Peach Slab Pie 🍑🥧
A buttery, flaky crust piled high with juicy peaches—perfect for feeding a crowd!
Prep Time: 30 mins | Cook Time: 45 mins | Total Time: 1 hr 15 mins (+ cooling)
Servings: 12-15
Ingredients
For the Crust:
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3 cups (360g) all-purpose flour
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1 tbsp granulated sugar
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1 tsp salt
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1 cup (227g) cold unsalted butter, cubed
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6-8 tbsp ice water
For the Filling:
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8 cups fresh peaches, peeled & sliced (about 6-7 peaches)
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¾ cup (150g) granulated sugar
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¼ cup (30g) cornstarch (or ½ cup flour for a softer filling)
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1 tbsp lemon juice
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1 tsp vanilla extract
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½ tsp cinnamon
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¼ tsp nutmeg
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Pinch of salt
For Topping:
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1 egg, beaten (for egg wash)
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1 tbsp coarse sugar (optional)
Instructions
1. Make the Crust
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In a food processor, pulse flour, sugar, and salt. Add cold butter and pulse until pea-sized crumbs form.
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Drizzle in ice water, 1 tbsp at a time, until dough just comes together.
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Divide dough in half, shape into discs, wrap in plastic, and chill 30 mins.
2. Prep the Filling
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Toss peaches with sugar, cornstarch, lemon juice, vanilla, cinnamon, nutmeg, and salt. Let sit 15 mins.
3. Assemble the Pie
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Preheat oven to 375°F (190°C).
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Roll out one dough disc to fit a 10×15-inch jelly roll pan. Press into the pan, leaving a slight overhang.
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Add peach filling, spreading evenly.
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Roll out the second dough disc and place over the top. Crimp edges, cut vents, and brush with egg wash. Sprinkle with coarse sugar.
4. Bake & Serve
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Bake 40-45 mins until golden and bubbly.
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Cool 1 hour before slicing.
Tips for Success
✔ Use ripe but firm peaches—they hold their shape better.
✔ Chill the crust to prevent shrinkage.
✔ Serve with vanilla ice cream or whipped cream!
Perfect for potlucks, picnics, or summer BBQs! 😊🍑