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Peach Slab Pie with Candied Pecan no-churn Ice Cream. Flaky pastry surrounds a flavourful fresh peach filling. This slab pie is easy to make and is great for making ahead or serving a crowd. It is served with a candied pecan no-churn ice cream, which is filled with buttery pecan pieces in a creamy no-churn base. This is the perfect summer combination!

Peach Slab Pie

Hi! I hope you are keeping well. The weather here in New York is starting to warm up, which means that peach season is just around the corner! One of my favourite things to do with peaches aside from eating them fresh is to turn them into a pie, and today I am sharing with you this recipe for peach slab pie, which I paired with a candied pecan no-churn ice cream!

Pies are one of my favourite things to bake, which is funny seeing as fruit pies aren’t super popular in New Zealand. I love how relaxing they are to make, and that you don’t need any fancy ingredients - just some baking staples and your fruit for your filling! Pies can be made ahead and frozen, or baked ahead of time and re-heated, or served at room temperature, making them the perfect versatile summer dessert. I always make sure that my kitchen is stocked with staple ingredients for making pie - butter, sugar, flour and a starch for thickening the filling, and ALDI is my favourite place to replenish my baking supplies from. Their ingredients are incredibly well priced and super high quality - I make sure to pick up the basics every time I shop there. You can find all the ingredients needed to make this Peach Slab Pie at your closest ALDI - also have a great supply of fresh, seasonal produce.

Peach Slab Pie with Candied Pecan Ice Cream

Slab pies are great for a few reasons - they are super easy to serve, as you can just slice them into squares, and you have a higher pie crust to filling ratio than a regular pie, which certainly isn’t a bad thing! My favourite way to eat pie is with a big scoop of ice cream, and I love to make my own when I can. I made a super simple candied pecan no-churn ice cream to go along with the slab pie. No-churn ice cream is extremely easy to make and is done by whipping heavy cream and sweetened condensed milk together, then folding in mix-ins and freezing in a loaf pan. I toasted up some pecans and then candied them, and folded them through the ice cream, which gave it a super delicious crunch and texture. Ice cream can be a little intimidating, but this no-churn base is so easy to make and doesn’t require an ice cream machine, so is a great place to start if you haven’t made your own ice cream before!

A few wee tips for making peach slab pie and No-churn Ice Cream

A slab pie has a high filling to pie crust ratio (the best), which means that it does require a higher quantity of dough than a regular double crust pie. I find that it is best to make two batches of the dough rather than one big one, as it can be hard to know when the dough is properly hydrated with a bigger batch, so you will need to make two batches of the dough listed in the recipe. You will only need one quantity of the water mixture (water, apple cider vinegar and ice) - that is enough to hydrate both of the doughs.
I have a little tip to help make the dough easier to work with - it is optional but especially helpful for pies with a detailed top such as this slab pie. I make the dough, shape it into two rectangles, rest it in the fridge wrapped for about an hour, then remove it and roll it out into a rectangle on a lightly floured surface. I then give it a letter fold (as you would a letter), roll out to a rectangle, letter fold again, then roll out once more and shape into a rectangle. I then re-wrap it, and leave it to rest overnight. This makes the dough more homogenous without compromising the flaky texture that you want in the pie dough, and it makes it a total dream to work with, and shaping it into a rectangle gives you a head start when you go to roll out your dough for assembling the pie.
I peeled my peaches for this because I prefer them unpeeled - to do this, you boil a large pot of water, and set up a large bowl with ice water. Score an x in the bottom of each peach, and boil them, 3 or 4 at a time, for 30 to 45 seconds. Remove using a slotted spoon and transfer to the ice bath. The skins should slip off. Non-peeled peaches are fine too - this process is a little more labour intensive, but I think it’s worth it (and it’s pretty satisfying!)
Fruit pies freeze super well! You can either freeze them baked or unbaked - I like to place it uncovered in the freezer and freeze until solid, then wrap tightly and return to the freezer. If you have frozen it unbaked, you can bake it directly from frozen, you will just need to add some more time on to ensure the pastry is cooked through. To reheat a baked frozen pie, leave to thaw at room temperature for about an hour and a half, and then bake at 375°f / 190°c until warmed through. This is great for leftovers or if you want to make the pie while peaches are in season and store for another time.
I used the leftover scraps from the pie dough to cut out the shapes for the top of the pie with pie stamps. You can just gather your scraps and press them together, then roll out and freeze for about 10-15 minutes before stamping out your desired shapes. Alternatively you can finish the pie with a crimped edge.

For more recipes using ALDI staples, check out:

Peach Slab Pie with Candied Pecan No-Churn Ice Cream

Author: Erin
Prep Time: 1 1/2 hours active time, plus overnight for chilling and freezing
Cook Time: 1 hour 5 minutes
Total Time: 2 1/2 hours plus chilling and freezing time
Yield: One 9"x13" pie, Serves about 12 1x

Description

Scale

Ingredients

Candied Pecan No-Churn Ice Cream

1 cup (125g) Southern Grove Pecan Halves
1/4 cup (50g) Simply Nature Organic Cane Sugar
1 Tbsp (15g) Countryside Creamery Unsalted Butter
1/2 tsp salt
1 14oz can Baker’s Corner Sweetened Condensed Milk
2 cups (480 g) Countryside Creamery Heavy Whipping Cream
Pinch of Salt

Pie Dough (Make this quantity twice to give you two rectangles of dough - see tips)

3 3/4 cups (540g) Baker’s Corner All-purpose flour
Pinch of salt
1 Tbsp (13g) Simply Nature Organic Cane Sugar
1 Tsp vanilla bean paste or vanilla extract
3 sticks (345g) cold unsalted butter, cut into cubes
1 cup (240ml) cold water
1 cup ice
1/4 cup (60ml) Simply Nature Organic Apple Cider Vinegar

Peach Pie Filling

4.5lbs (2kg) fresh peaches, peeled, de-stoned, and cut into eighths (see notes for peeling)
1/4 cup plus 2 Tbsp (65 grams) corn starch
1/2 cup (100g) Simply Nature Organic Cane Sugar
1/4 cup (50g) Simply Nature Organic Light Brown Sugar
1/2 tsp salt
Egg wash - 1 egg whisked with 1 Tbsp water
Simply Nature Organic Cane Sugar to finish (optional)

Instructions

CANDIED PECAN NO-CHURN ICE CREAM

Preheat the oven to 350°f / 180°c. Spread the pecan halves out on a baking sheet, and toast for 8-10 minutes or until golden brown (you can snap one open to check they are toasted throughout). Leave to cool.
Line a small baking sheet with a silicone baking mat or some parchment paper. In a medium saucepan over medium heat, combine the sugar, butter, and salt.
Add the toasted pecan halves and cook, stirring frequently and adjusting the heat as necessary, until the sugar has melted and the nuts are evenly coated in the sugar mixture. Tip out onto the prepared baking sheet and spread the nuts out with a spatula so they aren’t clumped together.
Leave to cool, then break up any lumps and coarsely chop.
To make the no-churn ice cream base, combine the condensed milk, heavy cream and a pinch of salt in the bowl of a stand mixer fitted with the whisk attachment. Whip on medium speed until stiff peaks form, then remove the bowl from the mixer and add the chopped candied pecans and incorporate with a spatula.
Transfer the ice cream base into a 9”x5” loaf pan, smooth off, and place a piece of wax paper or plastic wrap directly against the surface of the ice cream.
Freeze overnight or until completely frozen, minimum 6 hours

PIE DOUGH

Place flour, salt, sugar, and vanilla into a large bowl. Cut butter into chunks, and add to the flour. Toss lightly to coat. Working quickly, using a pastry blender or your fingers, cut the butter into the flour mixture until there are only pea-sized chunks left. You want a few lumps of butter remaining to keep the pastry nice and tender.
Combine ice, water and cider vinegar in a bowl. Sprinkle a few tablespoons of the ice water into the flour and butter mixture, and using a stiff spatula or your hands, mix in well. Continue adding water a tablespoon at a time (I normally need about 1/2 to 3/4 cup, but add slowly) until you have a dough that holds together well, but is not too wet.
Squeeze together with your fingertips to make a homogenous dough.
Shape into a rectangle and wrap tightly in plastic wrap. If desired, roll out and perform letter folds (see notes). Rest in the fridge for at least two hours, or preferably overnight. Repeat the process and make a second batch to give you two rectangles of dough - one for the bottom crust, and one for the top lattice.

PIE ASSEMBLY AND BAKING

Have a quarter sheet pan (9" x 13" baking sheet) ready.
On a lightly floured surface, roll one of the rectangles of dough into a shape slightly larger than your sheet pan. You want it to be approximately 1/8 inch (3mm) in thickness. Line the pan, leaving the extra dough overhanging. Trim the dough so there is about 1 inch overlapping the edge of your dish.
Place in the fridge while you prepare the filling and lattice. Wrap any offcuts of dough in plastic wrap and place in the fridge until needed.
Roll out the second piece of dough, and cut lattice strips - you can lattice any way that you like, I did strips of different widths and made two braids. Place cut out lattice pieces on a baking sheet lined with parchment paper and refrigerate until needed.
Place the peaches in a large bowl. In a smaller bowl, combine the corn starch, sugar, light brown sugar and salt, and mix until there are no lumps. Add to the peaches and toss well to combine. Transfer to the pie crust lined sheet pan. Top with lattice strips. Trim back any overhanging pastry, and either crimp the edge or add on cut out pieces made from the scraps (see notes), fixing down with a little egg wash.
Transfer the pie to the fridge for at least 30 minutes.
While the pie is resting in the fridge, preheat the oven to 425˚f/ 220˚c. Place a baking tray on the bottom rack of the oven. Brush the pie with eggwash and sprinkle generously with sugar. Place on the baking tray and bake for 20 minutes, or until the pastry has set and is beginning to go golden.
Reduce the oven temperature 375˚f / 190˚c, return the pie to the oven, and bake until the pastry is deeply golden and the filling is bubbling, 45 to 50 minutes, tenting the edges with foil if needed.
Remove the pie from the oven and allow to cool to room temperature (this allows the filling to set). Serve at room temperature or slightly warmed, alongside the Candied Pecan No-Churn Ice Cream.
Store pie leftovers lightly covered at room temperature (or see notes for freezing), and remaining ice cream covered in the freezer.

Keywords: Peach Pie, Slab Pie, Pecan Ice Cream, no churn ice cream, peach slab pie, candied pecan ice cream