Making this cake today brought me back quite a few years ago when my very, very good friend Denise and her daughter Rochelle came for a visit in the summer.  We all decided we wanted to make this so off we went to the market downtown to buy peaches and raspberries.

They were not here to help me make it today but I thought of them and prayed for them lots while making this cake.

It makes quite a large pie so great for a potluck which is actually what we are doing tonight.

First you  need to make the pie crust

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This can be made in a food processor although it does make a lot so it needs to be pretty big.  You actually double the ingredients below for this recipe as it only makes one.

2 1/2 cups all-purpose flour

 1/2 teaspoons coarse salt

1 teaspoon sugar

2 sticks (8 ounces) cold unsalted butter, cut into small pieces

6 to 8 tablespoons ice water

I split the dough into two even amounts then you need to put in to the refrigerator for at least 1 hour

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Now the fun part, peeling and pitting and slicing 9 peaches.

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INGREDIENTS

 2 1/4 pounds (about 9) peaches, peeled, pitted, and cut into thin wedges

1 cup (about 6 ounces) raspberries

1 cup granulated sugar

1/4 cup cornstarch

1 tablespoon fresh lemon juice

1/8 teaspoon salt

1 large egg yolk

1 tablespoon heavy cream

Fine sanding sugar, for sprinkling

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I added a bit more than 1 cup of raspberries because quite frankly, I love them.

Add the sugar, lemon juice, cornstarch and salt, mix and set aside while you roll out the pastry.

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You will need a cookie sheet  that is covered by parchment paper.

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You need to roll out each amount of dough into a rectangle.  I have no idea how to do this.

Mine always seems to be more of an oval/hexagon shape! LOL

040See what I mean.  Not perfect like the professionals at all!  But then again I never claimed to  be a professional.

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You need to overlap the dough about 1/2 inch over the pan.

Add the fruit mixture and spread evenly

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Roll out other dough and add to the top.  This my friends is NOT easy.  You also need to fold the top dough edges over the bottom dough edges.

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I know, this isn’t pretty, but it is the best I can do.  Okay, I may have been able to do better but I really just wanted to get this in the oven.

Before putting in the oven, you are supposed to poke 60 holes in the top.

Seriously????  60.  Come on.

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Not even close to 60.  Actually I didn’t really count them because who really cares how many there are  right?

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Before popping in the oven, Mix the egg yolk and the cream and brush over the crust then sprinkle with sugar.

Oh My, I can hardly wait to eat this.

But, alas, (i know, such a cool word) this needs to be cleaned up first!

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I do manage to make quite a mess don’t I?

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AHHHHH!  That’s  better.

And this is even better

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Fresh out of the oven.  Can you just see the bubbling fruit?

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Yum.  It needs to sit for about 3 hours before consumption.

Just about ready to leave and will eat it in a couple of hours.

Until we meet again

Peach-Raspberry Slab Pie

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