Peach Slab Pie with Almond Crumble

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.
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  • Level: Easy
  • Total: 4 hr 10 min (includes chilling time)
  • Active: 45 min
  • Yield: 12 servings
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Ingredients

Crust:

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

Crumble:

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

Filling:

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

Directions

  1. 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.
  2. 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.
  3. Place two pieces of plastic wrap on a work surface so they slightly overlap. Transfer the
  4. dough to the center of the plastic. Fold one side of the plastic over and flatten the dough slightly.
  5. Do this on all four sides to incorporate any last dry bits of dough; repeat if needed. Wrap
  6. the dough tightly in the plastic wrap and flatten into a rough rectangle. Chill 2 hours or
  7. overnight.
  8. 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.
  9. 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.
  10. 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.
  11. 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.

Cook’s Note

You can also use your favorite single-crust pie dough recipe for this slab pie.

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