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Peach Finger Pie
Peach Finger Pie
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Prep Time:
30 minutes
Cook Time:
45 minutes
Total Time:
195 minutes
Peach slab pie - juicy filling in a portable square slice. Perfect for snacking with no utensils needed.
Ingredients:
  • 4 cups all-purpose flour
  • 2 tablespoons white sugar
  • 1 pinch salt
  • 1.5 cups vegetable shortening
  • 1 egg
  • 0.66666668653488 cup cold water, or as needed
  • 1.25 cups water, divided
  • 0.25 cup cornstarch
  • 0.75 cup white sugar
  • 0.25 teaspoon salt
  • 1 tablespoon lemon juice
  • 4 cups fresh peaches - peeled, pitted, and sliced
Instructions:
  • Combine flour, 2 tablespoons of sugar, and a pinch of salt in a large bowl. Cut shortening into the mixture until it resembles coarse crumbs. Beat an egg in a small bowl and transfer it to a 1-cup measuring cup. Fill the cup with cold water to make 1 cup and blend into the dough. Mix with fingers until dough holds together. Divide dough in half.
  • Preheat your oven to a toasty 350 degrees F (175 degrees C).
  • In a bowl, combine 3/4 cup of water with cornstarch until smooth. In a large saucepan, dissolve 3/4 cup of sugar in 1/2 cup of water, bring to a boil. Add the cornstarch mixture into the boiling sugar, whisking constantly for about 1 minute until thickened. Stir in 1/4 teaspoon of salt and lemon juice, if using. Mix in the sliced peaches and enjoy!
  • Roll out half the crust into a 12x20-inch rectangle on a floured surface and line a 10x15-inch jelly roll pan. Roll out the remaining crust to the same size. Fill the bottom crust with peach filling, cover with the top crust, seal and crimp the edges, then cut slits on the top.
  • Bake until the crust is golden and the filling is bubbling, for 45 minutes to 1 hour. Let cool completely before slicing into squares.

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