Peach Slab Pie | Spiced, Juicy & Crowd-Pleasing Dessert

Peach Slab Pie

By

Test Kitchen

•

Fall 2025

Holiday 2019

A golden, lattice-topped peach slab pie bursting with warm spices and juicy sweetness—perfect for feeding a crowd.

Recipe Information

Total Time:

Yield:

24 servings

Ingredients

1 recipe Pastry for Double-Crust Pie

½ cup all-purpose flour

¾ cup packed light brown sugar

½ cup granulated sugar

2 tablespoons cornstarch

1 teaspoon ground ginger

1 teaspoon ground cinnamon

¼ teaspoon ground nutmeg

10 cups pitted and sliced peaches

1 recipe Pastry for Single-Crust Pie

1 egg, lightly beaten

Coarse sugar, for garnish

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Directions

Preheat oven to 375°F. On a lightly floured surface, roll Pastry for Double-Crust Pie into a 19×14-inch rectangle. Fold pastry rectangle into fourths; transfer to a 15×10-inch rimmed baking pan. Unfold and ease pastry into baking pan without stretching. Trim pastry ½ inch beyond edges of pan.
In a large bowl, whisk together flour, brown sugar, granulated sugar, cornstarch, ginger, cinnamon and nutmeg. Add peaches; toss until coated. Spoon peach filling into pastry-lined pan.
On a lightly floured surface, roll Pastry for Single-Crust Pie into a 1⁄8-inch-thick rectangle. Using a pizza cutter or sharp knife, cut pastry into 5 (1¼-inch-wide) strips and 6 (¾-inch-wide) strips. Lay the wide strips parallel to each other and diagonally on top of peach filling, about 1 inch apart. Weave the thin strips diagonally through the wide strips in the opposite direction. Fold the edges of the strips underneath edges of bottom crust. Crimp edges as desired.
Brush lattice pastry with beaten egg; sprinkle with coarse sugar, if desired. Bake for 45 minutes or until pastry is golden brown and filling begins to bubble. Cool on wire rack before serving.

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