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Easy Peach Slab Pie

Transform store-bought pie dough into an Easy Peach Slab Pie perfect for topping with ice cream.
5 from 1 vote
Prep Time 20 mins
Cook Time 35 mins
Total Time 55 mins
Servings 12 servings


  • All-purpose flour
  • 2 (14.1-oz.) boxes store-bought pie crust (4 circular pie crusts total; See Kelly's Note)
  • 5 pounds peaches (about 12 medium peaches), peeled, pitted and sliced
  • 1/3 cup packed light brown sugar
  • 1 teaspoon cinnamon
  • 5 Tablespoons cornstarch
  • 1 large egg
  • Crystal sanding sugar (optional)


  • Preheat the oven to 400°F.
  • Lightly flour your work surface then stack two of the pie crusts on top of one another. 
  • Roll the crusts into a rectangle measuring 12x17 inches. Transfer the dough into a 10x15-inch jelly roll pan, leaving the edges untrimmed.
  • In a large bowl, stir together the sliced peaches, brown sugar, cinnamon and cornstarch. Using a slotted spoon, transfer the peach filling into the pie crust, spreading it evenly.
  • Lightly flour your work surface again then use any shape cookie cutters to cut out shapes from the two remaining pie crusts. (The scraps can be re-rolled.) Arrange the shapes atop the peach filling in a single layer.
  • Using your fingers, crimp the pie crust around the edges.
  • Whisk the egg then brush it over the top and sides of the pie. Sprinkle the top of the crust with sanding sugar (optional).
  • Bake the pie for 28 to 35 minutes or until the crust is golden brown and cooked through.
  • Remove the pie from the oven and let it cool for about 30 minutes or until the juices have set. Slice and serve.

Kelly's Note:

  • If you'd like to make the lattice top crust as shown in the photos, you will need an additional box (2 rounds) of pie crust.