How do I tell if peaches are ripe?

A perfectly ripe peach will have a little bit of give to it when you squeeze it ever so gently. If your peaches are still hard, they might need a few days out on your kitchen counter to keep ripening. And (this is going to sound obvious but I promise it helps)…the best peaches smell wonderfully like a peach.

It's really okay to use store-bought pie crusts?

I promise it is! But if you want to try making your own, here's a great recipe from Sally's Baking Addiction (a great baking blog!)

It's not peach season (sob!) so can I use frozen peaches?

You sure can! Thaw them in a strainer and let any liquid drain off before you put them in the pie, and you will be all set.

Peach Slab Pie

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Homemade peach pie is a breeze with this peach slab pie recipe! Easy to make, easy to serve and perfect for a peach loving crowd.

Author: Kate Morgan Jackson
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes
Yield: 9 1x
Category: Dessert
Method: Oven
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

2 refrigerated uncooked pie crusts
4 cups peaches, peeled, pitted and sliced (about 6 to 8 peaches)
1 cup crushed cornflakes (regular or sweetened)
1/2 cup brown sugar
1 cup confectioner’s sugar
3 tablespoons milk
1/2 teaspoon vanilla extract

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Instructions

Preheat 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 the 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 the cereal over the dough, and then put the peaches in a layer on top of the dough.
Pour the 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. Cut a few steam slices in the top crust and bake until golden, 45 to 50 minutes.
Cool in the pan for about ten minutes and then carefully remove 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, make the glaze by mixing the milk and vanilla into the powdered sugar. If it is too thick add a little more milk.
Carefully invert the pie onto a cookie sheet, and then again onto a platter. Drizzle the glaze over the top. Use it all!
Cut into slabs and serve.

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.