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Pioneer Woman Peach Slab Pie

Pioneer Woman Peach Slab Pie - recipe card
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This Peach Slab Pie features a buttery, flaky crust enveloping a juicy, cinnamon-kissed peach filling. Baked on a sheet pan, it offers an ideal ratio of crust to fruit in every slice, perfect for feeding a crowd. Serve warm with vanilla ice cream for a classic summer dessert.

Ingredients

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  • 2 1/2 cups all-purpose flour, plus more for dusting
  • 1 tablespoon granulated sugar
  • 1 teaspoon fine sea salt
  • 1 cup (2 sticks) cold unsalted butter, cut into 1/2-inch cubes
  • 1/2 cup ice water, plus more as needed
  • 1/2 cup granulated sugar
  • 1/4 cup packed light brown sugar
  • 3 tablespoons cornstarch
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon fine sea salt
  • 6 cups fresh peaches, peeled and sliced (about 6–8 medium peaches)
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon vanilla extract
  • 2 tablespoons cold unsalted butter, cut into small pieces
  • 1 large egg, beaten with 1 tablespoon water (for egg wash)
  • 2 tablespoons coarse sugar (such as turbinado or demerara), for sprinkling

Instructions

  1. Prepare the pie dough: In a large bowl, whisk together the flour, 1 tablespoon sugar, and 1 teaspoon salt. Add the cold butter cubes and, using a pastry blender or your fingertips, cut the butter into the flour until the mixture resembles coarse meal with some pea-sized butter pieces remaining. This ensures a flaky texture.
  2. Sprinkle the ice water over the flour mixture, 1 tablespoon at a time, tossing with a fork until the dough just begins to come together. Do not overmix; the dough should be shaggy but hold together when squeezed. If needed, add more ice water, 1 teaspoon at a time.
  3. Turn the dough out onto a lightly floured surface, gather it into a ball, then divide into two equal discs. Flatten each disc into a 1-inch-thick round, wrap in plastic wrap, and refrigerate for at least 1 hour or up to 2 days.
  4. Position a rack in the lower third of the oven and preheat to 375°F / 190°C. Line an 18×13-inch rimmed baking sheet with parchment paper, leaving overhang on the long sides for easy lifting.
  5. On a lightly floured surface, roll out one disc of dough into a rectangle about 22×15 inches and about 1/8-inch thick. Drape the dough over the prepared baking sheet, gently pressing it into the bottom and up the sides. Trim excess dough, leaving a 1/2-inch overhang. Refrigerate while preparing the filling.
  6. Make the filling: In a small bowl, whisk together the 1/2 cup granulated sugar, brown sugar, cornstarch, cinnamon, nutmeg, and 1/8 teaspoon salt. Set aside.
  7. In a large bowl, combine the sliced peaches, lemon juice, and vanilla extract. Sprinkle the sugar mixture over the peaches and toss gently to coat. Let stand for 10 minutes, allowing the peaches to release their juices and the cornstarch to begin dissolving—this helps thicken the filling during baking.
  8. Pour the peach filling into the chilled crust, spreading it evenly. Dot the top with the small pieces of cold butter.
  9. Roll out the second disc of dough into a rectangle about 20×14 inches and 1/8-inch thick. Place it over the filling. Trim the edges and fold the overhang under, then crimp the edges to seal. Use a sharp knife to cut 6 to 8 slits in the top crust to allow steam to escape, then brush the entire top with the egg wash using a pastry brush. Sprinkle evenly with coarse sugar.
  10. Bake for 45 to 55 minutes, or until the crust is golden brown and the filling is bubbling through the slits. If the edges start to brown too quickly, cover them loosely with aluminum foil.
  11. Remove the pie from the oven and let it cool on a wire rack for at least 30 minutes before slicing. This allows the filling to set so it doesn’t run out when cut.
  12. Using the parchment overhang, lift the pie out of the baking sheet and transfer to a cutting board. Slice into squares and serve warm or at room temperature, with vanilla ice cream if desired.

Notes

Storage: Keep leftover pie covered in the refrigerator for up to 3 days. Freezing: The baked slab pie can be wrapped tightly in foil and frozen for up to 3 months. To reheat, thaw overnight in the refrigerator, then warm in a 350°F / 177°C oven for 10-15 minutes until heated through. For best results, reheat individual squares in a toaster oven at 350°F until warm.

Nutrition

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