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The Rocky Mountain Woman

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You are here: Home / Recipes / Desserts / Peach Slab Pie with Cointreau Glaze

Desserts Recipes

Peach Slab Pie with Cointreau Glaze

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This fresh peach slab pie was the hit of the neighborhood barbecue last weekend.   Most of the peaches aren’t cooked so it’s the perfect way to showcase the fragrant, oh so sweet ripe peaches of August.  By far, my favorite fruit for the simple reason that you can only get these wonders at this time of the year and only for a little while.

This particular pie has a Cointreau Glaze that sets off the peachy flavor and adds a bit more sweetness.

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Peach Slab Pie with Cointreau Glaze

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★★★★★

5 from 2 reviews

  • Author: Rocky Mountain Woman

Ingredients

Scale
  • 2 C white sugar
  • Pastry lined half sheet pan
  • 1 C water
  • 6 T cornstarch
  • 6 T butter
  • 3 C fresh peaches, peeled, pitted and mashed
  • 1/2 t ground nutmeg
  • 2 t Cointreau
  • 2 t Vanilla extract
  • 6 cups fresh peaches, peeled & sliced

Instructions

  1. Prepare pastry for a half sheet pan and line the pan
  2. Using beans or pie weights, blind bake the pastry
  3. Mix water, cornstarch, butter, mashed peaches and nutmeg in a large saucepan
  4. Place over medium heat and cook, stirring frequently, until clear and thickened
  5. Add Cointreau and vanilla
  6. Place peaches on the pastry lined pan
  7. Pour cooled glaze over the top
  8. Refrigerate until served

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You can omit the Cointreau completely or replace it with Amaretto.

This is pretty easy, the hardest part is slicing the peaches and making the pie dough!

Don’t try to make it with canned or frozen peaches, this is an “August only” kind of pie and you’ll be disappointed if you try and make it in December!

 

XXOO,

 

RMW

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Reader Interactions

Comments

  1. Lorraine @ Not Quite Nigella says

    August 29, 2018 at 4:55 pm

    Ooh this is pie perfection especially with that lovely glaze!! 😀

    Reply
  2. Granny Annie says

    September 1, 2018 at 7:32 am

    your food always makes my mouth water. wish i could bake.

    ★★★★★

    Reply
  3. Valentina says

    September 12, 2018 at 11:11 am

    I was so happy to see peaches still at my local market yesterday. I have to get them while I can! This recipe sound absolutely divine! I love when desserts have a touch of Cointreau. Yum!

    ★★★★★

    Reply

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Meet The Rocky Mountain Woman

I have a condition called Obsessive Compulsive Food Disorder (OCFD). I can’t walk by a restaurant without checking out the menu or past a bookstore without going in to check out the newest cookbooks. Food is the lens that I view my life through. Read More…

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