Serves 9
70 min
Peach Slab Pie
Recipe GLPRaf7de587677d08
A rustic and delightful peach dessert featuring two buttery pie crusts layered with crushed cornflakes, fresh sliced peaches, and brown sugar, then baked until golden and topped with a sweet vanilla glaze. Perfect for sharing and serving in generous slabs.
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Ingredients
2 Refrigerated uncooked pie crusts
4 cups Fresh peaches, peeled, pitted, and sliced
1 cup Crushed cornflakes cereal
⅓ cup Brown sugar
1 cup Confectioners' sugar
3 tablespoons Milk
½ teaspoon Vanilla extract
Directions
Preheat your oven to 375°F.
Line an 8×8 inch baking dish with nonstick foil, arranging two overlapping pieces so the edges extend beyond all sides of the pan.
Remove the pie crusts from the refrigerator and cut each into a rough 9×9 inch square.
Place the first pie crust square into the bottom of the prepared baking dish, gently pressing it so a small portion extends slightly up the sides.
Distribute the crushed cornflakes evenly over the bottom crust, then arrange the sliced peaches in a single layer on top.
Sprinkle the brown sugar evenly across the peach layer.
Top with the second pie crust square and press its edges gently against the lower crust; they do not need to be completely sealed.
Cut several 1-inch slits into the top crust to allow steam to escape during baking. Bake for 45 to 50 minutes until the top is golden brown.
Remove the pie from the oven and let it cool in the baking dish for about 10 minutes. Carefully lift it out using the foil edges as handles and transfer to a wire rack, still wrapped in the foil. Allow it to cool completely.
Once the pie has cooled, prepare the glaze by whisking together the confectioners' sugar, milk, and vanilla extract until smooth. Add a touch more milk if the glaze is too thick.
Carefully invert the cooled pie onto a baking sheet, then flip it again onto a serving platter.
Drizzle all of the vanilla glaze evenly over the top of the pie.
Cut into nine slabs and serve.
