Subj : BH&G 2917 To : All From : Dave Drum Date : Fri Jun 04 2021 11:31:04 MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Peach & Blueberry Slab Pie Categories: Pies, Desserts, Fruits, Citrus Yield: 6 Servings 1 Rolled refrigerated unbaked - piecrust 2 tb All-purpose flour 1/3 c Granulated sugar 1 ts Fine shredded orange peel 3 Peaches; halved, pitted, - sliced 2 tb Orange juice 1/4 c Fresh blueberries 1 Egg 1 1/2 ts Turbinado sugar Vanilla ice cream (opt) Set oven @ 400ºF/205ºC. Line a baking sheet with parchment paper; set aside. Let piecrust stand at room temperature according to package directions. Meanwhile, in a large bowl combine the flour, granulated sugar, and orange peel. Add peaches and orange juice; gently toss to coat; set aside. Unroll piecrust on a lightly floured surface. Gently roll piecrust to a 12x10-inch rectangle, trimming as necessary. Transfer rectangle to prepared baking sheet. To make the scalloped edge, use a 2-inch round cutter to gently press circles around the edge of the dough, making sure not to cut all the way through the dough. Use a paring knife to cut around the outside circle edges to remove the scraps. Arrange peach slices in rows down the center of the crust, leaving about a 2" border. Spoon any remaining mixture from the bowl over the peaches. Sprinkle peaches with blueberries. Using the parchment paper to lift, fold up edges of pastry over peaches, pleating as necessary. In a small bowl combine egg and 1 tablespoon water; brush over pastry and sprinkle pastry with turbinado sugar. Bake for 25 minutes or until pastry is golden and filling is bubbly (tart may leak a little as it bakes). Cool slightly and serve with ice cream, if desired. Better Homes & Gardens | August 2015 MM Format by Dave Drum - 17 August 2015 Uncle Dirty Dave's Archives MMMMM .... One more margarine tub & my white trash tupperware set is complete. --- EzyBlueWave V3.00 01FB001F * Origin: Tiny's BBS - telnet://tinysbbs.com:3023 (1:229/452) .