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Peach Slab Pie

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Peach Slab Pie is made with fresh picked peaches tossed in bourbon, brown sugar and warm spices, nestled in a homemade lattice top pie crust.
Course: Dessert
Cuisine: American
Keyword: peach pie, peach recipes, pies
Servings: 8
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Equipment

Ingredients

CRUST

  • 2 c. unbleached flour
  • 1 tsp. sugar
  • 1 tsp. salt
  • 12 T. butter cold & diced into cubes
  • ⅓ c. ice cold water
  • 1 T. vodka lemon juice or white vinegar

PIE FILLING

  • 7-8 c. sliced peaches (12-14 peaches) cut and sliced or in chunks
  • ½ c. brown sugar
  • ¼ c. sugar
  • ¼ c. bourbon
  • 3 T. instant ClearJel OR cornstarch
  • 1 tsp. cinnamon
  • ¼ tsp. nutmeg
  • 2 T. diced butter
  • egg wash (1 egg+1 T. cream)

Instructions

PREP

  • Preheat oven to 400°
  • Mix together dry ingredients into a bowl.
  • Peel, remove pit, and cut peaches and set aside.
  • Place ice cubes in glass of water and set aside.
  • Dice up butter into small cubes and put in freezer until making the crust.

PIE CRUST

  • Put dry ingredients in food processor or stand mixer.Add cold butter, water, and vodka and pulse just until the dough comes together (crumbly). Remove bowl from food processor and add vinegar and water. Continue to mix by hand with pastry blender until just combined.
  • Pour crust dough onto a piece of saran wrap, cut in half and shape into (2) round disks. Roll out each disk of dough using the thinest setting on the rolling pin, between 2 sheets of parchment paper. Chill for 15-20 minutes.
  • Take out one of the pie disks and roll out on lightly floured surface into a rectangle. Use a pastry cutter to cut into 10 (1") strips. Place strips on a baking sheet lined with parchment paper.
  • Use up leftover dough and cut out decorative shapes with pie cutters or mini cookie cutters and put back in fridge until ready to use.
  • Use the second disk for the bottom crust and roll out into a rectangle with at least 1" overhang. Place inside a 1/2-sheet baking pan, crimp and trim edges.
  • Dust bottom of crust with thickening agent (clear jel or tapioca) and then brush lightly with egg wash. Pierce pie shell with fork.

PIE FILLING

  • In a separate bowl, toss together peaches, bourbon, brown sugar, sugar, and clearJel and stir together.
  • Pour filling into bottom crust, and scatter the small pieces of diced butter over the filling. Place the pre-cut pastry strips into a lattice pattern on top of the filling. Brush lattice with remaining egg wash and sprinkle with course sanding sugar. Place assembled pie in fridge to chill for 10 minutes.

BAKE

  • Bake pie at 400° for 15 minutes. Reduce oven to 375°, cover with foil or pie protector over the crust edge and bake an additional 45-50 minutes. Watch to see when pie starts to bubble, then let it bake 5 more minutes.

Notes

Dietary Substitutions

For the past 12+ years, I have owned an all-natural specialty bakery converting conventional recipes to gluten free, vegan, wholesome, etc. You can read more about my pro-baking here.
Here are a few basic tips when converting conventional recipes into specialty baked goods.
  • Shelf Life: Specialty baked goods tend to dry out faster and have a shorter shelf life than conventional baked goods. Store in an airtight container on counter for 1 - 2 days. For longer storage, freeze up to 6 months. Avoid refrigerating, as it can dry out baked goods.
  • Let Batter Rest: Alternate flours can be dense or slightly gritty compared to white flour, so be sure to let the batter rest at least 15 minutes or overnight in the refrigerator before baking. This allows the flour to fully hydrate and produce a lighter, tender crumb.
  • Oven Temperature: Alternative flours are delicate and tend to brown faster before the center is cooked through. Reduce oven to 325° and bake "low and slow," adding a few extra minutes of bake time if needed.

Gluten-Free (no gluten)

  • Flour: Swap out the flour with a premium gluten-free flour such as King Arthur Measure for Measure or use a homemade gluten-free flour blend. Be sure the flour blend contains xanthan gum or add 1/4 tsp. to 1/2 tsp. per every 1 cup of flour to the recipe.
  • Hydration: Gluten free flours can make baked goods dense. Add 1 tablespoon of additional extra liquid (the same liquid called for in the recipe) to help lighten the texture.
  • Fat: Add up to 1 to 2 Tbsp of additional fat, such as butter or oil to the recipe.

Vegan/Dairy Free (no animal products)

  • Butter: Use unsalted vegan butter sticks such as Violife for best flavor and texture.
  • Dairy: Replace dairy with unsweetened plant based milk such as oat, coconut or almond milk.
  • Eggs: Omit egg for the egg wash and use plant based cream or water.
  • Fat: Add up to 1 to 2 Tbsp of additional fat like oil or vegan butter to the recipe.

Keto (low carb, high fat)

  • Flour: Swap the white flour for almond flour or coconut flour.
  • Sweetener: Replace sugar with Lakanto Monkfruit Sweetener which calls for a 1:1swap that mimics granulated sugar.
  • Dairy: Replace dairy with unsweetened plant based milk such as coconut or almond milk.
  • Hydration: Almond flour can make baked goods dense. Add 1 -2 tablespoons of additional extra liquid (the same liquid called for in the recipe) to help lighten the texture. Add 1 additional egg to help bind the batter.
  • Fat: Add up to 2 Tbsp of additional fat, such as butter or oil to the recipe.

Wholesome (minimally processed)

  • Flour: Swap out 1/3 - 1/2 of the white flour with King Arthur white whole wheat flour or King Arthur 100% whole wheat flour or Bob's oat flour.
  • Sweetener: Replace sugar with maple syrup or honey. Use 3/4 c. honey for every 1 c. sugar.
  • Dairy: Replace dairy with unsweetened plant based milk such as oat, coconut or almond milk.
  • Lower Fat: For every 1 c. of butter, use 3/4 c. heart-healthy oil (like canola or extra-light olive).