Happy Labor Day!! Aren't three day weekends just glorious?! Husband and I have spending a bunch of time doing a whole lot of nothing. Of course, we're doing things, but not with extended effort to be anywhere by a certain time or keeping a schedule. I've napped two days in a row, we've picnicked, grabbed breakfast out (a special treat for us), and so on. Today we'll be doing much of the same and just seeing where the day takes us. The only scheduled thing is Hokie football tonight. Because a) there will be tailgate food and b) it should be a pretty stellar game (fingers crossed).
I wanted to leave you with a perfectly end of summer, welcome to fall kind of treat. If you need a dessert to bring to your Labor Day festivities, this is it! So without further ado, let's get on to some Peach Slab Pie!
Let's be honest, how beautiful are these peaches?! Even better was their taste. We had eight peaches, and husband and I gobbled up four before I could even begin baking with them. They are the best peaches we've ever eaten. I kid you not. Kauffman's Fruit Farm knows what they're doing when it comes to peaches.
- What You'll Need
- 4 large peaches
- 1/3 cup sugar
- 2 TBSP all-purpose flour
- 2-pack box of puff pastry
- 1/2 cup confectioner sugar
- 1/4 TSP vanilla
- 2-3 TSP milk
- Dash of salt
- What You'll Do
- Set the puff pastry out ahead of time in order to thaw.
- Cut the peaches into bite size chunks.
- Add the sugar and flour. Mix gently until all is well combined. Set aside
- Sprinkle some flour on a flat surface and gently roll out each puff pastry with a rolling pin. Be sure not to spread the dough too thin.
- Transfer one sheet of puff pastry to a parchment paper-lined baking sheet.
- Evenly spread out the peach mixture, leaving one inch around the edge of the dough.
- After all the peach mixture has been spread out, put the second puff pastry sheet on top.
- Using milk to wet the edges of the dough, seal the top and bottom layer of the puff pastry. You can pinch the edges.
- Then cut a few slits into the top of the dough. Be gentle so you don't tear it.
- Using a pastry brush, spread milk over the top of the dough. Don't drench it milk, just evenly cover.
- Bake at 375° for 45-55 minutes until the filling is bubbly and the pastry is puffed and brown.
- Once the slab pie has cooled enough, make the icing and drizzle.
- For the icing, combine the confectioner sugar, vanilla, and milk. Str well. Using a spoon, drizzle it over the top of the peach slab pie.
Top with vanilla ice cream for the perfect, final touch! This slab pie is absolutely my new favorite! And thanks to Kauffman's Fruit Farm, I've also found my new favorite peaches! I'll be back later this week to share another quick and homemade fruit dessert that I made with Kauffman's apples and plumbs; it's a winner too!
Have a fabulous Labor Day!! See you back here tomorrow for a bumpdate on baby girl! And don't forget to sign up for the Scarf Exchange!!! Send me your emails!!
Disclosure: I am partnering with Kauffman’s Fruit Farm as a blog ambassador. I have received these Kauffman’s Fruit Farm products for free; however, all opinions remain my own.