This peach slab pie is filled with fresh sweet peaches in a flakey pastry crust. It's big enough to feed a crowd and easy to slice into neat squares. Slab pie recipes are open face pies, like a tart or galette. Our fruit pie features braids of sugar sprinkled pastry across the filling.
Can you use frozen peaches in peach pie?
Serve this pie for the holidays, or for a gathering, when a simple round pie just isn't enough. We add just a touch of lemon zest and sugar to the crust which gives it a subtle lemon sugar cookie taste.
The best peach pie, we love this pie as a summer dessert during the summer peach season, but we also make it with frozen peaches as a fall dessert, and actually all year long! Frozen peaches are so easy to use. Just thaw and drain, and continue with the recipe as written. Yum!
Making the peachy good filling
The sweet peaches have added white and brown sugar, butter, vanilla and a bit of lemon juice along with flour for thickening. The peach filling is sweet with just enough tart, and just thick enough to stay in place when the pie is cut.
How to make a pan pie crust
Our flakey pie crust is tender, slightly sweet with a kiss of lemon. You can make it by hand or in a food processor with the dough blade. We give you directions for both. When using a large pan, I think it's a little hard to coordinate the lifting of all that pie dough. Our suggestion is to roll it out, then cut it half to move it into the sheet pan (see dotted cutting line above.)
How to make a braided pie crust
There are so many ways you could top this peach pie. A full top crust, a crumble top, a lattice top, etc. We think it's fun to braid the dough and cross the pie with the braids. It looks more like a lattice top pie this way. We like this ratio of filing to crust. More filling = fewer calories too. But please note, this is not a low cal dessert!
We love the idea of a slab pie. All that goodness, just expanded to serve even more slices! Among peach desserts, our Peach slab pie is a standout. It's especially good served warm with a scoop of vanilla ice cream. Life doesn't get much better!
Enjoy!
Dianna
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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)
- Put flour, sugar and salt in a bowl. Mix to combine.
- With a pastry cutter or two knives, cut in butter and shortening into flour mixture until it resembles coarse meal.
- Stir in ice water one tablespoon at a time, tossing with fork after each addition. (NOTE: you may not need all water—stop adding water when mixture clumps together.)
- Divide dough into two parts. Shape ⅓ of dough into a flat disc. Shape ⅔ of dough into a larger flat rectangle. Cover with plastic wrap and refrigerate for at least 30 minutes.
OR Pie Crust (Alternative Food Processor Method)
- Place flour, sugar and salt in bowl of food processor and pulse to combine.
- Add cold butter (cut into small cubes) and shortening (cut into cubes) and pulse to cut fat into flour mixture (about 10 times).
- Add water, 1 tablespoon at a time and pulse each time until mixture clumps together.
- Divide dough into two parts. Shape ⅓ of dough into a flat disc. Shape ⅔ of dough into a larger flat rectangle. Cover with plastic wrap and refrigerate for at least 30 minutes.
Forming Pie Crust
- Preheat oven to 375 degrees Fahrenheit.Separate larger pastry disk into 2. Roll each piece of dough on lightly floured surface to about 7x9-inch rectangle.
- Lift dough by wrapping it gently around rolling pin and place on half side of 10 x 15 inch jelly roll pan. Continue with second piece. Press seams of dough together in middle of pan. Turn edges of dough under and crimp, or you can simply trim edges off at top of pan.
- Roll out smaller pastry disk to ¼ inch thickness on lightly floured surface to a 12 x 8-inch rectangle. Cut 15 strips (½ inch wide). Make sure your dough is a full ¼ inch thick or it will break.
- Carefully braid 3 dough strips together, until you have 5 dough braids. (If dough strips get too soft, put them in fridge while you are braiding others; refrigerate braids until ready to use.
Peach Filling and Assembly
- Place peaches in a large bowl. Add lemon juice. Stir to combine.
- Place both sugars, flour, vanilla and salt in a small bowl. Stir to combine, then sprinkle over peach mixture and gently stir.
- Add melted butter to peach mixture and gently stir to combine. Spoon peach mixture into pan with pie crust.
- Carefully place pie 5 crust braids evenly across short width of pie. Pinch to adhere braids to crimped crust.
- Beat egg and 1 Tablespoon water together; brush egg mixture over pastry braids and sprinkle with finishing sugar.
- Bake at 375 degrees for 50 minutes or until pastry braids are lightly golden brown. Cool before serving.
Nutrition
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