Easy Cherry Peach Slab Pie: A Sweet Solution for Summer’s Bounty

A few weeks ago, I found myself in a delightful predicament: a colossal watermelon from the grocery store. You know the kind – perfectly ripe, bursting with juicy potential, and simply too good to pass up. I was incredibly excited, as watermelon is one of my absolute favorite summer treats. After a triumphant battle with my knife, I meticulously sliced it all up, only to realize I lacked a single container large enough to hold its glorious bounty. The vibrant pink slices ended up in three different Tupperware containers, overflowing my fridge. I really must invest in a proper large container for such occasions, but then again, is there ever truly “too much” watermelon?

I figured it would disappear quickly, especially with my husband, Ryan, around. I often joke that he’s my living, breathing garbage disposal, always ready to devour anything placed before him. So, when he arrived home from work, I proudly presented a platter of watermelon alongside our dinner. “We have watermelon!” I announced with enthusiasm, expecting a similar level of excitement. His response? A casual shrug and a simple, “I don’t like watermelon.” My jaw nearly hit the floor. What?! How could anyone not love the crisp, refreshing taste of watermelon, the quintessential flavor of summer? It was a culinary shock!

The Watermelon Dilemma and a Sweet Inspiration

My initial disbelief quickly turned into a logistical challenge. “Okay, no big deal,” I thought, “I can surely eat a 15-pound watermelon by myself.” (Spoiler: said no one ever). Days passed, and my impressive watermelon mountain remained largely untouched. I barely made a noticeable dent, and a sense of desperation began to set in. I needed allies! I managed to convince Ryan to take some to his co-workers, a group I knew appreciated a good fruit, and they happily helped me out. My nanny kids, bless their hearts, also embraced the challenge with gusto. It truly seemed Ryan was the only human on the planet with this particular fruit aversion. This whole saga made me question my fruit-buying judgment, especially when, just yesterday, I found myself back at the store, staring at another pile of perfectly ripe, on-sale watermelons. And yes, you guessed it – I brought home yet another giant one.

However, this time, I had a plan. Lucky for Ryan, I also picked up a generous bag of fresh cherries, which I knew he absolutely adores. And with some beautiful white peaches also calling my name, a brilliant idea sparked: a delightful cherry peach slab pie! This would be a guaranteed hit, a sweet treat everyone could enjoy. I briefly entertained the thought of a culinary negotiation: “You can have a piece of this delicious pie if you eat seven pieces of watermelon.” Haha, I didn’t actually go through with it, but it’s certainly a strategy one might employ to encourage little ones (or even grown-ups!) to finish their dinner before indulging in dessert.

Why You’ll Love This Cherry Peach Slab Pie

This Cherry Peach Slab Pie isn’t just a recipe; it’s a celebration of summer flavors, made simple and accessible for everyone. Here’s why this delectable dessert will become your new go-to for family gatherings, potlucks, or simply a sweet afternoon treat:

Effortless Elegance: Don’t let the impressive appearance fool you. Making a slab pie on a baking sheet is significantly easier than wrestling with traditional round pie plates. The open-face design means no intricate lattice work or top crust needed, making it less intimidating for novice bakers.
Feeds a Crowd: Forget making multiple small pies. A single slab pie baked on a jelly roll pan yields approximately 20 generous servings, making it perfect for large gatherings, picnics, or holiday meals. Everyone gets a slice!
Flavor Fusion: The combination of sweet, juicy peaches and tart, vibrant cherries creates a harmonious balance of flavors. Baked to perfection in a golden, flaky crust, each bite is a burst of summer goodness.
Ultimate Versatility: This recipe is incredibly adaptable. While cherry and peach are a match made in heaven, the filling can be customized with virtually any seasonal fruit combination. Think berries, plums, nectarines, or rhubarb – the possibilities are truly endless.
Amazing Homemade Crust: The star of any great pie is its crust, and this recipe delivers. With simple ingredients and a bit of refrigeration, you’ll achieve a tender, buttery, and flaky foundation that perfectly complements the fruit filling.

Crafting the Perfect Pie Crust: Tips & Tricks

The foundation of any outstanding pie, especially a slab pie that needs to hold up to a generous fruit filling, is a phenomenal crust. This recipe utilizes a simple yet incredibly reliable pie dough that consistently delivers a flaky, tender, and buttery texture. Here are some essential tips to ensure your crust is nothing short of perfection:

Keep Ingredients Cold: This is arguably the most crucial tip for a flaky crust. Ensure your butter is ice-cold and cut into small pieces. Some bakers even chill their flour and mixing bowl! Cold butter creates pockets of steam in the oven, which separate the layers of dough, resulting in that desirable flakiness.
Don’t Overmix: When cutting the butter into the dry ingredients, aim for a crumbly mixture with some pea-sized pieces of butter still visible. Overmixing develops the gluten in the flour too much, leading to a tough crust.
Minimal Handling: Once you add the egg yolks and cold milk, mix until the dough just comes together. Avoid kneading it excessively. The less you handle the dough, the more tender your crust will be.
The Importance of Chilling: Refrigerating the dough for at least an hour (or up to three days!) is non-negotiable. Chilling allows the gluten to relax, making the dough easier to roll out without shrinking. It also re-solidifies the butter, which is vital for flakiness. Planning ahead by making the dough a few days in advance can be a super handy time-saver!
Flour Your Surface (and Rolling Pin!): When rolling out your dough, generously flour your work surface and rolling pin. This prevents sticking and allows you to achieve a smooth, even rectangle large enough for your sheet pan. Remember to have some extra dough on the sides to create that beautiful folded-over edge.

Endless Possibilities: Fruit Combinations for Your Slab Pie

While the cherry and peach combination in this slab pie is absolutely divine and truly captures the essence of summer, the beauty of this recipe lies in its incredible adaptability. You can easily substitute or combine other seasonal fruits to create a variety of delicious open-face pies tailored to your taste or what’s available at your local market. Don’t be afraid to experiment!

When choosing your fruit, consider a balance of sweetness and tartness, and think about how different textures will meld together once baked. Here are just a few ideas to inspire your next slab pie creation:

Rhubarb Raspberry: A classic pairing, offering a delightful tartness from the rhubarb beautifully mellowed by the sweetness of raspberries.
Peach Raspberry: Similar to our star recipe, but with the added tart zing of raspberries to complement the peaches.
Nectarine Plum: Enjoy the smooth texture of nectarines alongside the rich, slightly tart flavor of plums for a deeper, more complex pie.
Strawberry Peach: A quintessential summer duo, bringing together the sweetness of ripe strawberries with succulent peaches.
Strawberry Blueberry: A vibrant and juicy combination that’s always a crowd-pleaser, perfect for Fourth of July or any summer celebration.
Apricot Cherry: The delicate sweetness of apricots pairs wonderfully with the bold flavor of cherries, creating a truly sophisticated pie.
Mixed Berry: Combine strawberries, blueberries, raspberries, and blackberries for a medley of flavors and textures.
Apple Pear (Autumn Variation): Don’t limit slab pies to summer! In fall, sliced apples and pears with a hint of cinnamon and nutmeg make for a comforting dessert.

Remember to adjust the amount of sugar and cinnamon according to the natural sweetness and tartness of your chosen fruits. A quick taste test of your fruit mixture before baking can help you get it just right!

Cherry Peach Slab Pie - an easy open face pie made on a baking sheet! The crust is amazing!

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Cherry Peach Slab Pie

By:
Beth

Prep Time:

20
minutes

Cook Time:

35
minutes

Total Time:

55
minutes

Servings:

20
servings

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This cherry peach slab pie is an absolute dream for summer entertaining. It’s incredibly easy to make, serving a crowd with its generous portions, and the vibrant combination of juicy peaches and tart cherries baked into a golden, flaky crust is simply irresistible. Whether you’re a seasoned baker or just starting, this open-face pie on a baking sheet is a stress-free way to create a spectacular dessert. You could also easily adapt this recipe into a galette, a rustic, free-form pie where the center fruit is beautifully exposed, much like our slab pie.

Ingredients

Pie Dough

3 cups all-purpose flour
¾ cup powdered sugar
3 tsp baking powder
½ tsp salt
16 tbsp cold butter, 2 sticks, cut into small pieces
3 large egg yolks
3 tbsp cold milk

Filling

5 peaches, thinly sliced
2 cups cherries, pitted and diced in half
2 tbsp granulated sugar
¼ tsp ground cinnamon

Topping

1 large egg
1 tbsp water
2 tbsp granulated sugar

Instructions

In a medium bowl, thoroughly mix the flour, powdered sugar, baking powder, and salt.
Using your fingertips, cut in the cold butter until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
Add the egg yolks and cold milk, then mix gently until the dough just comes together. Be careful not to overmix.
Gather the dough into a ball, flatten slightly into a disc, wrap tightly with plastic wrap, and refrigerate for at least 1 hour, or up to 3 days. This chilling step is crucial for a flaky crust.
In a separate mixing bowl, combine the thinly sliced peaches, diced cherries, 2 tablespoons of granulated sugar, and ground cinnamon. Toss gently to coat the fruit evenly. Set aside.
Preheat your oven to 350ºF (175ºC). Liberally spray the baking pan you’re using with non-stick cooking spray. A 10.5 x 15.5-inch jelly roll pan is ideal, but a similar-sized sheet pan will also work perfectly.
On a lightly floured surface, begin to roll out the chilled pie dough into a large rectangle. It should be large enough to fit your chosen pan, with enough extra dough on all sides to fold over the edges of the fruit filling.
Carefully transfer the rolled dough into the prepared baking sheet, gently pressing it into the corners.
Evenly distribute the fruit mixture all over the dough in the pan, leaving a border of about 1-2 inches around the edges. Fold the extra dough inward towards the middle of the pie, creating a rustic crust border.
In a small bowl, whisk together the large egg and 1 tablespoon of water to create an egg wash. Brush this mixture generously over the folded edges of the dough. Then, sprinkle the remaining 2 tablespoons of granulated sugar around the egg-washed edges.
Bake for 35-40 minutes, or until the crust is beautifully golden brown and the fruit juices are bubbling invitingly. Let the pie cool completely on a wire rack before slicing and serving.

Nutrition

Nutrition Disclosure

All nutritional values are approximate and provided to the reader as a courtesy. Changing ingredients and/or quantities will alter the estimated nutritional calculations. These values are calculated per serving based on 20 servings.

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Serving Suggestions and Storage Tips

Once your glorious Cherry Peach Slab Pie has emerged from the oven, golden and bubbling, the hardest part is waiting for it to cool! Allowing the pie to cool completely is essential for the filling to set properly, ensuring clean slices and a delightful texture. Resist the urge to cut into it too soon, tempting as it may be.

When it’s ready, this slab pie is fantastic on its own, showcasing the pure flavors of the fruit and the buttery crust. However, if you’re looking to elevate the experience, consider these serving suggestions:

Classic à la Mode: A scoop (or two!) of vanilla bean ice cream melting over a warm slice of pie is a timeless combination that never disappoints.
Whipped Cream Dream: A generous dollop of freshly whipped cream, perhaps infused with a hint of vanilla or almond extract, adds a cloud-like lightness.
A Touch of Spice: A light dusting of ground cinnamon or nutmeg over the top before serving can enhance the warm spice notes in the pie.
Pair with Coffee or Tea: For a delightful afternoon treat or after-dinner indulgence, serve slices with a freshly brewed cup of coffee or your favorite herbal tea.

For storage, any leftover Cherry Peach Slab Pie can be covered loosely with plastic wrap or aluminum foil and stored at room temperature for up to 2 days. If you need to keep it longer, transfer it to an airtight container and refrigerate for up to 5 days. For the best taste and texture, you can gently warm individual slices in the oven or microwave before serving. This slab pie also freezes beautifully! Wrap individual slices or the entire cooled pie tightly in plastic wrap and then in foil. It can be frozen for up to 3 months. Thaw in the refrigerator overnight and then reheat as desired.

Beyond the Recipe: Enjoying Summer’s Sweetest Moments

This Cherry Peach Slab Pie isn’t just about the ingredients and instructions; it’s about creating memories, sharing delicious food, and making the most of the season’s bountiful produce. Whether you’re baking it for a large family reunion, a casual backyard barbecue, or simply to enjoy a quiet evening at home, this pie embodies the warmth and sweetness of summer. It’s a testament to how a simple, well-made dessert can bring smiles to faces, even those who might be surprisingly particular about their fruit choices.

So, gather your fresh peaches and cherries, embrace the simple joy of baking, and get ready to indulge in a slice of pure summer bliss. This Cherry Peach Slab Pie is more than just a dessert; it’s an invitation to savor the sweet moments in life, one delicious bite at a time. Enjoy!