California Figs and peaches come together in our Fig and Peach Slab Pie, featuring Blue Ribbon Orchard Choice or Sun-Maid California Figs. Don’t let the name fool you. This peach slab pie is merely a shallow pie made in a rectangular, rimmed baking sheet. It’s big enough to feed a crowd, which is why it’s the perfect dessert for all your summer celebrations. Find a menu below to inspire your next party.
You can make sheet pan pies a day ahead of serving it—the streusel topping will be a little less crisp. To streamline prep, the streusel and dough also can be made a day ahead of baking. Cover and chill. To peel the peaches, simmer in a large pot of boiling water for 60 seconds. With tongs or slotted spoon, remove peaches to a colander. Cool. Slip off the skins.
END OF SUMMER FIG FETE MENU
Baked Brie Cheese & Fig Spread (an easy make-ahead baked brie fig recipe)
Broccoli Salad with California Figs
Stuffed Pork Loin with Cider Sauce (our favorite from our pork and fig recipes)
Greek Bread Salad with California Figs
Fig and Peach Slab Pie
Fig Bourbon Spritzers
California Fig and Peach Slab Pie
Fig & Peach Filling
- 1 cup granulated sugar
- 1/2 cup packed light brown sugar
- 3 tablespoons cornstarch
- 1/2 teaspoon salt
- 3 pounds ripe peaches
- 1 (7-oz) package (7-ounce) Blue Ribbon® Orchard Choice® or Sun-Maid® California Figs
- 3 tablespoons fresh lemon juice
- 2 teaspoons vanilla extract
- 1 cup whole wheat pastry flour or all-purpose flour
- 1 cup rolled oats
- 1 cup packed light brown sugar
- 1 1/2 teaspoons ground cinnamon
- Pinch of salt
- 4 ounces, (1 stick) unsalted butter, melted
- 1 cup chopped pecans
No-Roll Butter Crust
- 2 cups all-purpose flour
- 2 cups whole wheat pastry flour or all-purpose flour
- 1 cup confectioners’ sugar
- 1/2 teaspoon salt
- 10 ounces, (2 1/2 sticks) cold unsalted butter, cut into ½-inch pieces
To make filling, in a large bowl stir together granulated and brown sugars, cornstarch and salt. Peel peaches. Halve peaches, discard pits and cut into thin slices. Add to bowl with dry ingredients. Stem figs and cut into thin slices. Stir into bowl with peaches. Stir in lemon juice and vanilla. Set aside while making Streusel.
To make Streusel, in a small bowl stir together flour, oats, brown sugar, cinnamon and salt. Stir in melted butter and pecans.
Preheat oven to 375°F.
Make Crust in two batches using half of the ingredients for each. In food processor bowl, combine half each of the all-purpose and whole wheat pastry flours, confectioners’ sugar and salt. Pulse a few times to blend. Add half of the butter and process for 30 to 45 seconds or until mixture begins to clump together to form a dough (it will be dry and crumbly). Turn out onto13-x-18-inch baking sheet. Make a second batch of the dough with the remaining ingredients. Turn out onto sheet. With clean, dry hands, press dough into an even crust on bottom and ¾-way up sides of pan.
Spread filling evenly over dough. Sprinkle streusel evenly over top. Bake 40 to 50 minutes or until peaches are tender and crust is golden. Cool on wire rack.
Serve warm or at room temperature, cut into squares.
Recipe and photo by Lorelle del Matto