Monday, August 29, 2011

Peach Slab Pie


1box Pillsbury® refrigerated pie crusts, softened as directed on box  3/4cup packed brown sugar  1/4cup cornstarch  2tablespoons lemon juice  1/4teaspoon salt  9cups sliced fresh or frozen (thawed, drained) peaches  1roll (16.5 oz) Pillsbury® refrigerated sugar cookies.

1   Heat oven to 375°F. Remove pie crusts from pouches. Unroll and stack crusts one on top of the other on lightly floured surface. Roll to 17x12-inch rectangle. Fit crust into 15x10x1-inch pan, pressing into corners. Fold extra pastry under, even with edges of pan. Crimp edges. 2   Mix brown sugar, cornstarch, lemon juice and salt. Stir in peaches to coat. Spoon peach mixture into crust-lined pan. 3   Break cookie dough into coarse crumbs; spoon crumbs evenly over filling. 4   Bake 50 to 60 minutes or until crust is golden brown and filling is bubbling. Cool on rack 45 minutes

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