Recipe Source

Bourbon Peach Slab Pie - Peach Pie Bars 🍑 🥧

Ingredients

Crust

3 cups all purpose flour

1 cup butter, cubed and frozen

1 egg yolk

¼ cup water

1 teaspoon salt

Original Pie Filling

6 cups Peaches, peeled and sliced This is between 8-12 peaches, depending on size

⅓ cup corn starch

⅓ cup vanilla sugar

½ cup sugar

2 tablespoons bourbon (I used sherry - I didn’t have any bourbon)

1 teaspoon cinnamon

¼ teaspoon salt

2 tablespoons butter

My Adjustments:

6 cups Peaches, peeled and sliced This is between 8-12 peaches, depending on size

⅓ cup corn starch

¾ cup Granulated caramel

1 T Vanilla Powder (Didn’t actually measure this time)

A generous pour of sherry.

¼ teaspoon salt

2 tablespoons butter

For Brushing the top of the pie:

¼ cup cream

Original Brown Sugar Glaze

¼ cup brown sugar

1 tablespoon cream

2 tablespoons butter

½ cup cream cheese

Gretchen’s Brown Sugar Glaze

½ cup Granulated caramel

½ cup cream

½ cup milk

2 tablespoons butter

1 cup cream cheese

Steps

1. In a food processor, mix together the flour and salt. Then add the frozen butter cubes, pulsing 5 or 6 times.

2. When the butter and flour form pebbles, dump out on a dough mat. Add the egg yolk and ice cold water a tablespoon at a time.

3. Form the dough into a ball. Keep adding water to get the dough to just come together. The dough Should not be sticky.

4. Refrigerate the dough by wrapping in plastic wrap for 2-3 hours.

5. Combine the peaches, bourbon, cornstarch, sugars, and cinnamon in a bowl. Stir together. Set aside and roll out the pie crust dough.

6. Split the pie crust dough in half. Roll the dough into a rectangle that is about 12X17 inches. Lay a piece parchment paper on the bottom of the 10X15 jelly roll pan. Then lay the crust in the pan.

7. Dump the peach pie filling into the crust. Dot with the butter across the peach pie filling

8. Top with the rolled out remaining pie crust. Crimp the edges. Then brush cream onto the top and sprinkle with a tablespoon of vanilla sugar. Cut 4-6 slits into the pie.

9. Bake at 400 degrees for 30 minutes. Check pie for browning of the crust. Rotate in the oven for even cooking. Bake another 20-30 minutes or until the pie is golden brown. 

10. Mix the softened butter, cream, cream cheese, and brown sugar together. Drizzle on pie.

Final assessment:

Don’t love the dough recipe - although this might be some of the adjustments I had to make in process. 

“Icing” is not a drizzleable consistency as written- yet instruction says drizzle. Had to add a lot of cream and milk to get to drizzle.

Might try also try adding tapioca starch to help thicken the filling if too juicy again. 

Wait to cut until completely cool

Not sure what dotting the filling with butter does for the end product. 

Make vanilla sugar in advance.

The pearl sugar was pretty good on it.