Peach Slab Pie with Cointreau Glaze
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
- Prepare pastry for a half sheet pan and line the pan
- Using beans or pie weights, blind bake the pastry
- Mix water, cornstarch, butter, mashed peaches and nutmeg in a large saucepan
- Place over medium heat and cook, stirring frequently, until clear and thickened
- Add Cointreau and vanilla
- Place peaches on the pastry lined pan
- Pour cooled glaze over the top
- Refrigerate until served