Ultimate Blueberry Peach Slab Pie: Your Go-To Summer Dessert
Prepare to be captivated by this magnificent Blueberry Peach Slab Pie – a true celebration of summer’s bounty. This show-stopping dessert, featuring an abundance of sweet, yellow peaches and juicy, fresh blueberries, is encased in a golden, impossibly flaky crust. Baked in a practical quarter sheet pan, this slab pie is not only incredibly easy to slice and serve but also offers a generous crust-to-filling ratio, making it an absolute dream for pie crust lovers. Serve it warm, perhaps with a generous scoop of vanilla ice cream, and watch it disappear in minutes!
Why a Slab Pie? The Perfect Summer Dessert for Crowds
Imagine a dessert so utterly delicious and comforting, you wish you could just live inside its sweet, fruity embrace forever. That’s precisely the feeling this blueberry peach slab pie evokes! If you’ve been holding out on making a peach pie this summer, now is the time to dive in. This recipe, while seemingly long at first glance, is meticulously detailed to ensure a foolproof baking experience for even the most novice bakers. Don’t let the instructions intimidate you; every step is designed for clarity and success.
Traditional pies are wonderful, but slab pies offer a unique set of advantages, especially when entertaining a crowd. Crafted in a quarter-sized sheet pan (typically 9 x 13-inches), a slab pie provides a flatter, more expansive surface area compared to its round counterpart. This ingenious design is where the “slab” name originates, and it’s also where many of its benefits lie.
Effortless Serving and Superior Crust-to-Filling Ratio
One of the primary reasons slab pies have gained such popularity is their unparalleled ease of slicing and serving. Forget the struggle of getting that perfect, intact slice from a deep pie dish; a slab pie yields neat, rectangular servings that are simple to lift and plate. This makes it an ideal dessert for potlucks, family gatherings, or any occasion where you need to feed approximately 8 to 10 people without a fuss. Furthermore, the shallow depth of a sheet pan pie naturally increases the cherished crust-to-pie-filling ratio. If you’re someone who adores the buttery, flaky texture of a homemade pie crust, this slab pie is truly a dream come true, offering more of that glorious golden pastry in every bite.
The Star Ingredients: Ripe Peaches and Sweet Blueberries
The magic of this pie lies in its delightful filling, a harmonious blend of seasonal yellow peaches and fresh blueberries. Choosing the right fruit is crucial for an exceptional pie. For peaches, look for ones that are ripe but still firm, offering a sweet aroma and a slight give when gently squeezed. This ensures they hold their shape during baking while releasing their luscious juices. Blueberries, when fresh and plump, burst with tart-sweet flavor, providing a beautiful contrast to the peaches and a pop of vibrant color. This combination is a quintessential taste of summer, evoking warmth and sunshine with every forkful.
My Favorite Way to Peel Peaches: A Time-Saving Trick
One of the most time-consuming (and sometimes frustrating) aspects of preparing homemade peach pie is peeling ripe peaches. Many recipes suggest briefly blanching peaches in boiling water, a method that can often feel cumbersome and prone to overcooking the fruit if not timed perfectly. Thankfully, there’s a much simpler and more effective method that I swear by, which ensures perfectly peeled peaches without the fuss.
My go-to trick for peeling peaches involves a gentle “shock” method. Begin by lightly scoring the bottoms of your peaches with a small ‘X’ using a paring knife. This tiny incision will allow the hot water to work its magic more effectively. Next, place the scored peaches into a very large, heat-proof bowl. Carefully pour boiling water over the peaches, ensuring they are fully submerged. Let them sit in this hot water for about 10 minutes. During this time, you’ll notice the skin beginning to gently loosen and peel away from the peach flesh. This method allows the heat to penetrate just enough to loosen the skin without cooking the delicate fruit underneath.
Once the 10 minutes are up, transfer the peaches to an ice bath or run them under cold water to stop the cooking process. After they are cool enough to handle, the skins will practically slip off with minimal effort, leaving you with firm, beautifully peeled peaches ready for slicing. This simple technique saves a significant amount of time and hassle, guaranteeing you perfectly prepared peaches every time for your delicious slab pie.
Baking and Cooling: The Keys to Perfection
Achieving the perfect slab pie involves more than just assembling the ingredients; proper baking and, crucially, sufficient cooling are paramount. Baking on a preheated sheet pan helps create a wonderfully crisp bottom crust, preventing sogginess often associated with fruit pies. The initial high temperature helps set the crust, which is then lowered to ensure the fruit cooks thoroughly without the crust burning. You’ll know your pie is ready when the crust is a deep golden brown, and the filling is visibly bubbling, indicating that the fruit juices have thickened beautifully.
However, the most important step after baking is patience. It is absolutely essential to allow your baked pie to cool and set for at least 2 to 3 hours, or even longer. Slicing into a hot pie too early will undoubtedly result in a loose, runny fruit filling that spills out rather than holding its shape. As the pie cools, the cornstarch in the filling will fully gelatinize, firming up the fruit juices and allowing for clean, beautiful slices. Resist the temptation to cut into it prematurely! The wait is worth it for that perfect slice of warm, inviting pie.
Once cooled to perfection, serve your blueberry peach slab pie slightly warm or at room temperature. The classic pairing is, of course, a generous scoop of vanilla ice cream, which melts slightly into the warm fruit, creating an irresistible treat. But don’t hesitate to get creative with other toppings like a dollop of fresh whipped cream, a sprinkle of toasted almonds, or even a drizzle of caramel sauce for an extra touch of indulgence. This pie is a versatile delight, perfect for any summer occasion.
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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1. Prepare Pie Dough: In the bowl of a large food processor, combine the unbleached all-purpose flour, granulated sugar, and kosher salt. Pulse several times to ensure all dry ingredients are thoroughly mixed and evenly distributed.
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2. Incorporate Butter for Flaky Crust: Add the cold unsalted butter, cut into ½-inch cubes, to the food processor. Pulse several times until the butter is thoroughly incorporated into the flour mixture. The ideal texture should resemble coarse meal, with butter pieces varying in size – some small, others slightly larger. This variation is key to achieving that coveted flaky pie crust.
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3. Form and Chill the Dough: While pulsing, slowly drizzle in the ice water. Add it a little bit at a time, as the exact amount needed can vary depending on the humidity of your kitchen. Continue to pulse until the dough just begins to clump together loosely. Transfer the dough mixture to a clean countertop and knead briefly – just enough until the pie dough forms a cohesive mass. Divide the dough into two roughly equal-sized pieces. Flatten each piece into a square disc, wrap tightly in plastic wrap, and refrigerate for at least 2 hours, or ideally, overnight. Proper chilling is vital for a tender, flaky crust.
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4. Prepare for Baking: Position a half sheet pan on the lower third rack of your oven and preheat the oven (and the sheet pan) to 425°F (220°C). Lightly butter a quarter-size sheet pan (9 x 13-inch) to prevent sticking. Set this prepared pan aside.
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5. Peel the Peaches (The Easy Way): Bring a large pot of water to a rolling boil. Prepare a large ice bath near your stove. Using a paring knife, make a small, shallow ‘X’ incision onto the bottom of each peach. Carefully drop the peaches into the boiling water. Allow them to blanch for roughly a minute (the exact time depends on the ripeness of your peaches) or until the skins visibly begin to slightly peel away from the flesh. Quickly transfer the blanched peaches to the ice bath using a skimmer or large slotted spoon; this stops them from cooking further. Once cool enough to handle, transfer them to a paper towel-lined plate. Carefully peel the skins off – they should slip away with ease. Remove the pits, cut each peach in half, and then cut each half into approximately eight equal-sized wedges. Place the peach wedges into a large mixing bowl.
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6. Mix the Filling: To the bowl with the peach wedges, add the fresh blueberries, granulated sugar, cornstarch, fresh lemon juice, freshly grated nutmeg (or ground), ground cinnamon, ground cardamom, and a pinch of kosher salt. Gently stir the mixture together until the fruit is evenly coated with the spices and sugar.
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7. Roll Out the Bottom Crust: Remove one disc of chilled pie dough from the fridge (choose the slightly larger one if there’s a size difference). Let it sit at room temperature for 5 to 10 minutes to make it more pliable. On a lightly floured surface, use a rolling pin to roll the dough into a large rectangle, roughly 11-inches wide x 15-inches long. Don’t fret if the edges aren’t perfectly straight; the goal is to work quickly to prevent the dough from becoming too warm.
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8. Line the Sheet Pan: Carefully use your rolling pin to transfer the rolled-out dough to the greased quarter sheet pan. Gently drape the dough into the baking sheet, ensuring it fills out the edges and corners, with a slight overhang on the sides. Avoid stretching the dough, as this can cause it to shrink significantly during baking. Cover the pan with plastic wrap and refrigerate it while you prepare the top crust.
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9. Prepare Top Crust and Egg Wash: Roll out the remaining pie dough into another rectangle that is just slightly larger than the dimensions of your sheet pan, roughly 9-inches wide and 13-inches in length. In a small bowl, prepare the egg wash by whisking together the large egg and heavy cream (or whole milk) until smooth. Set aside.
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10. Assemble the Pie: Remove the chilled bottom crust from the fridge. Spoon the peach blueberry filling evenly into the bottom crust. Dot the top of the fruit filling with the cold, cubed butter. Carefully drape the rolled-out top pie dough over the filling. Fold the bottom crust overhang over the top crust edges and crimp to seal all around the perimeter of the pie, creating a decorative edge. Brush the entire top crust and crimped edges generously with the prepared egg wash. For a beautiful finish and added texture, sprinkle evenly with sparkling sugar (optional). Use a sharp knife to make several 1-inch slits in the top crust; these vents are crucial for allowing steam to escape during baking, preventing the crust from puffing up excessively.
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11. Bake to Golden Perfection: Carefully transfer the assembled slab pie onto the preheated half sheet pan already in the oven. Immediately reduce the oven temperature to 375°F (190°C). Bake for 50 to 60 minutes, or until the crust is a beautiful golden brown and the fruit filling is lightly bubbling through the vents. This bubbling indicates that the filling is thickening properly.
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12. Cool and Serve: Once baked, transfer the sheet pan to a wire rack and allow the pie to cool and set for at least 2 to 3 hours. This cooling period is critical! If you attempt to slice the pie too early, the filling will be loose and runny. Allowing it to cool sufficiently ensures the filling sets and yields neat, firm slices. Serve the pie slightly warm or at room temperature, ideally with generous scoops of creamy vanilla ice cream. Enjoy the perfect taste of summer!
Tips for Success:
- Storage: Fruit pies can be kept at room temperature (loosely covered with foil or plastic wrap) for up to two days. For longer storage, refrigerate for up to a week.
- Crust Consistency: Always use cold butter and ice water for your pie dough. This prevents the butter from melting too quickly and creates those essential pockets of steam that result in a flaky crust. Don’t overwork the dough!
- Fruit Ripeness: While ripe peaches are best for flavor, ensure they are still firm enough to hold their shape when sliced and baked. Overly soft peaches can lead to a mushy filling.
- Don’t Skip the Chill: Chilling the pie dough, both before rolling and after assembling, is crucial. It helps prevent shrinking in the oven and keeps the butter cold for maximum flakiness.
- Ventilation is Key: The slits in the top crust aren’t just for aesthetics; they allow steam to escape, preventing a soggy bottom crust and ensuring the filling cooks evenly.
- Customize Spices: While nutmeg, cinnamon, and cardamom offer a classic flavor profile, feel free to adjust to your preference. A tiny hint of ginger or allspice can also be a delightful addition.