The apple slab pie has a generous amount of cinnamon sugar. Peach slab pie has a generous amount of brown sugar, because the taste of peaches and brown sugar is something that was just MEANT to be. And while the apple pie has a maple syrup glaze, the peach slab pie has a vanilla glaze.
Aside from that, you make it the same way, with the bottom crust fitted into a foil-lined square baking dish and covered with crushed cereal. The cereal helps absorb some of the fruit juices, because we’ve all been there with soggy pies that collapse when you cut them. Not going there. Then come the peaches and the brown sugar, and then the top crust. Bake it all up until it is golden brown and then let it cool.
Now with the apple pie, you can pretty much slide it from the foil to the cake plate before you glaze it. Even with the cereal absorbing some of the juices, the peach pie will be a little too dense to slide without breaking, so it should be lifted out of the baking dish using the foil edges as holders, inverted onto a cookie sheet, and then inverted again onto the platter. This will crush the top crust just a tiny bit, which we don’t care about because we are about to cover it with a gorgeous vanilla glaze.
So the next time you see a basket of peaches as you are doing your shopping, pop them in your basket and bake yourself up a peach slab pie. It’s like summer on a fork!