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
