Peach-Raspberry Slab Pie

Directions

1. 1
   Preheat oven to 375F, with rack in lower third.
2. 2
   Gently toss peaches, raspberries, granulated sugar, cornstarch, lemon juice, and salt in a large bowl.
3. 3
   On a lightly floured surface, roll out each disk of dough to a 16-by-12-inch rectangle, 1/8 inch thick.
4. 4
   Transfer one rectangle to a 15-by-10-inch rimmed baking sheet.
5. 5
   Trim excess dough to a 1/2-inch overhang.
6. 6
   Transfer remaining rectangle to a parchment-lined baking sheet.
7. 7
   Refrigerate or freeze both until firm, about 30 minutes.
8. 8
   Pour fruit mixture into dough-lined baking sheet, and spread into an even layer.
9. 9
   Cover with remaining rectangle of dough.
10. 10
    Trim edges of top piece of dough to 1/2-inch overhang.
11. 11
    Fold edges of top layer over edges of bottom layer, and pinch to seal.
12. 12
    Working in rows, cut about 60 holes from top crust using a 9/16-inch plain tip (such as Ateco #807), spacing evenly.
13. 13
    Whisk together yolk and cream in a small bowl.
14. 14
    Brush crust with egg wash. Sprinkle with sanding sugar.
15. 15
    Bake until crust turns golden and filling is bubbling, about 90 minutes.
16. 16
    (Tent with foil if crust is browning too quickly.)
17. 17
    Let cool completely on a wire rack, about 3 hours, before cutting and serving.