Peach Almond Slab Pie
Prep time: 
Cook time: 
Total time: 
Serves: 12
  • 8 largish peaches (about 3 lbs, to yield about 6 cups fruit)
  • Juice ½ lemon
  • 1 cup sugar
  • 1 tsp almond extract
  • 3 Tb ground almonds or almond flour
  • 3 Tb. Cornstarch
  • 2 recipes sour cream pie crust (I like this pie crust because it is easy peasy to roll out. I've also subbed in whole Greek yogurt for the sour cream, but that results in a slightly sturdier crust. Which is not a bad thing, necessarily)
For the glaze:
  • 1 cup powdered sugar
  • 1 tsp. lemon juice
  • ½ tsp. almond extract
  • 3-4 Tb. water (or until pourable consistency)
Peel the peaches:
  1. Make a shallow but large cross in the bottom of the skin of each peach - along the crease and perpendicular to it, away from the stem end. Slip the peach into boiling water for 10-15 seconds, then into ice water. The skin will peel off easily. If it doesn't, you can repeat the boiling/ice water bath process.
Mix the filling:
  1. Cut the peaches into bite sized pieces, and toss with the lemon juice, sugar, almond extract, ground almonds and cornstarch.
Assemble the pie:
  1. Preheat oven to 375 degrees, and line a 10X15 rimmed cookie sheet with parchment.
  2. Roll one recipe of crust out on a floured surface to a rectangle larger than your pan. Carefully roll the dough over your rolling pin and transfer it to the pan, so that there's overhang on all edges.
  3. Spread the peach filling over the pie dough.
  4. Roll out your second recipe of pie dough. Drape it over the peaches. Use a knife to trim away excess (this is designed to make extra pie dough - I HATE coming up short, so I'd always prefer to make a bit extra), then roll the bottom crust over the top one to create a sealed, raised edge within the rim of your pan.
  5. Using a small cookie cutter, cut air vents out of your top crust. (I made a polka dot pie).
  6. Bake for 40-55 minutes, until the crust is golden.
  7. When the pie has cooled, mix the ingredients for the glaze until pourable consistency, and brush it over the top of the pie.
Inspired by Martha Stewart
Recipe by The Domestic Front at