Summer’s favorite fruits take centerstage in this Blueberry and Peach Slab Pie.
Ingredients
12of a (14.1-oz.
Line a baking sheet with parchment paper; set aside.
Credit: Andy Lyons
Let piecrust stand at room temperature according to package directions.
Meanwhile, in a large bowl combine the flour, granulated sugar, and orange peel.
Add peaches and orange juice; gently toss to coat; set aside.
Unroll piecrust on a lightly floured surface.
Gently roll piecrust to a 12x10-inch rectangle, trimming as necessary.
Transfer rectangle to prepared baking sheet.
Use a paring knife to cut around the outside circle edges to remove the scraps.
Arrange peach slices in rows down the center of the crust, leaving about a 2-inch border.
Spoon any remaining mixture from the bowl over the peaches.
Sprinkle peaches with blueberries.
Using the parchment paper to lift, fold up edges of pastry over peaches, pleating as necessary.
Cool slightly and serve with ice cream, if desired.
2,000 calories a day is used for general nutrition advice.
