Easy Peach Slab Pie: A Year-Round Delight & My Unforgettable Saveur Blog Awards Journey
This easy peach slab pie offers a truly delicious combination of warm nutmeg and sweet vanilla, making it the perfect dessert for any season. Whether it’s the chill of winter or the warmth of summer, this pie brings comfort and joy. Get ready to bake this family favorite today and discover a delightful flavor profile that will surprise and impress!
It feels like a lifetime ago, but it’s truly been six months since I savored the most incredible peach slab pie at the Saveur Blog Awards. The memory of that pie, with its unique spice blend, has lingered with me ever since, fueling my determination to recreate its magic. And now, the time has finally come to share not only this copycat recipe but also a complete recap of my unforgettable experience at the awards.
Did it take me a little longer than planned to get this recipe and recap out? Perhaps. But as they say, better late than never! This post also marks my return to creating new content after a month dedicated to updating older blog posts, and I can’t think of a more fitting or exciting way to kick things off. So, let’s dive into the story and the recipe!
What are the Saveur Blog Awards and Why Do They Matter?
Every summer, Saveur Magazine, a highly respected name in the culinary world, opens nominations for its annual Blog Awards. These prestigious awards recognize the best food and drink blogs across various categories. During my year, there were 11 distinct categories, covering everything from “Best Photography” (shout out to Karlee, more on her later!) and “Best Travel Blog” to “Best Baking Blog” and “Best Food Instagram Account.” For a blogger, simply being nominated for a Saveur Blog Award is a monumental achievement, often considered the equivalent of winning an Oscar in the blogging industry.
The nomination process is quite interactive. Bloggers can encourage their followers, friends, and family (or even themselves!) to nominate their work. I vividly remember receiving an email to vote for nominees a few years prior, and thinking, “Maybe one day…” Then, last year, that email landed in my inbox again – a reminder that these awards happen annually – and I thought, “Why not give it a shot? Who knows what could happen?”
During the voting period, I diligently cast a vote for myself every single day. I also supported my fellow blogger friends and some of my personal favorites. Of course, I enlisted the help of my family members and my amazing 6,500 Instagram followers, asking them to kindly vote for me. It felt like a total shot in the dark, a leap of faith, but I figured I had absolutely nothing to lose and everything to gain from the experience.
There was about a month of nerve-wracking anticipation between the end of the voting period and the announcement of the nominees. Honestly, I genuinely didn’t believe I stood a chance. The thought of being nominated for such a prestigious award seemed too distant to grasp, so I tried not to dwell on it. But then, August 23rd, nomination day, arrived. I had a friend over, and despite my low expectations, I couldn’t help but repeatedly check the Saveur website. I wanted to see the list, even if my name wasn’t on it. I was eager to celebrate the achievements of other talented individuals.
As the day progressed, still no news appeared on the site. Feeling a mix of disappointment and curiosity, I chatted with my friend Karlee from Olive and Artisan, knowing she had also participated in the nomination process. The hours ticked by, I got busy shooting recipes for a client, and then, an email landed in my inbox:
AND CUE THE SHAKING AND THE TEARS.
Oh, the tears! There were so many tears. Overwhelmed with emotion, I immediately called my husband, my mom, and my best friend, each time dissolving into tears on my kitchen floor because I simply could not believe what had just happened. It felt surreal.
When I say I truly didn’t think I had a chance, I mean it. The blogging world is filled with countless incredible talents, many of whom have been honing their craft for a decade or more. And there I was, a relatively small baking blogger, just a little over a year into my journey, and my name was proudly listed among them. It was an honor beyond words.
And you know who else made that coveted list? My wonderful friend Karlee! Also, the incredibly talented Lorena Salinas from Cravings Journal, Bea Lubas, Sarah Fennel from Broma Bakery, and Jenn Davis from Two Cups Flour, among many other remarkable creatives. It was truly inspiring to be recognized alongside such esteemed peers.
The Impact of a Saveur Blog Awards Nomination
Being nominated for the Saveur Blog Awards signifies more than just a mention on a list; it’s a profound recognition of your dedication and hard work within the competitive food blogging industry. It provides immense validation, silencing those pervasive doubts and fears that every food blogger experiences. Questions like “Am I good enough?” “Do I work hard enough?” or “Can I ever measure up to [insert famous blogger name here]?” often plague creatives. A nomination, however, directly addresses these anxieties, affirming that your efforts are seen and appreciated on a grand scale.
Beyond the emotional validation, a Saveur nomination opens doors to incredible opportunities. It can lead to an influx of job offers, collaborations, and partnerships that might have been unattainable before. It also enhances your credibility, allowing you to command higher rates for your work. In essence, it provides invaluable “street cred” that elevates your professional standing. I am incredibly, overwhelmingly grateful to have been included in such an esteemed group.
Furthermore, a nomination meant an invitation to the Saveur Blog Awards ceremony itself, held two months later. Before the main event, there was another, shorter voting period, where we could once again ask our friends and family (no apologies here!) to vote for us. This time, votes were cast for two awards within each category: an Editor’s Choice award and a Reader’s Choice award. With 11 categories and 6 nominees in each, a total of 66 talented individuals were celebrated. Only two from each category would ultimately win, but for me, just being nominated already felt like a victory. This might sound cliché, but it was absolutely true. The countdown to the awards ceremony officially began, and I could barely contain my excitement!
My Saveur Blog Awards Experience: A Culinary Adventure in Memphis
Two months later, I found myself boarding an incredibly small plane – so tiny we had to board from outside! A quick Xanax helped calm my nerves, and I was off to Memphis, Tennessee, for the awards. Karlee and I, despite never having met in person, decided to split a hotel room at the iconic Peabody Memphis, taking advantage of a special rate offered by the magazine. It turned out to be the perfect arrangement; the moment she walked in, it felt like we had known each other for years – a true blogger slumber party complete with late-night chats and shared excitement.
Full disclosure: Saveur Magazine generously covered all our food, activities, and local travel expenses within Memphis. However, flights and hotel costs were our responsibility. Upon checking into the hotel, we received fantastic swag bags, t-shirts, and most importantly, a personalized badge with my name on it. Seeing my name on that badge, a tangible symbol of the nomination, brought on another wave of joyful tears.
The first evening kicked off with a delightful welcoming cocktail party at a local distillery. We enjoyed delicious snacks and cocktails, and I had the chance to meet the Saveur editors. Naturally, I managed to make a complete fool of myself almost immediately:
Stacy: “Hi, what’s your name and your blog?”
Me: “Hi! I’m Sam, I run Frosting and Fettuccine, what’s yours?”
Stacy (EXECUTIVE EDITOR): “Oh nice! I’m Stacy Adimando, the Executive Editor of Saveur.”
Me: “UGH! I meet the Executive Editor of the magazine and make a fool out of myself!”
Super Nice Stacy: “Don’t worry, how would you know!”
And that, dear readers, is precisely how I introduced myself to the Executive Editor of Saveur Magazine. The ironic part? I had purposefully bought the latest Saveur issue at the airport, intending to study the editors’ names. I just never bothered to look up their pictures. A for effort, Sam, a for effort!
After the distillery, we were scheduled for a bar crawl to three different establishments. However, it was absolutely freezing and quite late, so we opted for just two before heading back to the cozy confines of our hotel room.
The next day began with a delicious breakfast at the hotel, followed by a private red carpet duck march featuring the world-famous Peabody Ducks – a truly unique Memphis tradition! We then attended a series of insightful panels with speakers discussing various topics in the culinary world.
Lunch led us to The Four Way Restaurant, a historic Memphis eatery. Everyone else enjoyed incredibly tempting fried chicken and macaroni and cheese, while I opted for a simple green house salad due to being kosher. It was during another panel discussion that dessert was served – a peach slab pie, perfectly cut into generous pieces, that was absolutely out of this world. I couldn’t stop eating it. This wasn’t just any peach pie; there was a mysterious spice that I couldn’t quite place, creating a flavor combination I had never encountered before. It was truly sensational.
My fascination with this pie reached such a peak that when the panel concluded and they asked for questions, I immediately raised my hand. I boldly asked what magical ingredients made the pie so unbelievably good. The restaurant manager, with a twinkle in her eye, humorously replied that if she told me, I might never be able to leave Memphis!
For a brief moment, I genuinely considered her words, weighing my family against this extraordinary peach slab pie. The struggle was real! But instead of permanently relocating to Memphis for pie, I resolved to recreate that magnificent dessert in the comfort of my own kitchen back home. Through careful experimentation, I finally pinpointed the elusive spice: nutmeg. My mind was truly blown. Nutmeg is traditionally associated with fall and winter flavors, while peaches are a quintessential summer fruit. It explained why I had never encountered this combination before, but when paired together, they create an absolutely magical symphony of flavors.
It took me four dedicated attempts to perfect this peach slab pie recipe, getting it as close as I believe possible to the divine version we enjoyed at The Four Way. My replica features delicate, crispy phyllo dough layers enveloping juicy, plump peach slices, all infused with a subtle hint of vanilla and a wonderfully lingering nutmeg flavor. Each bite is a textural and aromatic delight.
Despite the multiple trials, I certainly didn’t mind the process. It was a delicious journey of discovery! I experimented with different methods for cooking the peaches, determined whether a simple syrup was necessary (it absolutely is for that perfect juiciness), and fine-tuned the precise amounts of vanilla and nutmeg. I knew I had finally nailed it on the fourth try when one bite immediately transported me back to that memorable moment in the Memphis restaurant, perfectly capturing the essence of that incredible dessert.
What Makes This Peach Slab Pie So Special?
Beyond its unforgettable flavor, this peach slab pie is exceptionally versatile. You can easily use frozen peaches during the winter months, and then switch to fresh, ripe peaches when summer rolls around. This makes it a perfect, adaptable dessert for year-round enjoyment! And let me tell you, it’s absolutely divine served warm with a scoop of vanilla ice cream melting on top.
Speaking of celebrations and ice cream, there’s even more exciting news to share! I ended up winning the Reader’s Choice Saveur Blog Award for Best Food Instagram!!
Gahhh! Oh my goodness! Even all these months later, it still feels absolutely incredible and a little bit surreal. I owe this tremendous honor to my amazing followers – that’s YOU! – who took the time to vote for me. I also want to extend my deepest gratitude to my incredible blogger friends, Cosette, Lena, and Ari, who constantly supported me and tirelessly advocated for the importance of voting every single day. THANK YOU GUYS! I am so profoundly honored that you all took time out of your busy lives to help me achieve this dream, and I will be forever grateful for your unwavering support.
A Night to Remember: The Awards Ceremony Recap
The awards ceremony was held at the historic Clayborn Temple, a venue filled with anticipation and excitement. The atmosphere was buzzing with delicious food, celebratory drinks, and a palpable mix of nerves and exhilaration among all the nominees. A large screen on the stage displayed the nominees in each category, just like at any major awards show, making the entire experience feel truly surreal and momentous.
As each category was called out, my heart pounded. I honestly felt like I was going to be sick about seventeen trillion times, but I had to keep it together! Then, my category, “Best Food Instagram,” was announced. They called out my name, and I literally shot out of my seat, hands flying to my face in classic Macaulay Culkin “Home Alone” style, utterly screaming, “WHATTTTTTTTT?!” I still can’t fully describe the overwhelming surge of emotions – pure excitement, profound happiness, and a deep sense of disbelief all at once. It was a moment I’ll never forget.
What Did I Win?!
Each winner was presented with a beautiful Le Creuset mortar and pestle set as a gift and had the opportunity to say a few words on stage. I think my initial reaction on the microphone was something along the lines of, “Is this real life?!” But I quickly composed myself, thanked everyone who voted, and tried to convey just how incredibly grateful I was for the award. It was a whirlwind of emotion and gratitude.
And guess what else?! My amazing roomie from the trip, Karlee, won too! She took home the Reader’s Choice award for Best Photography, and I couldn’t have been more proud to celebrate her incredible talent alongside my own win.
That night, we continued our celebration by heading out on the town, dancing with other nominees and reveling in our victories. We eventually made our way back to the hotel room, still giggling, and finally went to bed super late, feeling completely on cloud nine.
The next morning, we enjoyed a delightful breakfast at The Arcade Diner, a classic Memphis institution, before listening to a couple more engaging panels featuring notable personalities like Joy the Baker and Peter Meehan, a contributing food writer for the L.A. Times.
Sadly, it was then time to say our goodbyes to the incredible group of bloggers and the Saveur team. I ended up extending my stay for the rest of the weekend at The Peabody. My mom came to join me, ensuring I didn’t have to spend Shabbat (Sabbath) alone, as I couldn’t make it back to Florida in time for sundown. So, a memorable Memphis weekend it was. And what a damn good one it turned out to be!
For a more detailed recap with even more insights into our activities and experiences, be sure to head over to Saveur’s official recap of the blog awards!
And once again, THANK YOU GUYS SO MUCH! I truly love and appreciate every single one of you!
Peach Slab Pie Inspired by the 2018 Saveur Blog Awards
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Ingredients
- ½ cup butter, melted, or baking spray
- 1 16 oz filo dough, 1 box
- ½ cup granulated sugar
- ½ cup water
- 32 oz frozen peaches, 2 16 oz bags
- 1 tablespoon vanilla extract
- ¼ teaspoon ground nutmeg
Instructions
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Leave the filo dough in its package to defrost on the counter for about 30 minutes. Make sure it is completely defrosted before you start working with it because it will be easier to use and less likely to crack.
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Combine the water and sugar in a medium size pot over medium heat. Stir until the sugar melts, bring it to a boil for one minute, then reduce to a simmer for 5 minutes.
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Add in the peaches and raise the heat to medium again. Stir in the vanilla extract and nutmeg and cook until the peaches are soft, about 10 minutes.
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Preheat the oven to 350°. On a 1/4 sheet tray or 9×13 pan start by laying one thin sheet of filo down. Either brush the first layer with butter or spray with baking spray and then add on another thin layer. Keep doing this until you are about 10 sheets in. It’s totally fine if the filo cracks you can just patch it up with another piece.
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Next using a slotted spoon, scoop out the peaches and spread them out on top of the filo layers then continue adding on filo layers like you did before. Lay one layer down, brush with butter or spray and continue until you have 10 more layers and then bake for 15 minutes until the top is golden brown.
Notes
This recipe is versatile and works wonderfully with both fresh and frozen peaches. If you’re using fresh peaches, aim for 6-8 medium-sized fruits to achieve the perfect peach-to-crust ratio.