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Easy Peach Slab Pie

This easy peach slab pie is layered with a classic sucree crust, perfectly ripe peaches, a cream cheese filling, and a tangy peachy glaze.
Course Dessert
Cuisine American
Servings 16


Sucree Crust

  • 1 cup Butter (room temperature)
  • 1 cup Sugar (207g)
  • 2 Eggs
  • 1 tsp Pure Vanilla Extract
  • 3 ¾ cup All Purpose Flour (500g)

Cream Cheese Filling

  • 16 oz Cream Cheese
  • ½ cup Powdered Sugar

Peach Glaze

  • 1 cup Pureed Peach
  • 2/3 cup Sugar
  • 2 tbsp Cornstarch
  • 2 tbsp Lemon Juice
  • ½ cup Water
  • 10-12 Peaches (peeled)


  • In a small bowl cream together the butter and the sugar. Add the eggs and vanilla. Mix in the flour until the dough is just combined.
  • Spread the dough into a jelly-roll pan. Place the pan in the freezer for 10 minutes or until the dough is firm.
  • While the crust is freezing, preheat the oven to 350° Fahrenhiet. Bake the crust for 10-14 minutes or until it is a light golden brown.
  • Let the crust cool to room temperature.
  • In a small bowl combine the cream cheese and the powdered sugar, mixing until smooth.
  • Spread the cream cheese filling on the cooled crust.
  • In a small sauce pan combine the pureed peaches, lemon juice, water, sugar, and cornstarch. Let the mixture come to a boil stirring constantly. Remove the glaze from the heat when it is translucent and bubbly. Let the glaze cool to room temperature.
  • Peel and slice the peaches and layer onto the crust. Pour the glaze over the top of the peaches.
  • Let the pie set in the refrigerator for at least one hour.
  • The pie will keep in the refrigerator for up to 4 days.


  1. This recipe makes a typical half sheet pan. (a cookie sheet) but it can be halved to make a 9x13 pan. 
  2. Read this article  to find out the easiest way to peel peaches. 
  3. The easiest way to puree a peach is to peel the peach and then place the peach after you remove the pit, in the blender and blend until smooth. 
Keyword Cream Cheese Filling, Peaches, Slab Pie