Pioneer Woman Peach Slab Pie Recipe

This delicious Pioneer Woman Peach Slab Pie is a simple, fruity dessert that’s perfect for any occasion. With a buttery, flaky crust and sweet, juicy peaches, it’s a treat everyone will love. Use frozen peaches for convenience, and enjoy a warm, homemade pie that’s sure to impress!

Ingredients Needed

For the Fruit:

• 3 pounds frozen peaches (about 6 cups), thawed and well-drained
• 1 cup granulated sugar
• 1/2 cup all-purpose flour
• 3 tablespoons lemon juice
• Pinch of salt

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

How To Make Peach Slab Pie Recipe

1. Prepare the Fruit: In a bowl, combine the peaches, sugar, flour, lemon juice, and salt. Stir well to combine and set aside.
2. Make the All-Butter Lemon Pie Crust: In a large bowl, mix the flour, salt, and lemon zest. Add the cold butter and use a pastry cutter to work it into the flour until the mixture resembles small pebbles (about 3–4 minutes). Lightly beat the egg and add it to the mixture, followed by the cold water and vinegar. Stir until just combined.
3. Chill the Dough: Divide the dough into two equal halves and form each half into a ball. Place the dough balls in resealable plastic bags. Flatten each ball to about 1/2 inch thick with a rolling pin to make rolling easier later. Seal the bags and chill the dough in the fridge for at least 20 minutes or freeze if not using immediately.
4. Preheat the Oven: Preheat your oven to 400°F. Line a 9-by-13-inch baking sheet with parchment paper, letting the paper overhang on opposite sides by 3 inches to create a sling for easy lifting.
5. Roll the Dough: On a lightly floured surface, roll out each piece of dough into a 9-by-13-inch rectangle, rolling from the center outward. Be gentle and patient to avoid tearing the dough. Place one rectangle of dough into the prepared baking sheet.
6. Assemble the Pie: Spread the peach mixture evenly over the bottom crust. Place the second dough rectangle on top of the fruit, pressing the edges together and crimping them to seal. Cut several vents in the top crust to allow steam to escape during baking.
7. Bake the Pie: Bake for about 1 hour and 10 minutes or until the crust is golden brown. Let the pie cool for about 1 hour before lifting it out using the parchment sling and cutting into squares.

Recipe Tips

• Thoroughly Drain the Peaches: Make sure to drain the thawed peaches well to avoid excess moisture, which can make the crust soggy.
• Chill the Dough: Don’t skip chilling the dough for at least 20 minutes. This helps the butter stay cold, resulting in a flakier crust.
• Use Cold Butter: Ensure your butter is cold and cubed before mixing. Cold butter creates layers in the crust, making it crisp and tender.
• Roll the Dough Gently: Roll the dough gently to avoid tearing. If it sticks, dust with a little flour to keep it from sticking to the surface.
• Let the Pie Cool: After baking, let the pie cool for at least an hour before cutting to let the filling set properly.

How To Store Leftovers

• Refrigerate: Cover leftovers peach slab pie and store it in the fridge for up to 3 days.
• Freeze: Wrap leftovers peach slab pie well, and freeze for up to 2 months. Thaw at room temperature before serving.

Nutrition Facts

Serving Size: 1 serving (out of 24 servings)

• Calories: 170
• Total Fat: 6g
• Saturated Fat: 2.5g
• Cholesterol: 5mg
• Sodium: 125mg
• Total Carbohydrate: 28g
• Dietary Fiber: 1g

More Pioneer Woman Recipes:

• Pioneer Woman Peach Cobbler With Canned Peaches
• Pioneer Woman Peach Jam Recipe
• Pioneer Woman Mini Pecan Pies
• Pioneer Woman Buttermilk Pie
• Pioneer Woman Raspberry Cream Pie