Wide strips of crust form a pleasing design that shows off the stone fruit in this slab pie.
Choose firmripe peachesand nectarines for the filling.
If you want to dress up your lattice, sprinkle with turbinado sugar before baking.
Credit:Antonis Achilleos; Food Styling: Emily Nabors Hall; Prop Styling: Claire Spollen
It will give the pastry a sweet, subtle crunch.
Wrap dough around rolling pin, and gently fit inside a 15- x 10-inch jelly-roll pan.
Turn dough edges under; crimp.
Prick bottom and sides of dough with a fork.
Line with parchment paper, leaving a 3- to 4-inch overhang around edges of pan.
Fill with pie weights or dried beans.
Remove parchment and pie weights.
Return crust to oven, and bake at 375F for 5 minutes.
Transfer to a wire rack, and cool completely, about 30 minutes.
Place peaches, cherries, nectarines, and vanilla in a large bowl.
Stir together granulated sugar, brown sugar, flour, and salt in a medium bowl.
Sprinkle over peach mixture; stir gently to combine.
Spoon mixture into prepared crust, and drizzle evenly with melted butter.
Press dough strips to edges to adhere.
Whisk together egg and 1 tablespoon water in a small bowl, and brush mixture over dough strips.
If desired, sprinkle dough strips with turbinado sugar.
Transfer to a wire rack, and cool completely, about 1 hour.
