Peach Slab Pie

(95)
  13 reviews
  • 20 min prep time
  • 2 hr 15 min total time
  • 7 ingredients
  • 24 servings

Ingredients

1
box Pillsbury™ refrigerated pie crusts, softened as directed on box
3/4
cup packed brown sugar
1/4
cup cornstarch
2
tablespoons lemon juice
1/4
teaspoon salt
9
cups sliced fresh or frozen (thawed, drained) peaches
1
roll (16.5 oz) Pillsbury™ refrigerated sugar cookies

Directions

  1. 1 Heat oven to 375°F. Remove pie crusts from pouches. Unroll and stack crusts one on top of the other on lightly floured surface. Roll to 17x12-inch rectangle. Fit crust into 15x10x1-inch pan, pressing into corners. Fold extra pastry under, even with edges of pan. Crimp edges.
  2. 2 Mix brown sugar, cornstarch, lemon juice and salt. Stir in peaches to coat. Spoon peach mixture into crust-lined pan.
  3. 3 Break cookie dough into coarse crumbs; spoon crumbs evenly over filling.
  4. 4 Bake 50 to 60 minutes or until crust is golden brown and filling is bubbling. Cool on rack 45 minutes.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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