If you’re on the lookout for a dessert that perfectly balances the sweet and slightly tart flavors of fresh fruit, then this Peach Apricot Slab Pie Recipe is an absolute must-try. Imagine a golden, flaky crust hugging a luscious filling made from sun-ripened apricots and peaches, bursting with warmth from cinnamon and nutmeg. It’s a showstopper for any gathering, and once you make it, you’ll want to share this recipe with everyone you know. This Peach Apricot Slab Pie Recipe brings comfort, charm, and a bit of summer magic right to your table.
Ingredients You’ll Need
The beauty of this Peach Apricot Slab Pie Recipe lies in the simplicity of its ingredients. Each component plays a vital role in creating layers of flavor and that perfect pie texture from crust to filling. Using fresh apricots and peaches creates vibrant color and natural sweetness, while the blend of butter and Crisco in the crust ensures a flaky, tender bite.
- 7 cups ripe apricots (peeled and sliced*): Fresh and juicy, the heart of your pie filling.
- 1 & 1/2 cups sugar: Balances the tartness of the fruit with just the right amount of sweetness.
- 1/4 cup flour: Helps thicken the fruit filling so it’s luscious, not runny.
- 1 tablespoon sugar: Adds a touch of sweetness to the crust layer.
- 1 tablespoon flour: A bit of thickening magic for the crust bottom.
- Dash cinnamon: Adds warmth and aromatic spice.
- Dash nutmeg: Gives the filling a cozy depth of flavor.
- 1/4 cup salted butter (cut into chunks – 1/2 stick): Melted on top of the filling, this adds richness and keeps it moist.
- 3 cups flour (spooned and leveled): The foundation for that flaky, tender pie crust.
- 1 & 1/2 teaspoons salt: Enhances all the flavors in your dough.
- 1/2 cup cold salted butter (cut into chunks – 1 stick): Keeps the crust flaky and buttery.
- 1/2 cup butter-flavored Crisco (+ 1 tablespoon): Provides a perfect balance of flakiness and structure.
- 1/2 cup ice cold water: Brings the dough together without melting the fats.
- 1 tablespoon milk: For brushing on the crust to get that golden finish.
- 1-2 tablespoons coarse sugar: Adds a sparkling, sweet crunch on top.
- Heavy cream (for serving): The perfect rich companion for a warm slice.
How to Make Peach Apricot Slab Pie Recipe
Step 1: Peel Your Fruit Perfectly
The very first step of this Peach Apricot Slab Pie Recipe is to peel those apricots and peaches. If your fruit is ripe and tender, the skin will come right off. But if they’re just shy of perfect ripeness, no worries. A quick blanching bath in boiling water for 30 seconds to a minute will loosen the skins, making them a breeze to peel. Trust me, this little trick makes all the difference in getting silky, skin-free fruit.
Step 2: Toss with Sugar and Flour
Once peeled and sliced, place your apricots and peaches in a bowl. Add between 1 1/2 to 2 cups of sugar, depending on how ripe your fruit is. This ensures balanced sweetness throughout. Then stir in 1/4 cup of flour to help thicken the juices and keep the filling from becoming soggy. This quick toss integrates the flavors beautifully.
Step 3: Prepare the Crust Ingredients and Preheat
While the filling mixes and melds, preheat your oven to 375°F. Then, chill 1/2 cup of ice cold water in the freezer – this will help your dough stay cool and flaky. In a large bowl, combine 3 cups of flour with 1 1/2 teaspoons of salt, then cut in the cold butter and Crisco with a pastry cutter until the fat resembles pea-sized bits. This technique is key to achieving a light, flaky crust.
Step 4: Bring the Dough Together
Add half of the frozen water to the flour mixture and moisten the dough with a wooden spoon or your hands. Add the remaining water gradually, kneading gently just enough to form a cohesive ball. Don’t overwork it, or your crust won’t be tender. A light dusting of flour on your hands prevents sticking and helps keep everything smooth.
Step 5: Roll Out the Crust
Dust your work surface with flour and divide the dough in half. Roll one half into a large rectangle, roughly 13 by 17 inches, to fit the bottom of a 9×13 inch dish plus up the sides. Transfer this crust to your dish using a rolling pin or carefully folding. Sprinkle the crust with 1 tablespoon each of flour and sugar to create a flavorful base and slight barrier.
Step 6: Fill and Spice
Spread your fruit filling evenly over the crust. Dust the filling with cinnamon and nutmeg for that warm, aromatic lift. Dot with 1/4 cup of butter chunks for richness that will melt into every bite during baking.
Step 7: Top It Off
Roll out the second half of your dough. You can keep it simple with a full rectangle top or impress your guests with a lattice design. To make the lattice, slice your dough into strips and weave them carefully over the filling. Fold the bottom crust edges up over the top crust and seal gently. If you opt out of the lattice, don’t forget to poke holes in the top crust for venting steam!
Step 8: Final Touch and Bake
Brush the crust generously with milk and sprinkle with coarse sugar for a gorgeous golden finish and crunchy sweetness. Pop your slab pie into the oven and bake for about 45 to 50 minutes, until the crust is beautifully golden and the filling bubbling invitingly.
Step 9: Let It Rest
After removing the pie from the oven, let it rest for at least 20 minutes. This helps the juices thicken up so every slice holds together perfectly. Serve warm with a generous pour of heavy cream – don’t be shy, this pie truly deserves it!
How to Serve Peach Apricot Slab Pie Recipe
Garnishes
A scoop of vanilla ice cream or a dollop of whipped cream is a classic match for the Peach Apricot Slab Pie Recipe. Fresh mint leaves add a pop of color and a refreshing contrast. For a little extra flair, dust with powdered sugar or drizzle a bit of honey on top.
Side Dishes
This pie pairs beautifully with light, complementary sides. Think a crisp green salad for balance, or some creamy mascarpone cheese to scoop alongside. If you’re serving brunch or dessert at a party, consider pairing it with a chilled glass of sparkling wine for an effortless celebration vibe.
Creative Ways to Present
For a modern twist, serve individual slices in small glass jars layered with whipped cream and toasted almond flakes. Or slice the slab pie into square bars for easy, grab-and-go enjoyment. You can even use cookie cutters on cooled pie slices to create fun shapes that delight both kids and adults.
Make Ahead and Storage
Storing Leftovers
Peach Apricot Slab Pie Recipe leftovers keep wonderfully in the refrigerator for up to 4 days. Cover tightly with plastic wrap or place in an airtight container to preserve freshness. The flavors actually deepen with a day or two of resting, so don’t hesitate to save some for tasting the next day.
Freezing
If you want to make this pie ahead or save portions for later, wrap tightly with foil and then plastic wrap before popping it in the freezer. It will keep well for up to 3 months. To thaw, leave it in the fridge overnight and reheat gently in the oven to bring back that freshly-baked goodness.
Reheating
The best way to reheat your Peach Apricot Slab Pie Recipe is in a moderate oven around 325°F for 15-20 minutes. This preserves the crust’s flakiness and warms the filling nicely without drying it out. Avoid microwaving if you can — it tends to make the crust soggy and less enjoyable.
FAQs
Can I use fresh peaches instead of apricots?
Absolutely! Fresh peaches complement apricots beautifully in this pie. You can even use just peaches if you prefer. The natural sweetness and texture work wonderfully with the spices and crust.
Do I need to peel the apricots and peaches?
Peeling improves texture and removes any bitterness from skins. If your fruit is perfectly ripe, peeling is easy and optional, but if you have a mix of ripeness, blanching and peeling ensures a silky smooth filling.
Can I make the crust gluten-free?
Yes, you can substitute a gluten-free flour blend for the all-purpose flour. Keep in mind the texture might be a bit different, so use a blend designed for baking and consider adding a binder like xanthan gum if your blend doesn’t already have it.
What’s the best way to get a lattice crust?
Chill your dough well and use a sharp pizza cutter to make even strips. Lay strips evenly spaced over the filling, then weave by folding alternating strips back as you place each new strip. It’s easier than it looks and adds gorgeous visual appeal for your Peach Apricot Slab Pie Recipe.
Can I make this pie vegan?
You can transform this pie into a vegan treat by swapping butter and Crisco for plant-based alternatives and using a non-dairy milk for brushing the crust. The filling ingredients remain the same, so you’ll keep that fresh fruity goodness intact.
Final Thoughts
There’s something truly special about a homemade slab pie that brings everyone to the table eager for a sweet treat and good conversation. This Peach Apricot Slab Pie Recipe is a celebration of fresh flavors, flaky crust, and timeless comfort. Give it a try the next time you want to impress your family or guests with a slice of homemade happiness. You won’t regret it!
