Absolutely peachy slab pie with an all-butter crust from Pie Squared: Irresistibly Easy Sweet and Savory Slab Pies (page 214) by Cathy Barrow

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

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    See recipe for variations.

  • hirsheys on September 12, 2019

    This came out really well, though I wished that I had just stuck with vanilla rather than adding the almond. (I think my almond paste may have been slightly off and missed the pure taste of peach, regardless...) That said, it came out very well and I was impressed with how easy the crust rolled out.

  • Jviney on August 11, 2019

    Delicious, loved the almond flavor. This was my first attempt out of this cookbook, and I'm really excited to explore into the savory dishes. I used my baking steel as recommended, with parchment paper; was worried the juices would drop onto the oven floor but they stayed on the parchment paper and it all worked perfectly.

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