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Peach Slab Pie-Whiskey Laced


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Rate this recipe 4.5/5 (17 Votes)


  • 1 1/2 All Butter, Really Flaky Pie Doughs, divided, patted into 2 thick rectangles, wrapped in plastic and chilled for at least an hour in the fridge
  • 6 cups frozen peach slices - thawed
  • 3/4 cup granulated sugar
  • 2 Tbsps whiskey (or Amaretto)
  • 1/4 cup plus 2 Tbsp cornstarch
  • pinch of sea salt
  • 2 Tbsps heavy cream or an egg beaten with a Tbsp of water
  • 1 cup icing sugar
  • 1 1/2 Tbsps water
  • 1/2 Tbsp whiskey


Adapted from


Step 1

Preheat oven to 375F. In a bowl carefully toss the peaches, sugar, whiskey, cornstarch and sea salt.

On a lightly floured surface, roll out the larger piece of pie dough into a 12"x18" rectangle. Luckily it was a cool day when i was doing this, be prepared for it to take some time and you may have to toss it in the freezer for a few minutes to keep it cold. Carefully transfer the rolled out dough to 10"x15"x1"baking sheet, I lined mine with parchment. The crust will hang over the edge of the pan.

Roll out the second piece of dough to a 11"x16" square, transfer to the top of the pie. Roll the edges of the bottom crust up over the top and pinch to seal. Poke all over with a fork. Brush with heavy cream or egg wash.

Place into oven and bake until the crust is golden, 40-55 minutes. Remove to a wire rack until just warm 45 minutes-1 hour.

In a small bowl mix the glaze ingredients and drizzle over the pie. If you want a stronger whiskey taste you can use 1 Tbsp each of whiskey and water, I was worried about it overpowering the pie, but it's all a matter of taste and if you're feeding it to kids!


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