Peach Slab Pie

MAKING PIE CRUST

Pie Crust (By Hand Method)

• Put flour, sugar and salt in a bowl. Mix to combine.
• With a pastry cutter or two knives, cut in butter and shortening into flour mixture until it resembles coarse meal.
• Stir in ice water one tablespoon at a time, tossing with fork after each addition. (NOTE: you may not need all water—stop adding water when mixture clumps together.)
• Divide dough into two parts. Shape ⅓ of dough into a flat disc. Shape ⅔ of dough into a larger flat rectangle. Cover with plastic wrap and refrigerate for at least 30 minutes.

OR Pie Crust (Alternative Food Processor Method)

• Place flour, sugar and salt in bowl of food processor and pulse to combine.
• Add cold butter (cut into small cubes) and shortening (cut into cubes) and pulse to cut fat into flour mixture (about 10 times).
• Add water, 1 tablespoon at a time and pulse each time until mixture clumps together.
• Divide dough into two parts. Shape ⅓ of dough into a flat disc. Shape ⅔ of dough into a larger flat rectangle. Cover with plastic wrap and refrigerate for at least 30 minutes.

Forming Pie Crust

• Preheat oven to 375 degrees Fahrenheit.Separate larger pastry disk into 2. Roll each piece of dough on lightly floured surface to about 7x9-inch rectangle.
• Lift dough by wrapping it gently around rolling pin and place on half side of 10 x 15 inch jelly roll pan. Continue with second piece. Press seams of dough together in middle of pan. Turn edges of dough under and crimp, or you can simply trim edges off at top of pan.
• Roll out smaller pastry disk to ¼ inch thickness on lightly floured surface to a 12 x 8-inch rectangle. Cut 15 strips (½ inch wide). Make sure your dough is a full ¼ inch thick or it will break.
• Carefully braid 3 dough strips together, until you have 5 dough braids. (If dough strips get too soft, put them in fridge while you are braiding others; refrigerate braids until ready to use.

Peach Filling and Assembly

• Place peaches in a large bowl. Add lemon juice. Stir to combine.
• Place both sugars, flour, vanilla and salt in a small bowl. Stir to combine, then sprinkle over peach mixture and gently stir.
• Add melted butter to peach mixture and gently stir to combine. Spoon peach mixture into pan with pie crust.
• Carefully place pie 5 crust braids evenly across short width of pie. Pinch to adhere braids to crimped crust.
• Beat egg and 1 Tablespoon water together; brush egg mixture over pastry braids and sprinkle with finishing sugar.
• Bake at 375 degrees for 50 minutes or until pastry braids are lightly golden brown. Cool before serving.