Peach Slab Pie

ByElina

Ingredients

1
box Pillsbury™ refrigerated pie crusts, softened as directed on box SAVE $
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 SAVE $

Steps

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  • 1
    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.

  • 2
    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.)

  • 3
    Bake 55 to 60 minutes or until crust is golden brown and filling is bubbling. Cool on rack 45 minutes. Cut and serve.
    source:pillsbury.

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