Hamdi Saidani This Pioneer Woman Peach Slab Pie is a bubbly and flaky recipe, which is made with frozen peaches and a buttery lemon pie crust. It’s the perfect summer dessert for a crowd, ready in about an hour and a half, plus chilling time.
Pioneer Woman Peach Slab Pie Ingredients
For the All-Butter Lemon Pie Crust:
- 3 cups all-purpose flour, plus more for dusting
- 1/4 teaspoon salt
- Zest of 1 lemon
- 3 sticks (1 1/2 cups) cold salted butter, cubed
- 1 large egg
- 5 tablespoons cold water
- 1 tablespoon distilled white vinegar
For the Peach Filling:
- 3 pounds frozen peaches, thawed and well drained
- 1 cup sugar
- 1/2 cup all-purpose flour
- 3 tablespoons lemon juice
- Pinch of salt
How To Make Pioneer Woman Peach Slab Pie
- Make the Pie Crust: In a large bowl, combine the flour, salt, and lemon zest. Cut in the cold butter with a pastry cutter until the mixture resembles tiny pebbles. In a small bowl, lightly beat the egg, then add the cold water and vinegar. Add this to the flour mixture and stir until a dough just forms.
- Chill the Dough: Divide the dough in half, flatten each into a disk, wrap in plastic, and chill for at least 20 minutes.
- Prep the Oven and Filling: Preheat the oven to 400°F. Line a 9×13-inch baking sheet with parchment paper, leaving an overhang on the sides to act as a sling. In a bowl, combine the thawed and well-drained peaches, sugar, flour, lemon juice, and salt.
- Assemble the Slab Pie: On a lightly floured surface, roll out one piece of the chilled dough into a 9×13-inch rectangle and place it in the bottom of the prepared pan. Spread the peach filling evenly on top.
- Top and Bake: Roll out the second piece of dough into another 9×13-inch rectangle and place it over the fruit. Press and fold the edges together and crimp to seal. Cut several vents in the top of the pastry.
- Bake and Cool: Bake for about 1 hour and 10 minutes, or until the crust is a deep golden brown and the filling is hot and bubbly. Let the pie cool in the pan for at least an hour before using the parchment sling to lift it out and cut into squares.
Recipe Tips
- How to get a non-soggy crust? The most important step is to thaw and very well drain the frozen peaches. Excess water from the peaches is the number one cause of a soggy bottom crust. The flour in the filling will also help to thicken any remaining juices.
- How do you get a super flaky crust? The secret is using very cold butter and ice-cold water. Work the butter in quickly so it stays in small pieces, which will create steam pockets and flaky layers as the pie bakes.
- Can I use fresh peaches? Yes! If using fresh peaches, you’ll need to peel and slice them. You can skip the thawing and draining step. A mix of ripe but firm peaches will give you the best flavor and texture.
- Why bake a slab pie? A slab pie is simply a pie baked in a large, rectangular sheet pan. It’s the perfect way to make a delicious homemade pie for a large crowd, as it’s much easier to slice and serve than a traditional round pie.
What To Serve With Peach Slab Pie
This is a classic American dessert that is a crowd-pleaser for a reason. It is traditionally and most deliciously served warm with:
- A scoop of vanilla bean ice cream
- A dollop of fresh, unsweetened whipped cream
- A drizzle of heavy cream
How To Store Peach Slab Pie
- Room Temperature: A fruit pie like this can be stored, loosely covered, at room temperature for up to 2 days.
- Refrigerate: After two days, it’s best to store the pie, covered, in the refrigerator for up to two additional days.
- Reheat: Reheat individual squares in the microwave or place the entire slab, covered with foil, in a 350°F oven for 10-15 minutes until warmed through.
Peach Slab Pie Nutrition Facts
- Serving: 1 square
- Calories: 420 kcal
- Carbohydrates: 65g
- Protein: 5g
- Fat: 18g
- Saturated Fat: 11g
- Sugar: 40g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Why is my pie filling runny?
A runny pie is almost always the result of not draining the thawed peaches well enough or from under-baking. You must bake the pie until the filling is visibly thick and bubbling through the vents in the center of the pie.
Why did my crust turn out tough?
A tough pie crust is usually the result of overworking the dough, especially after adding the liquid. Mix the dough only until it just comes together. The less you handle it, the more tender it will be.
Can I use a different crust for the top?
Yes. Instead of a solid top crust, you could cut the second dough into strips and create a beautiful lattice top, or use cookie cutters to make decorative cut-outs to place on top of the filling.
Try More Pioneer Woman Recipes:
- Pioneer Woman Chocolate Chess Pie Recipe
- Pioneer Woman Root Beer Float Pie Recipe
- Pioneer Woman Raspberry Cream Pie Recipe
Pioneer Woman Peach Slab Pie Recipe
Description
A crowd-pleasing pie baked in a sheet pan, featuring a sweet and juicy peach filling inside a flaky, all-butter lemon-scented pie crust.
Ingredients
Instructions
- Make the crust by cutting the cold butter into the flour, salt, and lemon zest until it resembles pebbles. Add the egg, water, and vinegar and mix until a dough forms.
- Divide the dough in half and chill for at least 20 minutes.
- Preheat oven to 400°F. Roll out one piece of dough and fit it into a parchment-lined 9×13-inch pan.
- Toss the thawed and well-drained peaches with the sugar, flour, lemon juice, and salt. Pour this filling over the crust.
- Top with the second sheet of rolled dough. Crimp the edges to seal and cut several steam vents in the top.
- Bake for about 1 hour and 10 minutes, until the crust is deep golden brown and the filling is bubbly.
- Let the pie cool for at least one hour before using the parchment sling to lift it out and slice.
Notes
- u003cliu003eThe most important tip for this recipe is to thoroughly thaw and drain the frozen peaches to prevent a soggy crust.u003c/liu003eu003cliu003eUsing a parchment paper u0022slingu0022 with an overhang is not optional; it’s the key to easily removing the entire slab from the pan for cutting.u003c/liu003eu003cliu003eFor the flakiest crust, use very cold butter and ice water, and be careful not to overwork the dough.u003c/liu003eu003cliu003eDon’t be tempted to slice the pie too early; letting it cool for at least an hour is crucial for the filling to set up properly.u003c/liu003e
