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Tastee Recipe

The Quickest And Easiest Way To Make Dessert For A Crowd!

25 April 2016
jessicafaidley
10 Comments
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

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.

 

 

USE RED NEXT PAGE LINK BELOW

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Quick Tip: If making this dessert for your family, you can easily half the recipe. However, if you make the entire slab pie, cut it in half and freeze the rest.

Thank you to Pillsbury for this awesome dessert idea!

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10 Comments
  1. Susan Mortonson July 2, 2017 at 1:34 pm Reply

    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.

  2. George Gouker July 11, 2017 at 2:18 am Reply

    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.

  3. Lynne July 23, 2017 at 8:55 pm Reply

    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?

    • RoBina July 24, 2017 at 2:37 pm Reply

      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.

    • Tara October 5, 2017 at 9:02 pm Reply

      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.

  4. Eyleen Crain October 3, 2017 at 11:25 pm Reply

    So, the pan is just 1 inch deep? That’s not much room to bubble

  5. Rosie JORDAN October 16, 2017 at 11:14 pm Reply

    Will the button crust come to the top? Or will the sugar cookies form the top crust

  6. Linda Dahms October 21, 2017 at 7:41 pm Reply

    Could you use cresent rolls for the bottom and apple pie filling

  7. CHRISTINE BURY October 22, 2017 at 2:36 pm Reply

    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.

  8. Kayi lewis October 29, 2017 at 1:54 am Reply

    Where is the receipe?

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