The Weeknight Table

Ingredients

Peach Filling

• 4 cups sliced peaches (fresh or frozen; measure after slicing)
• 1 cup peach juice (from the thawed peaches or canned peach juice)
• 1 cup white sugar
• ½ cup brown sugar
• 1 tablespoon cinnamon
• 1 tablespoon vanilla extract
• 1 tablespoon lime juice
• 1 stick (8 tablespoons) unsalted butter

All-Butter Pie-Crust Sheets

• 2 ½ cups all-purpose flour
• 1 tablespoon white sugar
• 1 teaspoon salt
• 1 cup (2 sticks) cold unsalted butter, cubed
• ½ cup ice water (plus 1–2 tablespoons more if needed)

Instructions

Start by preparing the peach filling. Add all the peaches to a large pot along with all the peach juice, white sugar, brown sugar, cinnamon, vanilla, lime juice, and the stick of butter. Cook the mixture low and slow, stirring occasionally, until it naturally thickens and becomes glossy and syrupy. Let the filling cool completely before assembling.

Next, prepare the pie-crust sheets. Combine the flour, sugar, and salt in a bowl. Cut in the cold butter until the mixture resembles coarse crumbs. Add the ice water just until the dough comes together. Divide the dough into five pieces: four for baked sheets and one for the top raw sheet. Roll each of the four pieces into loaf-pan–sized rectangles. Bake the sheets on a parchment-lined tray at 375°F until lightly golden and crisp. Leave the final piece of dough raw and rolled for the top layer.

To assemble, place one baked crust sheet at the bottom of a loaf pan. Spoon a layer of cooled peach filling over it. Repeat the layering with the remaining two baked sheets and more filling. Top the lasagna with the raw dough sheet, pressing gently around the edges so it seals. Bake at 375°F until the top is golden, the filling is bubbling, and the whole pan smells like pure peach heaven. Let it rest before slicing so it holds its shape.