I only had one sleepover in my life. I felt so cool and adult getting to do it in fifth or sixth grade. I invited one friend over, my best friend, or so I thought. I would learn a couple years later when she didn’t invite me to her birthday party that she was never really my friend. She was the pretty, hip, cool girl, and I was in my awkward phase.
If you’re wondering if she’s going through her awkward phase now and peaked in grade school, she’s not and she didn’t. She seems very successful and to have it all together, but that’s just from Googling her and looking her up on Facebook. #sorrynotsorry. We all do it, just admit it. And I’m sure that’s only a snapshot of her life, but still, she seems good.
Anyway, back to the sleepover itself. It was fun and all, but not everything I hoped. I don’t remember what we did right after school. But when it came time for sleeping, I wanted to make a bed on the floor of the family room and talk and watch TV and snack all night and she wanted to go to actual bed.
Fine, I thought, we can talk there. But shortly after we were in bed, I was in the middle of talking to her and she fell asleep. The next day we drew pictures and played computer game and she went home. It was fine. Really, it was a symbol of the bigger picture of my childhood. Or maybe my life.
If I were to have a sleepover now, which for the record, I’m not, because my friends are too busy with their lives to text me back let alone spend the night at my house, but if I were, I would totally want to have this Peach Slab Pie. I want to sleep on the floor and watch movies all night and eat too much pie.
So I told you peaches are my ride or die and I’m not giving up on them yet. They are the star of this massive, picture perfect pie that serves a crowd. I hadn’t made a slab pie before, and I promise this won’t be my last.
With my favorite flaky pie crust on the bottom, juicy, cinnamon-y peaches in the middle, and an irresistible crumb topping with just a hint of black pepper on top, maybe I should just make friends with this pie and we can have a sleepover all to ourselves.Print
- 2 ½ cups all-purpose flour
- 2 tablespoons granulated sugar
- ½ teaspoon kosher salt
- ½ cup organic vegetable shortening
- 1 ½ sticks unsalted butter, cold and cubed
- 4 – 6 tablespoons cold water
- 1 cup all-purpose flour
- ¾ cup old fashioned rolled oats
- ¾ cup packed light brown sugar
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon freshly ground black pepper
- 4 tablespoons unsalted butter, melted
- 4 tablespoons olive oil
- 15 medium peaches, peeled, pitted, and sliced
- 1 tablespoon ground cinnamon
- ½ cup cornstarch
- ¾ cup packed light brown sugar
- Juice of 1 lemon
- 2 tablespoons bourbon
- 1 vanilla bean, split and scraped
- Make the crust. In a large bowl, stir together flour, sugar, and salt. Add the shortening and butter and work in using a pastry cutter or your hands until the mixture resembles coarse meal. This may also be done in a food processor. Add the water beginning with 4 tablespoons, until the dough comes together when pressed.
- Form the dough into a flat disc and wrap tightly with plastic. Refrigerate at least 2 hours and up to 2 days.
- When you are ready to make the pie, roll the dough out on a floured surface into a large rectangle large enough to fit a 9 by 13-inch pan and go up the sides. It’s okay if it is not perfect, feel free to patch once the dough is in the pan. Once you roll the dough out, place it in an oiled 9 by 13-inch pan and form it to fit the pan. Refrigerate while you make the filling and topping.
- Preheat the oven to 400 degrees F. Make the topping. In a medium bowl, stir together flour, oats, brown sugar, cinnamon, ginger, pepper, butter, and oil, until large clumps form. Set aside.
- Make the filling. In a large bowl, stir together peaches, cinnamon, cornstarch, sugar, lemon, bourbon, and vanilla bean seeds until well combined and no clumps of cornstarch remain.
- Remove the crust from the refrigerator and pour the filling in. Cover evenly with topping. Place pan on a foil lined baking sheet and bake for 15 minutes. Without opening the oven, lower the temperature to 375 degrees F and bake for an additional 55 – 65 minutes, until the crust is golden brown and the filling is bubbling.
- Allow pie to cool at least 4 hours and up to overnight before serving. Pie may be stored in an airtight container at room temperature for up to 3 days or frozen in pieces, wrapped in parchment and foil and placed in a zipper bag for up to 3 months. Thaw in a 350 degree F oven for about 20 minutes.
- Prep Time: 40 minutes
- Cook Time: 1 hour 20 minutes
Don’t forget to check out the other Sunday Supper dishes! Thanks to Marion of Life Tastes Good for hosting!
- Bacon Jam Recipe by Life Tastes Good
- Baked Ham, Egg and Cheese Sandwiches by Food Lust People Love
- Breakfast Strata with Bacon and Date by Caroline’s Cooking
- Broccoli Breakfast Bake by Cricket’s Confections
- Classic Buttermilk Pancakes by Cosmopolitan Cornbread
- Freezer-Friendly Breakfast Burrito by Brunch-n-Bites
- Julia’s Mushroom Quiche – Quiche aux Champignons by An Appealing Plan
- Nutty Sweet Potato Waffles by Wholistic Woman
- Overnight Green Chile Breakfast Burritos by Cooking On The Ranch
- Peanut Butter Chocolate Cereal Treat Bars by Crazed Mom
- Pumpkin Chocolate Chip Pancakes by Books n’ Cooks
- Pumpkin French Toast Casserole by Moore or Less Cooking
- Swedish Pancakes with Brown Sugar Bananas by Bottom Left of the Mitten
- Waffle Fruit Kabobs by Home Sweet Homestead
- 2-Minute Quick Fudge by Sunday Supper Movement
- Classic Oatmeal Cookies by That Skinny Chick Can Bake
- Heavenly Oreo Dessert by Confessions of a Cooking Diva
- Peach Slab Pie by Pies and Plots
- BBQ Pulled Pork Sliders by Mindy’s Cooking Obsession
- Better Than Anything Chex Mix by Fantastical Sharing of Recipes
- Caramel Corn by Jane’s Adventures in Dinner
- Cobb Salad Dip by Food Done Light
- DIY Grilled Cheese Bar by Culinary Adventures with Camilla
- Fluffernutter Puff Pastry Turnovers by The Weekend Gourmet
- Make-It-Yourself Caramel Apple Bar by The Freshman Cook
- Maple Fish Party Mix by Sew You Think You Can Cook
- Midnight Chicken Nuggets by A Kitchen Hoor’s Adventures
- S’mores Snack Mix by Positively Stacey
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