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Peach-Blueberry Slab Pie pinterest

Peach-Blueberry Slab Pie

The perfect summer crowd-pleaser! This Peach-Blueberry Slab Pie combines sweet peaches and juicy blueberries baked in a large, easy-to-serve crust that's ideal for feeding a crowd at your summer gathering.
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Prep Time 45 minutes
Cook Time 50 minutes
Chilling Time 30 minutes
Total Time 1 hour 35 minutes
Course Dessert
Cuisine American
Servings 18 slices
Calories 310 kcal

Equipment

  • 15x10-inch jelly roll pan
  • Pastry Cutter
  • Rolling Pin

Ingredients
  

For the Crust

  • 4 cups all-purpose flour substitute up to half with whole wheat pastry flour for added nutrition
  • 1 1/2 tsp salt
  • 2 tbsp granulated sugar
  • 1 3/4 cups cold unsalted butter cubed (or solid coconut oil for a dairy-free option)
  • 3/4 cup ice water
  • 1 tbsp apple cider vinegar

For the Filling

  • 6 cups fresh peaches peeled and sliced (about 8-10 medium peaches)
  • 3 cups fresh blueberries frozen work too, no need to thaw
  • 1 cup granulated sugar or ¾ cup honey for a natural sweetener
  • 1/4 cup cornstarch arrowroot powder works as a substitute
  • 2 tbsp fresh lemon juice
  • 1 tsp vanilla extract
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1 pinch salt

For the Topping

  • 1 egg beaten with 1 tablespoon water (for egg wash)
  • 2 tbsp turbinado sugar for sprinkling

Instructions
 

  • In a large bowl, whisk together the flour, salt, and sugar. Add the cold cubed butter and use a pastry cutter or your fingertips to work it into the flour until the mixture resembles coarse crumbs with some pea-sized pieces remaining.
  • Mix the ice water and apple cider vinegar together, then drizzle over the flour mixture, stirring with a fork until the dough just begins to come together. If it seems too dry, add additional ice water 1 tablespoon at a time.
  • Divide the dough into two portions – one slightly larger (about 60%) for the bottom crust. Form each into a rectangle, wrap in plastic wrap, and refrigerate for at least 30 minutes.
  • In a large bowl, gently combine the peaches, blueberries, sugar, cornstarch, lemon juice, vanilla, cinnamon, nutmeg, and salt. Let sit for 15 minutes to allow the flavors to meld and the juices to begin releasing.
  • Preheat your oven to 375°F (190°C). On a floured surface, roll the larger portion of dough into a 17x12-inch rectangle. Transfer carefully to a 15x10-inch jelly roll pan or rimmed baking sheet, allowing the excess to hang over the edges.
  • Pour the fruit filling into the crust, spreading it evenly. Roll out the remaining dough into a 16x11-inch rectangle for the top crust.
  • Place the entire top crust over the filling, sealing and crimping the edges with the bottom crust. Cut several vents for steam to escape. Alternatively, create a lattice pattern for a more decorative touch.
  • Brush the top crust with egg wash and sprinkle with turbinado sugar. Bake for 45-50 minutes until the crust is golden brown and the filling is bubbling. If the edges begin to brown too quickly, cover them with foil halfway through baking.
  • Allow to cool for at least 15 minutes before slicing and serving.

Notes

- For the flakiest crust possible, freeze your butter for 15 minutes before cutting it into the flour.
- If your peaches aren't quite ripe, add an extra tablespoon of sugar to compensate for tartness.
- Store covered at room temperature for up to 2 days, refrigerate for up to 5 days, or freeze baked slices for up to 3 months.
- For make-ahead convenience, prepare and freeze the unbaked pie, then bake directly from frozen, adding 15-20 minutes to the bake time.

Nutrition

Calories: 310kcalCarbohydrates: 43gProtein: 3gFat: 14gSaturated Fat: 8gCholesterol: 45mgSodium: 195mgFiber: 2gSugar: 18g
Keyword Slab Pie, Peach Pie, Blueberry Pie, Summer Dessert, Crowd Pleaser
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