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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!
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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. Today I am sharing with you this recipe for peach slab pie. I paired it with a super simple 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. All you need is some baking staples and your fruit for your filling! Pies can be made ahead and frozen, or baked ahead of time and re-heated. They can also be 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 some sort of fruit. 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. They 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. You then fold in mix-ins and freeze 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. It is a great place to start if you haven’t made your own ice cream before!
Easy Pie Dough
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. Then I 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. It also makes it a total dream to work with. Shaping your dough into a rectangle gives you a head start when you go to roll out your dough for assembling the pie.
Slab Pie - The Best Crust to Filling Ratio!
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. 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. However, you will only need one quantity of the water mixture (water, apple cider vinegar and ice). It will be enough to hydrate both of the doughs.
How to Peel Peaches
I peeled my peaches for this because I prefer them that way for pie. To do this, you boil a large pot of water. 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!)
How to Lattice a Pie
FAQ for Peach Slab Pie
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 a quarter sheet pan for this pie. You want something relatively shallow.
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:
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A note on salt and oven temperature
It is important to note the type of salt that is called for in a recipe. I use Diamond Crystal salt throughout my recipes - if you use a different sort of kosher salt or regular table salt you will need to adjust accordingly as some salt is 'saltier' than others. Morton's salt is twice as salty, so you will need half the quantity. Same goes for a regular table salt. I am working to get gram measurements throughout my recipes for salt but still getting there.
All oven temperatures are conventional unless otherwise stated. If you are baking on fan / convection, you will need to adjust the temperature. An oven thermometer is a great investment to ensure that your oven is the correct temperature.
Using the double / triple function in the recipe card
You will notice that there is a '1X' '2X' '3X' button in my recipe card. This can be used for doubling or tripling a recipe. However, please note that this only doubles the ingredient quantities in the ingredients list and NOT in the method. If there are quantities or pan sizes in the method of the recipe (for example weigh out 150g brown butter), you will need to scale this number manually. It will also not change the baking time in the recipe so you will need to adjust this yourself too. It is always a good idea to read through a recipe fully before doubling it just to check this. If you would like to scale this recipe or convert for another pan size, use my calculator!
Tools and equipment
For a list of my go-to tools and equipment, I have a post you can refer to here.
Why is this recipe in grams?
I post my recipes in grams as it is the most accurate way to bake. Cups are not only inaccurate but they vary in volume worldwide. There is no way for me to provide one cup measure that works for everyone. However, posting in weight fixes this issue. If you would like the recipe in cups you are welcome to convert it yourself via google, but please do not ask me to do it for you as I am not comfortable providing a recipe using a method that I have not tested. Baking with a scale is easy, accurate, and also makes cleanup super simple. Here is the scale that I use if you would like a recommendation! Here's to accurate baking!
Recipe for Peach Slab Pie
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Peach Slab Pie with Candied Pecan No-Churn Ice Cream
- Prep Time: 1 hour
- Cook Time: 1 hour 5 minutes
- Total Time: 4 hours
- Yield: One 9"x13" pie 1x
Description
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!
Ingredients
Candied Pecan No-Churn Ice Cream
- 1 cup (125g) Southern Grove Pecan Halves
- ¼ cup (50g) Simply Nature Organic Cane Sugar
- 1 Tbsp (15g) Countryside Creamery Unsalted Butter
- ½ 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 ¾ 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
- ¼ 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)
- ¼ cup plus 2 Tbsp (65 grams) corn starch
- ½ cup (100g) Simply Nature Organic Cane Sugar
- ¼ cup (50g) Simply Nature Organic Light Brown Sugar
- ½ 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 ½ to ¾ 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 ⅛ 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.
Notes
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.
Keywords: Peach Pie, Slab Pie, Pecan Ice Cream, no churn ice cream, peach slab pie, candied pecan ice cream
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