Perfectly Peachy Slab pie is my classic peach slab pie that is always on the menu once the Palisade peaches are ready to pick. In fact, I freeze several pounds of Palisades to make other peach desserts throughout the year. They’re an incredible peach to eat out of hand and also bake with. They’re grown on the Western Slope of the Rocky Mountains in ideal conditions with cold nights and warm days.
I keep this pie simple and classic so the peaches can shine bright. It’s piled high with fruit, cinnamon, and spices. And, the crust is my go-to all-purpose All-Butter Pie Crust with a crispy bottom and light & tender top.
Or use your own favorite crust, or purchased crust is a great short-cut, too. If you usually use round pie plates but want to try the slab style, I use a 9×13 baking pan which is also called a quarter sheet. It’s plenty of pie to serve at least 8 people generous servings, or up to 16 people with smaller slices. Using a 9×13 size will require a bit more pie dough, though. If you purchase it you’ll be able to get by with 3 disks. If you’re making your own, do your recipe for a double crust, then make an additional single crust. That should be enough dough to cover a Perfectly Peachy Slab Pie with room to spare.
Perfectly Peachy Slab Pie
- 1 Flaky All-Butter Pie Crust or your favorite double crust (will need extra if making slab style)
- 4 lbs ripe peaches about a dozen, or enough to make 5 heaping cups of sliced peaches (for a 9×13 slab pie)
- 3/4 C white sugar
- 1 tsp cinnamon or more to taste
- 1/2 tsp nutmeg
- 1/2 tsp ground ginger
- 1/4 tsp kosher salt
- 2 Tbsp lemon juice
- 1/4 corn starch
- 1 egg yolk
- 2 Tbsp water
- 1 tsp turbinado or regular white sugar to sprinkle on top
- Preheat the oven to 425f.
For the Filling
- Peel and slice the peaches into 1-inch wedges. You'll need enough to fill the pie, about 5 heaping cups. The peaches will shrink with macerating in its juice and also with baking. You can use frozen peaches, or 1/2 and 1/2.
- Add remaining ingredients and mix. Set aside to prepare the pie dough.
For the Pie Crust
- Using a double crust recipe, divide the dough for the top & bottom crust. You'll need about 1 1/2 inch of overhang. My pie crust recipe is enough to make a 9×13 slap pie (double crust). If you're using a round pie recipe, you'll likely need to measure up to make more dough if you want to make a slab style – or if purchasing, you'll likely need 3 round disks.
- Roll the bottom crust and fit it into your pie plate allowing for the overhang. Chill.
- Roll the top crust and chill.
- Fill the chilled bottom crust with the peaches, easing them into the gaps and edges.
- Lay on the top crust, lightly pressing the edges. Trim off the rough extra shaggy overhang (leaving at least 1 to 1 1/2 inches to work with). Then pinch together. Roll the edge over onto itself to make a 'double-edge'.
- Next flute the edge or your desired design. Slash a few holes to allow steam to vent. You can make a design or just do a few here and there. Chill again – at least 10 minutes.
- Add water to egg yolk, beat. Brush this on the chilled pie which will create a golden color. Sprinkle with turbinado or white sugar. (optional)
- Bake in a pre-heated oven at 425f for 15 minutes, then lower the temp to 375f and bake until done. About 30 more minutes, possibly more depending on how large your pie is. Tent with foil to prevent over-browning.
- I bake my pies on a sheet tray lined with parchment paper (to catch any drips). In my oven, I also have a baking steel and I bake the pie on top of that. It will give the bottom crust additional even heating, creating a nice firm, but tender crust. No more soggy crusts!