The Quickest And Easiest Way To Make Dessert For A Crowd!
Argo cornstarch, baking powder, baking soda, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, brown sugar, Cascadian Farm organic frozen peaches, Clabber Girl, dessert, domino sugar, eat, Eggland's Best eggs, food, Gold Medal flour, Johnsonville, kosher salt, Kraft, land o lakes butter, McCormick spices, Morton salt, Peach Slab Pie, Pillsbury pie crusts, Pillsbury refrigerator sugar cookies, ReaLemon juice, recipe, TruMoo milk, Wesson vegetable oil
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.
USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INGREDIENTS.
Quick Tip: One pan of peach slab pie makes 24 servings, so unless you are feeding an army, don’t make 2 pans like I am LOL!
10 Comments
This is so freaking yummy. It says you can freeze part of it so it’s not going to make it into the freezer won’t even make it into the refrigerator. I’m going to try it with raspberries and blackberries and black raspberries next I will let you know how it turns out.
This is how they made these pies on the Navy ships I was stationed on. My Aircraft Carrier, USS DWIGHT D. EISENHOWER, CVN-69 made these all the time and they were delicious.
Am I understanding correctly that the double pie crusts are in the bottom and crumbled cookie dough on top? The picture looks like pie crust on top not crumbled cookie dough.
HELP?
I’m ask the same question as Lynne is both crust at the bottom then peaches on top then crumble cookie dough last, I’m not fully understanding.
Yes, the pie crust is at the bottom & the cookie dough is on top. Wherever the pic on this page is from, that person may have used more cookie dough than what the recipe calls for, & it could have blended together to look like one piece. If you click that red Pillsbury link at the end of the cooking instructions, the picture on the Pillsbury website looks totally different. The cookie dough pieces are scattered. That’s probably a better idea of what it should look like when its done.
So, the pan is just 1 inch deep? That’s not much room to bubble
Will the button crust come to the top? Or will the sugar cookies form the top crust
Could you use cresent rolls for the bottom and apple pie filling
My Mom use to do this for holidays. She used a hot water and crisco crust and used 3 different pie fillings. Everyone loved it. Oh and she would drizzle a lite glaze over the entire pie.
Where is the receipe?