Fresh Peach Slab Pie with Buttery Nutmeg Crust

A peach slab pie sitting on a wooden table with a rolling pin and scraps of dough.

5 from 4 reviews

This Fresh Peach Slab Pie takes summer’s juciest peaches and makes a HUGE pie complete with the most perfectly crisp, buttery crust flavored with nutmeg.



For the Crust: 

4 1/2 cups all-purpose flour

2 tablespoons granulated sugar

1 1/2 teaspoons kosher salt

2 teaspoons ground nutmeg

1 1/2 cups (3 sticks) cold, unsalted butter, cubed

3/4 cup ice water

For the Peach Filling: 

3 pounds (about 10 medium) ripe, but not soft peaches

1 cup brown sugar

1/4 cup cornstarch

1 teaspoon ground nutmeg

1 teaspoon ground ginger

1 tablespoon fresh lemon juice

1 egg, beaten with 1 tablespoon water

Turbinado or coarse sugar for sprinkling


Make the pie dough (This Step Can Be Done A Day In Advance)

Mix the Dry Ingredients + Butter: Combine flour, sugar, salt, and nutmeg in a large bowl. Add cold, cubed butter and toss to coat in flour. Using a pastry cutter cut the butter into the flour until it is in small pea-sized pieces.

Now Add the Ice Water: Drizzle ice water about 1/4 cup at a time and mix it in by scooping the flour up from the bottom and let the flour and water mix by falling through your fingers. It sounds weird, but you’ll get the hang of it. Keep mixing in this motion until a clump of dough holds together when squeezed.

Wrap and Refrigerate: Gather about 1/3 of the dough and form into a ball. Wrap in plastic wrap and press down into a disk. Gather the remaining dough into a ball, wrap in plastic, and press down into a disk. Refrigerate both pieces of dough for at least 1 hour or overnight. Pie dough can also be made and frozen for up to 3 months.

Peel, Pit, and Slice the Peaches: Bring a medium saucepan of water to a boil. Meanwhile, make a small X in the bottom of each peach. Dunk the peaches ( a few at a time) into the boiling water for 15-30 seconds (the more ripe they are the shorter time needed). Remove with tongs or a slotted spoon to a cutting board and repeat with remaining peaches. Using a small pairing knife, cut each peach in half, then scrape up a piece of the skin in the spot where you made the X. Hold the peel firmly between the knife and your thumb and gently pull the skin off the peach. Repeat with remaining peaches, then remove the pits from all of them. Slice each half into 4 or 5 slices.

Heat Oven and Roll Out the Dough: Heat oven to 375°F. Roll out larger piece of dough (leave smaller piece in the refrigerator) on a lightly-floured counter into a 14 x 10-inch rectangle if using a 13 x 9-inch baking sheet or a 17 x 13-inch rectangle if using a 16 x 12-inch baking sheet. There will be enough dough for either, you’ll just have more leftover if you are using a smaller baking sheet. The easiest way to know if your piece of dough is big enough is to set the pan you are going to bake it in on top of the rolled slab of dough. If it fits inside with plenty of dough around the edges, you’ll be good. 

Roll the dough around the rolling pin and transfer it to the baking sheet. Tuck dough snuggly into the pan, trim any overhang, and decorate the edges with the back of a fork, if you want. Set in the freezer until ready to use. 

Make the Filling: Combine sliced peaches, with the sugar, cornstarch, nutmeg, ginger, and lemon juice. Stir until evenly combined. Don’t do this step until you are ready to bake the pie or the peaches will release too much of their juice. Remove bottom crust from freezer and spread filling evenly in the pan. 

Roll Out Top Piece Of Dough: For the top piece of dough you can simply roll it out into a 14 x 10 or 17 x 13-inch piece if you want to completely cover the top of the pie. If you’d like to do something more decorative like I did, roll out the dough into a rectangle about 1/4-inch thick. Cut out shapes with a cookie cutter (I used a star-shaped one). Then arrange them in a pattern on top of the pie. I used the whole piece of dough scraps and all for something a little different. 

Brush the top crust with the beaten egg and sprinkle with Turbinado sugar. 

Bake the Pie: Bake pie for 30-40 minutes or until crust is golden and filling is bubbling. Let cool at least 10-15 minutes. Slice and serve with vanilla ice cream.

Keywords: peach slab pie