Assemble a fruit-packed pie that serves any number of guests using this quick, fresh recipe for Easy Peach Slab Pie—whether you make your own crust or buy it ready-made.
I truly appreciate a well-made homemade crust, yet during summer—and honestly most of the time—I prefer a speedy, hassle-free approach. That's where pre-made pie dough comes to the rescue!
Try this Easy Peach Slab Pie once, and I promise its spectacular filling will become your favorite when stone fruits are at their peak. The recipe calls for only a handful of basics: peaches, brown sugar, and my not-so-secret addition, cinnamon.
My initial infatuation with the peach-cinnamon pairing came from my Easy Peach Turnovers. The cinnamon is mild yet complements the deep sweetness of the fruit beautifully.
If the thought of peeling five pounds of peaches feels overwhelming, you can follow this same recipe and simply keep the skins on.
For those willing to put in a little extra effort, the quickest method for peeling peaches involves plunging them into boiling water for twenty seconds, then immediately moving them to a bowl of ice water. That brief hot bath makes the skins slip off effortlessly, revealing the succulent flesh beneath.
After the filling is spread, you can have fun with the top crust. Possibilities range from using cookie cutters to create shapes, weaving a traditional lattice, or forming a fashionable braid. I chose star cutouts for a patriotic Fourth of July look, but feel free to adapt the pattern for any celebration.
Place this gorgeous pie in the oven and wait eagerly until it comes out perfectly golden and beautiful.
The only thing left to add is a couple of scoops of No-Churn Vanilla Ice Cream, and your summer dessert table is ready to impress!
Quick Peach Slab Pie
- All-purpose flour
- 2 (14.1-oz.) boxes store-bought pie crust (4 circular pie crusts total)
- 5 pounds peaches (about 12 medium peaches), peeled, pitted and sliced
- 1/3 cup packed light brown sugar
- 1 teaspoon cinnamon
- 5 Tablespoons cornstarch
- 1 large egg
- Crystal sanding sugar (optional)
Set your oven to 400°F.
Dust your counter with flour, then place two pie crusts on top of each other.
Roll the stacked crusts into a 12x17-inch rectangle. Transfer the dough to a 10x15-inch jelly roll pan, leaving the edges untrimmed.
In a large bowl, combine the sliced peaches, brown sugar, cinnamon, and cornstarch. Use a slotted spoon to transfer the peach mixture into the crust, spreading it evenly.
Lightly flour your work surface again, then use cookie cutters of any shape to cut out designs from the two remaining pie crusts. (You can re-roll the scraps.) Arrange the cutouts on top of the peach filling in a single layer.
Crimp the edges of the pie crust with your fingers.
Beat the egg and brush it over the top and sides of the pie. Sprinkle sanding sugar on top if desired.
Bake the pie for 28 to 35 minutes, until the crust is golden brown and fully cooked.
Remove from the oven and let cool for about 30 minutes, or until the juices have set. Slice and serve.
Nutritional Information
Peach Slab Pie
Per Serving
Calories 244 Calories from Fat 72
% Daily Value*
Total Fat 8g 12%
Saturated Fat 2g 10%
Cholesterol 13mg 4%
Sodium 123mg 5%
Potassium 399mg 11%
Total Carbohydrates 41g 14%
Dietary Fiber 3g 12%
Sugars 21g
Protein 3g 6%
Vitamin A 12.7%
Vitamin C 15.1%
Calcium 2.6%
Iron 7.4%
- Percent Daily Values are based on a 2000 calorie diet.
Find out: The Results Are In! These Fruits & Veggies Have The Most Pesticides In 2018
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