Peach Slab Pie Inspired by the 2018 Saveur Blog Awards
This easy peach slab pie has a delicious combo of nutmeg and vanilla added in so that it is the perfect pie to make in the winter or summer! Make it today!
Ingredients
- ½ cup butter, melted, or baking spray
- 1 16 oz filo dough, 1 box
- ½ cup granulated sugar
- ½ cup water
- 32 oz frozen peaches, 2 16 oz bags
- 1 tablespoon vanilla extract
- ¼ teaspoon ground nutmeg
Instructions
- Leave the filo dough in its package to defrost on the counter for about 30 minutes. Make sure it is completely defrosted before you start working with it because it will be easier to use and less likely to crack.
- Combine the water and sugar in a medium size pot over medium heat. Stir until the sugar melts, bring it to a boil for one minute, then reduce to a simmer for 5 minutes.
- Add in the peaches and raise the heat to medium again. Stir in the vanilla extract and nutmeg and cook until the peaches are soft, about 10 minutes.
- Preheat the oven to 350°. On a 1/4 sheet tray or 9x13 pan start by laying one thin sheet of filo down. Either brush the first layer with butter or spray with baking spray and then add on another thin layer. Keep doing this until you are about 10 sheets in. It’s totally fine if the filo cracks you can just patch it up with another piece.
- Next using a slotted spoon, scoop out the peaches and spread them out on top of the filo layers then continue adding on filo layers like you did before. Lay one layer down, brush with butter or spray and continue until you have 10 more layers and then bake for 15 minutes until the top is golden brown.
Notes
This doesn't have to be refrigerated and will last for up to 3 days! Its delicious topped with ice cream!
This works with fresh or frozen peaches. Use 6-8 peaches if using fresh.
Serving: 1slice, Calories: 253kcal, Carbohydrates: 37g, Protein: 4g, Fat: 10g, Saturated Fat: 5g, Cholesterol: 20mg, Sodium: 262mg, Potassium: 173mg, Fiber: 2g, Sugar: 15g, Vitamin A: 483IU, Vitamin C: 5mg, Calcium: 11mg, Iron: 1mg
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