Peach-Raspberry Slab Pie Recipe

Name: Peach-Raspberry Slab Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/4 pounds peaches (about 9), peeled (see page 343), pitted, and cut into thin wedges; 6 ounces (about 1 cup) raspberries; 1 cup granulated sugar; 1/4 cup cornstarch; 1 tablespoon fresh lemon juice; 1/8 teaspoon salt; All-purpose flour, for dusting; 2 recipes Pate Brisee (page 322; do not divide into disks); 1 large egg yolk, for egg wash; 1 tablespoon heavy cream, for egg wash; Fine sanding sugar, for sprinkling

Servings: persons

2 1/4 pounds peaches (about 9), peeled (see page 343), pitted, and cut into thin wedges
6 ounces (about 1 cup) raspberries
1 cup granulated sugar
1/4 cup cornstarch
1 tablespoon fresh lemon juice
1/8 teaspoon salt
All-purpose flour, for dusting
2 recipes Pate Brisee (page 322; do not divide into disks)
1 large egg yolk, for egg wash
1 tablespoon heavy cream, for egg wash
Fine sanding sugar, for sprinkling

1
Preheat oven to 375F, with rack in lower third.
2
Gently toss peaches, raspberries, granulated sugar, cornstarch, lemon juice, and salt in a large bowl.
3
On a lightly floured surface, roll out each disk of dough to a 16-by-12-inch rectangle, 1/8 inch thick.
4
Transfer one rectangle to a 15-by-10-inch rimmed baking sheet.
5
Trim excess dough to a 1/2-inch overhang.
6
Transfer remaining rectangle to a parchment-lined baking sheet.
7
Refrigerate or freeze both until firm, about 30 minutes.
8
Pour fruit mixture into dough-lined baking sheet, and spread into an even layer.
9
Cover with remaining rectangle of dough.
10
Trim edges of top piece of dough to 1/2-inch overhang.
11
Fold edges of top layer over edges of bottom layer, and pinch to seal.
12
Working in rows, cut about 60 holes from top crust using a 9/16-inch plain tip (such as Ateco #807), spacing evenly.
13
Whisk together yolk and cream in a small bowl.
14
Brush crust with egg wash. Sprinkle with sanding sugar.
15
Bake until crust turns golden and filling is bubbling, about 90 minutes.
16
(Tent with foil if crust is browning too quickly.)
17
Let cool completely on a wire rack, about 3 hours, before cutting and serving.

274

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 1/4 pounds peaches (about 9), peeled (see page 343), pitted, and cut into thin wedges, 6 ounces (about 1 cup) raspberries, 1 cup granulated sugar, 1/4 cup cornstarch, and more.

Yes, Peach-Raspberry Slab Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Peach-Raspberry Slab Pie

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions