I first made this Blueberry Peach Slab Pie while on vacation with our family in Branson, Missouri. I wanted a fun and easy dessert to make for one of our meals there, and this slab pie was a perfect hit.
Slab Pies Make Great Summer Desserts
Because we were on vacation and our room had a full kitchen, we were able to bake the pie fresh for an evening meal. To make things easier, I prepared the dough at home, sealed it in a freezer bag, and tucked it into our cooler. This made the pie preparation so simple!
No need for a pie plate. Just lay the pastry dough on a baking sheet and spoon the fruit mixture on top. Plus, a slab pie bakes faster than a traditional pie, so that makes it perfect for summer desserts!
See more Pies and Summer Desserts Here.
Ingredients for Blueberry Peach Slab Pie
(As a Walmart Affiliate, I earn from qualified purchases at the links below. See the full recipe at the bottom of this post.)
Instructions For Making This Recipe
Gather the ingredients so you have everything close at hand on the counter or table. Preheat oven to 375°F, using convection controls, if desired.
as an amazon associate, i earn from qualified purchases at no price increase to you.
Buy Now → 
Buy Now → 
Buy Now → Prepare the Filling
Using a paring knife, half and pit the peaches. Remove skin as needed.
I like to leave the skin on for a more rustic appearance for this slab pie.
Place prepared peach slices in a large bowl. Sprinkle with all-purpose flour and granulated sugar. Add the orange juice and fresh blueberries that have been rinsed and drained in a colander. Gently mix the fruits together and let them set while you prepare the pie dough.
Make the Pastry Dough
In a medium bowl, combine the all-purpose flour and salt. Cut in cold butter with a blending fork or pastry blender until crumbly. Add cold water and finish mixing until dough forms a ball when stirred.
Assemble the Slab Pie
Roll the dough out onto a lightly floured surface to a 10″ x 20″ rectangle. Transfer the dough to a baking sheet lined with parchment paper or a silicone baking mat. Spoon the fruit mixture onto the center of the dough, leaving two-inches on the outer edge.
Fold edges up around the fruit, then brush outer edges with whole milk. Sprinkle with sparkling decorating sugar. Pour any remaining juices over the fruit, keeping it inside the pastry shell.
Bake in a preheated oven for 25-30 minutes until the pastry is lightly browned and the fruit is hot and bubbly.
Serve Blueberry Peach Slab Pie warm with vanilla ice cream. So delicious!
Browse Similar Categories
Blueberry Peach Slab Pie
Ingredients
- 3 large cling-free peaches pitted and sliced
- 2 tablespoons all-purpose flour
- 1/3 cup granulated sugar
- 2 tablespoons orange juice
- 1 cup fresh blueberries
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup cold butter
- 1/4 cup cold water
- 2 tablespoons whole milk topping
- 3 tablespoons granulated sugar topping
(As an Amazon Associate, I earn from qualifying purchases.)
Instructions Click to Start Cooking
- Gather the ingredients so you have everything close at hand on the counter or table. Preheat oven to 375°F, using convection controls, if desired.
- Using a paring knife, half and pit 3 large (3 large) cling-free peaches pitted and sliced. Remove skin as needed.
- Place prepared peach slices in a large bowl. Sprinkle with 2 tablespoons (29.57 ml) all-purpose flour and 1/3 cup (66.67 g) granulated sugar.
- Add 2 tablespoons (29.57 ml) orange juice and 1 cup (148 g) fresh blueberries that have been rinsed and drained in a colander. Gently mix the fruits together and let them set while you prepare the pie dough.
- In a medium bowl, combine 1 cup (125 g) all-purpose flour and 1/2 teaspoon (2.46 ml) salt. Cut in 1/2 cup (113.5 g) cold butter with a blending fork until crumbly. Add 1/4 cup (59.15 ml) cold water and finish mixing until dough forms a ball when stirred.
- Roll the dough out onto a lightly floured surface to a 10″ x 20″ rectangle. Transfer the dough to a baking sheet lined with parchment paper or a silicone baking mat. Spoon the fruit mixture onto the center of the dough, leaving two-inches on the outer edge.
- Fold edges up around the fruit, then brush outer edges with 2 tablespoons (29.57 ml) whole milk topping. Sprinkle with 3 tablespoons (44.36 ml) granulated sugar topping. Pour any remaining juices over the fruit, keeping it inside the pastry shell.
- Bake in a preheated oven for 25-30 minutes until the pastry is lightly browned and the fruit is hot and bubbly.
- Serve Blueberry Peach Slab Pie warm with vanilla ice cream. This recipe will serve 8-10 people.
Nutrition
Notes
Did you make this recipe?
Let me know how it turned out!
