Best 3 Peach Crumble Slab Pie Recipes

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Indulge in a delightful culinary journey with our tantalizing Peach Crumble Slab Pie, a harmonious blend of sweet and tangy flavors encased in a buttery, crumbly crust. This delectable treat is perfect for any occasion, whether it's a family gathering, a casual brunch, or a special dessert. With its irresistible aroma and mouthwatering taste, this slab pie is sure to become a fast favorite.

This delectable slab pie features a luscious filling made from fresh, juicy peaches, expertly combined with a touch of sugar, cornstarch, and spices to create a perfectly balanced flavor profile. The buttery, flaky crust provides the perfect complement to the sweet and tangy filling, creating a harmonious bite that will leave you craving more.

But that's not all! This article also includes a collection of other irresistible recipes that will tantalize your taste buds. From the classic Apple Crumble Slab Pie, bursting with the flavors of fall, to the unique Blueberry Buckle Slab Pie, offering a delightful burst of berry sweetness, there's something for everyone in this comprehensive guide to slab pies.

So, gather your ingredients, preheat your oven, and embark on a culinary adventure that will leave you with unforgettable memories and a satisfied sweet tooth. Let's dive into the recipes and create these delectable slab pies that are sure to be the stars of any gathering.

Check out the recipes below so you can choose the best recipe for yourself!

PEACH SLAB PIE WITH ALMOND CRUMBLE



Peach Slab Pie with Almond Crumble image

Peach pie is my dad's favorite and the first pie I ever made, so it holds a special place in my heart. I add a twist to this version with an almond crumble and a touch of honey to highlight the natural sweetness of the peaches.

Provided by Dan Langan

Categories     dessert

Time 4h10m

Yield 12 servings

Number Of Ingredients 21

2 cups all-purpose flour
2 tablespoons packed light-brown sugar or white sugar
3/4 teaspoon fine salt
4 tablespoons vegetable shortening
1 stick (8 tablespoons) frozen unsalted butter
5 tablespoons cold water
2 teaspoons apple cider vinegar or white vinegar
Cooking spray
2 tablespoons vanilla wafer crumbs, optional
5 tablespoons unsalted butter, melted
1/2 cup packed light-brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon fine salt
1 cup all-purpose flour
1/2 cup slivered raw almonds
3 pounds ripe yet firm yellow peaches, peeled, pitted and cut into 3/4-inch chunks
1/2 cup granulated sugar
3 tablespoons plus 1 teaspoon all-purpose flour
Pinch fine salt
Zest and juice of 1/2 lemon
1/4 cup honey

Steps:

  • For the crust: Whisk the flour, sugar and salt together in a medium bowl. Add the shortening and work it into the flour with your fingertips until the shortening is nearly incorporated.
  • Grate the frozen butter on the large holes of a box grater into the flour. Use a whisk or plastic bowl scraper to toss the butter into the flour and break up the pieces until they are the size of peas. Stir the cold water and vinegar together in a cup, then stir the mixture into the flour mixture. Press and fold the dough in the bowl a few times to incorporate dry bits of flour.
  • Place two pieces of plastic wrap on a work surface so they slightly overlap. Transfer the
  • dough to the center of the plastic. Fold one side of the plastic over and flatten the dough slightly.
  • Do this on all four sides to incorporate any last dry bits of dough; repeat if needed. Wrap
  • the dough tightly in the plastic wrap and flatten into a rough rectangle. Chill 2 hours or
  • overnight.
  • Allow the chilled dough to rest at room temperature for 5 minutes. Spray a rimmed 9-by-13-inch sheet pan with cooking spray and sprinkle with 1 tablespoon of vanilla wafer crumbs if using; set aside. On a floured surface, roll the dough into a rectangle about 12 inches by 16 inches. Transfer to the prepared pan, pressing the dough into the bottom and corners of the pan. Fold the extra dough under itself so the crust is even with the top edge of the pan. Sprinkle the remaining 1 tablespoon wafer crumbs if using over the bottom crust. Chill while you prepare the crumble.
  • For the crumble: Stir the melted butter, brown sugar, cinnamon and salt together in a medium bowl. Stir in the flour and almonds. Set aside.
  • For the filling: Place the peaches in a large bowl, sprinkle with the sugar, flour, salt and lemon zest and toss well. Add the lemon juice and honey and toss again. Pour the filling into the chilled crust and scatter the almond crumble over the top. Freeze the pie for 30 minutes.
  • When ready to bake, place another sheet pan on the center rack of the oven and preheat the oven to 400 degrees F. Place the chilled pie onto the preheated sheet pan and bake for 25 minutes. Lower the temperature to 375 degrees F and bake until the top is golden and the filling is puffed and bubbling in the center, 60 to 70 minutes longer. If the pie browns too quickly, place a piece of aluminum foil that has a few holes poked in it over the top of the pie for the remainder of the baking time. Serve warm or room temperature.

PEACH CRUMBLE SLAB PIE



PEACH CRUMBLE SLAB PIE image

Categories     Dessert     Bake     Peach     Summer

Yield 12-16 servings

Number Of Ingredients 21

FOR THE CRUST:
2 1/2 cups/300 grams all-purpose flour, more as needed
3/4 teaspoon fine sea salt
2 1/2 sticks/285 grams cold unsalted butter, cubed
4 to 6 tablespoons ice water, as needed
FOR THE FILLING:
6 pounds ripe peaches and/or nectarines, pitted and cut into 1 1/2-inch chunks
1 1/4 cups packed light brown sugar, more to taste
1/3 cup instant tapioca
Zest of 3 lemons
3 tablespoons fresh lemon juice
1 1/2 teaspoons finely grated nutmeg
1 vanilla bean, split lengthwise and seeds scraped, or 1 teaspoon vanilla extract
1 teaspoon fine sea salt
FOR THE CRUMBLE TOPPING:
1 1/2 cups/180 grams all-purpose flour
1 cup packed dark brown sugar
2 teaspoons ground cinnamon
1 1/2 teaspoons ground ginger
1/2 teaspoon fine sea salt
1 1/2 sticks/170 grams unsalted butter, cubed

Steps:

  • FOR THE CRUST: In a food processor, briefly pulse together flour and salt. Add butter and pulse until mixture forms chickpea-size pieces. Add ice water 1 tablespoon at a time and pulse until mixture is just moist enough to hold together. Form dough into a large ball. Wrap with plastic and flatten into a disk. Refrigerate at least 1 hour. Using a lightly floured rolling pin, gently roll out dough to an 11-x-15-inch rectangle, dusting with flour if dough is sticking. Fold dough in half and transfer to a 9-x-13-inch baking dish. Carefully press crust into the bottom of the pan and completely up the edges so it's flush with the top of the pan (no need to crimp the dough). Return crust to refrigerator while you prepare the filling and crumble topping. FOR THE FILLING: In a large bowl, toss together peaches, sugar, tapioca, lemon zest and juice, nutmeg, vanilla and salt. Let stand 20 to 30 minutes. Taste and add a little more sugar if needed. Meanwhile, heat oven to 425 degrees. Place a large rimmed baking sheet on the oven floor to preheat. Arrange one oven rack on the lowest position and a second rack in the center position. FOR THE CRUMBLE TOPPING: Whisk together flour, sugar, cinnamon, ginger and salt. Mix in butter with your fingertips until mixture is uniformly moist and comes together in large clumps. Spoon filling into crust and top with crumble. Move baking sheet to the lowest rack and place pie on baking sheet. Bake 15 minutes. Reduce oven temperature to 375 degrees. Move baking sheet with pie to the center rack. Continue baking until pie is golden brown and filling is bubbling, about 1 hour. Transfer to a wire rack to cool completely before slicing.

PEACH CRUMBLE SLAB PIE



PEACH CRUMBLE SLAB PIE image

COURTESY OF THE CLEVELAND PLAIN DEALER (8/20/2014). COOKS NOTES: If you don't have food processor, you can mix the crust in a bowl using two knifes or a pastry cutter. You can also make the pie dough and crumble a few days before and store them in the fridge. But, the pastry is the most crisp if...

Provided by Richard Hoover

Categories     Fruit Desserts

Time 3h30m

Number Of Ingredients 20

CRUST
2 1/2 c all purpose flour, more as needed
3/4 tsp fine sea salt
2 1/2 stick cold unsalted butter, cut into 1/2" pcs.
4 to 6 Tbsp ice water, as needed
FILLING
6 lb ripe peaches, nectarines or a mix, pitted and cut into 1 1/2" chunks
1 1/4 c brown sugar, firmly packed, more to taste
1/3 c instant tapioca
zest of 3 lemons
3 Tbsp fresh lemon juice
1 1/2 tsp finely grated nutmeg
1 tsp vanilla extract
1 tsp fine sea salt
CRUMBLE TOPPING
1 1/2 c all purpose flour
1 c dark brown sugar, packed
2 tsp ground cinnamon
1 1/2 tsp ground ginger
1 1/2 stick unsalted butter, cubed

Steps:

  • 1. MAKE THE CRUST: In a food processor, briefly pulse together flour and salt. Add butter and pulse until mixture forms chick-pea sized pieces. Add ice water 1 tablespoon at a time and pulse until mixture is just moist enough to hold together. Form dough into a large ball. Wrap with plastic and flatten into a disc. Refrigerate at least 1 hr.
  • 2. Using a slightly floured rolling pin, gently roll out dough to an 11-by-15" rectangle, dusting with flour if sticking. Fold dough in half and transfer to a 9 X 13" baking dish. Carefully press crust into the bottom of the pan and completely up the edges so it's flush with the top of the pan. (you don't need to crimp the dough.) Return crust to refrigerator while you prepare the filling and crumble topping.
  • 3. MAKE THE FILLING: In a large bowl toss together peaches, sugar, tapioca, lemon zest and juice, nutmeg, vanilla and salt. Let stand 20 to 30 mins. Taste and add a little more sugar if needed.
  • 4. Meanwhile heat oven to 350 degrees Place a large rimed baking sheet on the oven floor to preheat. Arrange one oven rack on the lowest position and a second rack in the center position.
  • 5. MAKE THE CRUMBLE: Whisk together flour, sugar, cinnamon, ginger and salt. Mix in butter with your fingertips until mixture is uniformly moist and comes together in large clumps.
  • 6. Spoon filling into crust and top with crumble. Move baking sheet to lowest rack and place pie on baking sheet. Bake 15 mins. Reduce oven temperature to 375 degrees. Move baking sheet with pie to center rack. Continue to bake until pie is golden brown and filling is bubbling, about 1 hour.
  • 7. Transfer to a wire rack to cool completely before slicing.

Tips:

  • Use fresh, ripe peaches for the best flavor.
  • If you don't have a slab pan, you can use a 9x13 inch baking pan.
  • To make the crumble topping, use a pastry blender or two forks to cut the butter into the flour and sugar until it resembles coarse crumbs.
  • Don't overmix the crumble topping, or it will become tough.
  • Bake the slab pie until the crust is golden brown and the filling is bubbling.
  • Let the slab pie cool for at least 1 hour before serving.

Conclusion:

This peach crumble slab pie is a delicious and easy-to-make dessert that is perfect for any occasion. The sweet and juicy peaches are complemented perfectly by the buttery crumble topping. This pie is sure to be a hit with family and friends.

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