This big Peach and Apricot SLAB pie will feed a crowd, using fresh apricots and the most abundant, flakiest crust everrr. The best part? You douse your whole slice in a healthy splash of cold cream!

Peach Apricot Slab Pie

Originally Posted June 21, 2017

The other night Eric and I went to a new restaurant for our weekly date. It was supposedly Italian. The first thing we ordered was a “Not so Crudite” appetizer plate that was described as grilled stone fruit paired with some grilled vegetables and ranch (why did we order this??)

As we’re eating, Eric takes one of the grilled half-peaches, tastes it, and thoughtfully says, “I think…Yeah, I think it’s a peach!” And I stare at him, because of COURSE it’s a peach. And that’s when I found out that he thought “stone fruit” was a new special kind of fruit that he’d never heard of.

Peach Apricot Pie Recipe

This totally reminds me of Eric and the Nutella incident, in which he thought Nutella was spelled Gnutella. Once again: he will never live it down. (I have to take advantage of my blog for stuff like this, because the number of stupid things I say compared to Eric is like 10 to 1, so I have to dig in when he thinks stone fruit is magical and can’t spell Gnutella.

Peach & Apricot Slab Pie

Lattice crust with peach apricot pie filling

This recipe is a staple in my sister-in-law Sandi’s family. She grew up with an apricot tree in the backyard, just like I did, but somehow my parents didn’t realize that apricots are God’s gift to Slab Pie, because I definitely didn’t have this recipe before last summer, when I begged it off Sandi. If you don’t have a tree full of ripe apricots to choose from, sometimes it’s cheaper or more convenient to throw a couple peaches in with it–or use all peaches. You really can’t go wrong with any combo. I didn’t count the first time, but on my second pie I used about 14 medium/large apricots, and 3 large peaches.

Overhead of lattice crust on apricot pie recipe

(Don’t hate me for my newbie lattice crust guys. First time for everything. At the end of the day I still got to eat PIE!)

The first time we had it (I made it twice in one week), my BFF Sarah requested only a tablespoon of cream on top. She changed her mind halfway through her slice of pie. More cream! More cream! Let this be your mantra.

Delicious slab pie

How to prepare your apricots and peaches

A note on the amount of sugar called for in the recipe: I literally JUST wrote a blog post where I complain about “real” cooks who are incapable of giving me a real recipe and instead tell me to add stuff until it looks right. I’m not that kind of cook. So you may be raising your eyebrows at my sugar amounts.

Here’s the thing: not all apricots are created equal. Sometimes you have super ripe fresh-from-the-tree apricots. And sometimes you have week-old apricots from the grocery store that you were waiting to ripen but instead the skin is shriveling while the inside remains hard and begins to rot. (The worst, right?)

Apricot vs Peach: slicing up a peach

Here’s a peach I used in this pie. Not even ripe enough to get to the pit.

You want to end up with a pie that is not overly sweet; too much sugar covers up the beautiful tartness of the apricots. So the general rule is this: if you have ripe apricots, use 1 and 1/2 cups sugar. If you have stubborn not-quite-ripe fruit, use 2 cups, or meet somewhere in the middle. The nice thing is that it’s not going to make or break your pie. If you’re pie is too sweet, or a little too sour, guess what, people are still going to ask for seconds, especially when you show them the cream trick.

Making the crust and assembling the slab pie

Mixing and rolling out dough

Here’s how I often transfer pie dough: just roll it right up on the rolling pin, then unroll into a large casserole dish.

Assembling crust with apricot pie filling

Aaaand here’s the part where I made my semi-acceptable lattice crust and then realized I forgot to add the butter and spices. So I folded back my lattice, because I would rather have butter in my pie then a pretty crust. I mean, priorities.

Final touch: Pour cream on your pie!

Pouring cream on apricot peach slab pie

You haven’t lived until you have drizzled an obscene amount of heavy cream all over your slab pie. I didn’t think I would like it at first, when Sandi told me that her family eats most summer-fruit-cobbler-ish anything in a bowl, with a small puddle of cream. I’m not that into whipped cream. (I think I got burned one too many times as a kid by thinking a cake was frosted in buttercream and it turned out to be whipped cream) And isn’t cream a step down from whipped cream?

No. No it is not. We’ve been complicating our lives too much guys. Put down that mixer. Just pour on the cream: no vanilla, no sugar, just straight up cream. (Or half and half will do.)

Peach Apricot Slab Pie from The Food Charlatan

Here’s the original recipe, it’s always fun to see old recipes like this I think: (don’t worry the printable is below)

Peach Apricot Slab Pie from The Food Charlatan

(They all call it a cobbler, but a double crust?? It’s a pie, right?)

If you make this recipe, share it on Instagram using the hashtag #TheFoodCharlatan so I can see it! I love that.

More great desserts with peach and apricot!

Peach Cake with Brown Sugar Frosting << this cake is super sweet and so delicious! Also click over to read about my sister and the novel she wrote! Dang she’s awesome.

No Bake Dulce de Leche Cheesecake with Caramelized Peaches:

Peach Custard Pie << the ONLY way I will eat peach pie. I mean except today’s slab pie.

Peach Pull Apart Bread with Caramel Sauce:

Blushing Apricot Pie from All Roads Lead to The Kitchen

Apricot Turnovers from The View from Great Island

Apricot Pie. Girl knows how to work those apricot recipes.

Apricot Crisp Bars from Barefeet in the Kitchen

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Peach Apricot Slab Pie

5 from 2 votes
Prep: 35 minutes
Cook: 45 minutes
Standing Time: 20 minutes
Total: 1 hour 40 minutes
Servings: 9
This big Peach and Apricot SLAB pie will feed a crowd, using fresh apricots and the most abundant, flakiest crust everrr. The best part? You douse your whole slice in a healthy splash of cold cream!


For the filling:

  • 7 cups ripe apricots, peeled and sliced*
  • 1 & 1/2 cups sugar
  • 1/4 cup flour
  • 1 tablespoon sugar
  • 1 tablespoon flour
  • dash cinnamon
  • dash nutmeg
  • 1/4 cup salted butter, cut into chunks (1/2 stick)

For the crust:

  • 3 cups flour, spooned and leveled
  • 1 & 1/2 teaspoons salt
  • 1/2 cup cold salted butter, cut into chunks (1 stick)
  • 1/2 cup butter-flavored Crisco, + 1 tablespoon
  • 1/2 cup ice cold water
  • 1 tablespoon milk
  • 1-2 tablespoons coarse sugar
  • heavy cream, for serving


  • Peel the fruit. If it is not quite ripe and you are having trouble, blanch it: bring a pot of water to a rolling boil, add the apricots and/or peaches (make sure they are submerged), and boil for 30 seconds to 1 minute. Immediately remove to a bowl of cold water, and then peel after they have cooled a minute. The skins should slide right off.
  • Slice the fruit and add to a medium bowl.
  • Add 1 and 1/2 to 2 cups sugar. The original recipe says 1 and 1/2 cups, but when I made it, half of my apricots were pretty under ripe, so I upped the sugar to 2 cups. The next time I used 1 and 3/4 cup, because some were unripe but not as many. If your apricots are very ripe and ready to eat, then use 1 and 1/2 cups sugar.
  • Add 1/4 cup flour and stir all the fruit together.
  • Preheat your oven to 375 degrees F.
  • Measure out 1/2 cup of cold water (for the crust) and stick it in the freezer.
  • In a large bowl, combine the flour and salt.
  • Use a pastry cutter to cut in the stick of butter and the Crisco. You want pea-size pieces of butter.
  • Add half of the water from the freezer. Use a wooden spoon or your hands to moisten the dough. Add the rest of the water and use your hands (dust them in flour first) to knead the dough just a few times to make it come together in a ball. Don't knead more than necessary.
  • Dust a work surface with plenty of flour. (I love to use my pastry cloth for rolling out any kind of dough.)
  • Divide the dough in half. Use a rolling pin to roll out half of the dough into a large rectangle, about 13 inches by 17 inches (or enough to cover the bottom and go up the sides of a 9x13 inch dish.) Use the rolling pin to transfer the dough to the dish. (see photos)
  • Sprinkle the bottom of the crust with 1 tablespoon flour and 1 tablespoon sugar.
  • Add the fruit filling to the crust.
  • Sprinkle with cinnamon and nutmeg.
  • Sprinkle 1/4 cup of butter over the top of the filling,
  • Roll out the other half of the dough. You can either do a simple rectangle (about 9x13 inches) or you could divide the remaining dough in half and roll each into a rectangle for a lattice crust. Use a pizza cutter to slice the dough into strips (Half into long strips, half into short strips), then place the strips over the filling, interlocking them, hopefully better than I did. (Lattice newbie here.)
  • Fold the bottom crust that went up the sides of the dish over the top crust on the edges, and gently press to seal with your fingers.
  • If you don't do a lattice, be sure to use a fork or knife to poke holes in the top for venting.
  • Use a pastry brush to coat the top of the crust with milk.
  • Sprinkle the crust with sugar.
  • Bake at 375 for about 45-50 minutes, until nice and golden brown on top.
  • Let stand for at least 20 minutes before serving.
  • Serve in a bowl with a generous amount of cream. Don't be stingy!


*You can use all apricots, or part apricot/part peach. I used about 14 medium-ish apricots and 3 large peaches for my second batch.


Serving: 1g | Calories: 621kcal | Carbohydrates: 85g | Protein: 7g | Fat: 30g | Saturated Fat: 13g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 2g | Cholesterol: 43mg | Sodium: 528mg | Potassium: 371mg | Fiber: 4g | Sugar: 47g | Vitamin A: 2822IU | Vitamin C: 12mg | Calcium: 33mg | Iron: 3mg
Course: Dessert
Cuisine: American
Calories: 621
Keyword: apricot, peach, pie
Did you make this? I'd love to see it!Mention @thefoodcharlatan or tag #thefoodcharlatan!

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    1. Hey Chelsea! Tin foil is your best friend for this! Top the whole thing with a sheet of foil if the top is over browning, and maybe even move your oven rack down a notch or two, to get the bottom of the pie cooking up a little more. Enjoy!

  1. This was amazing! My first peach-apricot slab pie and I basically want to eat this every day for the rest of my life. I had great fruit and also used less sugar (maybe just 1 cup). It was tart and sweet and generally amazing. Thanks!

    1. “every day for the rest of my life” maybe I should just change the recipe title to this, lol. Totally agree! So glad you liked it Marina. Thanks for commenting!

  2. I’ve taken unsulfered California apricots and covered them in boiling water and made apricot slab pie from there. Usually I get them at Trader Joe’s.

    And you are so right about the cream! When I was a kid we would also put a little whole milk if out of cream.

    1. How many ounces of TJ’s dried apricots do you use to equal the
      7 cups of fresh apricots called for in the recipe?

  3. Peach and apricot are our favourite fruits and this is wonder combination of how to use them both. You are soooo right about the sugar ….. whenever I make a jam or any kind of dessert it really depends on fruits’ quality and sort. Thank you so much !

  4. Thank you for solving a 40 year old mystery. When we were first married, my husband asked me to make his Grandma’s apricot cobbler.  So I made an apricot cobbler. “No ,no,” he said. “It’s supposed to be in a 9 x 13 pan and it has pie crust on the top and the bottom.”  “That’s a pie” I said. He insisted that it was a cobbler. Hadn’t his grandmother made it for 50 years?!   Also love seeing the two crust recipes.  I always made the standard Crisco Crust. My daughter makes yours with the butter… so you get a cross between the flaky crust and a crust you might make for a tart.  I love them both!

    1. Oh my gosh, I love this story!!! That’s so funny. I wish so much that we could trace old recipes’ origins. It’s such a mystery! And I wonder if the cobbler vs pie thing is regional?? or maybe something made in a 9×13 just couldn’t be called a pie because it’s not round? Who knows! Thanks Sharon!

      1. I love Sharon’s story. I have been searching for years for a peach cobbler recipe, like the one from my childhood. Like Sharon’s husband my grandmother also made her cobbler in a 9 x 13 pan and it had crust on top and the bottom. She was from Kentucky. It seems like almost all the cobbler recipes from the south have a cake or biscuit like crust on top, none on the bottom. As do most of the recipes I have found. So I don’t think it is a regional thing. The cobbler recipes with a crust are rare, and don’t seem to have a bottom crust like yours does. I’m so happy to have found your recipe. I plan to make it with all peaches!

  5. woah! This is super delicious… loved it and even tried it. cooking was perfect. Thanks for sharing this :)

  6. I was actually looking for ideas on what to prepare next weekend.

    I love this idea of a big slab pie using fresh apricots and crunchy crust. I am so excited to try this. Thank you for sharing this awesome recipe.

  7. it’s totally a pie. to me a cobbler has like, blobs of dough on it, but then you get into buckles and the stuff that’s more like cake with fruit and all kinds of things and i get CONFUSED. but the cool thing about all of that is that i really don’t care which it turns out to be because they’re all delicious. also yay to cold cream! i secretly always want vanilla ice cream on my pie just so it can get into the liquid stage anyway, why didn’t i think of this?

    and i totally do the same thing to my partner when he doesn’t know something. i’m kind of a butt, but i do it teasingly and with love and i’m not like this with other people or anything. but he always seems to know All The Things so when i get a chance to have a leg up i take it! like doing simple math in my head or knowing that dessert has two s’s and desert doesn’t rhyme with lizard.

  8. We so need to make this when you get here!

    I have never heard about the Gnutella incident. This clearly needs to be written down and talked about multiple times, whenever Eric gets to big for his britches. It needs to become part of our family heritage. Thanks for enlightening me.

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