Golden, flaky, and bursting with fresh peach flavor, this Peach Slab Pie is the ultimate summer dessert for sharing. Baked on a sheet pan with a buttery homemade crust and warm spices, it’s perfect for serving a crowd and even better topped with a scoop of vanilla ice cream. Whether for a gathering, potluck, or just a treat for the family, this pie is sure to impress with both flavor and presentation.
Why You’ll Love This Recipe
This slab pie offers all the comfort of a classic peach pie, scaled up to feed more people without any extra fuss. The homemade crust is rich and flaky, perfectly complementing the sweet and spiced peach filling. It’s easy to slice and serve, making it ideal for parties or holidays. Plus, the recipe is simple, requiring just basic pantry ingredients and a few fresh peaches to bring everything together.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the crust:
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5 cups all-purpose flour, plus more for rolling
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2½ teaspoons kosher salt
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4 tablespoons granulated sugar
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5 sticks unsalted butter, cubed and chilled
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½ cup cold water
For the filling:
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¾ cup light brown sugar
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2 tablespoons cornstarch
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1 teaspoon cinnamon
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½ teaspoon vanilla extract
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¼ teaspoon nutmeg
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⅛ teaspoon kosher salt
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6 cups fresh peaches, peeled, pitted, and sliced
For topping:
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1 large egg, lightly beaten (for egg wash)
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3 tablespoons granulated sugar (for topping)
Directions
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In a food processor, pulse together the flour, salt, sugar, and butter until the mixture resembles coarse crumbs with pea-sized pieces.
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While the processor is running, slowly drizzle in the cold water until the dough comes together in a ball.
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Divide the dough into two discs—one slightly larger than the other. Wrap in plastic wrap and refrigerate for at least 6 hours or overnight.
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Preheat the oven to 400°F and position racks on the bottom and center levels.
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In a large mixing bowl, combine the brown sugar, cornstarch, cinnamon, vanilla, nutmeg, salt, and sliced peaches. Mix gently and set aside.
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On a floured surface, roll out the larger dough disc into an 11×14-inch rectangle. Transfer to an ungreased 9×13-inch sheet pan, allowing the dough to hang over the sides.
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Spread the peach mixture evenly over the crust.
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Roll out the second dough disc and cut into 1-inch-wide strips. Weave them into a lattice over the peaches. Pinch and tuck the edges, trimming any excess dough.
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Brush the lattice with the beaten egg and sprinkle with sugar.
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Bake on the bottom oven rack for 35–40 minutes or until the crust is golden brown and the filling is bubbling.
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Cool completely on a wire rack before slicing and serving.
Servings and timing
Servings: 12
Prep Time: 15 minutes
Cooking Time: 40 minutes
Total Time: 55 minutes (plus chilling time)
Calories: Approximately 390 kcal per serving
Variations
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Berry Blend: Add a cup of fresh raspberries or blueberries to the peach filling for added flavor.
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Spiced Up: Mix in a dash of ground ginger or cardamom with the cinnamon and nutmeg for a deeper spice profile.
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Store-Bought Shortcut: Use pre-made pie crusts to save time if needed.
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Rustic Top: Instead of a lattice, cover with a full top crust and cut slits for steam to escape.
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Glaze Finish: Drizzle a simple powdered sugar glaze over the cooled pie for extra sweetness.
Storage/Reheating
Store leftover pie covered at room temperature for up to 2 days, or in the refrigerator for up to 5 days. To reheat, place slices in a 300°F oven for 10 minutes or microwave briefly until warm. You can also freeze the pie (baked and cooled) for up to 2 months—wrap tightly in plastic wrap and foil, then thaw overnight before reheating.
FAQs
Can I use frozen peaches?
Yes, just thaw and drain them well to avoid a watery filling.
Can I make the crust ahead of time?
Absolutely. The dough can be refrigerated for up to 2 days or frozen for up to a month.
Do I need to peel the peaches?
Peeling is recommended for the best texture, but you can leave the skins on if you prefer a more rustic pie.
What if I don’t have a food processor?
Use a pastry cutter or your hands to cut the butter into the flour mixture until it resembles coarse crumbs.
Can I use canned peaches?
Yes, but drain them thoroughly and reduce the added sugar slightly since they’re usually packed in syrup.
How do I know when the pie is done?
The crust should be golden and the filling visibly bubbling through the lattice.
Can I skip the egg wash?
Yes, but the crust won’t have the same shiny golden finish. You can use milk or cream instead.
What kind of sugar is best for topping?
Granulated sugar gives a classic sparkle, but raw or turbinado sugar adds extra crunch.
Can I use a different size pan?
You can use a rimmed quarter-sheet pan for a thinner pie or adjust proportions for larger batches.
Is this pie good served cold?
Yes, it’s delicious at room temperature or cold, especially with a scoop of vanilla ice cream.
Conclusion
Peach Slab Pie is the ultimate easy-yet-impressive dessert for summer gatherings or any time you’re feeding a crowd. With a buttery crust, juicy spiced peach filling, and that beautiful golden lattice, it’s everything you love about homemade pie—just more of it. Serve it warm, chilled, or with a generous scoop of ice cream for a dessert everyone will remember.
Print
Peach Slab Pie
- Total Time: 55 minutes (plus chilling)
- Yield: 12 servings
- Diet: Vegetarian
Description
Baked on a sheet pan and bursting with juicy fresh peaches, this golden, flaky peach slab pie is perfect for feeding a crowd. With warm spices and a buttery crust, it’s a simple yet stunning dessert that’s sure to impress—especially when topped with a scoop of vanilla ice cream.
Ingredients
- For the crust:
- 5 cups all-purpose flour, plus more for rolling
- 2½ teaspoons kosher salt
- 4 tablespoons granulated sugar
- 5 sticks unsalted butter, cubed and chilled
- ½ cup cold water
- For the filling:
- ¾ cup light brown sugar
- 2 tablespoons cornstarch
- 1 teaspoon cinnamon
- ½ teaspoon vanilla extract
- ¼ teaspoon nutmeg
- ⅛ teaspoon kosher salt
- 6 cups fresh peaches, peeled, pitted, and sliced
- 1 large egg, lightly beaten (for egg wash)
- 3 tablespoons granulated sugar (for topping)
Instructions
- In a food processor, pulse together flour, salt, sugar, and butter until the mixture resembles coarse crumbs with pea-sized pieces.
- While the processor runs, slowly add cold water until dough forms a ball.
- Divide the dough into two discs (one slightly larger), wrap in plastic wrap, and refrigerate for at least 6 hours or overnight.
- Preheat oven to 400°F and place oven racks in the bottom and center positions.
- In a large bowl, mix brown sugar, cornstarch, cinnamon, vanilla, nutmeg, salt, and peaches. Set aside.
- Roll out the larger dough disc to about 11×14 inches on a floured surface. Fit into an ungreased 9×13-inch baking sheet, leaving overhang.
- Pour the peach mixture evenly into the crust.
- Roll out the remaining dough and cut into 1-inch strips. Weave over the filling to create a lattice top. Pinch and tuck edges, then trim excess.
- Brush lattice crust with beaten egg and sprinkle with sugar.
- Bake for 35–40 minutes, or until crust is golden and filling is bubbling.
- Cool completely on a rack before slicing and serving.
Notes
- Chill dough thoroughly to ensure a flaky crust.
- If peaches are very juicy, add an extra 1/2 tablespoon cornstarch to prevent a runny filling.
- Serve with vanilla ice cream or whipped cream for a classic finish.
- Can be stored in the refrigerator for up to 3 days; reheat slices in the oven before serving.
- Prep Time: 15 minutes (plus 6 hours chilling time)
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 390
- Sugar: 20g
- Sodium: 240mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 65mg
