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Top-down view of a peach slab pie that has been partially sliced and served, revealing its juicy filling. Three scoops of vanilla ice cream rest on top, and cinnamon sticks and peaches decorate the scene.
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Peach Slab Pie Bars

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.
Prep Time 25 minutes
Cook Time 40 minutes
Servings 12 servings
Calories 306kcal
Author Tawnie Graham of Kroll's Korner

Equipment

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
US Customary - Metric

Instructions

  • Preheat: Preheat the oven to 375°F and set a quarter sheet pan (9x13) 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
    Side-by-side images of peaches in an ice water bath. On the left, whole peaches rest in ice water after blanching; on the right, a hand easily peels the skin from a cooled peach. This step demonstrates how to peel peaches for pie filling.
  • Slice: Slice the peaches ½ inch thick and place in a mixing bowl.
    Left: freshly peeled peaches on a peach-colored surface. Right: sliced peaches in a mixing bowl, ready for the filling. Ingredients like nutmeg, sugar, and lemon are visible around the 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
    Left: sliced peaches topped with cornstarch, sugar, cinnamon, and nutmeg in a mixing bowl. Right: the ingredients are fully mixed, coating the peach slices for the slab pie filling.
  • 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
    Left: puff pastry is rolled out on a floured surface with a wooden rolling pin. Right: the rolled-out pastry is fitted into a rectangular baking dish, forming the pie base.
  • 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.
    Overhead view of the baking dish filled with the prepared peach filling, evenly distributed over the bottom layer of puff pastry.
  • 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.
    Close-up of puff pastry being rolled out on a floured surface with both hands on the rolling pin. This step is preparing the top lattice crust.
  • 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.
    Left and right: strips of puff pastry are being placed over the peach filling in a lattice pattern, one horizontal and one vertical layer being built step by step.
  • 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
    Left: a hand brushes egg wash over the lattice crust using a pastry brush. Right: the lattice is fully coated and sprinkled with coarse sugar, ready for baking.
  • 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
    Fully baked peach slab pie with a golden brown, flaky lattice crust sprinkled with coarse sugar. The peach filling is bubbly and caramelized at the edges.
  • 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
    Sliced peach slab pie bars in the baking dish, served with scoops of vanilla ice cream and a whole peach for garnish. The bars are golden, crisp, and ready to enjoy.

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

Serving: 1serving | Calories: 306kcal | Carbohydrates: 37g | Protein: 4g | Fat: 16g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.002g | Cholesterol: 14mg | Sodium: 117mg | Potassium: 125mg | Fiber: 2g | Sugar: 15g | Vitamin A: 266IU | Vitamin C: 3mg | Calcium: 13mg | Iron: 1mg