Peach Slab Pie with Streusel

When life give you fresh peaches, make peach slab pie. And add a layer of streusel underneath the peaches, just for a nice surprise. Because who doesn’t love it when dessert has a hidden layer of flavor?

peach slab pie

What is Peach Slab Pie?

Peach slab pie is similar to a regular pie in that it contains crust and filling. The main difference is that slab pies are made in jell roll pans or shallow sheet pans. A traditional pie is usually quite thick, but slab pie is closer to a brownie or bar in thickness.

A slab pie can have either one or two layers of crust just like a normal pie. Swap out the top crust with some streusel or crumb topping.

peach slab pie with streusel

In this recipe, the streusel is under the peaches for two reasons.

One, we don’t want to hide the beautiful peaches! It’s never every day that peaches are in season, so show them off when they are the main feature of the dessert.

Second, by placing the streusel under the peaches, less moisture from the peaches soaks into the crust, allowing it to stay soft and flaky longer.

peach slab pie

How to Make Peach Slab Pie

  • Make the crust in the food processor by cutting the fat into the dry ingredients. Add water and pulse until it comes together. Refrigerate 30 minutes, then roll out and place in jelly roll pan.
  • Boil peaches for 1-2 minutes to remove skin. Let cool.
  • Make streusel and spread evenly over the crust.
  • Slice cooled peaches and layer over the streusel. Sprinkle with a little streusel on top if desired.
  • Bake at 400 degrees for 30-35 minutes, or until crust is golden brown.
  • Drizzle with simple powdered sugar and milk glaze. Enjoy warm with a scoop of vanilla ice cream.

How to Easily Remove Peach Peel

Boiling the peaches for 1-2 minutes is best way to remove peach skins without damaging the beautiful shape of the peaches. Also, when the skin is gently peeled off after boiling, there is this beautiful, vibrant red/orange color that you don’t get from peeling them with an apple peeler.

After boiling, score the bottom of each peach, and this will make the skin easier to peel off in sections.

peach slab pie

Peach Slab Pie

peach slab pie

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  • Author: Camille
  • Prep Time: 1 hour 30 minutes
  • Cook Time: 35 minutes
  • Total Time: 2 hours 5 minutes
  • Yield: 1216 1x



Pie Crust

  • 2 cups all-purpose flour
  • 1 tsp salt
  • 2 Tbs granulated sugar
  • 5 Tbs shortening
  • 8 Tbs unsalted butter
  • 57 Tbs cold water
  • Jelly Roll pan (10″ x 15″)


  • 1 cup light brown sugar
  • 1 cup all-purpose flour
  • 1 cup rolled oats
  • 1/2 tsp cinnamon
  • 1/8 tsp salt
  • 6 Tbs unsalted butter, cut into 24 pieces

Peach Filling

  • 56 large peaches(89 small peaches)
  • 1 cup powdered sugar (for glaze)
  • 12 Tbs milk(for glaze)
  • 1/4 cup apricot preserves (optional)



  1. Cut shortening and butter into small pieces and place in freezer for 45 minutes. Add flour, salt, and sugar to a food processor. Add cold shortening and butter and pulse 5-6 times. Pieces of fat should be pea sized or little smaller.
  2. Add 5 tablespoons of ice cold water to the dry ingredients and pulse 5 times. Add more water 1 tablespoon at a time if the dough is not coming together. Be careful not to add too much water, or the dough will get sticky. It should just barely come together when it has enough water.
  3. Form into a disk and refrigerate for 30 minutes.
  4. Flour a work surface and roll out dough to 13 x 18 inches. Place dough in jelly roll pan and cut off excess dough along sides.


  1. Mix all dry ingredients together.
  2. Add butter and mix in with hands. Use your fingers to break butter into smaller pieces so that they are not so large. 
  3. Spread streusel evenly on top of the crust.


  1. Preheat oven to 375 degrees.
  2. Boil peaches for 1-2 minutes. Score the bottom of each peach and remove skin. Let cool for 10-15 minutes and slice into 1/8 inch slices.
  3. Spread peaches over streusel.
  4. Bake for 30-35 minutes, or until crust is golden brown.
  5. Optional: Put apricot preserves and 2 Tbs water in a sauce pan and warm until preserves melt. Brush on top of peaches with a pastry brush to give them a beautiful shine. 
  6. Whisk powdered sugar and milk together to form glaze, and drizzle over peach slab pie. 
  7. Enjoy pie warm or at room temperature. Does not need to be refrigerated. 


This is a Baker Street Society original recipe.

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