Peach Slab Pie Bars

Celebrate one of summer’s sweetest fruits with these Peach Slab Pie Bars! Made with juicy fresh peaches, warm cinnamon, and a buttery puff pastry crust, they’re easy to slice and perfect for sharing. Serve with vanilla ice cream for the ultimate summer dessert!

Need even MORE desserts that are just scream summertime? ☀️ Look no further than my Banana Split Ice Cream Pie , No Bake Berry Cheesecake Bars , S’mores Cookies , and Key Lime Pie Bars for more delicious recipes.

Top-down view of a peach slab pie that has been partially sliced and served, revealing its juicy filling. Three scoops of vanilla ice cream rest on top, and cinnamon sticks and peaches decorate the scene. - 2

Peach Slab Pie Bars – OH MY GOODNESS, this is a show-stopping dessert that is made with minimal effort but delivers big on flavor.

You’ll still get the therapeutic feeling of making a homemade pie because rolling out the puff pastry and making it into a lattice still feels homemade-ish. 😂

I initially tested this recipe with a store-bought pie crust, and let’s just say it wasn’t a pleasant experience. I opted for using frozen, thawed store-bought puff pastry because I still wanted a classic peach pie vibe, but without spending too much time in the kitchen.

If you want to go the extra mile and make a homemade pie dough, I would recommend using my Homemade Pie Crust recipe. It’s flaky, buttery, and tender, and will take this dessert to the next level!

Side angle view of a plated slice of peach slab pie with a scoop of vanilla bean ice cream. The golden crust and vibrant peach filling are shown in detail with whole peaches in the background. - 3

blogger tawnie graham in a kitchen with an instant pot and several dishes of food - 4

Table Talk with Tawnie

I have been loving summer stone fruit so much and wanted to make a summertime classic Peach Pie, but with an easy, approachable spin. Fresh, juicy, ripe peaches are so good right now and begging to be made into a cobbler or pie. This recipe will have everyone feeling like you spent hours in the kitchen, but really it comes together so simply. That’s what I wanted fort this recipe; something straight forward, but still had all the classic peach pie flavors. You’ll get those perfectly juicy peaches in a thick, cinnamon-y sugar-y sauce all snuggled between flaky puff pastry dough. SO.MUCH.YUM!

Flat lay of fresh whole peaches scattered on a peach-colored background with a few green leaves. The peaches vary slightly in shape and color, adding visual texture. - 5

Ingredient Notes

(For the full recipe, scroll down to the recipe card below)

Flat lay of labeled ingredients for peach slab pie on a peach-colored background. Items include fresh whole peaches, puff pastry sheets, a bowl of granulated sugar, a dish of cornstarch, cinnamon, nutmeg and salt in a speckled bowl, a halved lemon, a whole egg, vanilla extract, and a couple of green leaves scattered among the ingredients. - 6

Fresh Ripe Peaches : The star of these Peach Slab Pie Bars 🍑😍 For the best results, make sure to choose peaches that are ripe. If you press the peach and it’s rock hard, it’s not ripe yet. (If it’s mushy, it might be past its prime.) To ripen peaches, leave them on the counter at room temperature. (Or you can put them in a brown paper bag to speed up the ripening process!)
Lemon Juice : A little lemon juice balances the sweetness of the peaches, enhances the flavor of the filling, and helps prevent it from tasting overly sugary or flat. I like using fresh lemon juice in this recipe.
Vanilla Extract : Adds cozy, bakery-style warmth and enhances the natural flavor of the peaches. It brings a comforting aroma that makes these peach pie bars even more irresistible.
Cornstarch : Essential for thickening the filling, cornstarch helps the peach juices set into a jammy consistency. Cornstarch helps ensure your bars are easy to slice and not soggy or runny.
Puff Pastry Sheets : Using ready-made puff pastry makes these bars quick and easy to assemble while still delivering that golden, flaky crust everyone loves. It’s a simple shortcut that doesn’t sacrifice flavor or texture. If you’re feeling adventurous and want to try homemade dough, I recommend trying my Homemade Pie Crust recipe!
Vanilla Ice Cream : Serve with a scoop of creamy vanilla ice cream for a dreamy dessert that’s perfect for summer cookouts, potlucks, or backyard BBQs.
Other ingredients needed : granulated sugar, ground cinnamon, nutmeg, salt, egg, water, coarse sugar

Overhead view of a golden-brown peach slab pie in a white rectangular baking dish. The lattice crust is sprinkled with coarse sugar, and fresh peaches, cinnamon sticks, and plates surround the dish on a peach-colored background. - 7

Step by Step Directions

(For the full recipe, scroll down to the recipe card below)

Blanch & peel the peaches.

Slice a small “X” at the bottom of each peach. Put the peaches in the boiling water for ~45 seconds. Remove the peaches with a slotted spoon and place them directly in a bowl of water with ice in it. Let the peaches cool for a few minutes and then peel the skin away.

Left: A mixing bowl filled with sliced peaches topped with sugar, cornstarch, cinnamon, and nutmeg, ready to be mixed. Right: the coated peach slices are evenly layered into a rectangular baking dish lined with puff pastry. - 9

Prepare the peach filling.

Slice the peaches into ½ inch thick pieces. Place them in the mixing bowl with the other filling ingredients and mix well. Roll out one sheet of the puff pastry dough and cover the bottom of the pan. Use a slotted spoon to place the peach filling mixture on top of the pastry dough, making sure to not spoon too much juice into the pan.

Side-by-side photos showing the start of the lattice crust. Strips of puff pastry are being laid horizontally and vertically over the peach filling in a criss-cross pattern on top of the slab pie. - 10

Create lattice top.

Slice the remaining pastry dough into 10 strips (each a little smaller than 1-inch wide). Lay the strips in a lattice pattern on top of the peaches. See below for more detailed instructions on how to create the lattice .

Left: A hand brushes egg wash onto the puff pastry lattice using a pastry brush, with a small bowl of egg wash nearby. Right: the slab pie is fully assembled and ready for baking, with coarse sugar sprinkled over the golden pastry lattice. - 11

Bake it up!

Lightly brush egg wash over dough and sprinkle with coarse sugar on top. Then bake at 375°F for 30-40 minutes or until top is golden brown and peaches are hot and bubbly. Cover with foil if the tops brown too much.

Left: A nearly full pan of baked peach slab pie with one slice removed, showing the golden brown lattice and bubbling peach filling. Right: a slice of peach slab pie served on a speckled plate with a scoop of vanilla ice cream and a gold fork, surrounded by fresh peaches. - 12

Cool. Slice. Top. Enjoy!

Let the Peach Slab Pie Bars cool for at least 15-20 minutes so the filling can set. Slice into squares and top with vanilla ice cream. Enjoy!

How to Lattice

Honestly, I think explaining HOW to lattice is more complicated than actually making the lattice. 😂 If you’ve never done it before, I wanted to provide you with detailed instructions. Both written, and in photos.

Start by rolling out the second sheet of puff pastry on a lightly floured surface. Using a sharp knife or pizza cutter, cut the dough into 10 strips, each strip a little smaller than 1 inch.
Then lay half of the strips across the pan, spaced evenly.
Fold back every other strip of dough (1 below).
Lay a new strip of dough perpendicular to the folded-back strips (2), and unfold the original strips back over the newly placed strip (3).
Then, fold back the alternating strips- the ones you didn’t fold back before (4), lay another perpendicular strip (5), and unfold the original strips back over it (6).
Continue this until the pastry is used and the pan is covered (7-12).
Trim excess overhang, and pinch the dough to seal the edges (13-14).

Step-by-step photo collage showing the beginning stages of making a lattice crust for peach slab pie. Each step is numbered 1 through 6. In Step 1, horizontal strips of puff pastry are laid across the top of the pie. In Steps 2–6, vertical strips are being woven in, one at a time, by folding back alternating horizontal strips to create the lattice pattern. - 13

Second part of the lattice step-by-step collage, labeled Steps 7 through 12. The vertical and horizontal pastry strips are being interwoven, with alternating folds made to form a criss-cross pattern. By Step 12, most of the pan is covered in an even lattice design. - 14

Final image in the lattice process series, labeled Steps 13 and 14. The puff pastry strips are now fully woven over the peach filling. The excess dough has been trimmed, and the edges are tucked or sealed neatly into the pan, completing the top crust design. - 15

Expert Tips

Choose the right peaches: You want your peaches to be ripe, but still a little firm for this recipe. Overripe peaches can release too much juice and make the crust soggy. Underripe peaches will make the skin difficult to remove after blanching, and also just won’t taste as good. Look for peaches that are fragrant and give slightly to gentle pressure.
Blanching makes peeling easy: Scoring the peaches and blanching them in boiling water for 30–45 seconds before shocking in ice water allows the skins to slide off easily. Don’t skip this step!
Leave extra juice behind: When spooning the peaches onto the puff pastry, use a slotted spoon and avoid transferring too much juice to prevent a soggy bottom crust.
Keep puff pastry cold: Cold pastry puffs better when baking. If it gets too soft while working, place it back in the fridge for 5–10 minutes before baking. It of course needs to be thawed enough to roll out, but if it’s too warm pop it back in the fridge.
Don’t skip the egg wash: The egg wash gives the lattice a glossy, golden finish and helps the coarse sugar stick for a bakery-style touch.
Let the peach slab pie cool before slicing: Allow the pie to rest for 15–20 minutes before slicing so the filling can set. This makes cutting cleaner, which allows you to have more defined squares.

Two slices of peach slab pie on speckled plates, one served with a scoop of vanilla ice cream and a gold fork. The full pie is partially visible in the corner, with fresh peaches and cinnamon sticks scattered around. - 16

Variations

Use nectarines or plums: No peeling required for nectarines! Or swap in part plums for a sweet-tart twist.
Add berries: A handful of blueberries, raspberries, or sliced strawberries can add color and a little burst of flavor. Reduce the peaches slightly to accommodate.
Spices: Add ¼ tsp. ground ginger or cardamom to complement the cinnamon and nutmeg.
Sugar swap: Substitute coconut sugar or brown sugar for a deeper caramel-like flavor.
Add crunch: Sprinkle chopped pecans or sliced almonds on top before baking.

A tray of freshly baked peach slab pie bars with a golden, flaky lattice crust sprinkled with coarse sugar. Several bars are cut and slightly overlapping, topped with scoops of vanilla ice cream melting into the warm pie. A fresh peach and cinnamon sticks are placed beside the tray for garnish. The scene is set on a peach-colored surface with a metal ice cream scoop nearby. - 17

Storage

Room temp: If you plan to eat the Peach Slab Pie Bars within 1 day, they can be stored at room temperature. Cover the baking dish loosely with foil or a clean kitchen towel to prevent drying out.
Refrigerator: For longer storage, place cooled bars in an airtight container or wrap the dish tightly with plastic wrap. Store in the refrigerator for up to 4 days . The crust will soften a bit over time, but can be reheated to restore crispness.
How to reheat individual slices: Microwave for 15-20 seconds.
Reheat whole pan or multiple slices : Warm in a 300°F oven for 10-15 minutes until heated through. Cover loosely with foil to prevent over-browning.

Freezing

Freeze : Let the Peach Slab Pie Bars cool completely. Slice into squares and place on a parchment-lined baking sheet. Freeze for 1–2 hours until solid, then transfer to a freezer-safe zip-top bag or an airtight container. Freeze for up to 3 months .
To Serve : Thaw overnight in the refrigerator or at room temperature for a couple of hours. Reheat in a 300°F oven for 10–15 minutes to refresh the crust.
Pro Tip: If freezing the entire uncut Slab Pie, wrap the whole dish tightly in plastic wrap and foil once completely cool. Thaw in the fridge overnight before warming and serving.

A serving of peach slab pie mid-bite, with a fork holding a piece of flaky crust, juicy peaches, and a bit of ice cream. The remaining pie and whole peaches are arranged nearby on the warm-toned background. - 18

Can I use frozen peaches?

You can, but I personally prefer fresh peaches for this recipe. If using frozen, make sure to thaw and drain them well to avoid excess moisture. You may need a little more cornstarch to help thicken the filling.

Do I have to peel the peaches?

I recommend it for the best texture, especially in a slab pie where skin can become chewy. But if you don’t mind it, you can skip that step, especially if your peaches are thin-skinned.

Can I make Peach Slab Pie Bars in advance?

Yes! Prep the peach filling a day in advance and store it in the fridge. Assemble and bake the pie the day of for the best results. Fully baked bars can also be stored at room temp for up to 1 day or refrigerated for 3-4 days.

Why are my Peach Slab Pie Bars soggy?

This usually is because of too much liquid in the filling. Use a slotted spoon to drain excess juice before layering peaches over the pastry, and bake until fully golden and crisp.

Can I skip the lattice and just top it with a solid pastry sheet?

Yes, if you’re short on time, you can top the pie with a full sheet of puff pastry. Just be sure to cut a few slits in the top to allow steam to escape while baking.

Can I use a different fruit?

Sure! I only tested this recipe with peaches, but I bet strawberries, nectarines, plums, or apricots would all be yummy too. If you try a different fruit out, let me know how it goes !

I don’t have a quarter sheet pan, what should I use?

Anything 9×13 will work fine!

Can I use less sugar?

Of course! Just know that I’ve only tested the recipe with what I’ve listed here, so I can’t predict how it will taste using different amounts of ingredients.

Close-up of a spatula lifting a square slice of peach slab pie from the baking dish. The crust is golden, flaky, and coated in coarse sugar, with tender peach slices visible underneath. - 19

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Quarter Sheet Pan

Slotted Spoon

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📸 Photography by Creating Kaitlin