This IS The Place Where I Share Recipes, Review And Giveaway Food And Let You Know How Much I love Food. I am a cook at a local hospital and I believe nearly everything we do has to do with food. I will take pictures of food, write articles and relate them to food in some way. Remember, whatever you do, you need to eat. This Bog is affiliated with Daddy Waddy Weeviews, but is run by me, Kurt Borkowski. I will add a picture in the next few weeks. .
Tuesday, August 5, 2014
Peach Slab Pie From Pillsbury
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!
prep time20 min
total time2 hr 0 min
box Pillsbury™ refrigerated pie crusts, softened as directed on box
cup packed brown sugar
tablespoons lemon juice
cups Cascadian Farm™ organic frozen sliced peaches, thawed and drained (from four 10-oz bags)
roll Pillsbury™ refrigerated sugar cookies
1 of 3Heat 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 17x12-inch rectangle. Fit crust into ungreased 15x10x1-inch pan, pressing into corners. Fold extra crust even with edges of pan. Crimp edges.
Make half a batch of sugar cookies with the remaining sugar cookie dough!
Do you have a bunch of fresh peaches to use? Feel free to substitute the frozen with fresh in this recipe. Just make sure to drain them first, especially if they're extra juicy!