Slab Peach Pie.

**I am so sorry about the spacing on this recipe! Blogger is not cooperating!**

This is the best pie I have ever made. Ever. Really, this was good. The crust was crisp, had beautiful layers, and the filling wasn't too sweet. Make this.. please, please make this. This recipe come from Martha Stewart's "Baking Handbook".

Fine specimen's.

I could have just eaten this and been a happy camper.

The beauty..

Slab Pie Pate Brisee: (only Martha would call her pie crust pate brisee)

**A couple of notes. I tried making this without the food processor because I like to do things by hand, but it did not turn out nearly as well! And, if you do not use unsalted butter, leave out some of the salt or it will be too salty.

3 3/4 cups all purpose flour

2 1/2 teaspoons coarse salt

1 1/2 teaspoons sugar

3 sticks (1 1/2 cups) unsalted butter

1/2 cup ice water, plus more if needed

Place the flour, salt and sugar in the bowl of a food processor, and pulse until the mixture resembles coarse crumbs, about 10 seconds.

With machine running, pour the ice water through the feed tube in a slow, steady stream, until the dough just holds together when squeezed. If needed, add more ice water 1 tablespoon at a time. Do not process for more than 30 seconds.

Turn out the dough onto a clean work surface. Divide into two pieces, one slightly larger than the other. Form into flattened rectangles. Wrap each in plastic, and refrigerate at least 1 hour or overnight.

Filling:

7 medium peaches (2 3/4 pounds), cut into 1/2 inch pieces (about 8 cups)

1 1/4 cups granulated sugar

1/4 cup cornstarch

Juice of 1/2 lemon (about 1 tablespoon)

1/4 teaspoon salt

2 tablespoons heavy cream (I used half and half)

1/4 cup sanding sugar (or granulated sugar)

Directions:

Preheat the oven to 375. On a lightly floured surface, roll out the larger piece of dough to an 18-by-13-inch rectangle. Fit into a 15-by10-inch rimmed baking sheet, pressing into corners (pastry will hang over sides). Chill while assembling the filling.

In a large bowl, combine the fruit, granulated sugar, cornstarch, lemon juice, and salt. Stir to combine. Spread mixture over the chilled pie shell.

On a lightly floured surface, roll out remaining piece of dough to a 16-by11-inch rectangle; drape over filling. Fold edge of bottom dough over top dough. Pinch edges to seal. Prick the top dough all over with a fork. Brush the entire surface of the pie with the cream, and sprinkle with the sanding sugar.

Bake until the crust is golden brown and the filling is bubbling, 40 to 55 minutes. Transfer to a wire rack, and let the pie cool until it is just warm to the tough, about 45 minutes. Serve warm or at room temperature, cut in 12 pieces. Slab pie is best eaten the same day it is baked, but it can be kept at room temperature, loosely covered with plastic warp, for up to 2 days.