Peach-Raspberry Slab Pie

Name: Peach-Raspberry Slab Pie
Yield: Makes one 15-by-10-inch tart
Ingredients: 2 1/4 pounds peaches (about 9), peeled (see page 343), pitted, and cut into thin wedges; 6 ounces (about 1 cup) raspberries; 1 cup granulated sugar; 1/4 cup cornstarch; 1 tablespoon fresh lemon juice; 1/8 teaspoon salt; All-purpose flour, for dusting; 2 recipes Pâte Brisée (page 322; do not divide into disks); 1 large egg yolk, for egg wash; 1 tablespoon heavy cream, for egg wash; Fine sanding sugar, for sprinkling

January 24, 2012

A thin double-crust slab, baked in a rimmed sheet pan, is perfect for pie lovers who prefer a high crust-to-filling ratio. The pâte brisée crust is peppered with polka-dot cutouts made with a round pastry tip; you can try this technique on a double-crust pie in any shape, size, or flavor. For easy unmolding, line the baking sheet with parchment paper with a one-inch overhang on long sides before baking the pie.

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