Peach Slab Pie

Okay, so you know the feeling. You’ve baked a perfect peach pie, everyone is oohing and aahing, and then you cut that first beautiful wedge…and those naughty peaches spill out all over the pie plate.

It’s still going to taste delicious, of course, but I’d rather spend my peach pie time eating than chasing peach filling around my plate. That’s where this easy Peach Slab Pie comes to the rescue!

🔎 A quick look at this recipe

Why this recipe works

Okay, so you know the feeling. You’ve baked up a perfect peach pie, The inspiration came from my beloved Apple Slab Pie, which solves the very same slippery-fruit problem. Instead of a round pie plate, this peachy version is baked in a square pan so it can be cut into neat, easy-to-serve slices.

And here’s the secret ingredient: crushed cornflakes scattered over the bottom crust. They soften as the pie bakes and soak up some of those wonderful peach juices, helping the filling stay put when you slice it. You can even use Frosted Flakes—I promise!

How to peel peaches

Honestly, the hardest part of making any peach pie is peeling the peaches, but happily there is also a great trick for this!

Take your peach in one hand and a paring knife in the other, and run a paring knife all around the peach, pressing just deep enough to cut through the skin. Now do it again on the other side of the peach.

Drop the peaches into a pot of simmering water for about 30 seconds, and then scoop them out with a slotted spoon and pop them into an ice bath. When they are cool enough to handle, you should be able to simply slip the peel off with your fingers.

Now slice the peaches in half – you can either pull the pit out with your fingers, or if it is really in there, use the tip of the paring knife to pull it out – and chop them into bite sized pieces. That’s it – the hardest part is over!

🍑 Ingredients you need

📝 Ingredient notes

• Pie crusts: Refrigerated pie crusts make this recipe wonderfully easy. Let them sit at room temperature for a few minutes before unrolling so they don’t crack.
• Peaches: Fresh, ripe summer peaches are the star! Look for peaches that smell wonderfully peachy and give just slightly when gently pressed.
• Cornflakes: This secret ingredient absorbs some of the peach juices and helps the pie hold together when sliced. Regular or sweetened cornflakes will both work.
• Brown sugar: Brown sugar adds a warm caramel flavor that pairs beautifully with the peaches.
• Confectioner’s sugar: Also called powdered sugar, this forms the base of the sweet vanilla glaze.
• Milk: A few tablespoons thin the glaze to the perfect drizzling consistency. Add it gradually so the glaze doesn’t get too runny.
• Vanilla extract: Just a little vanilla gives the glaze an extra layer of sweet, cozy flavor.

💡 Ingredient substitution ideas

Missing something or want to swap in something different? Check out the links below to find more ingredient substitution ideas. 👇🏻

See the recipe card for full information on ingredients and quantities and nutritional information.

How to make a peach slab pie

Preheat your oven to 375.  Line an 8×8 inch baking dish with nonstick foil, using 2 pieces so you have some overlap hanging over all sides.

Cut two pieces of piecrust dough into rough 9×9 inch squares. Place the first square in the baking dish, pressing the edges a little way up the sides.

Scatter a cup of cornflakes (or Frosted Flakes!) cereal over the dough, and then put 4 cups of peeled and chopped peaches in a layer on top of the dough.

Pour half a cup of brown sugar evenly over the peaches.

Top with the second crust and press the edges down towards the bottom crust. They don’t have to be sealed – promise. Cut a few steam slices in the top crust and bake your gorgeous slab pie until the crust is golden, 45 to 50 minutes.

Cool in the pan for about ten minutes and then carefully remove your pie from the pan, using the foil edges as handles. Cool on a rack in the foil until completely cool. The waiting is the hardest part!

When the pie is cool, carefully invert it onto a cookie sheet, and then again onto a 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.

Make the glaze by drizzling 3 tablespoons of milk and a half teaspoon of vanilla into a cup of powdered sugar – I like to do this in a two cup measuring cup so you can pour this on to the pie directly from the measuring cup. If your glaze feels too thick add a little more milk and if it feels too thin add a little more sugar.

Drizzle the glaze over the top. Use it all!  

Now all that’s left to do is to cut your pie into lovely obedient slabs of peach deliciousness.

Recipe FAQs

And by the way, if you want to take yourself to peach pie heaven, try a scoop of ice cream on top of your perfectly perfect slab of pie. Or two.

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!