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Peach Slab Pie

 

Serving a crowd? Treat your group of guests with this peach slab pie made using Pillsbury™ pie crust and cookie dough.

A mouth-watering dessert that's great served with a scoop of cinnamon ice cream!

prep time20 min

  • total time2 hr 0 min
  • ingredients6
  • servings24

Ingredients

1
box Pillsbury™ refrigerated pie crusts, softened as directed on box
3/4
cup packed brown sugar
1/4
cup cornstarch
2
tablespoons lemon juice
9
cups Cascadian Farm™ organic frozen sliced peaches, thawed and drained (from four 10-oz bags)
1/2
roll Pillsbury™ refrigerated sugar cookies
 

Steps

  • 1Heat oven to 375°F. Remove pie crusts from pouches. On lightly floured surface, unroll and stack crusts one on top of the other. Roll to 17x12-inch rectangle. Fit crust into ungreased 15x10x1-inch pan, pressing into orners. Fold extra crust even with edges of pan. Crimp edges.
  • 2In large bowl, mix brown sugar, cornstarch and lemon juice. Stir in peaches to coat. Spoon mixture into crust-lined pan. Break cookie dough half into coarse crumbs; sprinkle evenly over filling. (Wrap and refrigerate other half of cookie dough for another use.)
  • 3Bake 55 to 60 minutes or until crust is golden brown and filling is bubbling. Cool on rack 45 minutes. Cut and serve.
 
 

Make half a batch of sugar cookies with the remaining sugar cookie dough!

Do you have a bunch of fresh peaches to use? Feel free to substitute the frozen with fresh in this recipe. Just make sure to drain them first, especially if they're extra juicy

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