A thin double-crust slab, baked in a rimmed sheet pan, is perfect for pie lovers who prefer a high crust-to-filling ratio. The pâte brisée crust is peppered with polka-dot cutouts made with a round pastry tip; you can try this technique on a double-crust pie in any shape, size, or flavor. For easy unmolding, line the baking sheet with parchment paper with a one-inch overhang on long sides before baking the pie.
Recipe information
Yield
Makes one 15-by-10-inch tart
Ingredients
Preparation
Step 1
Preheat oven to 375°F, with rack in lower third. Gently toss peaches, raspberries, granulated sugar, cornstarch, lemon juice, and salt in a large bowl.
Step 2
On a lightly floured surface, roll out each disk of dough to a 16-by-12-inch rectangle, 1/8 inch thick. Transfer one rectangle to a 15-by-10-inch rimmed baking sheet. Trim excess dough to a 1/2-inch overhang. Transfer remaining rectangle to a parchment-lined baking sheet. Refrigerate or freeze both until firm, about 30 minutes.
Step 3
Pour fruit mixture into dough-lined baking sheet, and spread into an even layer. Cover with remaining rectangle of dough. Trim edges of top piece of dough to 1/2-inch overhang. Fold edges of top layer over edges of bottom layer, and pinch to seal.
Step 4
Working in rows, cut about 60 holes from top crust using a 9/16-inch plain tip (such as Ateco #807), spacing evenly. Whisk together yolk and cream in a small bowl. Brush crust with egg wash. Sprinkle with sanding sugar.
Step 5
Bake until crust turns golden and filling is bubbling, about 90 minutes. (Tent with foil if crust is browning too quickly.) Let cool completely on a wire rack, about 3 hours, before cutting and serving.
