.
For the dough - In a large bowl, combine the flour, cornmeal, sugar and salt. Add the butter. Using your hands or a pastry blender, rub the butter into the flour until it looks mealy and pea sized pieces of butter remain. Add the soda water.
Gently mix with your hands then add the vodka one tablespoon at a time until the dough just barely comes together. Form the dough into a disk and wrap with plastic. Refrigerate for at least one hour.
Spray a rimmed baking sheet with nonstick spray and line with parchment paper.
On a floured work surface, roll 2/3rds of the dough into a rectangle slightly larger than the baking sheet. Place the dough in the sheet by rolling the dough over a rolling pin and unrolling it into the pan. Press the dough up the edges of the pan.
Arrange the peaches in 4 rows, laying them on top of each other. Pour any remaining liquid evenly over the peaches. Place the raspberries in any gaps between the peaches.
Roll the remaining dough to a ¼ inch thickness. Cut into strips and lay on top of the peaches in a lattice pattern. Press the ends of the lattice into the dough on the sides of the sheet.
Scatter the butter, in small pieces, over the pie. Brush the lattice with water and sprinkle with the turbinado sugar. Bake for 40 to 50 minutes, rotating half way through. The pie is done with the crust is golden brown and the center is bubbly.
NOTE - this recipe makes a 18" x 13" size sheet pan slab pie.