Yield: 1One (9 x 13 Inch) Quarter Sheet Pan Pie, roughly 8-10 servings
Prep: 1 hourhour30 minutesminutes
Cook: 1 hourhour
Total: 2 hourshours30 minutesminutes
This flaky slab pie, packed with fresh blueberries and yellow peaches, is baked in a quarter sheet pan, making it easy to transport and slice, and perfect for pie crust lovers. Serve warm with scoops of vanilla ice cream!
1tablespooncold unsalted buttercut into small cubes
Egg Wash:
1large egg
1tablespoonheavy cream or whole milk
sparkling sugarfor sprinkling (optional)
Instructions
Prepare Pie Dough: Combine the flour, sugar, and salt in the bowl of a large food processor. Pulse several times to mix thoroughly.
Add the cold cubed butter and pulse several times until the butter is thoroughly incorporated and the texture resembles that of a coarse meal. The butter pieces should be in varying sizes, some small and others slightly larger. This will result in the flakiest crust.
While pulsing, slowly add the ice water (add a little bit at a time, as you may need less or more depending on humidity) and continue to pulse until the dough just begins to clump together loosely. Transfer to a countertop and knead briefly until the pie dough comes together. Divide the dough into two roughly equal sized pieces. Flatten each piece into a square disc and wrap tightly in plastic wrap. Refrigerate for at least 2 hours or, ideally, overnight.
Prepare the Filling and Assemble: Set a half sheet pan on the lower third rack of the oven and preheat the oven (and sheet pan) to 425°F (220°C). Lightly butter a quarter-size sheet pan (9 x 13-inch). Set aside.
Bring a large pot of water to a boil. Set aside a large ice bath near the stove. Using a paring knife, make a small shallow ‘X’ incision onto the bottom of each peach and carefully drop into the boiling water. Allow the peaches to blanch for roughly a minute (depending on the ripeness of your peaches) or until the skins begin to slightly peel away from the flesh. Using a skimmer or large spoon, transfer the peaches to the ice bath (this will prevent them from cooking any further) until cool enough to handle. Transfer to a paper towel-lined plate and set aside.
Peel the peaches, remove the pits, cut them in half, and cut each half into roughly eight equal-sized wedges. Place peach wedges in a large mixing bowl. Add the blueberries, sugar, cornstarch, lemon juice, nutmeg, cinnamon, cardamom, and pinch of salt. Stir mixture together gently.
Meanwhile, remove one disc (the larger of the two, if their size varies slightly) of chilled pie dough from the fridge. Allow it to sit at room temperature for 5 to 10 minutes. Using a lightly floured rolling pin, roll the dough into roughly a large rectangle, roughly 11-inches wide x 15-inches long (don’t worry if the edges are not perfectly straight, try to work quickly to avoid overheating the dough).
Use your rolling pin to carefully transfer the dough to the greased baking sheet. You want to drape the dough gently into the baking sheet, so that it fills out the edges and corners, but still overhangs the sides a bit. Avoid stretching the dough, as this will cause the dough to shrink once baked. Cover with plastic wrap and refrigerate while you roll out the remaining pie dough into a rectangle that is just over 9-inches wide and 13-inches in length.
In a small bowl, prepare the egg wash by whisk together the egg and heavy cream (or milk) until smooth. Set aside.
Remove the shaped pie dough from the fridge. Spoon the peach blueberry filling into the bottom crust, spreading it into an evenl layer. Sprinkle the top with the cubed butter. Drape the rolled out top pie dough over the filling, folding the bottom crust overhang over the top crust. Crimp to seal. Brush the top crust and edges with egg wash. Sprinkle evenly with sparkling sugar. Use a sharp knife to make several 1-inch slits in the top crust to allow the pie to vent during baking.
Bake: Transfer the shaped pie onto the preheated half sheet pan in the oven. Immediately reduce the oven temperature to 375°F (190°C). Bake for 50 to 60 minutes, or until the crust is golden and the filling is lightly bubbling.
Transfer pan to a wire rack and allow to cool and set for at least 2 to 3 hours. If you do not allow the pie to cool sufficiently, the filling will be more runny. Serve the pie slightly warm or at room temperature with vanilla ice cream.
Tips for Success:
Fruit pies can be kept at room temperature (loosely covered) for up to two days or in the refrigerator for up to a week.