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Does anything sound more homey than a deep dish peach pie? I love that this pie isn’t overly sweet. I have a sweet tooth, but sugar-loaded pies just aren’t my thang.
These peaches were freshly plucked from my mom’s peach tree; ripe, sweet and super juicy. Keep in mind that this is a deep dish pie. If you’re using a pre-made crust or a smaller pie dish, you should cut down the recipe to 5 cups of peaches or it will run over.
For the Perfect Peach Pie Filling:
3 1/2 lbs peaches, pitted, peeled and sliced 1/4″ thick (~6 1/2 to 7 cups sliced)
1 Tbsp lemon juice
1/2 cup sugar
1/3 cup flour, or 3 Tbsp cornstarch or potato starch *measured correctly
1/2 tsp vanilla extract 1/4 tsp nutmeg 1/8 tsp salt
1 Flaky Pie Crust Recipe.
Click here for the pie crust recipe
Click here for the Tutorial on how to make a Lattice top
For the Egg Wash & Topping:
1 egg beaten
1 Tbsp water
Click here for the Perfect Flaky Pie Crust Recipe
How To Make Perfect Peach Pie Recipe:
1. Once pie crust has cooled in the fridge at least 1 hour, and you are ready to use the pie crust, remove 1 piece of dough from the refrigerator and on a clean surface, roll it out into a 13-inch circle. Transfer the dough to a 9-inch pie plate. Refrigerate until ready to use.
2. Take the next piece of dough out of the fridge and roll it into a 12-inch circle, cover with plastic and refrigerate while you prep your pie filling.
How to Make the Peach Pie Filling:
1. Combine all of the dry ingredients in a small bowl: 1/2 cup sugar, 1/3 cup flour, 1/4 tsp nutmeg and 1/8 tsp salt.
2. Blanch peaches by putting them in boiling hot water for 1 min. this will make removing the skins way easier. Pit peaches and slice into 1/4″ thick slices.
3. Transfer peaches to a large mixing bowl. Drizzle with 1 Tbsp lemon juice and 1/2 tsp vanilla and gently stir.
4. Sprinkle with the dry ingredients and gently stir to combine. Now start working on the lattice topping. Click here for the tutorial on how to make the woven lattice topping. It turns out so beautiful and impressive. You can also make a regular topping and cut slits in the top for the steam to escape.
Once the top is on, trim off any excess dough, leaving a small amount hanging over the edge, then crimp the edges all around with your fingers.
Click here for the Pie Lattice Topping Tutorial
5. In a small ramekin, use a fork to beat together the egg and 1 Tbsp water to make your egg wash. Brush the top of your pie generously with egg wash.
6. Place pie on the center rack and bake at 425 ˚F for 20 minutes then place cookie sheet lined with foil under the pie to catch an drips and reduce oven to 375˚F and bake an additional 30-40 min (mine took 35 min) or until your filling is bubbling. Loosely Cover the pie with foil if it is starting to brown too quickly.
Here’s the tough part: let the pie cool down ideally at least 2 hours so the filling thickens. If you cut it early, the pie will be too juicy and will fall apart on your plate if eaten right away. It will still taste amazing, but it firms up as it stands.
Deep Dish Peach Pie with Cream Cheese Crust
Ingredients
For the Peach Filling:
- 3 1/2 lbs peaches, pitted, peeled and sliced 1/4" thick (~6 1/2 to 7 cups sliced)
- 1 Tbsp lemon juice
- 1/2 cup sugar
- 1/3 cup flour, or 3 Tbsp cornstarch or potato starch
- 1/2 tsp vanilla extract
- 1/4 tsp nutmeg
- 1/8 tsp salt
- 1 Flaky Cream Cheese Pie Crust, visit NatashasKitchen.com for the recipe
For the Egg Wash & Topping:
- 1 egg beaten
- 1 Tbsp water
Instructions
- Preheat the Oven to 425˚F.
Prepping the Pie Crusts (visit natashaskitchen.com for the pie crust recipe)
- Once pie crust has cooled in the fridge at least 1 hour, and you are ready to use the pie crust, remove 1 piece of dough from the refrigerator and on a clean surface, roll it out into a 13-inch circle. Transfer the dough to a 9-inch pie plate. Refrigerate until ready to use.
- Take the next piece of dough out of the fridge and roll it into a 12-inch circle, cover with plastic and refrigerate while you prep your pie filling.
How to Make the Peach Pie Filling:
- Combine all of the dry ingredients in a small bowl: 1/2 cup sugar, 1/3 cup flour, 1/4 tsp nutmeg and 1/8 tsp salt.
- Blanch peaches by putting them in boiling hot water for 1 min. this will make removing the skins way easier. Pit peaches and slice into 1/4" thick slices.
- Transfer peaches to a large mixing bowl. Drizzle with 1 Tbsp lemon juice and 1/2 tsp vanilla and gently stir.
- Sprinkle with the dry ingredients and gently stir to combine. Now start working on the lattice topping (visit Natashaskitchen.com for the pie lattice tutorial). You can also make a regular topping and cut slits in the top for the steam to escape. Once the top is on, trim off any excess dough, leaving a small amount hanging over the edge, then crimp the edges all around with your fingers.
- In a small ramekin, use a fork to beat together the egg and 1 Tbsp water to make your egg wash. Brush the top of your pie generously with egg wash.
- Place pie on the center rack and bake at 425 ˚F for 20 minutes then place cookie sheet lined with foil under the pie to catch an drips and reduce oven to 375˚F and bake an additional 30-40 min (mine took 35 min) or until your filling is bubbling. Loosely Cover the pie with foil if it is starting to brown too quickly. Here's the tough part: let the pie cool down ideally at least 2 hours so the filling thickens. If you cut it early, the pie will be too juicy and will fall apart on your plate if eaten right away. It will still taste amazing, but it firms up as it stands.
