Stone Fruit Lattice Slab Pie

Wide strips of crust form a pleasing design that shows off the star ingredients. Choose firm ripe peaches and nectarines for the filling. If your fruit is overly soft, it may break down too much when it bakes and release a lot of liquid, making the filling runny. Once the pie has baked (for about 45 to 50 minutes) and been removed from the oven, allow plenty of time for it to cool completely before serving. We prefer topping each piece with a scoop of vanilla ice cream, though it can certainly hold its own without. If you want to dress up your lattice, sprinkle with turbinado sugar before baking. It will give the pastry a sweet, subtle crunch. Our Slab Pastry Crust recipe doesn't require more than 10 minutes of hands-on time, but you will want to allow for at least 30 minutes of chill time in the refrigerator prior to assembling your slab pie.

Stone Fruit Lattice-Topped Slab Pie
Photo: Antonis Achilleos; Food Styling: Emily Nabors Hall; Prop Styling: Claire Spollen
Active Time:
20 mins
Cool Time:
1 hrs 30 mins
Total Time:
2 hrs 10 mins
12 serves


  • Slab Pastry Crust

  • 2 pounds firm ripe peaches, peeled, pitted, and sliced (about 4 cups)

  • 1 pound fresh Bing cherries, pitted (about 4 cups)

  • 1 1/2 pounds firm ripe nectarines, peeled and sliced (about 2 cups)

  • 2 teaspoons vanilla extract

  • 3/4 cup granulated sugar

  • 1/2 cup packed light brown sugar

  • 1/3 cup all-purpose flour, plus more for work surface

  • 1/2 teaspoon kosher salt

  • 1/4 cup butter, melted

  • 1 large egg

  • Turbinado sugar (optional)


  1. Preheat oven to 375°F. Unwrap the larger Slab Pastry Crust disk; roll dough out on a lightly floured work surface into an 18- x 13-inch rectangle. Wrap dough around rolling pin, and gently fit inside a 15- x 10-inch jelly-roll pan. Turn dough edges under; crimp. Prick bottom and sides of dough with a fork. Line with parchment paper, leaving a 3- to 4-inch overhang around edges of pan. Fill with pie weights or dried beans. Bake 10 minutes. Remove parchment and pie weights. Return crust to oven, and bake at 375°F for 5 minutes. Transfer to a wire rack, and cool completely, about 30 minutes.

  2. Place peaches, cherries, nectarines, and vanilla in a large bowl. Stir together granulated sugar, brown sugar, flour, and salt in a medium bowl. Sprinkle over peach mixture; stir gently to combine. Spoon mixture into prepared crust, and drizzle evenly with melted butter.

  3. Unwrap the remaining smaller Slab Pastry Crust disk, and roll dough out on a lightly floured work surface into a 12- x 16-inch rectangle. Cut lengthwise into 7 (1 1/2-inch-wide) strips, and arrange in a lattice pattern over peach mixture in crust. Press dough strips to edges to adhere. Whisk together egg and 1 tablespoon water in a small bowl, and brush mixture over dough strips. If desired, sprinkle dough strips with turbinado sugar.

  4. Bake at 375°F until crust is deep golden and peach mixture is bubbly, 45 to 50 minutes, covering pie with aluminum foil during final 15 minutes of bake time to prevent excessive browning. Transfer to a wire rack, and cool completely, about 1 hour.

Related Articles