Growing up summer wasn’t summer with out fresh peaches. Mom would make peach jelly, peach pie filling, peach cobbler and peach pies. Peach pies are traditionally round, topped with a crust and if you’re like me, always served warm with vanilla bean ice cream. Now the round type pies are what’s expected when you tell someone one you’ve made a pie however you know me I like to mix it up; give the unexpected.
Okay fine, I’ll fess up. Honestly I didn’t want to be bothered with rolling the crust out, then having to roll out a 2nd one to make it pretty. And the thought of having perfect fluted edges… oy! I just wasn’t feeling all that effort (not that it’s a lot but still). I wanted pie, but I also wanted lazy. Wha? Don’t judge me. lol
That’s when I decided to go with a slab pie. Now I haven’t had a slab pie for eons; probably not since I was little and it was one of our summer neighborhood picnics. Slab pies are one of the best types of desserts to make for a crowd. They are portable and easy to eat. You don’t need utensils and you don’t have to worry about this delicate flaky crust that could fall apart when you’re trying to manhandle/shove it in your face.
With a slab pie you want a more firmer type crust; something that will hold up to being held in your hand or depending on your filling, a heavier filling. If you’re familiar with my basic sweet flaky pie crust you’ll see several differences between this crust and that one. That one uses water and crisco where as this one doesn’t. In place of those this one uses full fat sour cream. I’ve tried it with low fat and no fat sour cream but due to higher water content in those, it’s not recommended using them in this recipe. Since the amount is so minimal, use the full fat. One thing I haven’t tried though I will the next time I make this is plain greek yogurt. I think that would add an incredible depth of flavor to the crust. What do you think?
As you can see this dough comes together pretty easily. The only equipment you need are 2 forks or my personal choice, a pastry cutter/blender. I love using them as it makes light work of incorporating butter and fat into flour and ingredients. There are really 2 types of these: those that have blades and those that have wires. My preference – blades. The blades tend to be more solid and cut through cold butter more easily. Many people find the wire pastry blenders too flexible and difficult to use. The real only benefit to using the wires is that it’s easier to clean. Plus it’s what my Mom used and Mama always knows best.
The next awesome thing about making slab pies is that you don’t see the crust, meaning it doesn’t have to be pretty. You don’t have to roll it out or worry how it looks. All you need to do is pat it down in the pan and then chill it. Super simple, right? Now the filling is ridiculously, almost to the point of embarrassingly simple. All you have to do is pit the peaches and slice. It’s totally your choice to leave the skin on or not. I left mine on because I one, was lazy and two like the color it makes the filling. It’s almost an ombre effect of oranges to light pinks and all the hues in between.
However if you’re weird about peach skin or allergic (Mama Fantabulous is allergic to the skin) you can peel it off.
→ To remove the skin you must first start with firm, ripe peaches. You want peaches that are firm, yet yield a bit when you press them with your finger; this is a sign the peaches are actually ripe (and will taste good).
→ Next bring a large pot of water to a rolling boil.
→ Using a slotted spoon gently lower the peach into the boiling water.
→ Now the key is once you drop it in is only allow the peach to sit in the water for 30 seconds, not 30 seconds after it starts to boil. Got it? Once you place it in the water, keep it in there for 30 seconds.
→ Using a slotted spoon, remove the peaches from the pot and immediately place in an ice water bath.
→ After 10 seconds, remove the peach from the ice water bath and gently grab one part of the skin and pinch. The skin should just slip right off. If it doesn’t use a knife to peel the remaining skin.
Pretty simple, huh? Like I said, it’s easier just to leave the skin on. C’mon, be lazy with me *wink*. LOL Once you’re ready to assemble, the filling and streusel crumble take no time to prep. By adding the cornstarch to the peach mixture it allows the filling to become thick when it bakes. Now for the streusel I love the addition of the ground almonds. Not only does it add flavor but also great texture. Not a fan of almonds or have allergies you can use other items – oats, ground macadamia nuts or Just a few minutes for each and your pie is ready to be put in the oven.
This is my favorite type of summer pie. The crust is so flavorful thanks to the addition of sour cream and it holds up great to the luscious thick peach pie filling. And that streusel crumble. WOW! I absolutely love the flavor and texture of the almonds. This pie is awesome either cold or room temperature. My favorite way to eat this is with a scoop of vanilla bean ice cream and a dollop or whipped cream.
- 1 1/2 cups AP flour
- 1/4 tsp salt
- 2 tsp sugar
- 10 Tbl ice cold butter, unsalted and cut into small cubes
- 1/2 cup full fat sour cream
- 5–6 cups sliced fresh peaches (skin on or off)
- 1 Tbl lemon juice
- 1/2 cup turbinado sugar
- 2 1/2 Tbl cornstarch
- 1/2 tsp salt
- 3/4 cup AP flour
- 1/2 cup ground unsalted almonds
- 1/2 cup light brown sugar, packed
- 6 Tbl melted unsalted butter
- 1/4 tsp salt
Make the Crust
- In a large bowl whisk together the flour, salt and sugar
- Add in the butter.
- Using a fork or a pastry cutter, add the cold butter pieces and work into the dry mixture until well incorporated (you want chunks of butter remaining).
- Add in the sour cream and stir just to combine. Do not break down the flour mixture.
- Line a half sheet pan (or 9×13” pan) with parchment paper and lightly spray.
- Press the crust into the bottom of the pan.
- Place the pan into the fridge for 30 minutes to chill.
Make the Filling
- 5 minutes prior to making the pie remove the pan from the fridge and preheat the oven to 375F with a rack in the lower 3rd of the oven and a second rack in the middle
- In a large bowl add all of the ingredients for the filling and gently mix; set aside.
Make the Streusel Crumble
- In a bowl whisk together the flour, ground almonds, brown sugar and salt.
- Pour in the melted butter and mix together with a spatula ensuring everything in coated; set aside.
- Pour the peach filling over top of the crust spreading out evenly.
- Drop pieces of the streusel crumble over top. Don’t worry if it doesn’t cover everything.
- Place the pan on the lower third of the oven and bake for 18 minutes. The crust won’t be done yet; that’s ok!
- Open the oven and remove the pan from the bottom rack and place on the middle rack.
- Bake for 30-40 minutes or until the streusel is golden brown and the peaches are soft.
- Allow to cool completely before cutting.
- Store covered either in the fridge or at room temperature