There are two great things about this summer slab pie: It serves a big crowd and you don’t have to roll out the dough. We opted for a press-in dough (reminiscent of shortbread), which is super easy to make and saves lots of time. For something a little different, substitute pecans or skinned hazelnuts for the almonds in the streusel topping.
| Level: | Easy |
| Total: | 1 hr 45 min |
| Active: | 45 min |
| Yield: | 15 servings |
| Level: | Easy |
| Total: | 1 hr 45 min |
| Active: | 45 min |
| Yield: | 15 servings |
Ingredients
- 2 sticks (1 cup) unsalted butter, at room temperature and cut into small pieces, plus more for greasing the baking sheet
- 3 cups all-purpose flour
- 2/3 cup confectioners’ sugar
- 1/2 teaspoon kosher salt
- 3 pounds peaches (about 6 peaches), cut into 1/2-inch wedges
- 1 1/2 cups firmly packed light brown sugar
- Juice of 1 lemon
- 3 tablespoons cornstarch
- 2 teaspoons pure vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly grated nutmeg
- 3/4 cup all-purpose flour
- 1/2 cup sliced skin-on almonds
- 1/2 cup firmly packed light brown sugar
- 6 tablespoons unsalted butter, melted
- 1/4 teaspoon kosher salt
Instructions
- Adjust a rack to the bottom third of the oven and preheat the oven to 375 degrees F. Grease the bottom and sides of a rimmed 10-by-15-inch baking sheet with butter.
- For the dough: Combine the butter, flour, confectioners’ sugar and salt in a food processor and process until the mixture comes together in a solid mass (this may take a few minutes). Drop pieces of the dough all over the prepared baking sheet. Use your fingers to press the dough evenly along the bottom and about 1/2 inch up the sides of the pan, filling any gaps. Set aside.
- For the filling: Toss together the peaches, brown sugar, lemon juice, cornstarch, vanilla, cinnamon, salt and nutmeg in a large bowl until the cornstarch dissolves. Transfer the filling onto the crust and spread in an even layer. Bake for 30 minutes.
- For the streusel: While the pie bakes, make the strussel topping by combining the flour, almonds, brown sugar, melted butter and salt in a small bowl until evenly moistened.
- Remove the pie from the oven and sprinkle the streusel evenly over the filling. Return the pie to the oven and bake until the topping is golden brown and the filling is bubbly, 25 to 30 minutes more. (If the crust browns too quickly during baking, cover the pie loosely with foil.)
- Let the pie cool. Serve warm or at room temperature.
Nutrition Facts
| Serving Size | 1 of 15 servings |
| Calories | 468 |
| Total Fat | 20 g |
| Saturated Fat | 11 g |
| Carbohydrates | 70 g |
| Dietary Fiber | 3 g |
| Sugar | 42 g |
| Protein | 5 g |
| Cholesterol | 45 mg |
| Sodium | 169 mg |
| Serving Size | 1 of 15 servings |
| Calories | 468 |
| Total Fat | 20 g |
| Saturated Fat | 11 g |
| Carbohydrates | 70 g |
| Dietary Fiber | 3 g |
| Sugar | 42 g |
| Protein | 5 g |
| Cholesterol | 45 mg |
| Sodium | 169 mg |
Reviews
This was absolutely delicious, and so easy to make. The crust was perfectly flaky. I will definitely make it again and maybe change out the peaches for apricots, or some type of berry.
It feeds a lot, so that’s great too.
It feeds a lot, so that’s great too.
I am looking forward to making this slab pie. Am wondering is that much brown sugar is necessary in the filling.
Absolutely delicious! I made this last month with peaches and today I tried sliced apples. Only changes I made were to increase the cinnamon. Will make this over and over and mix up the fruit depending on what is in season or on hand. Yum!
I accidentally burned the topping because I was finishing this in the air fryer setting of the oven….BUT it was still amazing!!! I will say I even liked it warm! I am not much on pie and really don’t like warm fruit pies but this was fantastic!!! How the flavor melded I don’t know…I will be making again and again!! Ty
Sometime Baker’s tried this recipe and nailed it! Baked the crust for 10 minutes before topping with peach mixture for crisper crust. Added 1/2 cup of oats and a little more butter to topping. Wonderful for anyone who has peaches on the tree.
Do you think you could used drained jarred peaches
Made it with pillsbury pie crust and frozen peaches (emptied out my dad’s freezer and didn’t wanna throw away) and it still came out yummy. Gonna try at home and follow recipe for dough. Can’t wait.
We’ve got a box of fresh peaches to eat up, so I went looking for a dessert with a shortbread crust. I’m so glad I came across this recipe! Oh man, was this delicious! The only thing I did different was to brown the butter that went into the struesel topping. We can’t stay out of it! This is a definite keeper! Thank you!
I made this recipe on September 14th, 2017 as a result of just looking at the photo. I can only say that the recipe is KILLER! As an experiment I added the raspberries that we’re in my fridge to half of the sheet. Both side of the sheet were good. Anyone who reads this review and likes peaches has got to try this.
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