Better Than Anything Peach Slab Pie
- Updated June 14, 2018
- Comments (7)
Better Than Anything Peach Slab Pie is the perfect dessert to feed a crowd. This easy peach pie may not be the prettiest dessert in the world, but everyone will love the pie's rustic charm. Plus, this peach pie recipe is made entirely from scratch. This recipe will also show you how to make peach pie filling year round because it uses frozen peaches. If you're feeling fancy, you can top the pie with a lattice crust, but a plain double crust would be just as delicious.
Love peaches? Check out 10 Southern Peach Desserts.
Pie crust recipe adapted from this recipe by Smitten Kitchen.
Cooking Vessel Size10 x 15 inch sheet pan
- For the pie crust:
- 3 3/4 cups all purpose flour
- 1 tablespoon sugar
- 1 1/2 teaspoon salt
- 3 sticks unsalted butter, frozen
- 3/4 cup very cold water
- For the filling:
- 3 (16-ounce) bags sliced frozen peaches, thawed and drained
- 1 cup sugar
To make the crust, combine flour, sugar, and salt. Using a box grater, grate the three sticks of butter into the flour. Toss the flour with the grated butter to combine. Slowly drizzle in the cold water and combine with a rubber spatula. Use more or less water as needed to bring the crust together. If needed, use your hands to bring the dough together into a ball. Divide the dough into two balls. Flatten each ball into a disc, wrap in plastic wrap, and refrigerate for at least two hours. Prepare a 10 x 15 inch sheet pan with parchment paper.
To make the filling: Toss together the drained peaches, sugar, cornstarch, salt, and lemon juice.
Preheat oven to 375 degrees F.
After the pie dough has been chilling for at least two hours, roll out both discs of dough to be slightly larger than the sheet pan. Work quickly or take care to make sure the dough does not get too warm; transfer back to the refrigerator as needed.
Fit one sheet of pie dough into the sheet pan, allowing the edges to drape over the sides. Pour in the peach filling. Top with the second sheet of pie dough and crimp the edges of the top and bottom crusts together. Cut vents across the top crust to allow steam to escape. Alternately, cut the second sheet of pie dough into strips and make a lattice top on the pie.
Using a pastry brush, brush the top of the pie with egg wash. Sprinkle with turbinado sugar, if using.
Bake for 40 to 45 minutes, until the crust is golden brown and the filling has thickened. Cool for 45 minutes. Cut into squares and serve.
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