Peach Slab Pie with Cornmeal Pecan Streusel

This Peach Slab Pie with Cornmeal Pecan Streusel is a fabulous seasonal dessert, with plenty of do-ahead options.

Last week I realized that we were mid-September and I hadn’t made a peach pie yet.

Peaches are available in such short season around here, that we eat them every way we can when they are at the local markets. These days we’re seldom without a basket or two ripening on the counter.

Nova Scotia peaches are on the small side, not much bigger than a plum, but they pack a punch of flavour, especially when grilled or baked.

But today? It’s aaaaall about pie. And this one is worthy of a spot your fall baking list.

Peach Slab Pie with Cornmeal Pecan Streusel

The very first time I picked a peach off a tree was while visiting friends in rural Georgia, USA. I was just a kid, but I still vividly recall how the juice dripped down my arm in the hot sunshine.

On the same excursion, I also gathered fresh pecans off of the ground in a pecan grove. Ever since, those two ingredients have been married in my mind.

This pie features both peaches and pecans, along with a splash of bourbon, so I suppose it is a nod to the deep South in more ways than one.

I’ve been making peach slab pies every summer for years now. A few years back, Parents magazine ran a story on our family: Simple Bites: Recipes and Tips From a Yard-to-Table Family.

The kids and I made a peach slab pie, with a starry crust.

Kids can help with many steps for this pie, including washing and chopping the peaches. Invite them into the kitchen and get them measuring, filling the pie and sprinkling the streusel topping. It’s so much fun!

You can revisit my behind-the-scenes post for that article or read it online.

Peach Slab Pie Prep

Baking a pie from scratch is always a labour of love. I like to break the work down into manageable steps and this recipe has plenty of do-ahead options. Both the pie dough and the streusel topping may be made a day (or two) in advance.

I usually got to my local farmer’s market on Saturday morning, so I prep the dough and topping earlier in the week. Then when I return from market with my stone fruit, I’m ready to get baking.

I make the pie crust first, and then use the same food processor for the pecan cornmeal streusel, too. No need to wash it in between. Both the pie dough and the streusel may be frozen, too.

The pie dough benefits from a chill after it has been rolled, so you can even line your pan a day in advance. It makes for a flakier dough.

With both the dough and the streusel prepped, all I have to do is slice the peaches and assemble my dessert. So simple!

You’ve heard of a ‘snacking cake’ or a ‘counter cake’? A slab pie is the pie version of these simple desserts. It’s rustic, unfussy, and ready to be sliced up for teatime.

Serve your peach slab pie with a scoop of vanilla ice cream. Enjoy!

Peach Slab Pie with Cornmeal Pecan Streusel

This rustic pie combines Southern flavours – pecans, cornmeal and peaches – into one seasonal dessert that goes along way.
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Course: Bakery
Cuisine: American
Keyword: Vegetarian
Essential Ingredient: Peaches
Prep Time: 1 hour
Cook Time: 1 hour
Total Time: 2 hours
Servings: 8 people
Calories: 351kcal


  • 1 disc unbaked pie crust unrolled, chilled (1/2 recipe Rich Pie Crust)

For the streusel:

  • 1/2 cup chopped pecans
  • 1/2 cup light brown sugar loosely packed
  • 1/4 cup cornmeal
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup unsalted butter cut into small pieces

For the fruit filling:

  • 2 lbs ripe peaches about 9 medium
  • 1/2 cup granulated sugar or to taste
  • 1/4 cup all-purpose flour OR 2 T fine minute tapioca
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 2 Tablespoons Bourbon optional


  • On a generously floured surface, roll the disc of pie dough into a large rectangle, about 11x15in. Line a quarter sheet pan (9 1/2″ x 13″ or 24 x 33cm) with the dough. Tuck edges under, crimp, then chill the pie for at least 1 hour. May be prepared 1 day in advance.
  • Combine pecans, brown sugar, cornmeal, flour and cinnamon in a food processor. Pulse for about 15 seconds or until nuts are chopped. Add butter cubes and process until small clumps form, about 20 seconds. Transfer streusel to a bowl, cover and refrigerate. May be prepared 1 day in advance.
  • Preheat oven to 375F. Slice peaches in half around the pit, twist and open. Discard the pit. Cut peaches halves into ½ inch slices.
  • In a large bowl, stir together sugar, flour, salt and cinnamon. Add the sliced peaches and toss with a spatula until thoroughly coated. Add bourbon, if using and combine well.
  • Transfer pie filling to prepared slab pie crust and level the fruit evenly. Sprinkle on the streusel topping. Place on the bottom rack of the oven.
  • Bake pie until the crust and streusel are golden, about 1 hour. Cool completely before cutting and serving.


Be sure to let this pie go for the whole hour bake. Watch for bubbling in the center – this is a good sign and means those peaches are cooking down and the filling is thickening. 
For clean slices, let pie cool completely before cutting and serving.


Calories: 351kcal | Carbohydrates: 48g | Protein: 3g | Fat: 17g | Saturated Fat: 8g | Cholesterol: 31mg | Sodium: 79mg | Potassium: 278mg | Fiber: 3g | Sugar: 36g | Vitamin A: 724IU | Vitamin C: 7mg | Calcium: 26mg | Iron: 1mg

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About Aimee

Cooking has always been Aimée's preferred recreational activity, creative outlet, and source of relaxation. After nearly ten years in the professional cooking industry, she went from restaurant to RSS by trading her tongs and clogs for cookie cutters and a laptop, serving as editor here at Simple Bites. Her first book, Brown Eggs and Jam Jars - Family Recipes from the Kitchen of Simple Bites, was published in February 2015.

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  1. lovely pie thank you, interesting about your Nova Scotia peach size and wouldn’t have guessed that would be an area for peaches, even small ones, would love to try them too since as you say they have a lot of flavor and the larger ones further south sometime just don’t!

  2. I made it this week and it was wonderful! Thank you.

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