The apple slab pie has a generous amount of cinnamon sugar. Peach slab pie has a generous amount of brown sugar, because the taste of peaches and brown sugar is something that was just MEANT to be. And while the apple pie has a maple syrup glaze, the peach slab pie has a vanilla glaze.
Aside from that, you make it the same way, with the bottom crust fitted into a foil-lined square baking dish and covered with crushed cereal. The cereal helps absorb some of the fruit juices, because we’ve all been there with soggy pies that collapse when you cut them. Not going there. Then come the peaches and the brown sugar, and then the top crust. Bake it all up until it is golden brown and then let it cool.
Now with the apple pie, you can pretty much slide it from the foil to the cake plate before you glaze it. Even with the cereal absorbing some of the juices, the peach pie will be a little too dense to slide without breaking, so it should be lifted out of the baking dish using the foil edges as holders, inverted onto a cookie sheet, and then inverted again onto the platter. This will crush the top crust just a tiny bit, which we don’t care about because we are about to cover it with a gorgeous vanilla glaze.
So the next time you see a basket of peaches as you are doing your shopping, pop them in your basket and bake yourself up a peach slab pie. It’s like summer on a fork!
- 2 refrigerated uncooked pie crusts
- 4 cups peaches, peeled, pitted and sliced (about 6 peaches)
- ½ cup crushed cornflakes (regular or sweetened)
- ⅓ cup brown sugar
- ¾ cup confectioner's sugar
- 3 tablespoons milk
- ½ teaspoon vanilla extract
- Preheat oven to 375
- Line an 8x8 inch baking dish with nonstick foil, using 2 pieces so you have some overlap hanging over all sides.
- Cut the piecrust dough into rough 9x9 inch squares. Place the first square in the baking dish, pressing the edges a little ways up the sides.
- Scatter the cereal over the dough, and then put the peaches in a layer on top of the dough.
- Pour the brown sugar evenly over the peaches.
- Top with the second crust and press the edges down towards the bottom crust. They don't have to be sealed. Cut a few steam slices in the top crust and bake until golden, 50-60 minutes.
- Cool in the pan for about ten minutes and then carefully remove from the pan, using the foil edges as handles. Cool on a rack in the foil until completely cool. The waiting is the hardest part!
- When the pie is cool, make the glaze by mixing the milk and vanilla into the powdered sugar. If it is too thick add a little more milk.
- Carefully invert the pie onto a cookie sheet, and then again onto a platter. Drizzle the glaze over the top. Use it all!
- Cut into slabs and serve.