Peach Crumble Slab Pie

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Richard Hoover



COOKS NOTES: If you don't have food processor, you can mix the crust in a bowl using two knifes or a pastry cutter. You can also make the pie dough and crumble a few days before and store them in the fridge. But, the pastry is the most crisp if you bake and eat it on the same day. if you do bake it a day ahead, store it overnight at room temp., covered with a clean dish towel or foil (not plastic wrap) so it can breathe.


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12 to 15 servings
2 Hr 15 Min
1 Hr 15 Min



  • 2 1/2 c
    all purpose flour, more as needed
  • 3/4 tsp
    fine sea salt
  • 2 1/2 stick
    cold unsalted butter, cut into 1/2" pcs.
  • 4 to 6 Tbsp
    ice water, as needed

  • 6 lb
    ripe peaches, nectarines or a mix, pitted and cut into 1 1/2" chunks
  • 1 1/4 c
    brown sugar, firmly packed, more to taste
  • 1/3 c
    instant tapioca
  • ·
    zest of 3 lemons
  • 3 Tbsp
    fresh lemon juice
  • 1 1/2 tsp
    finely grated nutmeg
  • 1 tsp
    vanilla extract
  • 1 tsp
    fine sea salt

  • 1 1/2 c
    all purpose flour
  • 1 c
    dark brown sugar, packed
  • 2 tsp
    ground cinnamon
  • 1 1/2 tsp
    ground ginger
  • 1 1/2 stick
    unsalted butter, cubed



  1. MAKE THE CRUST: In a food processor, briefly pulse together flour and salt. Add butter and pulse until mixture forms chick-pea sized pieces. Add ice water 1 tablespoon at a time and pulse until mixture is just moist enough to hold together. Form dough into a large ball. Wrap with plastic and flatten into a disc. Refrigerate at least 1 hr.
  2. Using a slightly floured rolling pin, gently roll out dough to an 11-by-15" rectangle, dusting with flour if sticking. Fold dough in half and transfer to a 9 X 13" baking dish. Carefully press crust into the bottom of the pan and completely up the edges so it's flush with the top of the pan. (you don't need to crimp the dough.) Return crust to refrigerator while you prepare the filling and crumble topping.
  3. MAKE THE FILLING: In a large bowl toss together peaches, sugar, tapioca, lemon zest and juice, nutmeg, vanilla and salt. Let stand 20 to 30 mins.
    Taste and add a little more sugar if needed.
  4. Meanwhile heat oven to 350 degrees Place a large rimed baking sheet on the oven floor to preheat.
    Arrange one oven rack on the lowest position and a second rack in the center position.
  5. MAKE THE CRUMBLE: Whisk together flour, sugar, cinnamon, ginger and salt. Mix in butter with your fingertips until mixture is uniformly moist and comes together in large clumps.
  6. Spoon filling into crust and top with crumble. Move baking sheet to lowest rack and place pie on baking sheet.
    Bake 15 mins.
    Reduce oven temperature to 375 degrees.
    Move baking sheet with pie to center rack.
    Continue to bake until pie is golden brown and filling is bubbling, about 1 hour.
  7. Transfer to a wire rack to cool completely before slicing.

Printable Recipe Card


Course/Dish: Fruit Desserts
Main Ingredient: Fruit
Regional Style: Southern

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