Peach Slab Pie Recipe

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There’s something magical about biting into a piece of peach pie, especially when the peaches are ripe and juicy, bursting with sweet summer flavor. If you love peach pie but are looking for a way to serve a crowd, a peach slab pie is the answer! This easy-to-make dessert is ideal for picnics, potlucks, or family gatherings, offering all the comforting flavors of peach pie in a larger, shareable form. With a buttery crust and a luscious peach filling, this peach slab pie will quickly become a favorite in your dessert rotation.

Why You’ll Love This Peach Slab Pie

Slab pies are simply larger versions of your traditional pies, baked in a rectangular pan rather than a round one. The best part? You get more servings, which means no one is left wanting more! Whether you use fresh, canned, or frozen peaches, this pie delivers on taste and ease. Plus, it’s much easier to cut and serve than a traditional round pie, making it the ultimate dessert for large gatherings.

Tips for Making the Perfect Peach Slab Pie

• Peach Selection: Fresh peaches offer the best flavor, but canned or frozen peaches can work in a pinch. If using fresh, make sure they are ripe but firm. Frozen peaches should be thawed and drained, and canned peaches should be drained well to avoid excess moisture.
• Blind Bake the Crust: To prevent a soggy bottom, blind bake the crust for 10 minutes before adding the peach filling. This step ensures the crust stays crisp and golden.
• Spice it Up: A dash of cinnamon, nutmeg, or even a hint of ginger can elevate the flavor of your peach filling. Adjust the spice level to your liking.
• Cornstarch for Thickening: If your peaches are extra juicy, adding a bit of cornstarch to the filling helps thicken the juices, ensuring your pie slices hold together perfectly.
• Crust Design: Have fun with the top crust! You can go traditional with a solid top, create a lattice pattern, or use cookie cutters to make fun shapes with the dough.

Peach Slab Pie Recipe

Ingredients:

For the Crust:

• 2 ½ cups all-purpose flour
• 1 tablespoon sugar
• 1 teaspoon salt
• 1 cup unsalted butter, cold and cubed
• 6-8 tablespoons ice water

For the Filling:

• 8-9 cups peaches, peeled and sliced (about 8 medium peaches)
• 1 cup granulated sugar
• ¼ cup brown sugar
• 3 tablespoons cornstarch
• 1 tablespoon lemon juice
• ½ teaspoon cinnamon (optional)
• 1 teaspoon vanilla extract

For the Egg Wash:

• 1 egg, beaten
• 1 tablespoon water
• Coarse sugar, for sprinkling

Instructions:

1. Prepare the Crust:

• In a large bowl, whisk together the flour, sugar, and salt. Using a pastry cutter or your fingers, cut the cold butter into the flour mixture until it resembles coarse crumbs.
• Gradually add ice water, one tablespoon at a time, until the dough just begins to come together. Divide the dough into two discs, wrap in plastic wrap, and refrigerate for at least 30 minutes.

2. Preheat and Prep:

• Preheat the oven to 400°F (200°C). Lightly grease a 10×15-inch jelly roll pan or baking sheet.

3. Roll Out the Dough:

• On a floured surface, roll out one dough disc to fit the bottom and sides of your prepared pan. Transfer the dough to the pan, gently pressing it into the corners. Trim any excess dough hanging over the edges.
• Roll out the second disc of dough for the top crust. Set aside.

4. Prepare the Filling:

• In a large bowl, toss the peach slices with sugar, brown sugar, cornstarch, lemon juice, cinnamon (if using), and vanilla extract. Let the mixture sit for 10 minutes to allow the flavors to meld and the juices to release.

5. Assemble the Pie:

• Pour the peach filling into the prepared crust, spreading it out evenly. Place the second rolled-out dough over the top of the filling. Trim and crimp the edges to seal the pie.
• Brush the top of the pie with the beaten egg wash and sprinkle with coarse sugar.

6. Bake the Pie:

• Bake for 40-45 minutes or until the crust is golden brown and the filling is bubbly. If the edges start to brown too quickly, cover them with foil during the last 10-15 minutes of baking.
• Remove the pie from the oven and let it cool completely before slicing.

Common Questions & Answers

Q: Can I use frozen or canned peaches for this recipe?
A: Yes! Frozen peaches work wonderfully in this recipe—just make sure to thaw and drain them before using. Canned peaches should also be drained well to avoid excess moisture in the pie.

Q: Do I need to peel the peaches?
A: Peeling the peaches is recommended for the best texture, but you can leave the skin on if you’re short on time or prefer the more rustic feel. The skins will soften as they bake.

Q: How do I prevent my pie from becoming soggy?
A: Blind baking the crust for 10 minutes before adding the filling helps prevent sogginess. You can also sprinkle a small amount of flour or cornstarch on the bottom of the crust before adding the peaches to absorb any excess juice.

Q: How should I store the pie?
A: The peach slab pie can be stored at room temperature for up to two days, or in the fridge for up to four days. If you’re making it ahead of time, you can bake it and freeze it for up to two months. To reheat, simply bake it in the oven at 350°F (175°C) for 15-20 minutes.

Q: Can I make this pie gluten-free?
A: Yes! Substitute your favorite gluten-free pie crust recipe or use a store-bought gluten-free crust. Be sure to check that the cornstarch is gluten-free, as some brands may contain additives.

Final Thoughts

This peach slab pie is the ultimate summer dessert, capturing the essence of ripe, juicy peaches in every bite. With its buttery, flaky crust and lightly spiced peach filling, it’s perfect for feeding a crowd. Whether you’re hosting a gathering or simply craving a big slice of comfort, this recipe will leave everyone coming back for seconds. Enjoy your peachy treat!

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