You Don’t Have To Be A Chef To Make This Larger-Than-Life Dessert
You’ve probably tried your hand at making an old-fashioned country peach pie, haven’t you? I have, too. However, I was asked to make peach pies for an upcoming family reunion. I did the math, and that meant I’d probably have to make at least 4 to 6 pies. Yikes! Who has time and space for that? Not this lady! So, I hopped on the trusty internet and found this amazing recipe for peach pie slab dessert. Yep, you read that right. I’ll be serving up “slabs” of peach pie baked to perfection on industrial sized cookie sheets.
Life just got a lot more simple! Instead of 6 pies, I only have to whip up 2 of these babies. Yay! To be honest with you – since this is going to be so much easier than I thought, I am already planning on making 3…
You know, just in case I happened to have surprise guests all of a sudden (or just in case I’d love to eat one of them all by myself!)
Recipe courtesy of Pillsbury.

This delightful recipe combines flaky pie crust and fresh peaches for a truly praise-worthy dessert. It tastes great and is super easy to make despite its massive size. This dessert is perfect for taking to social functions as it’s meant to feed a hungry crowd of people. I plan to use fresh peaches when I make this dessert but feel free to save yourself some time and use frozen or canned. There is no shame in taking a shortcut. Plus, if you have frozen or canned the peaches yourself, it’s just like you are using fresh anyway. Win!
Check out what my pals over at Pillsbury had to say about this yummy recipe:
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!

Ingredients

• 1 Box Pillsbury refrigerated pie crusts, softened as directed on box
• ¾ cup packed Domino brown sugar
• ¼ cup Argo cornstarch
• 2 tablespoons ReaLemon lemon juice
• 9 cups Cascadian Farm organic frozen sliced peaches, thawed and drained (from four 10-oz bags)
• ½ roll Pillsbury refrigerated sugar cookies

Instructions:
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 17×12-inch rectangle. Fit crust into ungreased 15x10x1-inch pan, pressing into corners. Fold extra crust even with edges of pan. Crimp edges.
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.)
Bake 55 to 60 minutes or until crust is golden brown and filling is bubbling. Cool on rack 45 minutes. Cut and serve.