Slab pies seem to be all the rage, not least because you don't have to fuss with the crust. Well, I fussed a little with the lattice, but you can just cover the peaches with a single crust and prick it with a fork if you really want easy.
I combined several recipes to come up with this one...a little juicier than than an apple slab pie, which I have every intention of making this fall, but totally delicious and not too sweet, either. You can get lots of servings from a slab pie, another reason they're so popular.
Think ice cream would be fabulous on top? Oh yes.
Peach Slab Pie
Your recipe for crust, pate brisee, or use ready made
4 peaches, skinned by immersing in boiling water for a minute or so, peel, remove pit and slice somewhat thinly
3/4 cup sugar
scant 1/4 cup cornstarch
fresh lemon juice, about a tablespoon
Heat oven to 375 degrees F.
Line an 8x8 inch baking dish with nonstick foil, using 2 pieces so you have some overlap hanging over all sides. (The juice still seeps out and gets sticky, even with non stick foil...I'd spray the foil with Pam the next time. Can't hurt.) On a lightly floured surface, roll out a piece of dough to an 8 1/2 inch square and fit into the square baking pan, pressing into corners and a bit up the sides. Fold back the pastry on the sides, forming a container for the peaches. Chill while assembling filling.
In a large bowl, stir together fruit, granulated sugar, cornstarch, lemon juice, and salt. Spread mixture over chilled pie shell.
Chill again while you roll out the top crust.
Roll out another piece of dough to the same size and either form a lattice top or lay the entire piece on top of the peaches. If you do the latter, be sure to vent the crust. Fold edge of bottom dough over top dough. Crimp if desired.
Brush entire surface of pie with cream or an egg wash, and sprinkle with sanding sugar.
Bake until crust is golden brown and filling is bubbling, 40 to 55 minutes. Allow to cool before cutting.