The best kind of pie is peach pie. Fight me. I planted two peach trees to make all the peach pies all summer long. When the peaches started ripening, I decided to make a peach slab pie to have an even bigger peach pie. Slab pie is sort of like peach pie bars. Then decided to add some bourbon to the peach pie filling for an even richer flavor for a bourbon peach slab pie.
Growing up my favorite dessert for celebrations was peach pie. For my birthday my mom would have a double-crust peach pie from the freezer. Since I am not a baker, I don't make a lot of pies.
Peach Pie Bars Ingredients
Since baking isn't my superpower, I use store bought crusts a lot. Making pie crusts isn't hard though, and I found this is easier than making store-bought round crusts work in a rectangle pan for these peach pie bars.
- Egg Yolks
- Vanilla Sugar
- Corn Starch
If you want to drizzle a glaze on this peach slab pie then, you will also need the following ingredients to make the brown sugar cream cheese drizzle.
- Brown Sugar
- Cream Cheese
See recipe card for quantities.
How to Make Bourbon Peach Slab Pie
Making these peach pie bars consists of making the crust, the filling, then baking, and finally drizzling. Making pie crust isn't hard, but it is a bit messy. So, let's start with the slab pie crust.
Combine the flour, salt, and slices of cold butter in a food processor. You can also cut the butter in with a fork.
In a small bowl, combine egg yolks with ice cold milk.
Pour the egg and milk into the butter and flour. Combine into a ball of dough and wrap in saran then refrigerate for two hours or more.
When ready roll out half the dough for the bottom of the jelly roll pan and the other half for the top of the pie.
Now for the peach pie filling or rather Bourbon peach pie filling. While I made the pie filling with fresh peaches, frozen peachs can work just fine too.
Peel and slice the peaches. I also gut the slices in half so they are bite sized.
In a large bowl combine the peaches with cornstarch, vanilla sugar, and cinnamon.
Pour the bourbon into the mixture.
Lay the first pie crust in the bottom of the 10 X 15 jelly roll pan. Pour the filling out and dot it with butter.
Cover the top of the peaches with the second rectangle of pie crust over the peaches. Brush with the cream and sprinkle with the vanilla sugar. Then cut vents in the crust. Bake for 60 minutes at 350 degrees.
Hint: If you don't like a more well done crust around the edges, cover it with aluminum foil before baking and uncover halfway through.
Cream Cheese Brown Sugar Glaze
Now, this brown sugar glaze is not a requirement for this peach pie, but it does give it a richness that I would encourage you to try at least.
Make the glaze by mixing softened butter, cream cheese, brown sugar, and cream together. To make it runnier, add more cream. To make it thicker, add powdered sugar.
Variations to a Slab Pie
While Peach is my go-to favorite pie, this slab pie can be made with other filling options. Here are some ideas.
- Apple - add sliced and peeled apples in place of the peaches for a bourbon apple pie.
- Blueberry - add blueberries to the peaches, or just use all blueberries. But a blueberry slab pie is definitely a thing you will need and
- Cherry - Mix a can of cherry pie filling with the bourbon and pour into the pie crust for a cherry slab pie.
- Strawberry Rhubarb - This spring transform your favorite strawberry rhubarb pie into a slab pie too.
See this peach blueberry crisp for another easy fruit dessert on my website!
Pie Making Equipment
Making this pie does take some not everyday equipment. Now, you may already have the kitchen equipment in your kitchen cabinets. Here are my recommendations.
Storing Fruit Pies
Can this pie be left on the counter? Yes, absolutely, but you better eat it fast. I recommend refrigerating the leftovers. The pie is delicious cold but can also be reheated in the air fryer or microwave.
Just add a little vanilla bean. Scrape about ½ the inside of a vanilla bean with ½ cup of white sugar. You can also use liquid vanilla syrup with the same ratio.
If you want freeze this recipe for slab pie or pie bars, I would freeze it before it is baked by wrapping in plastic wrap and then aluminum foil. Freeze for up to six months. Thaw in the fridge before baking.
Fruit Desserts and Salads
Looking for other fruit recipes like this peach pie? Try these recipes that have all sorts of crazy fruit flavor combinations:
These are my favorite dessert recipes:
Bourbon Peach Slab Pie - Peach Pie Bars Recipe
- 3 cups all purpose flour
- 1 cup butter
- 1 egg yolk
- ¼ cup water
- 1 teaspoon salt
- 6 cups Peaches, peeled and sliced This is between 8-12 peaches, depending on size
- ⅓ cup corn starch
- ⅓ cup vanilla sugar
- ½ cup sugar
- 2 tablespoons bourbon
- 1 teaspoon cinnamon
- ¼ teaspoon salt
- 2 tablespoons butter
- ¼ cup cream
Brown Sugar Glaze
- ¼ cup brown sugar
- 1 tablespoon cream
- 2 tablespoons butter
- ½ cup cream cheese
- In a food processor, mix together the flour and salt. Then add the frozen butter cubes, pulsing 5 or 6 times.
- When the butter and flour form pebbles, dump out on a dough mat. Add the egg yolk and ice cold water a tablespoon at a time.
- Form the dough into a ball. Keep adding water to get the dough to just come together. The dough Should not be sticky.
- Refrigerate the dough by wrapping in plastic wrap for 2-3 hours.
Peach Slab Pie
- Peel and slice the peaches. Dunking the peaches in boiling water for 10-20 seconds and then ice water will help make peeling easier.
- Combine the peaches, bourbon, cornstarch, sugars, and cinnamon in a bowl. Stir together. Set aside and roll out the pie crust dough.
- Split the pie crust dough in half. Roll the dough into a rectangle that is about 12X17 inches. Lay a piece parchment paper on the bottom of the 10X15 jelly roll pan. Then lay the crust in the pan.
- Dump the peach pie filling into the crust. Dot with the butter across the peach pie filling
- Top with the rolled out remaining pie crust. Crimp the edges. Then brush cream onto the top and sprinkle with a tablespoon of vanilla sugar. Cut 4-6 slits into the pie.
- Bake at 400 degrees for 30 minutes. Check pie for browning of the crust. Rotate in the oven for even cooking. Bake another 20-30 minutes or until the pie is golden brown.
Brown Sugar Glaze
- Mix the softened butter, cream, cream cheese, and brown sugar together. Drizzle on pie.