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–+ servings

Peach Slab Pie

Teresa Ambra
Peach Slab Pie is one of the most drool-worthy desserts you'll ever eat! This fantastic pie is filled with fresh peaches, cinnamon and nutmeg. A delectable powdered sugar icing is added on top that adds incredible flavor. This slab pie is perfect for summer or fall baking when fresh peaches are in season. Everyone at your tailgating party, backyard barbecue or potluck will rave over this delectable dessert.
5 from 1 vote
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Prep Time 1 hour
Cook Time 1 minute
Total Time 1 hour 1 minute
Course Dessert, Pies
Cuisine Southern
Servings 48
Calories 169 kcal

Equipment

  • 1 13x19" cookie sheet pan
  • 1 large mixing bowl
  • 1 Rolling Pin
  • 1 wooden spoon
  • 1 sharp knife to peel and slice peaches
  • 1 spatula
  • measuring cups
  • measuring spoons
  • 1 small mixing bowl
  • 1 whisk

Ingredients
  

PIE:

  • 6 refrigerated pie crusts (or 3 homemade double-crust recipe plain pastry)
  • 12 cups fresh peaches sliced, peeled, or 2 about 16-oz. bags frozen peaches
  • 1 1/2 cups granulated sugar
  • 1/2 cup UNBLEACHED all-purpose flour (bleached flour toughens baked goods)
  • 1 tsp. cinnamon
  • 3/4 tsp. nutmeg
  • 1 tbsp. lemon juice
  • 2 tbsp. unsalted butter cut in small pieces
  • 1/4 cup 2% milk
  • 1/3 to 1/2 cup granulated sugar

GLAZE:

  • 1 tsp. vanilla extract
  • 1 1/2 cups powdered sugar
  • 2 to 3 tbsp. half-and-half or about 1 tbsp. water

Instructions
 

PIE:

  • Grease a large 13”x19” cookie sheet (with edges).
  • Roll out half of the pastry to a rectangle that will fit and overlap the cookie sheet.
  • Gently place pastry into greased cookie sheet.
  • Roll out remaining pastry and cut in ½” strips with a pastry wheel.
  • Set aside.
  • Stir peaches with 1 ½ cups granulated sugar, flour, cinnamon, nutmeg and lemon juice in a large mixing bowl.
  • Spread onto crust.
  • Dot with the butter.
  • Arrange long strips of lattice crust in diagonals across the top of the peaches.
  • Roll edges inward and then flute.
  • Brush top crust with milk (1/4 cup or so) and then sprinkle with sugar (about 1/3 to ½ cup until well covered).
  • Bake at 400° for 10 minutes.
  • Reduce heat to 350° and bake for about 1 ½ hours or until peaches are fully cooked, syrup thickens and bubbles up thickly through the openings in the top crust.
  • Cool completely before adding glaze.

GLAZE:

  • Combine ingredients with a whisk to make a thick icing.
  • Drizzle over top of cooled Peach Slab Pie.
  • Allow icing to set about 15 minutes before cutting into pieces.

Notes

NOTE: My slab pie cooked 10 minutes at 400°, and 1 hour and 40 minutes at 350°, before it was set enough and syrup was thickened.
 
NOTE: Do not add the peaches to the bottom crust until you have the top crust ready to go. Otherwise, the peaches and juice will sit too long on the bottom crust and it will be soggy.
 
NOTE: Preparation time can be decreased if using pre-made pie crust.
 
NOTE: If pie crust appears to be getting too brown on top, tent with foil.
 
Peaches courtesy of Washington State Fruit Commission.
 
© Can’t Stay Out of the Kitchen
[nutrition-label]

Nutrition

Calories: 169kcalCarbohydrates: 27gProtein: 2gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.02gCholesterol: 2mgSodium: 93mgPotassium: 73mgFiber: 1gSugar: 15gVitamin A: 145IUVitamin C: 2mgCalcium: 9mgIron: 1mg
Keyword dessert, peach dessert, peaches, pie
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