• Gather the ingredients so you have everything close at hand on the counter or table. Preheat oven to 375°F, using convection controls, if desired.

Prepare the Filling

• Using a paring knife, half and pit 3 large cling-free peaches. Remove skin as needed.
I like to leave the skin on for a more rustic appearance for this slab pie.
• Place prepared peach slices in a large bowl. Sprinkle with 2 tablespoons all-purpose flour and 1/3 cup granulated sugar.
• Add 2 tablespoons orange juice and 1 cup fresh blueberries that have been rinsed and drained in a colander. Gently mix the fruits together and let them set while you prepare the pie dough.

Make the Pastry Dough

• In a medium bowl, combine 1 cup all-purpose flour and 1/2 teaspoon salt. Cut in 1/2 cup cold butter with a blending fork until crumbly. Add 1/4 cup cold water and finish mixing until dough forms a ball when stirred.

Assemble the Slab Pie

• Roll the dough out onto a lightly floured surface to a 10″ x 20″ rectangle. Transfer the dough to a baking sheet lined with parchment paper or a silicone baking mat. Spoon the fruit mixture onto the center of the dough, leaving two-inches on the outer edge.
• Fold edges up around the fruit, then brush outer edges with 2 tablespoons whole milk. Sprinkle with 3 tablespoons granulated sugar. Pour any remaining juices over the fruit, keeping it inside the pastry shell.
• Bake in a preheated oven for 25-30 minutes until the pastry is lightly browned and the fruit is hot and bubbly.
• Serve Blueberry Peach Slab Pie warm with vanilla ice cream. This recipe will serve 8-10 people.