This summer, treat a crowd to the best Peach Slab Pie EVER! It’s got everything you love about classic peach pie baked into one large dessert that’s big enough to serve everyone at the party. Made with homemade crust and juicy peaches, you’ll love every sweet, summery bite of this slab pie.

A peach slab pie has one piece missing.


Peach Slab Pie

During the hot summer months, it feels like I can never quite get my fill of peaches. They’re so fresh and ripe this time of year! Plus, their naturally bright and sweet flavor practically screams summer. When I’m not just eating them as they are, I’m baking them into desserts like this scrumptious Peach Slab Pie. It might just be the most delicious way to satiate my peach cravings!

As much as I love baking up a classic peach pie, it’s just unrealistic to bring one of those to a big picnic, potluck, or party. Traditional pies are just too small for all that! That’s why I love baking this slab pie. It’s baked in a nice big casserole dish so there’s plenty for everyone. On top of its size, this pie is also quite the crowd pleaser because of how downright delicious it is.

This homemade Peach Slab Pie is loaded with fresh, juicy peaches and it’s topped with a gorgeous buttery lattice crust. Once it’s baked, go ahead and snap a picture of it for your socials because it’d be a crime not to show it off! This is one of those desserts that once baked, looks like it’s straight out of a magazine. It gives me all of the cozy feelings, like sitting on a porch during summertime and sipping on sweet tea. Create all of those happy feelings by serving this classic Peach Slab Pie at your next event!

The ingredients for peach slab pie are placed on a white countertop.

How to Make It

Create the dough. Place the flour, salt, sugar, and butter in a food processor and pulse until the dough becomes crumbly with pea-sized pieces of dough. With the processor running, slowly add the water until the dough forms a ball.

Form and chill the dough. Remove the dough and divide into two pieces, one slightly larger than the other. Form each dough ball into a disk and wrap tightly with plastic wrap. Refrigerate for 6 hours or overnight.

Prepare the oven. Preheat the oven to 400°F and position one oven rack on the bottom and one in the center.

Toss the peaches. In a large bowl, toss the sugar, cornstarch, cinnamon, vanilla, nutmeg, salt, and peaches together to combine. Set aside.

Roll and place the dough. On a lightly floured surface, roll out one dough disk to approximately 11 x 14 inches. Gently fit the dough into an ungreased 9 x 13 x 1 sheet pan. Do not trim excess overhang.

Pour the peaches. Pour the peach mixture into the sheet pan and spread evenly.

Add the lattice. Roll out the remaining dough disk to approximately 11 x 14 inches and cut into 1-inch strips. Place the dough strips on top of the pie and weave to create a lattice top. Pinch the edges of the two crusts together to seal and tuck under any overhang. Trim the excess dough with a knife. Brush the top of the dough with egg wash and sprinkle with sugar.

Bake. Bake for 35-40 minutes or until the crust is golden brown and the filling is bubbling.

Cool. Transfer to a cooling rack and cool completely before cutting.

To make this easy fruit pie even easier, I always have this flakey pie crust in the fridge or freezer!

A slice of peach slab pie is being lifted from the pie dish.

Do I have to make the lattice topping?

Don’t let the gorgeous pictures fool you – the lattice crust is SO easy to make. Just roll out your dough and cut it into 1 inch strips. Lay them across your pie and weave. It’s super easy and creates the perfect flaky topping for your sweet, tender peaches nestled inside! A scoop of vanilla ice cream on top doesn’t hurt, either.

How long will Peach Slab Pie stay fresh?

In an airtight container at room temperature, this pie will stay fresh for about 3-4 days. I recommend reheating your leftover slices for just about 10 seconds before serving! It’s also still tasty at room temperature.

How To Serve It

We love to serve our peach pie with freshly whipped cream or with this easy vanilla ice cream.

A piece of pie is being eaten with a fork. There's a scoop of vanilla ice cream on top.

If you still have peaches on hand, use them deliciously!

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A piece of pie is being eaten with a fork. There's a scoop of vanilla ice cream on top.

Get the Recipe: Peach Slab Pie

Serve up a crowd with these easy Peach Slab Pie! Baked in a baking sheet and loaded with fresh, juicy peaches, this simple peach pie recipe is one for the record books!
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Ingredients

For the crust:

  • 5 cups all purpose flour, plus some for rolling dough
  • 2 ½ teaspoons kosher salt
  • 4 tablespoons granulated sugar
  • 5 sticks unsalted butter, cut into cubes and chilled
  • ½ cup cold water

For the filling:

  • ¾ cup light brown sugar
  • 2 tablespoons cornstarch
  • 1 teaspoon cinnamon
  • ½ teaspoon vanilla extract
  • ¼ teaspoon nutmeg
  • teaspoon kosher salt
  • 6 cups fresh peaches, peeled, pitted and sliced
  • 1 large egg, lightly beaten
  • 3 tablespoons granulated sugar

Equipment

  • baking sheet

Instructions 

  • Place the flour, salt, sugar, and butter in a food processor and pulse until the dough becomes crumbly with pea-sized pieces of dough. With the processor running, slowly add the water until the dough forms a ball.
  • Remove the dough and divide into two pieces, one slightly larger than the other. Form each dough ball into a disk and wrap tightly with plastic wrap. Refrigerate for 6 hours or overnight.
  • Preheat the oven to 400° F and position one oven rack on the bottom and one in the center.
  • In a large bowl, toss the sugar, cornstarch, cinnamon, vanilla, nutmeg, salt, and peaches together to combine. Set aside.
  • On a lightly floured surface, roll out one dough disk to approximately 11 x 14 inches. Gently fit the dough into an ungreased 9 x 13 x 1 sheet pan. Do not trim excess overhang.
  • Pour the peach mixture into the sheet pan and spread evenly.
  • Roll out the remaining dough disk to approximately 11 x 14 inches and cut into 1-inch strips. Place the dough strips on top of the pie and weave to create a lattice top. Pinch the edges of the two crusts together to seal and tuck under any overhang. Trim the excess dough with a knife.
  • Brush the top of the dough with egg wash and sprinkle with sugar.
  • Bake for 35-40 minutes or until the crust is golden brown and the filling is bubbling.
  • Transfer to a cooling rack and cool completely before cutting.

Notes

Peach Slab Pie is great served warm or room temperature. Leftovers will keep for up to 5 days if refrigerated.
Calories: 316kcal, Carbohydrates: 69g, Protein: 7g, Fat: 1g, Saturated Fat: 0.4g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 0.3g, Trans Fat: 0.01g, Cholesterol: 15mg, Sodium: 530mg, Potassium: 175mg, Fiber: 3g, Sugar: 27g, Vitamin A: 282IU, Vitamin C: 3mg, Calcium: 27mg, Iron: 3mg