Peach Crumble Slab Pie

• 2 1/2 cups/300 grams all-purpose flour, more as needed
• 3/4 teaspoon/4 grams fine sea salt
• 2 1/2 sticks/10 ounces/285 grams cold unsalted butter, cut into 1/2-inch pieces
• 4 to 6 tablespoons ice water, as needed
• 6 pounds ripe peaches, nectarines or a mix, pitted and cut into 1 1/2-inch chunks
• 1 1/4 cups/135 grams packed light brown sugar, more to taste
• 13 cup/50 grams instant tapioca
• Zest of 3 lemons
• 3 tablespoons/45 milliliters fresh lemon juice
• 1 1/2 teaspoons/5 grams finely grated nutmeg
• 1 vanilla bean, split lengthwise and seeds scraped, or 1 teaspoon/5 milliliters vanilla extract
• 1 teaspoon/6 grams fine sea salt
• 1 1/2 cups/180 grams all-purpose flour
• 1 cup/200 grams packed dark brown sugar
• 2 teaspoons/10 grams ground cinnamon
• 1 1/2 teaspoons/3 grams ground ginger
• 1/2 teaspoon/3 grams fine sea salt
• 1 1/2 sticks/6 ounces/170 grams unsalted butter, cubed

1. In a food processor, briefly pulse together flour and salt.
2. Add butter and pulse until mixture forms chickpea-size pieces (6 to 8 1-second pulses).
3. Add ice water 1 tablespoon at a time and pulse until mixture is just moist enough to hold together.
4. Form dough into a large ball.
5. Wrap with plastic and flatten into a disk.
6. Refrigerate at least 1 hour.
7. Using a lightly floured rolling pin, gently roll out dough to an 11-x-15-inch rectangle, dusting with flour if dough is sticking.
8. Fold dough in half and transfer to a 9-x-13-inch baking dish.
9. Carefully press crust into the bottom of the pan and completely up the edges so its flush with the top of the pan (you dont need to crimp the dough).
10. Return crust to refrigerator while you prepare the filling and crumble topping.

flour, salt, cold unsalted butter, water, peaches, brown sugar, tapioca, lemons, lemon juice, nutmeg, vanilla bean, salt, flour, brown sugar, ground cinnamon, ground ginger, salt, unsalted butter

Taken from cooking.nytimes.com/recipes/1016691 (may not work)