Peach Slab Pie

Peach Slab Pie

Peach Slab Pie


  • 1 box Pillsbury™ refrigerated pie crusts, softened as directed on box
  • 3/4 cup packed brown sugar
  • 1/4 cup cornstarch
  • 2 tablespoons lemon juice
  • 9 cups Cascadian Farm™ organic frozen sliced peaches, thawed and drained (from four 10-oz bags)
  • 1/2 roll Pillsbury™ refrigerated sugar cookies


  • 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.
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