Imagine a dessert so irresistible that it transforms ordinary summer peaches into a mouthwatering masterpiece that will have everyone begging for seconds. This Peach Slab Pie with Cornmeal Pecan Streusel is not just a dessert—it's a celebration of seasonal flavors, combining the sweetness of ripe peaches with a crunchy, buttery crust that will make your heart skip a beat. Whether you're hosting a backyard barbecue or craving a luxurious weekend treat, this recipe promises to elevate your baking game and impress even the most discerning dessert lovers.
Prep Time: 30 mins
Cook Time: 45 mins
Total Time: 1 hrs 15 mins
Cuisine: American
Serves: 12 servings
Ingredients
- 2 cups all-purpose flour
- 1/2 cup cornmeal
- 1 cup unsalted butter, chilled and diced
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 4 cups fresh peaches, sliced
- 1/2 cup brown sugar
- 1 cup pecans, chopped
- 1 teaspoon cinnamon
Instructions
- Prepare the pie crust by combining all-purpose flour, cornmeal, salt, and granulated sugar in a large mixing bowl. Add chilled, diced butter and work it into the dry ingredients using a pastry cutter or your fingertips until the mixture resembles coarse crumbs.
- Gradually add ice-cold water, a tablespoon at a time, mixing until the dough just comes together. Form the dough into a flat rectangle, wrap in plastic wrap, and refrigerate for at least 1 hour to allow the butter to firm up and gluten to relax.
- Preheat the oven to 375°F (190°C). Grease a large rectangular baking sheet or line it with parchment paper.
- Wash and slice fresh peaches, removing the pits. Toss the peach slices with brown sugar and cinnamon, ensuring they are evenly coated.
- Roll out the chilled dough on a lightly floured surface into a rectangle that fits your baking sheet, approximately 1/8 inch thick. Carefully transfer the dough to the prepared baking sheet.
- Arrange the seasoned peach slices evenly across the dough, leaving a 1-inch border around the edges for folding.
- Prepare the streusel topping by mixing chopped pecans, remaining cornmeal, and a sprinkle of brown sugar. Distribute this mixture evenly over the peach slices.
- Fold the edges of the dough over, creating a rustic border that partially covers the peaches. Brush the exposed dough with an egg wash for a golden finish, if desired.
- Bake in the preheated oven for 40-45 minutes, or until the crust is golden brown and the peaches are bubbling.
- Remove from the oven and let cool on the baking sheet for 15-20 minutes. This allows the filling to set and makes cutting easier.
- Slice into 12 equal portions and serve warm. Optional: dust with powdered sugar or serve with vanilla ice cream.
Tips
- Cold is Key: Keep your butter ice-cold when making the crust to ensure a flaky, tender texture. Work quickly to prevent the butter from warming up.
- Peach Perfection: Choose ripe but firm peaches for the best flavor and texture. If they're too soft, they'll turn mushy during baking.
- Cornmeal Magic: The cornmeal in the crust and streusel adds a delightful nutty crunch and unique texture that sets this pie apart from traditional recipes.
- Even Slicing: Use a sharp knife and wipe it clean between cuts for neat, professional-looking slices.
- Serving Suggestions: Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgent experience.
- Make Ahead: You can prepare the dough a day in advance and refrigerate, making your baking day much easier.
- Storage Tip: Store leftover pie covered at room temperature for 1-2 days, or refrigerate for up to 4 days.
Nutrition Facts
Calories: 420kcal
Carbohydrates: 54g
Protein: 5g
Fat: 24g
Saturated Fat: 12g
Cholesterol: 20mg
