Peach Crumble Slab Pie | Recipe Cart
Peach Crumble Slab Pie for 16 servings in 3 hours 30 minutes. Perfect for summer with ripe peaches and a crumbly topping. Recipe by Melissa Clark.
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Ingredients
- 2 1/2 cups/300 grams all-purpose flour, more as needed
- 3/4 teaspoon/4 grams fine sea salt
- 2 1/2 sticks/10 ounces/285 grams cold unsalted butter, cut into 1/2-inch pieces
- 4 to 6 tablespoons ice water, as needed
- 6 pounds ripe peaches, nectarines or a mix, pitted and cut into 1 1/2-inch chunks
- 1 1/4 cups/135 grams packed light brown sugar, more to taste
- 1/3 cup/50 grams instant tapioca
- Zest of 3 lemons
- 3 tablespoons/45 milliliters fresh lemon juice
- 1 1/2 teaspoons/5 grams finely grated nutmeg
- 1 vanilla bean, split lengthwise and seeds scraped, or 1 teaspoon/5 milliliters vanilla extract
- 1 teaspoon/6 grams fine sea salt
- 1 1/2 cups/180 grams all-purpose flour
- 1 cup/200 grams packed dark brown sugar
- 2 teaspoons/10 grams ground cinnamon
- 1 1/2 teaspoons/3 grams ground ginger
- 1/2 teaspoon/3 grams fine sea salt
- 1 1/2 sticks/6 ounces/170 grams unsalted butter, cubed
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