Peach Blueberry Slab Pie
Peach Blueberry Slab Pie
Ingredients
For the Pie Dough
- 2 1/2 cups all-purpose flour
- 1 tablespoon granulated sugar
- 1 teaspoon salt
- 1 cup unsalted butter, cold, cut into 1/2-inch cubes
- 1/2 cup ice water
For the Peach Blueberry Filling
- 6 cups peaches, peeled, pitted, and sliced 1/2-inch thick
- 2 cups fresh blueberries
- 1 1/2 cups granulated sugar
- 1/4 cup all-purpose flour
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
For the Topping
- 1 large egg
- 1 teaspoon water
- 2 tablespoons turbinado sugar
Instructions
- 1
Prepare the pie dough: In a large bowl, whisk together the flour, 1 tablespoon granulated sugar, and 1 teaspoon salt. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse meal with some pea-sized pieces of butter remaining. Gradually add the ice water, 1 tablespoon at a time, mixing until the dough just comes together. Do not overmix. Divide the dough in half, flatten each half into a disk, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes (or up to 2 days).
⏱️ 10 min
- 2
Prepare the filling: In a very large mixing bowl, combine the sliced peaches and fresh blueberries.
⏱️ 5 min
- 3
Add 1 1/2 cups of granulated sugar, 1/4 cup of all-purpose flour, 1 tablespoon of lemon juice, 1 teaspoon of vanilla extract, and 1/2 teaspoon of salt to the fruit mixture.
⏱️ 2 min
- 4
Mix all the filling ingredients thoroughly with a large spoon or spatula until the fruit is well coated. Set aside while you prepare the crust.
⏱️ 3 min
- 5
Preheat your oven to 400°F. Lightly grease a 9x13-inch rectangular baking pan (quarter sheet pan).
⏱️ 5 min•🌡️ 400
- 6
Prepare the bottom crust: On a lightly floured surface, roll out one disk of pie dough into a large rectangle, approximately 11x15 inches. The dough should be thinner than for a traditional pie to fit the slab pan.
⏱️ 5 min
- 7
Carefully transfer the rolled dough into the prepared rectangular baking pan. Gently press it into the bottom and up the sides to form the crust, trimming any excess dough if necessary, leaving about a 1/2-inch overhang.
⏱️ 3 min
- 8
Add the filling: Pour the prepared peach and blueberry filling evenly over the bottom pie crust in the pan.
⏱️ 2 min
- 9
Prepare the top crust: On a lightly floured surface, roll out the second disk of pie dough into a rectangle similar in size to the first (approximately 11x15 inches).
⏱️ 5 min
- 10
Using a knife or pastry cutter, cut the rolled dough into 1-inch wide strips for a lattice design. Alternatively, you can place the entire rolled dough over the filling and cut a few slits for steam vents.
⏱️ 5 min
- 11
Arrange the pie dough strips in a lattice pattern over the fruit filling. Trim the ends of the strips to match the edge of the bottom crust. Fold the overhang of the bottom crust over the lattice strips and crimp to seal.
⏱️ 7 min
- 12
Prepare the egg wash: In a small bowl, whisk together the large egg and 1 teaspoon of water.
⏱️ 1 min
- 13
Brush the entire lattice top (or full top crust) with the egg wash. Sprinkle turbinado sugar generously over the egg-washed crust.
⏱️ 2 min
- 14
Bake the pie for 20 minutes at 400°F. Then, reduce the oven temperature to 375°F and continue baking for another 30-40 minutes, or until the crust is golden brown and the filling is bubbly. If the crust starts to brown too quickly, you can loosely tent it with aluminum foil.
⏱️ 50 min•🌡️ 375
- 15
Once baked, remove the pie from the oven and place it on a wire rack. Allow the pie to cool for at least 1 hour before slicing and serving. This allows the filling to set.
⏱️ 60 min
Kitchen Tools
Nutrition Facts (per serving)
Peach Blueberry Slab Pie
For the Pie Dough
- 2 1/2 cups all-purpose flour
- 1 tablespoon granulated sugar
- 1 teaspoon salt
- 1 cup unsalted butter, cold, cut into 1/2-inch cubes
- 1/2 cup ice water
For the Peach Blueberry Filling
- 6 cups peaches, peeled, pitted, and sliced 1/2-inch thick
- 2 cups fresh blueberries
- 1 1/2 cups granulated sugar
- 1/4 cup all-purpose flour
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
For the Topping
- 1 large egg
- 1 teaspoon water
- 2 tablespoons turbinado sugar
Instructions
- 1
Prepare the pie dough: In a large bowl, whisk together the flour, 1 tablespoon granulated sugar, and 1 teaspoon salt. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse meal with some pea-sized pieces of butter remaining. Gradually add the ice water, 1 tablespoon at a time, mixing until the dough just comes together. Do not overmix. Divide the dough in half, flatten each half into a disk, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes (or up to 2 days).
⏱️ 10 min - 2
Prepare the filling: In a very large mixing bowl, combine the sliced peaches and fresh blueberries.
⏱️ 5 min - 3
Add 1 1/2 cups of granulated sugar, 1/4 cup of all-purpose flour, 1 tablespoon of lemon juice, 1 teaspoon of vanilla extract, and 1/2 teaspoon of salt to the fruit mixture.
⏱️ 2 min - 4
Mix all the filling ingredients thoroughly with a large spoon or spatula until the fruit is well coated. Set aside while you prepare the crust.
⏱️ 3 min - 5
Preheat your oven to 400°F. Lightly grease a 9x13-inch rectangular baking pan (quarter sheet pan).
⏱️ 5 min•🌡️ 400 - 6
Prepare the bottom crust: On a lightly floured surface, roll out one disk of pie dough into a large rectangle, approximately 11x15 inches. The dough should be thinner than for a traditional pie to fit the slab pan.
⏱️ 5 min - 7
Carefully transfer the rolled dough into the prepared rectangular baking pan. Gently press it into the bottom and up the sides to form the crust, trimming any excess dough if necessary, leaving about a 1/2-inch overhang.
⏱️ 3 min - 8
Add the filling: Pour the prepared peach and blueberry filling evenly over the bottom pie crust in the pan.
⏱️ 2 min - 9
Prepare the top crust: On a lightly floured surface, roll out the second disk of pie dough into a rectangle similar in size to the first (approximately 11x15 inches).
⏱️ 5 min - 10
Using a knife or pastry cutter, cut the rolled dough into 1-inch wide strips for a lattice design. Alternatively, you can place the entire rolled dough over the filling and cut a few slits for steam vents.
⏱️ 5 min - 11
Arrange the pie dough strips in a lattice pattern over the fruit filling. Trim the ends of the strips to match the edge of the bottom crust. Fold the overhang of the bottom crust over the lattice strips and crimp to seal.
⏱️ 7 min - 12
Prepare the egg wash: In a small bowl, whisk together the large egg and 1 teaspoon of water.
⏱️ 1 min - 13
Brush the entire lattice top (or full top crust) with the egg wash. Sprinkle turbinado sugar generously over the egg-washed crust.
⏱️ 2 min - 14
Bake the pie for 20 minutes at 400°F. Then, reduce the oven temperature to 375°F and continue baking for another 30-40 minutes, or until the crust is golden brown and the filling is bubbly. If the crust starts to brown too quickly, you can loosely tent it with aluminum foil.
⏱️ 50 min•🌡️ 375 - 15
Once baked, remove the pie from the oven and place it on a wire rack. Allow the pie to cool for at least 1 hour before slicing and serving. This allows the filling to set.
⏱️ 60 min