This peach slab pie features ripe, sweet peaches nestled in a flaky pastry crust. Baked on a sheet pan to serve a crowd, it slices neatly into squares and is finished with sugared braided pastry strips for a pretty, rustic look.
Can you use frozen peaches in peach pie?
This slab pie is ideal for holidays, potlucks, or any gathering when a single round pie won’t do. The crust includes a touch of lemon zest and sugar for a subtle lemon-sugar cookie note that complements the peaches.
We prefer it fresh in summer when peaches are at their peak, but frozen peaches work well too — making this a great fall or year-round dessert. If using frozen peaches, simply thaw and drain them before proceeding with the recipe as written.
Making the peach filling
The filling combines sweet peaches with white and brown sugar, a little flour to thicken, a splash of lemon juice for brightness, melted butter for richness, and vanilla for depth. The result is a filling that’s sweet with a pleasant tart balance and holds together when the pie is sliced.
How to make a pan pie crust
The crust is tender and flaky with just a hint of sweetness and lemon. You can prepare it by hand or use a food processor; both methods are included. For a large jelly-roll pan, roll the dough and cut it to make lifting and arranging easier—rolling into two pieces and joining them in the pan works well.
How to make a braided pie crust
There are many topping options—full top crust, crumble, or lattice—but braiding the dough and laying the braids across the filling creates a decorative lattice-like finish that lets the fruit shine. This pie emphasizes filling over crust, giving more peach in every bite.
Slab pies are wonderful because they scale easily to feed a crowd while preserving the homey charm of a fruit pie. Serve this peach slab pie warm with vanilla ice cream for a classic, comforting dessert.
Enjoy!
Dianna
Check out these other delicious pies:
- Triple Berry Slab Pie
- Chocolate Royal Silk Pie
- Apple Galette
- Fresh Key Lime Pie
- Fresh Fruit Tarts
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Peach Slab Pie
Ingredients
For Crust
- 4 cups flour
- 1 cup butter cold
- ½ cup vegetable shortening
- ½ cup ice water
- 3 Tablespoons sugar
- 1 ½ teaspoon salt
- zest of 1 lemon
For Filling
- 4 ½ pounds fresh peaches (about 10 large or 8 cups OR 8 cups frozen peaches, thawed and drained)
- ¾ cup white sugar
- ½ cup brown sugar
- ½ cup flour
- ¼ cup butter melted
- juice of 1 lemon about 2 Tablespoons
- 2 teaspoons vanilla
- ½ teaspoon salt
To Finish
- 1 egg
- 1 Tablespoon finishing sugar
Instructions
MAKING PIE CRUST
Pie Crust (By Hand Method)
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Put flour, sugar and salt in a bowl and mix to combine.
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Cut in cold butter and shortening with a pastry cutter or two knives until the mixture resembles coarse crumbs.
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Stir in ice water, one tablespoon at a time, tossing with a fork after each addition until the dough clumps. You may not need all the water.
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Divide dough into two parts: shape one third into a small flat disc and two thirds into a larger flat rectangle. Wrap and chill at least 30 minutes.
OR Pie Crust (Food Processor Method)
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Pulse flour, sugar and salt in the food processor to combine.
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Add cold butter and shortening in pieces and pulse about 10 times until the mixture resembles coarse crumbs.
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Add ice water, one tablespoon at a time, pulsing until the dough clumps together. Divide into two parts as above and chill at least 30 minutes.
Forming Pie Crust
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Preheat oven to 375°F. Separate the larger pastry portion into two pieces and roll each to about a 7 x 9-inch rectangle on a lightly floured surface.
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Wrap each rectangle around a rolling pin and unroll onto half of a 10 x 15-inch jelly-roll pan. Repeat with the second piece and press seams together in the middle. Turn edges under and crimp or trim to fit the pan.
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Roll the smaller pastry disk to ¼-inch thickness to a 12 x 8-inch rectangle and cut fifteen ½-inch-wide strips. Keep the dough at ¼-inch thickness to avoid breaking.
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Braid the strips three at a time to make five braids. If the dough softens, chill the strips or finished braids until ready to use.
Peach Filling and Assembly
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Place sliced peaches in a large bowl and add lemon juice; stir to combine.
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Mix both sugars, flour, vanilla and salt in a small bowl, then sprinkle over the peaches and gently stir to combine.
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Stir melted butter into the peach mixture and spoon the filling into the prepared crust.
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Arrange the five braided strips evenly across the short width of the pie and pinch the ends to adhere to the crust edge.
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Beat the egg with 1 tablespoon of water, brush over the braids, and sprinkle with finishing sugar.
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Bake at 375°F for about 50 minutes, until the braids are lightly golden. Cool before cutting and serving.
Nutrition
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