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+ servings

Nectarine and Honey Slab Pie

Slab pie with a tender pastry crust and filled with both yellow and white nectarines. A summer must!
Course Dessert
Cuisine American
Prep 30 minutes
Cook 1 hour
Chilling time 2 hours
Total 3 hours 30 minutes
Servings 8 servings
Calories 635 kcal
Author Michelle


For the Pastry Crust:

  • cups all-purpose flour
  • 2 cups powdered sugar
  • cups unsalted butter, cold, cut into small pieces
  • 4 egg yolks
  • 2 tablespoons ice water

For the Pie Filling:

  • 1 pound white nectarines about 4 medium, pitted and cut into ¼-inch slices
  • 1 pound yellow nectarines about 4 medium, pitted and cut into ¼-inch slices
  • ½ cup superfine sugar
  • 2 tablespoons cornstarch
  • 2 tablespoons honey
  • 2 teaspoons vanilla extract
  • ½ cup almond meal or oat flour

For the Egg Wash:

  • 1 egg lightly beaten
  • Granulated sugar for sprinkling


  1. 1. Make the Pastry Crust: Place the flour, butter and powdered sugar in a food processor and process until the mixture resembles wet sand, or coarse breadcrumbs. With the motor running, add the egg yolks and ice water, and process until a dough just comes together. Turn the dough out onto a lightly floured surface and bring together using your hands. Divide the dough in half and flatten into discs. Wrap tightly in plastic wrap and refrigerate for 1 hour.
  2. 2. Preheat the oven to 325 degrees F.
  3. 3. Make the Filling: In a large bowl, gently mix together the sliced nectarines, sugar, cornstarch, honey and vanilla extract; set aside.
  4. 4. Assemble the Pie: If you have refrigerated the dough for longer than 1 hour, it may need to sit at room temperature for 10 to 15 minutes to be workable. When ready, roll out 1 pice of the dough between 2 sheets of parchment paper into an 17x12-inch rectangle. Gently transfer the dough to an ungreased 15x10-inch jelly roll pan. Sprinkle the surface of the dough with the almond meal (or oat flour) and top with the nectarine mixture, gently spreading it into an even layer.
  5. 5. Roll out the remaining piece of dough as you did above and place it over the top of the pie. Press the edges of the dough together and use the tines of a fork to seal. Refrigerate for at least 1 hour.
  6. 6. Using a sharp knife, cut a cross in the middle of the pastry. Brush the beaten egg evenly over the surface of the dough and sprinkle with the sugar. Bake until golden brown, about 55 to 60 minutes. Allow to cool for at least 20 minutes before serving.

Recipe Notes

Nutritional values are based on one serving

Nutrition Facts
Nectarine and Honey Slab Pie
Amount Per Serving
Calories 635 Calories from Fat 297
% Daily Value*
Fat 33g51%
Saturated Fat 18g113%
Cholesterol 167mg56%
Sodium 15mg1%
Potassium 267mg8%
Carbohydrates 95g32%
Fiber 3g13%
Sugar 44g49%
Protein 10g20%
Vitamin A 1280IU26%
Vitamin C 4.9mg6%
Calcium 46mg5%
Iron 3.5mg19%
* Percent Daily Values are based on a 2000 calorie diet.