Easy Peach Slab Pie

Recipe

Dessert
Easy Peach Slab Pie

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Slab pie with sliced peaches, whole raspberries, and slivered almonds on parchment paper

User Rating

4 out of 5 stars
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1 ratings

Recipe Data

8
Servings
15min
Prep
30min
Total

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    Description

    Flaky puff pastry is filled with a slightly sweet cream cheese filling. We decided to top ours with seasonal summer fruits, but feel free to change up the toppings to fit the changing seasons.

    Recipe Tags

    Servings and Ingredients

    Ingredients
    Serves 8
    QuantityIngredientAdd
    ½(17.3-oz) pkg. frozen puff pastry, thawed (1 sheet)
    3medium peaches
    4 oz.Hy-Vee plain cream cheese, softened
    2 tbsp.Hy-Vee granulated sugar
    1 tsp.lemon juice
    1 tsp.Hy-Vee vanilla extract
    c.fresh raspberries
    ¼ c.Hy-Vee slivered almonds
    1 tsp.coarse sugar
    1 to 2 tbsp Hy-Vee honey

    Things To Grab

    • Parchment paper
    • Rolling pin
    • Baking sheet
    • Sharp knife
    • Medium bowl

    Directions

    1. Preheat oven to 425 degrees. Line a baking sheet with parchment paper; set aside.
    2. Unfold pastry sheet on a lightly floured surface. Roll sheet into a 12x14-inch rectangle. Transfer to prepared baking sheet. Use a sharp knife to score a 1-inch border along pastry edges. Generously prick the scored line and center of pastry with a fork.
    3. Cut peaches into 1/4-inch-thick slices; remove and discard pits. Set aside. Combine cream cheese, granulated sugar, lemon juice and vanilla in a medium bowl until smooth. Spread cream cheese mixture inside puff pastry border. Arrange peach slices on top; add raspberries and almonds. Sprinkle pastry border with coarse sugar.
    4. Bake for 15 to 20 minutes or until peaches have softened and crust is golden brown. Drizzle honey over fruit and serve warm.

    Nutrition facts

    Servings

    230 Calories per serving

    Amounts Per Serving

    • Total Fat: 14g
    • Cholesterol: 20mg
    • Sodium: 115mg
    • Total Carbohydrates: 23g
    • Protein: 4g

    Daily Values

    0%
    Vitamin A 6%
    0%
    Vitamin C 8%
    0%
    Iron 2%
    0%
    Calcium 2%

    Recipe Source:

    August Seasons 2017.