MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Peach & Blueberry Slab Pie
Categories: Pies, Desserts, Fruits, Citrus
Yield: 6 Servings

1 Rolled refrigerated unbaked
- piecrust
2 tb All-purpose flour
1/3 c Granulated sugar
1 ts Fine shredded orange peel
3 Peaches; halved, pitted,
- sliced
2 tb Orange juice
1/4 c Fresh blueberries
1 Egg
1 1/2 ts Turbinado sugar
Vanilla ice cream (opt)

Set oven @ 400ºF/205ºC.

Line a baking sheet with parchment paper; set aside. 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. To make the
scalloped edge, use a 2-inch round cutter to gently press
circles around the edge of the dough, making sure not to
cut all the way through the dough. 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" 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. In a
small bowl combine egg and 1 tablespoon water; brush over
pastry and sprinkle pastry with turbinado sugar.

Bake for 25 minutes or until pastry is golden and filling
is bubbly (tart may leak a little as it bakes). Cool
slightly and serve with ice cream, if desired.

Better Homes & Gardens | August 2015

MM Format by Dave Drum - 17 August 2015

Uncle Dirty Dave's Archives

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... One more margarine tub & my white trash tupperware set is complete.
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