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!
📖 Recipe
Spiced Peach Pie with Crumb Topping
This pie is EVERYTHING I love about summer and pie all wrapped into one delicious little package. I am not much of a summer lover in the Texas heat, but the sweet peaches that arrive this time of year make it all worthwhile.
Ingredients
for the crust:
- 1 ½ cups All-Purpose Flour
- 1 teaspoon Kosher Salt
- ½ cup Unsalted Butter cubed and chilled
- ¼ cup Cold Water
for the crumb topping:
- ⅓ cup Granulated Sugar
- ⅓ cup Light Brown Sugar
- 1 cup Quick Oats
- ½ cup All-Purpose Flour
- ¼ teaspoon Kosher Salt
- ½ cup Unsalted Butter diced, cold
for the peach filling:
- 4 tablespoon Unsalted Butter
- 8 cups Peaches, pitted and sliced
- ½ cup Light Brown Sugar
- 1 tablespoon Lemon Juice, depending on the sweetness or tartness of your peaches
- 1 teaspoon Vanilla Bean Paste
- 3 tablespoons All-Purpose Flour
- 1 teaspoon Cinnamon, ground
- ½ teaspoon Ginger, ground
Instructions
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 ¼ 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!
Nutrition Information:
Yield:
9Serving Size:
1 gramsAmount Per Serving: Unsaturated Fat: 0g
Did you make this recipe? Let me know by leaving a review or comment! And be sure to sign up for my newsletter, and follow along on Instagram, Pinterest, and Facebook!
Did you make this recipe? Let me know by leaving a review or comment! And be sure to sign up for my newsletter, and follow along on Instagram, Pinterest, and Facebook!
Meredith says
Y'all I may be a Texas gal that loves peaches but oh my goodness this is the perfect summer time dessert! The recipe is simple and easy to follow. The peaches are spiced perfectly and the crumb topping is so sweet! The hardest part was waiting for it cool after it came out of the oven.
Kendell says
I am so glad to hear that you loved this recipe Meredith! The hardest part is waiting for it to cool 😝