Peach Slab Pie

Serving a crowd? Treat your group of guests with this Peach Slab Pie made using Pillsbury™ pie crust and cookie dough. A mouth-watering dessert that's great served with a scoop of cinnamon ice cream!

Peach Slab Pie

Prep: 20 min | Total: 2 hr | Yield: 24 servings


  • 1 box Pillsbury™ refrigerated pie crusts, softened as directed on box
  • 3/4 cup packed brown sugar
  • 1/4 cup cornstarch
  • 2 tablespoons lemon juice
  • 9 cups Cascadian Farm™ organic frozen sliced peaches, thawed and drained (from four 10 ounce bags)
  • 1/2 roll Pillsbury™ refrigerated sugar cookies


  1. Heat oven to 375 degrees F.
  2. Remove pie crusts from pouches.
  3. On lightly floured surface, unroll and stack crusts one on top of the other. Roll to a 17 x 12-inch rectangle.
  4. Fit crust into ungreased 15 x 10 x 1-inch pan, pressing into corners. Fold extra crust even with edges of pan. Crimp edges.
  5. In large bowl, mix brown sugar, cornstarch and lemon juice.
  6. Stir in peaches to coat. Spoon mixture into crust-lined pan.
  7. Break cookie dough half into coarse crumbs; sprinkle evenly over filling. (Wrap and refrigerate other half of cookie dough for another use.)
  8. Bake for 55 to 60 minutes or until crust is golden brown and filling is bubbling.
  9. Cool on rack 45 minutes.
  10. Cut and serve.



Make half a batch of sugar cookies with the remaining sugar cookie dough!

Do you have a bunch of fresh peaches to use? Feel free to substitute the frozen with fresh in this recipe. Just make sure to drain them first, especially if they're extra juicy!

Nutrition Facts Serving Size: 1 Serving Calories 170 Calories from Fat 50 Total Fat 6g Saturated Fat 2g Trans Fat 1/2g Cholesterol 0mg Sodium 125mg Total Carbohydrate 28g Dietary Fiber 1g Sugars 11g Protein 1g

%Daily Value*: Vitamin A 10% Vitamin C 70% Calcium 0% Iron 2%

Exchanges:1/2 Starch; 1/2 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat

* Percent Daily Values are based on a 2,000 calorie diet.

Recipe and photo used with permission from: Pillsbury