Fresh Vanilla Peach Slab Pie, fresh juicy peaches in a buttery lattice crust, baked in a rimmed baking sheet pan. Easy to serve and perfect for a large crowd.
Here in Texas, peach season is in full swing. The peaches are lovely in the grocery stores, but for our peaches, we like to get them at a local peach orchard in a little town close to us.
They have several varieties, but our favorite is Alberta's. They are not ready yet, so we get another variety. They are sweet, juicy, and the best part, they are freestone.
You may be asking? What are freestone peaches? They are a type of variety of peach that, when you cut into them, the flesh will easily release from the pit. It doesn't change the taste of the peach at all. It just makes it easier to eat and lends a prettier appearance to sliced peaches.
When I was growing up, and we were near a peach tree, we liked to pick the peaches, pull them apart at the stem, and eat them without peeling. Such a summer treat.
When I was growing up, and we were near a peach tree, we liked to pick the peaches, pull them apart at the stem, and eat them without peeling. Such a summer treat.
WHAT YOU NEED TO MAKE FRESH VANILLA PEACH SLAB PIE
- Rimmed baking sheet pan
- Flour
- Sugar
- Butter
- Shortening
- 12 medium peaches
- Vanilla
- Brown sugar
- Cornstarch
- Milk
- Egg
HOW TO MAKE FRESH VANILLA PEACH SLAB PIE
- Preheat oven to 450 degrees F.
- Peel and slice peaches in a colander that sits inside a pie dish to capture the excess juices.
- In a large bowl, place sliced peach, brown sugar, cornstarch, and vanilla bean paste. Fold all the ingredients together, being careful not to mash the peaches; set aside.
- Place the flour, sugar, and salt in the bowl of a food processor fitted with a steel blade and pulse a few times to mix.
- Add the butter and shortening. Pulse 8 to 12 times, until the butter is the size of peas.
- With the machine running, pour the ice water down the feed tube and pulse the machine until the dough begins to form a ball.
- Cut the dough into 1/3 and 2/3 portions. Roll 2/3 of the portion on a well-floured board into a rectangle to fit a rimmed baking sheet pan, rolling from the center to the edge, turning, and lightly flouring underneath the dough to prevent it from sticking to the board. Roll the dough into a 20" x 16" rectangle.
- Fold the dough in half, place it in a rimmed baking sheet pan, and unfold to fit the pan. Beat the egg white slightly from the separated egg (reserve the egg yolk). Brush the bottom of the pie dough with egg white, covering all the inside of the pie dough. Reserve the remaining egg white.
- Pour the peach mixture into the prepared rimmed baking sheet pan with the pie dough.
- Roll the 1/3 portion on a well-floured board into a rectangle, rolling from the center to the edge, turning and flouring the dough as needed to prevent it from sticking to the board. Roll the dough into a 15" x 18" rectangle. Cut four 1" strips 19" long and seven 1" strips 16" long.
- Arrange the strips of cut pie dough in a lattice style across the top of the peaches. Crimp the edges well. Add the separated egg yolk to the remaining egg white. Beat and brush the mixture on top of the lattice dough. Sprinkle with coarse sugar.
- Place the prepared slab pie in the freezer for 15-30 minutes. Remove the slab pie from the freezer and place it in the oven. Bake for 20 minutes.
- Reduce the oven temperature to 375 degrees F. Check the browning of the slab pie for doneness every 20 minutes.
- If the pie begins to get too brown, cover the slab pie with a foil tent or shield. Bake for a least an hour. The crust will be golden, and the filling will be bubbly.
July 4th is around the corner, and Fresh Vanilla Peach Slab Pie is an excellent dessert for a barbecue cookout! I hope you will get to make this scrumptious slab pie this summer.
Enjoy!
xo
Kay
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Yield: 14-16
Fresh Vanilla Peach Slab Pie
Fresh juicy peaches in a buttery lattice crust, baked in a rimmed baking sheet pan. Easy to serve and perfect for a large crowd.
prep time: 20 Mcook time: 1 hourtotal time: 1 H & 20 M
ingredients:
- Pie Crust
- 3 cups all purpose flour
- 1/4 cup sugar
- 1 teaspoon salt
- 1/2 cup Crisco shortening, cold cut into thirds
- 1/2 cup salted butter, cold cut into cubes
- 1/2 cup cold water
- 1 whole egg, separated
- Peach Pie Filling
- 12 medium fresh peaches, sliced thin (See Notes)
- 1/2 teaspoon fruit pectin or 1 tablespoon lemon juice
- 3/4 cup brown sugar
- 1/3 cup cornstarch
- 1 teaspoon vanilla paste
- 1/4 cup coarse sugar
instructions:
How to cook Fresh Vanilla Peach Slab Pie
- Preheat oven to 450 degrees F.
- Peel and slice peaches in a colander that sits inside a pie dish to capture the excess juices.
- In a large bowl, place sliced peach, brown sugar, cornstarch, and vanilla bean paste. Fold all the ingredients together, being careful not to mash the peaches; set aside.
- Place the flour, sugar, and salt in the bowl of a food processor fitted with a steel blade and pulse a few times to mix.
- Add the butter and shortening. Pulse 8 to 12 times, until the butter is the size of peas.
- With the machine running, pour the ice water down the feed tube and pulse the machine until the dough begins to form a ball.
- Cut the dough into 1/3 and 2/3 portions. Roll 2/3 of the portion on a well-floured board into a rectangle to fit a rimmed baking sheet pan, rolling from the center to the edge, turning, and lightly flouring underneath the dough to prevent it from sticking to the board. Roll the dough into a 20" x 16" rectangle. Fold the dough in half, place it in a rimmed baking sheet pan, and unfold to fit the pan. Beat the egg white slightly from the separated egg (reserve the egg yolk). Brush the bottom of the pie dough with egg white, covering all the inside of the pie dough. Reserve the remaining egg white.
- Pour the peach mixture into the prepared rimmed baking sheet pan with the pie dough.
- Roll the 1/3 portion on a well-floured board into a rectangle, rolling from the center to the edge, turning and flouring the dough as needed to prevent it from sticking to the board. Roll the dough into a 15" x 18" rectangle. Cut four 1" strips 19" long and seven 1" strips 16" long.
- Arrange the strips of cut pie dough in a lattice style across the top of the peaches. Crimp the edges well. Add the separated egg yolk to the remaining egg white. Beat and brush the mixture on top of the lattice dough. Sprinkle with coarse sugar.
- Place the prepared slab pie in the freezer for 15-30 minutes. Remove the slab pie from the freezer and place it in the oven. Bake for 20 minutes.
- Reduce the oven temperature to 375 degrees F. Check the browning of the slab pie for doneness every 20 minutes. If the pie begins to get too brown, cover the slab pie with a foil tent or shield. Bake for a least an hour. The crust will be golden, and the filling will be bubbly.
Calories
477.00Fat (grams)
22.86Sat. Fat (grams)
11.24Carbs (grams)
64.12Fiber (grams)
3.44Net carbs
60.67Sugar (grams)
30.09Protein (grams)
6.00Sodium (milligrams)
356.72Cholesterol (grams)
48.77© Copyright 2009-2018 - Kay Little, Owner/Author of Cooking with K
Looks simply delicious. How wonderful to use a sheet pan. My grandparents had a peach tree in their backyard. I want to make this. Thanks so much for sharing at “Love Your Creativity.”
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