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Peach-Raspberry Slab Pie

  • Servings: 16
Peach-Raspberry Slab Pie


Source: Martha Stewart Living, July


  • 2 1/4 pounds (about 9) peaches, peeled, pitted, and cut into thin wedges
  • 1 cup (about 6 ounces) raspberries
  • 1 cup granulated sugar
  • 1/4 cup cornstarch
  • 1 tablespoon fresh lemon juice
  • 1/8 teaspoon salt
  • 2 recipes Slab Pie Pate Brisee
  • All-purpose flour, for dusting
  • Vegetable-oil cooking spray
  • 1 large egg yolk
  • 1 tablespoon heavy cream
  • Fine sanding sugar, for sprinkling


  1. Preheat oven to 375 degrees. with rack in lower third. Toss peaches, raspberries, granulated sugar, cornstarch, lemon juice, and salt in a large bowl; set aside.

  2. Transfer half the dough to a lightly floured work surface. Roll out dough into a 12-by-16-inch rectangle that is 1/8 inch thick. Coat a 15 1/4-by-10 1/2-inch rimmed baking sheet with cooking spray. Line sheet with parchment paper, leaving a 1-inch overhang on long sides. Transfer dough to prepared baking sheet. Trim edges of dough to hang over sides of baking sheet by 1/2 inch.

  3. Roll out the remaining dough into another 12-by-16-inch rectangle that is 1/8 inch thick. Pour fruit mixture into the dough-lined baking sheet. Cover with remaining layer of dough. Trim edges of dough to hang over sides by 1/2 inch. Fold edges of top layer over edges of bottom layer, and pinch to seal.

  4. Cut about 60 holes out of the top crust using a 1/2-inch round pastry tip (such as Ateco #807), spacing evenly. Whisk together egg yolk and heavy cream in a small bowl. Brush crust with egg wash. Sprinkle with sanding sugar.

  5. Bake until crust turns golden and filling is bubbling, about 1 hour and 10 minutes. (If crust is browning too quickly, tent pie with foil, and continue baking.)
    Let cool completely on a wire rack, about 3 hours. Pull up on parchment to remove.

Reviews (8)

  • tigerose 12 Sep, 2011

    Just realized---- my pie wasn't browned because I completely forgot the eggwash and the sanding sugar! Oops! Was delicious anyway though!

  • tigerose 12 Sep, 2011

    Well, when cooked, the pie doesn't look as browned as in the picture. It is fine lighter. And very, very good! Thought this was a delicious pie! My only complaints were that the crust was a bit too dry and flour-y and that poking the wholes in the top was quite tedious work. However, I would most DEFINITELY make this recipe again! Also, you might want to consider cutting down the cornstarch in the filling; it does diminish the taste of the raspberries/peaches. But, altogether, YUM! Good recipe!

  • aymsmi 27 Jun, 2008

    Terrie-Bear...can you please let me know how it turns out?? I am thinking about making this for a big family affair and would hate for it to not be good :) THANKS!

  • terrie-bear 26 Jun, 2008

    Yeah!!, we have directions!!! Thank you, I am off to the grocery store for ingredients.

  • JeanneVail 26 Jun, 2008

    Whoops...I've got the ingredients, now all I need are the directions..........please

  • Marcus 25 Jun, 2008

    Where are the directions of how to put it together .
    Please send them ....... Thank you
    Eloise Chamberland

  • YvonneHvr 24 Jun, 2008

    There is a peach raspberry pie and also a sour cherry slab pie in the recipe finder they have full direction maybe this will help anyone trying to figure this one out.

  • kimmiegear 24 Jun, 2008

    No directions are listed for making this recipe!

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