Peach Slab Pie With Streusel Topping

15 Servings
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  • 1 package refrigerated pie crust


  • 3 pounds ripe peaches (about 6 peaches), sliced
  • 1 1/2 cups firmly packed brown sugar
  • Juice of 1 lemon
  • 3 tablespoons cornstarch
  • 2 teaspoons pure vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon nutmeg

Streusel topping:

  • 3/4 cup all-purpose flour
  • 1/2 ? 3/4 cup chopped pecans
  • 1/2 cup firmly packed brown sugar
  • 6 tablespoons unsalted butter, melted
  • 1/4 teaspoon kosher salt
  • Combine all ingredients in a small bowl.


  1. Combine all ingredients in a small bowl.
  2. Toss the peaches, brown sugar, lemon juice, cornstarch, vanilla, cinnamon, salt, and nutmeg in a large bowl.
  3. Lightly butter the bottom and sides of a rimmed 10-by-15-inch baking sheet. 
  4. Preheat oven to 375 F.
  5. On a lightly floured surface, stack the pie crusts one on top of the other. Roll out to a 17-by-12-inch rectangle.
  6. Fit the crust into the pan, folding the extra crust even with the edges of the pan. Spoon filling onto the crust and spread evenly.
  7. Bake for 30 minutes. Tip: I put the prepared pie on another larger sheet pan before putting it in the oven to catch any juices that might bubble over.
  8. Remove pie from the oven, sprinkle streusel evenly over the top.
  9. Return pie to the oven and bake an additional 30 minutes until topping is golden brown and filling is bubbly.
  10. Serve warm or at room temperature.