Peach and Vanilla Slab Pie Recipe

This Peach & Vanilla Slab Pie is an ideal dessert for a large gathering — think backyard barbecues, potlucks, or any time you need to feed a crowd. It yields many servings, slices neatly into bars, and combines a light, flaky crust with sweet, vanilla-scented peaches.

What is a slab pie?

A slab pie is baked on a rectangular rimmed sheet pan instead of a round pie plate. The shape makes it easy to cut uniform squares or bars, often serving many people at once. Because the crust is rolled thin and baked over a large surface, slab pies usually have a higher crust-to-filling ratio and are especially good for serving a crowd.

This version features a tender, flaky dough brightened with lemon, and a peach filling sweetened with dark brown sugar and warmed by vanilla and cinnamon.

Ingredients for the dough

Note: The dough needs to chill for at least two hours, or preferably overnight.

• Whole-wheat pastry flour — finely milled whole-grain flour that yields a light, tender crust.
• Unbleached all-purpose flour — used with the pastry flour for structure.
• Kosher salt — enhances flavor; if using table salt reduce amount slightly.
• Cold unsalted butter — cut into small pieces; unsalted allows you to control salt level and preserve the butter flavor.
• Olive oil — extra-virgin works fine; a neutral oil can be substituted if preferred.
• Lemon juice — fresh is best to brighten the dough flavor.
• Cold water — keep it chilled for a flakier crust.

Make your own whole-wheat pastry flour

If you don’t have whole-wheat pastry flour, combine 1 cup whole wheat flour minus 2 tablespoons with 2 tablespoons cornstarch or arrowroot starch and sift together 3–4 times to aerate.

No food processor? You can make the dough by hand.

• Stir dry ingredients in a large bowl, then cut in cold butter with a pastry cutter or two knives until the texture resembles coarse crumbs.
• Add the oil, lemon, and cold water and stir with a wooden spoon until a shaggy dough forms; avoid overworking it.

A kitchen scale helps to divide the dough accurately, but approximate portions are fine.

Peach & vanilla filling

• Ripe peaches — peeled and sliced (about 6 pounds, roughly 12 cups). For a rustic pie you can leave the skins on.
• Dark brown sugar — gives a deeper caramel flavor.
• Cornstarch or arrowroot — thickens the filling.
• Vanilla bean paste or pure vanilla extract — adds rich vanilla flavor; paste also provides flecks for visual appeal.
• Ground cinnamon — a warm accent.
• Egg yolk and water — for an egg wash to glaze the lattice.

Use a very large bowl to mix the peaches and dry ingredients; you want each piece coated with the vanilla-sweet mixture. I used an 8-quart stockpot when my bowl was too full.

Assemble the slab pie

Working with large dough pieces can be challenging, but take your time — the result is worth it. If you prefer, store-bought refrigerated pie dough can be used in a pinch (you’ll need two packages for this size).

• Spoon the peach filling evenly over the dough.
• Roll the smaller dough disk between floured sheets into a thin 11″ x 17″ rectangle; cut into 3/4″ strips and arrange in a lattice over the peaches.
• Trim and crimp edges to seal, using any excess dough as needed.

Finishing and baking

• Whisk one egg yolk with 1 teaspoon room-temperature water and brush the lattice and crust evenly.
• Bake at 375°F for 50–55 minutes, until the filling is thick and bubbly and the crust is golden brown.
• Cool at least 20 minutes before slicing and serving.

Serving suggestion

Serve warm or at room temperature with a scoop of vanilla ice cream. The contrast of warm peach filling and cold ice cream is irresistible and perfect for gatherings.

More ideas

If you enjoy this slab pie format, try it with different fillings such as apple, custard, or savory combinations. Slab pies are versatile and scale well for large groups.