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peach slab pie

Peach Pie

  • Author: Erin Clarkson
  • Prep Time: 1 hour
  • Cook Time: 1 hour 5 minutes
  • Total Time: 4 hours
  • Yield: 16 servings 1x
  • Category: Pie
  • Method: Baking
  • Cuisine: American


This homemade peach pie has a simple peach pie filling, surrounded by an easy, flaky pie crust. Peach slab pie is the perfect summer dessert - this pie can be made with fresh or frozen peaches.



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

  • 540g All-purpose flour
  • Pinch of salt
  • 15g granulated sugar
  • 345g cold unsalted butter, cut into cubes
  • 240g cold water
  • 1 cup ice
  • 60g apple cider vinegar

Peach Pie Filling

  • 4.5lbs (2kg) fresh peaches, peeled, de-stoned, and cut into eighths (see notes for peeling)
  • 65g corn starch
  • 100g granulated sugar
  • 100g light or dark brown sugar
  • 1/2 tsp salt
  • Egg wash - 1 egg whisked with 1 Tbsp water
  • Raw / turbinado sugar to finish (optional)



  1. Place flour, sugar and salt into a large bowl. Cut butter into chunks, and add to the flour. Toss lightly to coat.
  2. Working quickly, using a pastry blender or  your thumb and fingers, cut the butter into the flour mixture until there are only large pea-sized chunks left. You want a few lumps of butter remaining to keep the pastry nice and tender.
  3. 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 usually start with about 180g liquid, mix that in, then go from there and add additional liquid as needed) until you have a dough that holds together well, but is not too wet.
  4. Squeeze together with your fingertips to make a homogenous dough. Shape into a rectangle, Rest in the fridge for one hour.
  5. 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.
  6. Work with one piece of dough at a time. Roll out the dough on a floured surface into a rectangle, fold it in thirds like a letter, then roll again and repeat the folding. Repeat this process one more time. Shape back into a rectangle. Rewrap tightly in plastic. Repeat the folding process with the second piece of pie dough. Rest the pie dough for at least two hours, or preferably overnight, before using. Store pie crust in the fridge for up to 3 days, or in the freezer for up to 3 months.


  1. Have a quarter sheet pan (9" x 13" baking sheet) ready.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Transfer the pie to the fridge for at least 30 minutes.
  7. 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.
  8. 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.
  9. 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.
  10. Store pie leftovers lightly covered at room temperature (or see notes for freezing).


 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