Peach Slab Pie with Streusel Crumble

Everything you love about an amazing fresh peach pie but without all the fuss of making a traditional pie. Slab pies are the perfect pie for parties and gatherings!

Now the round-type pies are what’s expected when you tell someone you’ve made a pie however you know me I like to mix it up; and give the unexpected.

Okay fine, I’ll fess up. Honestly, I didn’t want to be bothered with rolling the crust out, and then having to roll out a 2nd one to make it pretty. And the thought of having perfect fluted edges… oy!

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 the higher water content in those, it’s not recommended to use them in this recipe. Since the amount is so minimal, use the full fat.

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 they make 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 about 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 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.

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 it also has great texture.  Not a fan of almonds or have allergies you can use other items – oats, ground macadamia nuts, and so forth.

Check out my Cinnamon Oat Pecan Streusel as well for an amazing streusel topping

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 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 of whipped cream.

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