The Ultimate Flaky Blueberry Peach Slab Pie: Your Perfect Summer Dessert
Prepare to fall in love with this incredible blueberry peach slab pie. Featuring a buttery, ultra-flaky crust generously filled with luscious yellow peaches and vibrant fresh blueberries, this pie is baked in a convenient quarter sheet pan. This innovative approach makes it exceptionally easy to slice, serve, and transport, instantly transforming it into an ideal dessert for any gathering. But it’s not just about convenience; it’s a dream come true for pie crust enthusiasts, offering a delightful ratio of crisp, golden pastry to juicy, sweet fruit filling. Serve it warm with a generous scoop of creamy vanilla ice cream for an unforgettable summer treat!
Imagine sinking your teeth into a slice of pure summer bliss – that’s precisely what this blueberry peach slab pie delivers. If you haven’t yet indulged in the magic of a homemade peach pie this season, consider this your urgent invitation to get into the kitchen. This recipe promises not just a dessert, but an experience, capturing the very essence of warm, sunny days in every bite. It’s the kind of pie that begs to be shared, making it the perfect centerpiece for your weekend barbecues, family gatherings, or simply a cozy evening at home.
Why Choose a Slab Pie Over Traditional Pies?
Don’t let the detailed instructions intimidate you. While this recipe provides comprehensive guidance to ensure your success, the process is straightforward and incredibly rewarding. The beauty of a slab pie, particularly this delightful blueberry peach version, lies in its fundamental similarities to a traditional pie, yet with a distinct advantage in preparation and presentation. Instead of the round, deep dish, this pie is baked in a quarter-sized sheet pan, typically measuring around 9 x 13 inches. This flat, rectangular format is where the “slab” in “slab pie” comes from, and it’s a game-changer for several reasons.
One of the primary benefits of preparing your pie in a sheet pan is the sheer ease of slicing and serving. Gone are the days of awkward, crumbling slices from a deep pie plate. Slab pies yield neat, uniform squares or rectangles, making them ideal for feeding a crowd. They are also significantly easier to transport, whether you’re taking them to a potluck, a picnic, or a friend’s house. Furthermore, for those who cherish a golden, flaky pie crust, slab pies offer an unbeatable crust-to-pie-filling ratio. Every bite is guaranteed to include a generous amount of that irresistible pastry, perfectly complementing the sweet and tangy fruit filling.
This recipe is designed to serve approximately 8 to 10 people generously, though its ease of portioning means you can adjust serving sizes to fit your needs. It’s a versatile dessert that’s as practical as it is delicious.
Crafting the Perfect Flaky Pie Crust
A truly exceptional pie starts with an outstanding crust, and this blueberry peach slab pie is no exception. The recipe calls for a double-crust pie dough, which is the foundation for that beloved flaky texture. Achieving a tender, buttery crust isn’t as daunting as it might seem. The key is to keep your ingredients, especially the butter and water, very cold. This prevents the butter from fully integrating with the flour, instead creating tiny pockets that release steam during baking, resulting in those coveted flaky layers. Don’t overwork the dough; a light hand ensures tenderness. If you have a food processor, it can make quick work of combining the ingredients, ensuring the butter remains in varying sizes – some small, some slightly larger – which contributes significantly to the flakiest possible crust.
The resting period in the refrigerator is also crucial. This allows the gluten in the flour to relax, making the dough easier to roll out without shrinking back. It also gives the butter a chance to firm up again, further enhancing the flakiness. Patience during this step truly pays off, yielding a crust that is both sturdy enough to hold the generous fruit filling and delightfully tender with every bite.
The Irresistible Blueberry Peach Filling
The heart of this slab pie lies in its vibrant, juicy filling. The combination of ripe yellow peaches and fresh blueberries is a match made in summer heaven. Peaches bring a soft, sweet, and aromatic quality, while blueberries add a burst of tartness and beautiful color. When choosing your peaches, opt for ones that are ripe but still firm; they’ll hold their shape better during baking and offer a pleasant texture. Fresh blueberries are highly recommended for their bright flavor, but frozen can work in a pinch if thawed and drained well.
To enhance these natural fruit flavors, the filling is lightly sweetened with granulated sugar and thickened with cornstarch, ensuring a perfectly set, not runny, filling. A touch of fresh lemon juice brightens the overall profile, while a thoughtful blend of freshly grated nutmeg, ground cinnamon, and a hint of ground cardamom adds a warm, inviting spice complexity that elevates the pie beyond the ordinary. These spices complement the fruits beautifully without overpowering their natural sweetness. Finally, small cubes of cold butter dotted over the filling before baking create pockets of richness and contribute to the pie’s luxurious texture.
My Favorite Way to Peel Peaches: A Time-Saving Trick
One of the most time-consuming aspects of preparing homemade peach pie is often the peeling of ripe peaches. Many recipes suggest briefly blanching peaches directly in boiling water, but I’ve found this method can sometimes be cumbersome and prone to uneven results. Peaches can overcook quickly or become too soft, making them difficult to handle and slice neatly.
My preferred, foolproof method for peeling peaches is both simple and incredibly effective, saving you time and frustration. Start by lightly scoring the bottoms of your peaches with a small ‘X’ using a paring knife. This tiny incision is key to encouraging the skin to release. Next, place all the scored peaches into a very large, heat-proof bowl. Instead of dropping them into boiling water, you’ll pour boiling water directly over them until they are completely submerged. Allow the peaches to sit in this hot water for about 10 minutes. During this time, the heat will gently loosen the skins from the flesh without cooking the fruit too much. You’ll notice the skin starting to gently peel away at the ‘X’ incision.
Once the 10 minutes are up, carefully transfer the peaches to an ice bath using a slotted spoon or skimmer. This immediately stops the cooking process and makes the peaches cool enough to handle. The skins will then slip off effortlessly, leaving you with perfectly firm, unblemished peaches ready for slicing. This trick not only saves time and hassle but also ensures your peaches maintain their ideal texture for baking, making your pie preparation much smoother.
Assembling and Baking Your Masterpiece
With your flaky dough and luscious filling prepared, assembling the slab pie is the final step before baking. The detailed instructions guide you through rolling out the bottom crust to fit your quarter sheet pan, ensuring it drapes gently into the corners without stretching, which prevents shrinking during baking. The top crust, often a simple rectangle, drapes beautifully over the bountiful fruit filling. Sealing the edges with a crimped finish not only looks beautiful but also locks in all those delicious juices.
Before baking, a simple egg wash brushed over the top crust gives it that gorgeous golden sheen, and a sprinkle of sparkling sugar adds a delightful crunch and visual appeal. Don’t forget to cut a few vents into the top crust; this allows steam to escape, preventing the pie from becoming soggy and ensuring even baking. The baking process begins at a higher temperature to set the crust, then reduces to ensure the fruit cooks through and the crust achieves that perfect golden brown.
The Crucial Cooling Period and Serving Suggestions
Patience is a virtue, especially when it comes to pie. While it’s tempting to cut into your beautifully baked blueberry peach slab pie immediately, it is absolutely essential to allow it to cool and set for at least 2 to 3 hours. This cooling time allows the cornstarch in the filling to fully set, ensuring that when you do slice into it, the fruit filling remains beautifully intact and not runny. A properly cooled pie will yield clean, picture-perfect slices.
Once cooled, serving this pie slightly warm or at room temperature is highly recommended. The flavors of the peaches and blueberries truly sing, complemented by the warmth of the spices. For the ultimate indulgence, pair each slice with a generous scoop of classic vanilla ice cream. The creamy, cold ice cream melts slightly into the warm fruit, creating a symphony of textures and temperatures that is simply divine. This blueberry peach slab pie isn’t just a dessert; it’s a celebration of summer, designed for sharing and savoring every delightful bite.
Blueberry Peach Slab Pie
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Equipment
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1 Quarter Sheet Pan
Ingredients
Double Crust Pie Dough:
- 2½ cups (315g) unbleached all-purpose flour
- 1 tablespoon (12g) granulated sugar
- ¾ teaspoon kosher salt
- 8 ounces (230g) cold unsalted butter cut into ½-inch cubes
- ½ cup (120 mL) ice water more or less as needed
Blueberry Peach Pie Filling:
- 3 lbs ripe, but firm yellow peaches roughly 6-7 peaches
- 8 ounces fresh blueberries roughly 1½ cups
- 3 tablespoons granulated sugar
- 2 tablespoons cornstarch
- 1 teaspoon fresh lemon juice
- ½ teaspoon freshly grated nutmeg or 1/4 teaspoon ground nutmeg
- ½ teaspoon ground cinnamon
- ⅛ teaspoon ground cardamom
- pinch kosher salt
- 1 tablespoon cold unsalted butter cut into small cubes
Egg Wash:
- 1 large egg
- 1 tablespoon heavy cream or whole milk
- sparkling sugar for sprinkling (optional)
Instructions
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Prepare Pie Dough: Combine the flour, sugar, and salt in the bowl of a large food processor. Pulse several times to mix thoroughly.
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Add the cold cubed butter and pulse several times until the butter is thoroughly incorporated and the texture resembles that of a coarse meal. The butter pieces should be in varying sizes, some small and others slightly larger. This will result in the flakiest crust.
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While pulsing, slowly add the ice water (add a little bit at a time, as you may need less or more depending on humidity) and continue to pulse until the dough just begins to clump together loosely. Transfer to a countertop and knead briefly until the pie dough comes together. Divide the dough into two roughly equal sized pieces. Flatten each piece into a square disc and wrap tightly in plastic wrap. Refrigerate for at least 2 hours or, ideally, overnight.
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Prepare the Filling and Assemble: Set a half sheet pan on the lower third rack of the oven and preheat the oven (and sheet pan) to 425°F (220°C). Lightly butter a quarter-size sheet pan (9 x 13-inch). Set aside.
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Bring a large pot of water to a boil. Set aside a large ice bath near the stove. Using a paring knife, make a small shallow ‘X’ incision onto the bottom of each peach and carefully drop into the boiling water. Allow the peaches to blanch for roughly a minute (depending on the ripeness of your peaches) or until the skins begin to slightly peel away from the flesh. Using a skimmer or large spoon, transfer the peaches to the ice bath (this will prevent them from cooking any further) until cool enough to handle. Transfer to a paper towel-lined plate and set aside.
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Peel the peaches, remove the pits, cut them in half, and cut each half into roughly eight equal-sized wedges. Place peach wedges in a large mixing bowl. Add the blueberries, sugar, cornstarch, lemon juice, nutmeg, cinnamon, cardamom, and pinch of salt. Stir mixture together gently.
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Meanwhile, remove one disc (the larger of the two, if their size varies slightly) of chilled pie dough from the fridge. Allow it to sit at room temperature for 5 to 10 minutes. Using a lightly floured rolling pin, roll the dough into roughly a large rectangle, roughly 11-inches wide x 15-inches long (don’t worry if the edges are not perfectly straight, try to work quickly to avoid overheating the dough).
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Use your rolling pin to carefully transfer the dough to the greased baking sheet. You want to drape the dough gently into the baking sheet, so that it fills out the edges and corners, but still overhangs the sides a bit. Avoid stretching the dough, as this will cause the dough to shrink once baked. Cover with plastic wrap and refrigerate while you roll out the remaining pie dough into a rectangle that is just over 9-inches wide and 13-inches in length.
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In a small bowl, prepare the egg wash by whisk together the egg and heavy cream (or milk) until smooth. Set aside.
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Remove the shaped pie dough from the fridge. Spoon the peach blueberry filling into the bottom crust, spreading it into an evenl layer. Sprinkle the top with the cubed butter. Drape the rolled out top pie dough over the filling, folding the bottom crust overhang over the top crust. Crimp to seal. Brush the top crust and edges with egg wash. Sprinkle evenly with sparkling sugar. Use a sharp knife to make several 1-inch slits in the top crust to allow the pie to vent during baking.
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Bake: Transfer the shaped pie onto the preheated half sheet pan in the oven. Immediately reduce the oven temperature to 375°F (190°C). Bake for 50 to 60 minutes, or until the crust is golden and the filling is lightly bubbling.
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Transfer pan to a wire rack and allow to cool and set for at least 2 to 3 hours. If you do not allow the pie to cool sufficiently, the filling will be more runny. Serve the pie slightly warm or at room temperature with vanilla ice cream.
Tips for Success:
- Fruit pies can be kept at room temperature (loosely covered) for up to two days or in the refrigerator for up to a week.