Claire Saffitz’s Ultimate Peach Streusel Slab Pie | Dessert Person
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- čas přidán 10. 09. 2024
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In today’s episode, Claire Saffitz guides you through the perfect late summer dessert: Peach Streusel Slab Pie. This dessert takes peach pie to the next level, with the slab pie format offering a greater surface area for an extra helping of crust and crumble. Get your peaches ready and follow along with this delicious recipe!
Claire Saffitz’s Ultimate Peach Streusel Slab Pie | Dessert Person
#peach #pie #clairesaffitz
Peach Streusel Slab Pie
Serves 20
BOTTOM CRUST
3¾ cups flour
2 tablespoons granulated sugar
1½ teaspoons salt
3 sticks unsalted butter
¾ cup (12 oz / 340g) ice water
FILLING
4¼ pounds ripe peaches, halved, pitted, and cut into ½-inch wedges
¾ cup demerara sugar
2 tablespoons cornstarch
1½ teaspoons ground ginger
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¾ teaspoon Diamond Crystal kosher salt
3 tablespoons fresh lemon juice
2 teaspoons vanilla extract
CRUMBLE TOPPING
2 cups all-purpose flour
2 cups old-fashioned rolled oats
⅔ cup demerara sugar
2 teaspoons ground cinnamon
1 teaspoon Diamond Crystal kosher salt
2½ sticks unsalted butter, cut into ½-inch pieces, chilled
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Hi Claire, I know that you like really really really simple things but I have read online that "gateau-st-honore" is like one of the most complicated desert recipies in the world and I would love to see you make it, or like any other completely insane recipe. I don't mean to see you fail or suffer, I just think it would be so much fun to watch!
Philadelphia Cheesecake Bars recreation? The millennials need this now.
We definitely need a supercut of Claire saying "I need a bigger bowl" and "This bowl is too small," etc.
Agreed - it's actually ridiculous!
@@carlisle8696 It annoyed me when I first started noticing it but now it just makes me laugh. I also don't understand why she uses wide mixing bowls with the hand mixer rather than the narrow ones. With wide bowls you're chasing the ingredients around, it's a lot less efficient.
And a supercut of every time she’s said this is really fun to do with kids in the kitchen, as someone who has never actually baked with a child in the kitchen lol!
I’ve worked in the peach industry and never heard the term CLEAVAGE. And I’m now obsessed
"Crack" is a bit more descriptive. 😅
@@LB-ec4ufThey're synonyms, either works fine.
Never having cooked with kids line made me laugh way to hard🤣
It's easy to adapt recipes to "children in the kitchen".
At every step,
1. imagine 2 Tbsp being fist-grabbed and possibly eaten
2. allow for half or twice-as-many eggs as required (this will include shells and tears)
3. If it is hot, they will touch it
4. If it is not hot, they will lick it
5. consider mixers to have three settings: Off, Highest Possible, and Bowl on the Floor
😂❤ plan for extra clean up time.
For those of us who prefer measurements by weight. I used Claire's book DESSERT PERSON for conversions.
Peach Streusel Slab Pie
Serves 20
BOTTOM CRUST
490 g (3¾ cups) flour
25 g (2 tbsp) granulated sugar
4.5 g (1½ tsp) salt
340 g (3 sticks) unsalted butter
180 g (¾ cup) ice water - I used the measurement that made the most sense to me (Claire’s recipe says 3/4 cup and 340 g, but both can’t be true)
FILLING
1,8 kg (4¼ pounds) ripe peaches, halved, pitted, and cut into 1 cm (½-inch) wedges
150 g (¾ cup) demerara sugar
16 g (2 tbsp) cornstarch
1½ tsp ground ginger
½ tsp ground cinnamon
¼ tsp ground nutmeg
2.25 g (¾ tsp) Diamond Crystal kosher salt
45 g (3 tbsp) fresh lemon juice
2 tsp vanilla extract
CRUMBLE TOPPING
260 g (2 cups) all-purpose flour
180-200 g (2 cups) old-fashioned rolled oats
130 g (⅔ cup) demerara sugar
2 tsp ground cinnamon
3 g (1 tsp) Diamond Crystal kosher salt
280 g (2½ sticks) unsalted butter, cut into 1 cm ( ½-inch) pieces, chilled
A half sheet pan is 46 cm × 33 cm (18 in × 13 in)
I guess one could half the recipe for a quarter sheet pan (23 cm × 33 cm)
Bake at 220°C (425°F) for 20 minutes, then turn the oven down to 175°C (350°F) and bake for another 25-40 minutes.
(For a total bake time of 45 minutes to an hour).
Yeah, there's a mistake in the crust recipe in the book. 6 fluid ounces or 180g (also 180mL) of water is correct for the single crust slab pie.
For the double crust slab pie in the book, it instructs you to make 1 crust at a time (presumably because you can't fit both into most standard food processors), but they forgot to halve the weight of the ice water for the first crust; should be 3/4 cup (6oz), not 3/4 cup (12oz).
Also, I found Dessert Person assumes 12 fluid ounces (1.5 cups) of water equals 340g, but I don't think that's right. 1 US cup should equal ~236mL and 1mL H20 = 1g*, so 3/4 cup of water should be ~177g and 1.5 cups should be ~354g. That's the long way of saying, rounding up to 180g for 3/4 cup (1 cup water = ~240g) seems to be a more accurate approximation than the book.
*I know this isn't precisely true for tap water, but close enough for the kitchen.
@@desertdogv thanks 😊
Thank you. Scaling recipes is so much easier.
I love slab pies! I do not know why I am not making them anymore. You gave me inspiration to make one again!
ITS CLAIRE DAY EVERYDAYYYYY
A neighbor at the campground where we had a trailer for years made an apple version of this once for our 4th of July picnic, and I've always regretted never asking her for the recipe. Thanks for showing the step by step for this. It's WORTH the work!
Please can you make some audio books? I find your voice so calming and relaxing, it helps with my anxiety.
Claire is my security blanket when I’m anxious or can’t sleep!
Sometimes I listen to old episodes when I can't sleep. Claire's voice relaxes me.
Going through a lot at the moment. Your videos provide me with so much needed comfort. Thank you!
Fyi there is a typo in the bottom crust ice water measurement! 3/4 cup is 6 oz, not 12 oz, and the grams should be 178
I saw the headline and thought...hmmm? Saw the pie and thought OMG! Claire's done it again! Looks SO good. Might have to make that one.
Might? Lol.
Everything I’ve made from her books have been ridiculous amazing.
@@afergie76 Yeah, might. Mind your business. I happen to think that she's amazing. I'm for everything she suggests. Made her Paris Brest hazelnut filling...absolutely hands-down one of the best things I've ever eaten. So now what.
@@kaygee8343 weirdest argument I’ve ever heard, you guys are making the same argument 😂 I don’t think they were insulting you just saying it’s worth making, trying to change your mind from “might” to “will”
@@shelbybaby1642 Most ridiculous assessment I've ever read. Not heard. Because this is a written platform. Further, her trying to mock anothers' response isn't saying the same thing. Not to mention the fact that my mind doesn't need changing. If she (or you) had any idea about NUANCE, you'd see that that is what is at play here. Get a clue. Get a life.
@@kaygee8343 1. Semantics, you understood precisely what I was trying to get across. 2. You must be a joy to be around, you just seem miserable and single-handedly spun your own comment thread out of control. Learn to have positive conversation and not take everything so seriously. Have a good day.
("Paring knife" is spelled wrong in the special equipment section. Only mentioning bc Claire seems like the type of person that would care lol.) Love the sound of this recipe!! Looks beautiful too!
I noticed that right away and googled to see if I was wrong.😂 Seems like a common mistake.
I hecking love peaches. Due to medical condition I always need to wait until fruits are ripe or overripe when consuming to not stress my thyroid too much. This recipe is such a great idea and I want to make it for the next time I have friends over
I wait until my peaches are almost completely turned before i eat them🤣 i pick them ripe at the store and let them sit on the counter until they get wrinkly before i eat em
It definitely gives me vibes of a peach crisp, that oatmeal crumble top on top of a pie crust. Because peaches are my favorite fruit, I'm in on this, have to try it myself.
Literally second proofing her monkey bread recipe and saw this. I feel I’m having a very Claire day, and I’m absolutely fine with that!
The crumby top is the best part!
Following this recipe, and just popped it in the oven. I’m excited! lol
We’ve made slab pies using rhubarb, sour cherries, apples, pears and pineapple. They are all good, it also freezes well if wrapped well.
Absolutely perfect timing. I just picked a bunch of peaches :)
Claire's slab pie recipes are the best!! The blueberry slab pie was one of the best things I made last summer.
The only content I watch on the 1x speed (sadly, this is a high compliment!)
Every Claire recipe video brings me so much joy
I love how the intro leans into those people who are triggered by cats on kitchen counters
🙋
I will definitely try this! It looks amazing.
Also, I love watching all your videos so much, they are always on repeat as a background noise, so much that my husband said he dreams with your intro song!!
Amazing
Love the crust ratio!!!! I’m a lover of crust than the inside but so enjoy a touch of filling❤ thank you
I’ve never done the skin scoring when blanching. I will try that! I love wrapping a peach in tinfoil, add a splash of brandy and a small bit of butter and brown sugar. Warm up over the fire. Yum.
I love how she through Harris under the bus about the decision for the height of the water dispenser
Probably not to mention it, but the CAT MEOW in the made in ad 🤣
I did not use enough peaches because mine were shit, but this was absolutely delicious. Instant classic. I didn't have a rolling pin but A wine bottle did the trick eventually. Kitchen was 90 degrees so if thats you I recommend freezing the butter because it's not going to be frozen for long.
Just lovely. Thickening up the juices is the key here.
Wow, I can’t believe you just posted this. I was just going to make this for a family party.
I made something like this for Easter, it was a hit. and def a lot less work than chocolate covered creme eggs from scratch!
My mouth is literally watering at the sight of that beautiful piece of peach slab pie. And that crust is perfection. *chef's kiss* Thank you for another amazing recipe, Claire!
Thank you so much for this recipe! I have a stone fruit allergy that oddly enough means I can’t have raw stone fruit, but I can have them if they are cooked so I am very excited to try this out!
Claire I have a peeler for soft fruit and it peels peaches beautifully. I have never had any luck when blanching peaches to remove the skins. I also use it to peel tomatoes.
Just fyi I think the equivalent in grams to one 3/4 cup of water is 170 grams, I almost put all the 340grams and the dough is a bit wet ❤ hopefully it will still turn out 😊😊
Love you Claire you are amazing!
Love the sound of you saying "peach pie" :)
Same! It's like ASMR
@@GuyL44 Years ago, the BA crew did an ASMR video. Claire was in it, but whispered. I think she would have been better soft-spoken.
So happy you've come around to peeling and baking peaches! They truly are a multi-faceted pleasure.
Harris, please buy Claire a larger glass bowl for Christmas!
I love it when Claire posts 🥺❤️
You had me at Claire and peaches
I'm so happy! I still have Demerara sugar from when I made another one of your recipes before!
When Claire was adding the crumble, I suddenly wanted the filling to be strawberry XD
The crust looked so good.
Clair recreates idea 💡 Little Debbie’s oatmeal creme pie! I feel like it would be so tasty to recreate at home.
Wonderful recipe! I definitely want to make this for our next gathering. Thank you!
Claire makes me so happy❤ Always the best recipes 💯🙌🏼🙌🏼
I would LOVE to see a Claire collaboration with Sohla and Ham!!
good timing! i was going to make something peachy for this weekend. thanks claire!
Love this, peaches are amazing! And it made me think about your Peach Melba Tart from Dessert Person, which is phenomenal
100% trying this with all my extra peaches 🤩🤩
This would be amazing with apples too!
Usually when I watch your videos, I think i’ll never make that but know it would be so good. But with this one, I was like wow okay I can totally make this. I’m more of an apple pie girl myself. Any tips about swapping peaches for apples?
You won't need to do the maceration step but I would finely dice and precook the apples (without the cornstarch). You may find that extra liquid is needed. After the apples have softened I'd let the mixture cool and add the cornstarch mixed with a few Tbs of water.
This slab pie a scoop of vanilla ice cream would be so good.
My god the peaches look incredible...
I love your videos i always wondered why i couldnt find any new episodes of you on Bon Appetit anymore but i found you lol
i just made your peach cobbler recipe a few days ago, i have my last serving tonight! i modifeid it with gluten free flour since i'm gluten intolerant unfortunately haha, and the biscuit topping still came out amazing!!
GF flour tends to work great in shortbread and crumble types of dough as they don't require gluten to form their structure.
not to be that guy but ive never been so early... happy to be here this looks so yummy
Your gf told me otherwise. ;)
@@lexolotlgod what
I have learned so much from this recipe thank you ❤
Utter perfection
Fantastic job Claire and love this series so much ❤❤😊😊
I just picked up a box of Colorado peaches. This recipe is on my list to make.
Me too! This is what I’m making today. We’re also going to make peach empanadas for a dinner party. And peach ice cream is on the list in the next month while they’re still selling.
that looks absolutely divine
Looks amazing! Can’t wait to try making this
Higher crumble to fruit ratio😍I’m in!!
Oh my, I cannot wait to try this!!!
OMG this is just gorgeous!
peach cobbler!!! ❤
Here’s a tip! Take the peach skins from the blanching and mash them/blend them and strain for more peach flavor and natural thickening from the pectin!
looking forward to try this
My beloved mom used to put a lot of salt in her oatmeal! ❤
Yes, breakfast 😊
That CRUNCH when you eat the crust bits.... 😍
It's claire summer!
You had me at "Peach" and "Slab".😂
Omg a vegetarian recipe! I would loooove to try this out ❤
I'd love to eat some of that right now. Thanks for the video
OMG! Looks absolutely amazing ❤😊❤❤😊
Shout out that outro One take Claire that was clean
yum
oaa need to try this...
Yay!! Time to relax 😌 ❤
Looks so delicious.
I volunteer my 4 1/2 year old as tribute for your “Claire finally bakes with a child” episode.
I will be making this soon.
Made me laugh when Claire da it’s a good thing to do with children. The first that came to mind was how much flour sugar butter and oats would remain in the bowl and how much I’d be brushing up later 😂😂😂. I think the pie may end up much smaller.
URGENT! Claire, there is something wrong with the water measurement in the recipe in the description box. I just made the crust and it was WAY too wet. I did 340g of ice water, as directed. Your pie crust recipes usually call for way less water. "It's a DISASTER, Claire!" :( Please fix this so no one else wastes ingredients.
Thank you for your comment!!! I was putting together everything to make it and I just eyeballed the water instead. 340g would have been way too much water, I used about 6oz or 170g.
First clue its too much water. Recipe calls for 3/4 cup of water. 1 cup is 8 oz. 12 oz just sounds wrong. I always double check my measurements. Use voulme and weight. Cups tlb, tsp to pour in a container on a scale. Sorry your pie dough was so woopy, you could've doubled your dry ingredients and butter. Make double your pie dough to save it.
If you check the video where she actually makes the pie crust, she demonstrates that you don't use all the ice water listed in the recipe here. You only pour enough to barely hydrate the dough. Maybe it could be better clarified in this episode, but she's referenced the dough episode so many times that I think there's an assumption folks would go there for more detailed instructions.
peaches r just….the best
O Jesus...its so beautiful.
I'd like to request a pear recipe. I have so many this year from my trees and want to do something besides cobbler & preserves.
wow looks great !
this looks so bomb omg
I don't like pie and I don't like hot fruit but this looks so good and I wanna make it so bad!
This video was a week too late for my horde of peaches haha I want to buy some more now
Gorgeous 🥰🥰🥰 yay!!
thx Claire
“Ugh I need a bigger bowl.” Claire consistently chooses a bowl that’s too small 😂
I would have to avoid your kitchen like an alcoholic avoids the bar
For other Canadians who get their butter in 1lb blocks, it’s 1 1/4 cups 😁