Peach Slab Pie Bars

Peach Slab Pie Bars – OH MY GOODNESS, this is a show-stopping dessert that is made with minimal effort but delivers big on flavor.

You’ll still get the therapeutic feeling of making a homemade pie because rolling out the puff pastry and making it into a lattice still feels homemade-ish. 😂

I initially tested this recipe with a store-bought pie crust, and let’s just say it wasn’t a pleasant experience. I opted for using frozen, thawed store-bought puff pastry because I still wanted a classic peach pie vibe, but without spending too much time in the kitchen.

If you want to go the extra mile and make a homemade pie dough, I would recommend using my Homemade Pie Crust recipe. It’s flaky, buttery, and tender, and will take this dessert to the next level!

Ingredient Notes

(For the full recipe, scroll down to the recipe card below)

• Fresh Ripe Peaches: The star of these Peach Slab Pie Bars 🍑😍 For the best results, make sure to choose peaches that are ripe. If you press the peach and it’s rock hard, it’s not ripe yet. (If it’s mushy, it might be past its prime.) To ripen peaches, leave them on the counter at room temperature. (Or you can put them in a brown paper bag to speed up the ripening process!)
• Lemon Juice: A little lemon juice balances the sweetness of the peaches, enhances the flavor of the filling, and helps prevent it from tasting overly sugary or flat. I like using fresh lemon juice in this recipe.
• Vanilla Extract: Adds cozy, bakery-style warmth and enhances the natural flavor of the peaches. It brings a comforting aroma that makes these peach pie bars even more irresistible.
• Cornstarch: Essential for thickening the filling, cornstarch helps the peach juices set into a jammy consistency. Cornstarch helps ensure your bars are easy to slice and not soggy or runny.
• Puff Pastry Sheets: Using ready-made puff pastry makes these bars quick and easy to assemble while still delivering that golden, flaky crust everyone loves. It’s a simple shortcut that doesn’t sacrifice flavor or texture. If you’re feeling adventurous and want to try homemade dough, I recommend trying my Homemade Pie Crust recipe!
• Vanilla Ice Cream: Serve with a scoop of creamy vanilla ice cream for a dreamy dessert that’s perfect for summer cookouts, potlucks, or backyard BBQs.
• Other ingredients needed: granulated sugar, ground cinnamon, nutmeg, salt, egg, water, coarse sugar

Step by Step Directions

(For the full recipe, scroll down to the recipe card below)

How to Lattice

Honestly, I think explaining HOW to lattice is more complicated than actually making the lattice. 😂 If you’ve never done it before, I wanted to provide you with detailed instructions. Both written, and in photos.

• Start by rolling out the second sheet of puff pastry on a lightly floured surface. Using a sharp knife or pizza cutter, cut the dough into 10 strips, each strip a little smaller than 1 inch.
• Then lay half of the strips across the pan, spaced evenly.
• Fold back every other strip of dough (1 below).
• Lay a new strip of dough perpendicular to the folded-back strips (2), and unfold the original strips back over the newly placed strip (3).
• Then, fold back the alternating strips- the ones you didn’t fold back before (4), lay another perpendicular strip (5), and unfold the original strips back over it (6).
• Continue this until the pastry is used and the pan is covered (7-12).
• Trim excess overhang, and pinch the dough to seal the edges (13-14).

Expert Tips

• Choose the right peaches: You want your peaches to be ripe, but still a little firm for this recipe. Overripe peaches can release too much juice and make the crust soggy. Underripe peaches will make the skin difficult to remove after blanching, and also just won’t taste as good. Look for peaches that are fragrant and give slightly to gentle pressure.
• Blanching makes peeling easy: Scoring the peaches and blanching them in boiling water for 30–45 seconds before shocking in ice water allows the skins to slide off easily. Don’t skip this step!
• Leave extra juice behind: When spooning the peaches onto the puff pastry, use a slotted spoon and avoid transferring too much juice to prevent a soggy bottom crust.
• Keep puff pastry cold: Cold pastry puffs better when baking. If it gets too soft while working, place it back in the fridge for 5–10 minutes before baking. It of course needs to be thawed enough to roll out, but if it’s too warm pop it back in the fridge.
• Don’t skip the egg wash: The egg wash gives the lattice a glossy, golden finish and helps the coarse sugar stick for a bakery-style touch.
• Let the peach slab pie cool before slicing: Allow the pie to rest for 15–20 minutes before slicing so the filling can set. This makes cutting cleaner, which allows you to have more defined squares.

Variations

I haven’t personally tried these variations, but they should work in this recipe. If you give any of them a try, leave a comment below and let me know how it went!

• Use nectarines or plums: No peeling required for nectarines! Or swap in part plums for a sweet-tart twist.
• Add berries: A handful of blueberries, raspberries, or sliced strawberries can add color and a little burst of flavor. Reduce the peaches slightly to accommodate.
• Spices: Add ¼ tsp. ground ginger or cardamom to complement the cinnamon and nutmeg.
• Sugar swap: Substitute coconut sugar or brown sugar for a deeper caramel-like flavor.
• Add crunch: Sprinkle chopped pecans or sliced almonds on top before baking.

Storage

• Room temp: If you plan to eat the Peach Slab Pie Bars within 1 day, they can be stored at room temperature. Cover the baking dish loosely with foil or a clean kitchen towel to prevent drying out.
• Refrigerator: For longer storage, place cooled bars in an airtight container or wrap the dish tightly with plastic wrap. Store in the refrigerator for up to 4 days. The crust will soften a bit over time, but can be reheated to restore crispness.
• How to reheat individual slices: Microwave for 15-20 seconds.
• Reheat whole pan or multiple slices: Warm in a 300°F oven for 10-15 minutes until heated through. Cover loosely with foil to prevent over-browning.

Freezing

• Freeze: Let the Peach Slab Pie Bars cool completely. Slice into squares and place on a parchment-lined baking sheet. Freeze for 1–2 hours until solid, then transfer to a freezer-safe zip-top bag or an airtight container. Freeze for up to 3 months.
• To Serve: Thaw overnight in the refrigerator or at room temperature for a couple of hours. Reheat in a 300°F oven for 10–15 minutes to refresh the crust.
• Pro Tip: If freezing the entire uncut Slab Pie, wrap the whole dish tightly in plastic wrap and foil once completely cool. Thaw in the fridge overnight before warming and serving.

FAQs

July 2025 Baking Challenge

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5 from 22 reviews

Peach Slab Pie Bars

Prep: 25 minutes mins

Cook: 40 minutes mins

Servings: 12 servings

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Celebrate summer with these Peach Slab Pie Bars! They're made with juicy fresh peaches, a buttery puff pastry crust, and topped with vanilla ice cream for the ultimate summer dessert.

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Ingredients

• ▢ 6-8 fresh ripe peaches (about 4-5 cups fresh peaches, peeled and sliced ½ inch thick)
• ▢ ½ cup granulated sugar
• ▢ 1 tsp. ground cinnamon
• ▢ 2 tsp. fresh lemon juice
• ▢ 1 tsp. vanilla extract
• ▢ 2 tbsp. cornstarch
• ▢ pinch nutmeg
• ▢ pinch salt
• ▢ 17.3 oz. puff pastry (2 sheets, thawed)
• ▢ 1 egg + 1 tbsp. water for the egg wash
• ▢ coarse sugar (for topping)
• ▢ vanilla ice cream (for serving)

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Instructions 

• Preheat: Preheat the oven to 375°F and set a quarter sheet pan (9×13) to the side.
• Peel the peaches: Bring a large pot of water to boil. Cut a small “X” at the bottom of each peach. Gently place the peaches in the boiling water for about 45 seconds. Start Timer Carefully remove the peaches with a slotted spoon and place them directly in a water bath (a bowl of water with ice in it). Let the peaches cool for a few minutes and then peel the skin away.
  6-8 fresh ripe peaches
  
• Slice: Slice the peaches ½ inch thick and place in a mixing bowl.
  
• Add ingredients to peaches: add the sugar, cinnamon, lemon juice, vanilla extract, cornstarch, nutmeg, and salt to the peaches. Stir to combine. Set aside.
  ½ cup granulated sugar, 1 tsp. ground cinnamon, 2 tsp. fresh lemon juice, 1 tsp. vanilla extract, 2 tbsp. cornstarch, pinch nutmeg, pinch salt
  
• Roll out pastry dough: on a lightly floured clean work surface, roll out one sheet of the puff pastry just enough to cover the bottom of the quarter sheet pan and up the sides a bit.
  17.3 oz. puff pastry
  
• Spoon on peaches: Use a slotted spoon to place the peaches on top of the puff pastry. Some of the juices are okay, but you’ll want to leave the majority of the juices behind.
  
• Roll out second pastry & cut: roll out the second sheet of puff pastry on a lightly floured surface. Using a sharp knife or pizza cutter, cut the dough into 10 strips, each strip a little smaller than 1 inch.
  
• Lattice: lay half of the strips across the pan, spaced evenly. Fold back every other strip of dough. Lay a new strip of dough perpendicular to the folded-back strips, and unfold the original strips back over the newly placed strip. Then, fold back the alternating strips (the ones you didn’t fold back before), lay another perpendicular strip, and unfold the original strips back over it. Continue this until the pastry is used and the pan is covered. Trim excess overhang, and pinch the dough to seal the edges.
  
• Egg wash: whisk together the egg and water. Lightly brush the egg wash over the dough and sprinkle with coarse sugar on top.
  1 egg + 1 tbsp. water for the egg wash, coarse sugar
  
• Bake: bake for 30-40 minutes or until the top is golden brown and the peaches are hot and bubbly. Cover with foil if the tops brown too much. Start Timer
  
• Cool: allow to cool for about 15-20 minutes (if you can wait), cut into squares and serve with ice cream. Start Timer
  vanilla ice cream
  

Equipment

quarter sheet pan (9×13)

slotted spoon

Video

Notes

Storage:

• Room temp: If you plan to eat the Peach Slab Pie Bars within 1 day, they can be stored at room temperature. Cover the baking dish loosely with foil or a clean kitchen towel to prevent drying out.
• Refrigerator: For longer storage, place cooled bars in an airtight container or wrap the dish tightly with plastic wrap. Store in the refrigerator for up to 4 days. The crust will soften a bit over time, but can be reheated to restore crispness.

Nutrition Information

Serving: 1serving, Calories: 306kcal (15%), Carbohydrates: 37g (12%), Protein: 4g (8%), Fat: 16g (25%), Saturated Fat: 4g (25%), Polyunsaturated Fat: 2g, Monounsaturated Fat: 9g, Trans Fat: 0.002g, Cholesterol: 14mg (5%), Sodium: 117mg (5%), Potassium: 125mg (4%), Fiber: 2g (8%), Sugar: 15g (17%), Vitamin A: 266IU (5%), Vitamin C: 3mg (4%), Calcium: 13mg (1%), Iron: 1mg (6%)

Nutritional information is provided as a courtesy and is automatically calculated. It should only be construed as an estimate rather than a guarantee. Ingredients can vary and Kroll’s Korner can’t make any guarantees to the accuracy of this information.

© Author: Tawnie Graham of Kroll’s Korner

📸 Photography by Creating Kaitlin