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Best Labor Day Peach & Bourbon Slab Pie: Easy Summer Dessert

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This slab pie features a flaky, buttery crust filled with juicy peaches and a hint of bourbon, baked on a half-sheet pan to feed a crowd. It’s the perfect make-ahead dessert for Labor Day cookouts, with a crisp bottom crust and a beautiful golden top.

Ingredients

Scale
  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 1 tablespoon sugar
  • 1 cup cold unsalted butter, cut into small cubes
  • 1/2 cup ice water, plus more if needed
  • 1 tablespoon apple cider vinegar
  • 6 cups sliced fresh peaches (about 6–8 medium peaches)
  • 1/2 cup granulated sugar
  • 1/4 cup light brown sugar, packed
  • 3 tablespoons bourbon
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon vanilla extract
  • 1/4 cup cornstarch
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • Pinch of salt
  • 1 egg, beaten with 1 tablespoon water (for egg wash)
  • 2 tablespoons coarse sugar (turbinado or demerara)

Instructions

  1. Make the Dough: In a large bowl, whisk together the flour, salt, and sugar. Add the cold butter cubes and toss to coat. Using a pastry blender or your fingertips, cut the butter into the flour until you have pea-sized pieces mixed with some larger flakes. Don’t overwork it—you want visible butter. In a small bowl, combine the ice water and apple cider vinegar. Drizzle over the flour mixture and stir with a fork until the dough just comes together. If it seems dry, add more ice water a tablespoon…
  2. Prepare the Filling: In a large bowl, combine the sliced peaches, granulated sugar, brown sugar, bourbon, lemon juice, vanilla, cornstarch, cinnamon, nutmeg, and salt. Toss gently to coat. Let the mixture sit for about 15 minutes while you roll out the dough.
  3. Preheat and Prep: Position a rack in the lower third of your oven and preheat to 400°F (200°C). Line your half-sheet pan with parchment paper, leaving some overhang on the long sides.
  4. Roll Out the Bottom Crust: On a lightly floured surface, roll one disk of dough into a rectangle about 16×21 inches. It should be about 1/8-inch thick. Carefully transfer it to your prepared pan, letting the excess dough hang over the edges. Don’t stretch the dough—just gently press it into the corners and up the sides.
  5. Add the Filling: Using a slotted spoon, transfer the peach mixture to the dough-lined pan, spreading it evenly. Leave most of the liquid behind in the bowl.
  6. Roll Out the Top Crust: Roll the second disk of dough into the same size rectangle. Carefully place it over the filling. Trim the overhang to about 1/2 inch, then fold the edges under and crimp them with a fork or your fingers. Cut several slits in the top crust to allow steam to escape.
  7. Egg Wash and Sugar: Brush the top crust with the beaten egg wash. Sprinkle generously with the coarse sugar.
  8. Bake: Place the pan on the lower rack and bake for 20 minutes. Then, reduce the oven temperature to 375°F (190°C) and bake for another 30-35 minutes, until the crust is deep golden brown and the filling is bubbling through the slits. If the edges are browning too quickly, tent them with foil.
  9. Cool: Let the pie cool on a wire rack for at least 2 hours before slicing.

Notes

Keep all ingredients cold for a flaky crust. Let the filling sit for 15 minutes to draw out juices and thicken. Use a baking stone on the lower rack for a crisp bottom crust. Watch the edges and tent with foil if browning too quickly. Let the pie cool completely (at least 2 hours) before slicing to allow the filling to set.

Nutrition

Keywords: peach pie, bourbon pie, slab pie, Labor Day dessert, summer dessert, peach dessert, bourbon dessert, crowd-pleasing pie

Find it online: https://tessierecipes.com/best-labor-day-peach-and-bourbon-slab-pie-easy-summer-dessert/