Y’all, I have said it once and I will say it again unless it is a slab pie I just can’t make pie. But the shallow pie with cooked filling is where it’s at. I take all the safety nets into account, but it makes this Spiced Peach Pie 100% foolproof and delicious!
Why this Spiced Peach Pie is so great!
Call it a hack, cheat, or safety net, but what makes this pie so good is the shallow form it is cooked in and cooking the filling before baking. Whatever you decide it is, it makes is a totally sure bet that you won’t end up with a soggy bottom! Which always has me thinking that would make Mary Berry very happy.
I have always struggled with getting pie just right but once I started to bake them in a sheet pan my whole life changed! It is shallow which lets it ensure that the crust will fully cook and it also keeps the juice from the fruit equally distributed so the crust doesn’t get saturated.
Cooking the filling first is also my newest go-to. I love this method because then the final outcome of your pie doesn’t have to be a surprise. You can taste and adjust the fruit seasonings to be sweeter or more tart just how you like it.
It’s all about control, so let’s just call it good technique!
These are my FAVE Nordic Ware Sheet Pans, every kitchen should have at least 2 sets of these! I think I have at least 4 of each of these. The smallest one is the one that I used to make this peach slab pie.
Assembling your Slab Pie
So the real key is getting your pie crust rolled out to just the right thickness. I think that this is where I always seem to go wrong. Mine are usually too thick or too thin, but this one was just right.
Start with a batch of your favorite pie crust dough. I used the recipe from the Magnolia Table Cookbook. When I cooked my way through the entire book I fell in love with Joanna Gaines’s basic pie dough recipe.
It cooks up perfectly crisp and makes even this chef, that has a hard time looking like the pro when it comes to pie, look like a pro! So if I can do it you can too. I’m not the most amazing pie baker but when I do get it right I get it RIGHT!
When it comes to the peaches, I don’t bother going through the process of peeling them. Because the filling is cooked first, the skins become so tender this step can be eliminated. It is a bit of a rustic approach, but you won’t even notice it in the finished product.
The crumble and the crust can both be made a day or 2 ahead of time to save some stress on pie day. This pie is best the day it is made, but will hold at room temperature for up to 2 days. To prevent the crust from becoming soggy as it rests, remove the pie from the pan after it cools and reheat it in an oven or toaster oven to re-crisp the crusts on both sides.
I love the texture contrast this pie has, from the oats in the crumb topping that crispy brown sugar, to the buttery flaky pie crust and the tender tart peaches. There just isn’t much to not like, especially when you top the warm pie with a cold scoop of ice cream. I hope you enjoy and that this recipe makes you day just a little brighter!
Spiced Peach Pie with Crumb Topping
for the crust:
- 1½ C AP Flour
- 1 t Kosher Salt
- 1/2 C Butter cubed and chilled
- 1/4 C Cold Water
for the crumb topping:
- 1/3 C Granulated Sugar
- 1/3 C Light Brown Sugar
- 1 C Quick Oats
- 1/2 C AP Flour
- 1/4 t Salt
- 1/2 C Butter diced cold
for the peach filling:
- 4 T Butter
- 8 C Peaches pitted and sliced
- 1/2 Brown Sugar
- 1 T Lemon Juice depending on sweetness or tartness of your peaches
- 1 t Vanilla Bean Paste
- 3 T AP Flour
- 1 t Cinnamon
- 1/2 t ground Ginger
for the crust:
- In the bowl of your electric stand mixer, fitted with the paddle attachment, combine the flour, salt, and butter and mix on speed 1 until a fine meal had formed. Add in the water when you no longer see large pieces of butter and the dough holds together when pressed in your hand. Mix on low speed just until it comes together. Turn the dough out onto a well-floured surface if you are ready to roll it immediately, or onto a piece of plastic wrap if you are making for future use. Press together a few times to warm the dough slightly and bring it together fully. Roll out the dough and place it in the bottom of a 1/4 sheet pan. This can be done ahead of time, covered, and held in the fridge or freezer until you are ready to use it.
for the crumb topping:
- In a bowl, mix together the granulated sugar, brown sugar, quick oats, salt, and flour to combine. Add the diced butter and press the butter into the flour mixture by pressing it between your fingers until a shaggy crumble forms. Hold the topping in the refrigerator until you are ready to bake.
for the peach filling:
- Preheat the oven to 425˚F
- In a large 12-inch skillet, melt the butter over medium heat. Add the peaches to the butter and toss to coat. Add the brown sugar, lemon juice, and vanilla bean paste, and stir to combine. The mixture should be slightly wet at this point. Bring the mixture to a boil, then add the flour, cinnamon, and ginger. Stir to mix in the dry ingredients and return the mixture to a boil for 1 minute, stirring constantly. Turn off the heat, place the peach pie filling into the prepared crust, and top with the crumb topping. Baking in the preheated oven for 30-40 minutes until the filling begins to bubble through the top and the crumb has browned. Serve with a scoop of vanilla or your favorite ice cream on top!
If you make this recipe, please let me know by leaving a review at the bottom of this page!
MY LATEST RECIPES!
MY FAVORITE KITCHEN TOOLS!
Here are a few links to some of my favorite kitchen tools! You get a car, YOu get a car, YOU ALL GET A CAR…in my best Oprah voice
These Rösle Silicone Tongs are a little pricey but they will last you the rest of your life and are the softest in your hand. This is important for someone like m that cooks so much. It reduces strain, I have 4 sets in my kitchen!
These are my FAVE Nordic Ware Sheet Pans, every kitchen should have at least 2 sets of these! I think I have at least 4 of each of these.
This is my favorite pressure cooker, the Fagor is the same concept as the “Instant Pot” but easier to use in my opinion, if you don’t have one you NEED one, it will be your best friend in the kitchen!
A sharp knife is the most important tool in the kitchen, these Japanese steel “Shun” knives are my favorite! And this is a great starter set to build on. Once you try them you will be in love so use this as a foundation you can build on for years to come.
This Scanpan 11″ skillet is just the right size for almost anything you will need to cook and my best friend and a real workhorse in my kitchen, it’s also a great deal at $99. Scanpan is the best in the world for healthy cooking. It is coated with a proprietary ceramic-titanium coating that is durable while allowing you to use fewer fats and oils when cooking. It is a coating only they use. I could talk all day about my love for these pans, message me if you want more info. Here are some other sizes that are available if you are looking to outfit your kitchen with some new goodies. 8″ & 10″ Skillet set or 8″ Skillet, I still need this one for my kitchen Also, I don’t really know how to cook small so the 12.5″ is my other fave!
This giant vat of olive oil is my favorite, I decant it into a smaller bottle for my counter. Or put this spigot on top of a wine bottle!
My favorite baking dish that is so easy to clean even burnt on cheese slides right off!
This Tovolo jar scraper has to be my single favorite kitchen tool, it is definitely the most used tool in my kitchen. If you are NOT a gadget person, this is the only necessity I say is a MUST beyond the wooden spoon.
A great wood spoon is essential, this Olive Wood one is my favorite, I have more than I can count. But can you really ever have too many?
A food scale can be a very important tool in your kitchen, this one is the one I use every day!
If you love Joanna Gaines as much as I do then the ‘Magnolia Table Cookbook’ is a must in your kitchen, get a copy HERE!