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This peach blueberry slab pie is a quick and easy way to bake for a crowd! Roll out your pastry, & add some yummy peaches and blueberries and you have a winner!
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Peach & Blueberry Slab Pie

A sweet and juicy combination of summer ripe peaches and blueberries layered across buttery flaky pastry and topped with a brown sugar streusel
Course Dessert
Cuisine North American
Keyword blueberry pie, how to make a slab pie, peach and blueberry pie, peach and blueberry slab pie, peach pie
Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes
Author Judy

Ingredients

  • 1 cup of fresh peaches peeled and sliced
  • 1/2 cup of blueberries
  • 1/2 cup of cornstarch
  • 1 1/4 cup of sugar
  • 1 tsp. lemon juice
  • 1 cup of brown sugar
  • 1/2 cup of softened butter
  • 1 double crust piecrust

Instructions

  • Roll the piecrust into a rectangle that will fit your cookie sheet with enough pastry to crimp at the edges.
  • Line the cookie sheet with aluminum foil
  • Place the piecrust on the cookie sheet and crimp the edges to keep the fruit in
  • Mix peaches, blueberries, sugar, lemon juice and cornstarch together
  • Spread the filling evenly over the piecrust, and be sure to fill the corners
  • Mix the softened butter with the brown sugar
  • Spread the brown sugar/butter topping evenly over the fruit filling
  • Bake at 375F/190C for 40 minutes until bubbling and golden.
  • Yum!! Yum!!

Notes

Serve warm with a generous scoop of ice cream, or when cooled, cut into squares and pop it into the freezer for next weekend!
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