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See 5 recipes Download free cookbookPeach Slab Pie
Peach Slab Pie
A flaky double-crust peach pie baked in a rimmed sheet pan, with a warmly spiced filling that sets neatly enough to slice into shareable squares.
Prep Time:45 minCook Time:50 minTotal Time:95 minServings:20Difficulty:Medium
Slab pie delivers everything people love about a classic fruit pie in a format designed for sharing. A rimmed sheet pan creates a generous ratio of crisp, bronzed crust to tender peach filling, and the rectangular shape makes portioning simple.
Ripe but still firm peaches work best because they hold their shape as the filling bubbles. A little cornstarch captures the fruit juices, while lemon, cinnamon, and nutmeg keep the filling bright and balanced rather than overly sweet.
The dough is divided unevenly so the larger piece can cover the bottom and climb the shallow sides of the pan without stretching. Chilling both the dough and the assembled pie helps the butter stay cold, which encourages distinct flaky layers in the oven.
Let the finished pie cool completely before cutting it into squares. That rest is essential: the filling thickens as it cools, giving clean slices that travel well and can be served by hand or on plates with vanilla ice cream.
Nutrition (per serving)
Calories:425 kcal
Protein:5 g
Carbs:52 g
Fat:23 g
Directions
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1
Whisk the flour, 2 tablespoons of the granulated sugar, and the salt in a large bowl. Cut in the cold butter until the mixture holds pea-size pieces, then stir in the ice water a little at a time until shaggy clumps form.
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2
Turn the dough onto the counter, press it together without kneading, and divide it into a two-thirds portion and a one-third portion. Shape both into rectangles, wrap, and chill for 30 minutes.
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3
Heat the oven to 400°F. Toss the peaches with the remaining granulated sugar, cornstarch, lemon juice, vanilla, cinnamon, and nutmeg until no dry patches remain.
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4
Roll the larger dough portion into a 13-by-18-inch rectangle and fit it into a 10-by-15-inch rimmed baking sheet, leaving a slight overhang. Spread the peach filling evenly over the crust.
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5
Roll the smaller dough portion into an 11-by-16-inch rectangle, lay it over the filling, and fold the bottom-crust overhang over the top edge. Crimp to seal, cut several steam vents, and chill the assembled pie for 15 minutes.
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6
Beat the egg with 1 tablespoon water, brush it over the crust, and sprinkle with coarse sugar. Bake until deeply golden and bubbling in the center, 45 to 50 minutes, then cool completely in the pan before cutting into 20 squares.
Ingredients
- All-Purpose Flour:5 cups
- Granulated Sugar, Divided:1 cup
- Kosher Salt:2 teaspoons
- Cold Unsalted Butter, Cut Into Cubes:2 cups
- Ice Water:3/4 cup
- Ripe Firm Peaches, Peeled and Sliced:5 pounds
- Cornstarch:1/3 cup
- Fresh Lemon Juice:2 tablespoons
- Vanilla Extract:2 teaspoons
- Ground Cinnamon:1 1/2 teaspoons
- Ground Nutmeg:1/4 teaspoon
- Large Egg:1
- Coarse Sugar:2 tablespoons
Tips & Notes
- Choose peaches that yield slightly to pressure but are still firm enough to slice cleanly.
- If the crust edges brown too quickly, shield only the perimeter with narrow strips of foil.
- For the neatest squares, cool the pie for at least 3 hours and wipe the knife between cuts.
