Slab Pie

Some friends gave us some ripe Michigan peaches so I decided it would be the perfect time to try out Smitten Kitchen's recipe for Slab Pie. I love the name 'Slab Pie'. It just sounds so.... lumberjack? I don't know. Anyway, I've always loved a huge pan of pie bars. They have just the right ratio of fruit : crust. And it has the same amount of filling as a regular pie, but a regular pie only serves 8 and is only good the day you make it. This slab can easily serve a couple dozen, and is good for a couple days! Plus it has glaze!

the crust
1 1/2 c ice water
3 3/4 c flour
1 1/2 T sugar
1 1/2 t salt
3 sticks of butter, cold, cubed

mix flour, sugar, and salt.
mix in cubed butter with pastry blender until crumbly.
pour in 1 cup ice water (but, no ice) and mix until it comes together adding remaining water as needed.
divide dough in half, and form into squares, wrapping in saran-wrap, and place in fridge to keep cold.

the filling
6 c of fruit
3/4 c sugar
1/4 c cornstarch
juice of half of lemon
pinch of salt

mix fruit of your choice with sugar, salt, cornstarch, lemon juice, and any other spices like cinnamon. (I added some raspberries to my peaches to get to 6 cups)

the glaze
1 c powdered sugar
juice from other half of lemon


the assembly
roll out one section of dough a little larger than the baking sheet you are using.
pour fruit filling on top and spread out evenly.
roll out remaining piece of dough just the size of the baking sheet.
place on top of filling.
wrap bottom dough around top of dough to seal.
poke with fork to vent.
brush with egg wash or milk.
bake at 375 degrees for 45 min. until golden and bubbly.
transfer to wire rack to cool.
drizzle with glaze.