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Peach Slab Pie

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Peach Slab Pie
  • Prep 20 min
  • Total 2 hr 0 min
  • Ingredients 6
  • Servings 24
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Serving a crowd? Treat your group of guests with this peach slab pie made using Pillsbury™ pie crust and cookie dough. A mouth-watering dessert that's great served with a scoop of cinnamon ice cream!
Updated May 4, 2021

Ingredients

Steps

  • 1
    Heat oven to 375°F. Remove pie crusts from pouches. On lightly floured surface, unroll and stack crusts one on top of the other. Roll to 17x12-inch rectangle. Fit crust into ungreased 15x10x1-inch pan, pressing into corners. Fold extra crust even with edges of pan. Crimp edges.
  • 2
    In large bowl, mix brown sugar, cornstarch and lemon juice. Stir in peaches to coat. Spoon mixture into crust-lined pan. Break cookie dough half into coarse crumbs; sprinkle evenly over filling. (Wrap and refrigerate other half of cookie dough for another use.)
  • 3
    Bake 55 to 60 minutes or until crust is golden brown and filling is bubbling. Cool on rack 45 minutes. Cut and serve.

Tips from the Pillsbury Kitchens

  • tip 1
    Do you have a bunch of fresh peaches to use? Feel free to substitute the frozen with fresh in this recipe. Just make sure to drain them first, especially if they're extra juicy!

Nutrition Information

170 Calories, 6g Total Fat, 1g Protein, 28g Total Carbohydrate, 15g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
170
Calories from Fat
50
Total Fat
6g
9%
Saturated Fat
2 1/2g
12%
Trans Fat
0g
Cholesterol
5mg
2%
Sodium
125mg
5%
Potassium
105mg
3%
Total Carbohydrate
28g
9%
Dietary Fiber
1g
5%
Sugars
15g
Protein
1g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
70%
70%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1/2 Starch; 1/2 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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