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Rustic Peach Slab Pie Recipe

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4.2 from 9 reviews

This Rustic Peach Slab Pie is a delightful and easy-to-make dessert that showcases juicy, sweet peaches layered with a spiced sugar mixture inside a flaky homemade crust. Perfectly baked in a large sheet pan, this pie offers a charming, rustic look and can be served on its own or with ice cream or whipped cream for a comforting summer treat.

  • Total Time: 55 minutes
  • Yield: 12 servings

Ingredients

Pie Crust

  • 3 packages ready made pie crust (each package contains 2 crusts, total 6 crusts)

Filling

  • 10 cups peaches, sliced
  • ¾ cup brown sugar
  • ¾ cup granulated sugar
  • ¼ cup corn starch
  • 2 tablespoons lemon juice, divided
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ to ½ teaspoon salt

Toppings

  • Egg wash (1 egg beaten with 1 tablespoon water, for brushing crust)
  • Sugar for sprinkling on crust (about 1 tablespoon)

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 375°F (190°C). Lightly spray a 13 x 18 inch baking pan or half sheet pan.
  2. Assemble and Roll Bottom Crust: On a lightly floured surface, stack 3 pie dough crusts (1st, 2nd, then 3rd) and roll them out together to create a large bottom crust slightly bigger than your baking pan. Carefully place the rolled dough into the pan, pressing fingers into corners and up the 1-inch sides to form the base crust.
  3. Prepare Peach Filling: Place sliced peaches in a large bowl and drizzle with 1 tablespoon of lemon juice, tossing gently. In a separate bowl, combine brown sugar, granulated sugar, corn starch, 1 tablespoon lemon juice, cinnamon, nutmeg, and salt. Mix well to evenly distribute the spices and starch.
  4. Combine Filling and Bottom Crust: Spread the lemon-coated peaches evenly on the bottom crust. Sprinkle the sugar and spice mixture over the peaches to coat thoroughly.
  5. Roll and Place Top Crust: Repeat the stacking and rolling process with the remaining 3 pie dough crusts to create the top crust, rolling it slightly larger than the pan so it can be pinched at the edges. Place the top crust over the filled pie and gently press into the pan’s edges. Crimp the edges decoratively using your fingers.
  6. Apply Egg Wash and Sugar: Brush the entire top crust evenly with egg wash to promote a golden brown finish. Sprinkle sugar over the crust for added sweetness and crunch.
  7. Bake the Pie: Place the pie in the preheated oven and bake for 40 to 55 minutes. Bake until the crust is a deep golden brown and the filling is bubbling. The bake time depends on your preferred crust darkness.
  8. Cool and Serve: Remove the pie from the oven and let it cool completely in the pan. Once cooled, slice into squares and serve. Enjoy the pie by itself or with a scoop of vanilla ice cream or a dollop of whipped cream for extra indulgence.
  9. Enjoy: Serve with a big, peach-loving smile, and savor every bite of this rustic comfort dessert.

Notes

  • If fresh peaches are not in season, frozen peaches can be used but should be thawed and drained well to avoid excess moisture.
  • Adjust sugar according to the sweetness of your peaches. If peaches are very sweet, reduce sugar slightly.
  • Rolling three crusts together ensures a sturdy, thick dough capable of holding the juicy filling without becoming soggy.
  • Egg wash helps achieve a golden, shiny crust and sugar adds a lovely crunch and sweetness on top.
  • Let pie cool fully before slicing to help the filling set and prevent runny slices.
  • This pie can be refrigerated for up to 3 days and reheated gently before serving.
  • Author: Daisy
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://dishiary.com/rustic-peach-slab-pie-recipe/