This Easy Peach Slab Pie begins with a homemade all butter pie crust, is filled with fresh peaches, spices and sugar and is the epitome of summer when topped with vanilla ice cream. Nothing says summer like a slice of fresh peach pie!
A slice of homemade peach slab pie with a scoop of vanilla ice cream is just what summer ordered. Fresh peaches, cinnamon and brown sugar, and a buttery, homemade crust. What more could you want?
Every summer, the mountains where my family’s cabin is hosts a country fair.
It’s an event that they’ve hosted for years; an event my grandparents volunteered at; an event I looked forward to every single year as a kid.
Of course, when I was younger I looked forward to the games, the face painting (because what self-respecting 5 year old doesn’t want to look like a cat?) and the evening concert that meant bed time was pushed back a few hours (so I was basically an adult for 3 hours).
Spoiler alert: Whenever we go now, I’m pretty much there for the food. (As if you didn’t see that one coming…)
And the one thing I’m always stoked for (but also always kind of disappointed with but I’m a positive person so optimistically hope for the best) is their pie and ice cream station.
The issue with the pie is that they keep them in outdoor portable warmers, which in theory is a great idea.
The true problem relies in how hot they keep the warmer so the pies never get the chance to set up, meaning that when they slice them and serve them up, all of the filling spills out into the container.
And, bless the hearts of the volunteers, but they don’t scoop any of the fallen filling and often times give you a plate with crust.
Don’t get me wrong, I love a good buttery pie crust; but, I also really, really like pie filling. Usually, peach pie is my pie of choice up there and I’m always so hopeful that this time I’ll get a slice with peach filling…
But so far, it hasn’t exactly happened.
So today, we’re making a homemade peach pie that’s so easy and flavorful and packed with filling!
All right, so let’s break down this Easy Peach Slab Pie recipe for a hot minute.
First of all, what’s a slab pie? A slab pie is a pie made on a baking sheet. It’s a little more rustic, a little easier and definitely can feed more than a traditional pie. Plus, it bakes up a bit quicker since the pie is flat.
This homemade peach pie is made on a rimmed 1/4 sheet pan, which is a 9×13” sheet pan. You can double the recipe and make this in a 1/2 sheet pan, which is 18×13” (and will definitely feed a ton of people—so if you’re making this for a big event, you’ll have tons of pie!).
Can I make this peach pie with frozen peaches?
Yes, you can! I’m a big fan of using fresh fruit whenever possible in pies, because I prefer the flavor and texture.
However, if you’re in a pinch, you can use frozen peaches. Just note, if you make a peach pie with frozen peaches, the peaches need to be thawed and drained, otherwise the pie will have way too much liquid.
Do I have to peel the skin off of the peaches?
So…everyone has a different opinion on this, but truthfully, it’s totally up to you.
I wanted to keep this an easy peach pie recipe and nothing is easier than keeping the skin on a peach for a fresh peach pie. Fruit skin really doesn’t bother me so it’s not an issue for me, texture wise.
However, if it is an issue for you, then 100% peel the peaches. The best way to peel peaches for pie (that I’ve found) is to boil them for 20-ish seconds. Then, place them in an ice bath for 10-15 seconds. Then, you can either pinch the skin and feel, or you can use a knife and peel.
Finally, here are a few other tips & tricks for this Easy Peach Slab Pie Recipe:
- Use ripe peaches. I cannot stress this enough. If you use hard, underripe peaches, your pie will not be flavorful.
- You want to use peaches that smell sweet/smell like a peach (no smell often means they won’t be flavorful), are yellow/orange in color (no green anywhere! That means they were pulled too soon), and have a little bit of give when you give them a gentle squeeze.
- I use a combination of flour and cornstarch to thicken this pie. Peaches can be exceptionally juicy so this combo creates a nice thick pie that isn’t runny.
- As you can see, I made a lattice crust for this pie. You can make a lattice crust or you can top it with a traditional crust. If you do a traditional crust, make sure you cut some air pockets for ventilation.
- Lastly, I use a combination of cinnamon, ginger, all spice and nutmeg in this pie. Trust me, these spices make all the difference. They add a deep richness to this peach pie and they add a lot of flavor without a lot of effort.
If you’re a peach lover like me, after your try out this homemade peach slab pie, definitely try this No Bake Peach Cream Pie, these Peach Pie Scones and this Easy Cinnamon Roll Peach Cobbler. All are just peachy! 😉
- 3 cups all purpose flour
- 1 1/2 tsp salt
- 1 cup butter, cold and cubed
- 8-9 Tbsp ice water
- 6-7 cups sliced fresh peaches, about 7 large peaches (peeled or unpeeled; up to you)*
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 3 Tbsp all purpose flour
- 3 Tbsp cornstarch
- 1 tsp vanilla extract
- 1 tsp lemon zest (optional, adds a brightness in flavor)
- 1 Tbsp lemon juice (optional, adds a brightness in flavor)
- 1 tsp ground cinnamon
- 1/4 tsp ground ginger
- 1/4 tsp ground all spice
- 1/4 tsp ground nutmeg
- 2 Tbsp butter, cold and cubed
- egg + 1 Tbsp water, for egg wash
In the bowl of a standing mixer (or a large bowl if you are using a pastry cutter or a fork instead) mix flour and salt together.
With your mixer on low (or with your fork or pastry cutter), work the cold butter into the flour, a little at a time, until the mixture resembles coarse crumbs.
Add in ice water, 1-2 Tbsp at a time, until the dough just comes together.
Turn dough out onto a floured surface, split in half and form each into a ball (or a flat disc).
Wrap in plastic wrap and refrigerate at least 30 minutes.
When you’re ready to make your peach slab pie, preheat the oven to 425 degrees.
In a large bowl, mix peaches, granulated sugar, brown sugar, all purpose flour, cornstarch, vanilla extract, lemon zest, lemon juice, ground cinnamon, ground ginger, ground all spice and ground nutmeg together. Set aside.
On a floured surface, roll one ball of dough into a large rectangle, rolling until it’s about a 1-8”-1/4” thick.
Transfer the dough to your 9x13” rimmed baking sheet (1/4 sheet pan). I like to transfer the dough by loosely rolling the dough back around my rolling pin and then unrolling the dough over the baking sheet.
Gently press the dough into the baking sheet. Remove any excess pie dough from the edges of the pie (leaving about 1/2” of overhang, if possible).
Pour the peach filling into the pie dough.
Dot the filling with the 2 Tbsp of cubed, cold butter.
Roll out the second ball of dough and place on top of the pie, using a fork or your fingers to crimp the edges together. Using a knife, cut a slits into the pie for ventilation.
Brush with egg wash.
Alternatively, if making a lattice crust, after rolling out the dough into a rectangle, cut the dough into about 1/2”-3/4” strips (you’ll need about 11 strips; 5 strips need to be long; 6 need to be shorter).
Place the 5 long strips evenly length-wise on the pie. Weave the remaining 6 strips in and out width-wise on the pie. Crimp the edges of the pie and brush with egg wash.
Bake pie at 425 degrees for 15 minutes. Reduce the temperature to 375 degrees and bake for a remaining 40-50 minutes, or until the crust is golden brown and the filling is bubbling. (If the crust is browning too soon, you can tent a piece of foil on top of the pie and continue baking.)
Allow the pie to cool (the longer the pie cools, the more the pie filling will thicken up) before serving. Or, once the pie has reached room temperature, you can place it in the fridge and serve it chilled.
Pie can be served warm, at room temp or cold. Store all leftovers in the fridge.
Top with whipped cream or ice cream, if desired.
*I use unpeeled peaches, but you are more than welcome to peel the peaches first. I have some tips on peeling peaches up above in the post.
*I also have a note on using frozen peaches instead of fresh up above in the post.
Here are some other summer pies you might love: