This fall, we bought a bushel of large, juicy, delicious peaches at a roadside stand. We brought them home and canned them so we could make good things to eat during the coming months. One of our favorite peach pie recipes is the deep-dish peach pie with a flaky buttery crust.
This recipe is so easy to make and it makes the perfect dessert following a meal, or as an afternoon snack with the neighbors. It is good alone, but you can also serve it with a dollop of whip cream on top, or a scoop of ice cream on the side.
The lattice crust over the top is flaky and buttery with a sprinkling of cinnamon/sugar over the top. The bottom crust is delicious and soft because it soaks up some of the delicious peach juices. It is simple to make and everyone will request your recipe after they try it.
Deep-dish Peach Pie
Ingredients for the crust
- 2 1/2 c. all purpose flour
- 2 Tbs. granulated sugar
- 1 tsp. salt
- 2 sticks cold butter or substitute one stick with 1/2 c. cold butter-flavored shortening
- 1/2 c. ice water more or less
Ingredients for Peach Filling
- 2 (26 oz cans) sliced peaches or 1 qt. home canned peaches. Drain one can of peaches
- 3/4 c. of sugar
- 6 Tbs. butter
- 1 tsp. lemon juice
- 1 tsp. cinnamon
- 1/4 tsp. nutmeg
Sugary Topping Ingredients
- 1 Tbs. granulated sugar
- 1 Tbs. brown sugar
- 1-2 tsp. cinnamon
Preheat oven to 375° Fahrenheit. Find a deep dish pie pan and set aside.
In a bowl mix the flour, sugar and salt together. Cut in the butter, but leave it in larger chunks about the size of pinto beans. Do not make it the size of peas, because the crust will be tough.
Add the ice water a tablespoon at a time, gently mixing the dough with a fork until combined. If the humidity is high, you may need less water than when the humidity is low, like in the winter months.
Remove the dough from the bowl and form the dough into a flat disc. Place the dough into a plastic bag and place it in the refrigerator. Leave it in the refrigerator for 30 minutes while you make the peach filling
Place the peaches and juice in a large saucepan. Add the butter, lemon juice, cinnamon, nutmeg and sugar.
Cook and stir over medium-low heat just until the sugar dissolves and the liquid is syrupy. Remove from heat and set aside.
Divide the chilled pie crust into 2 balls, with one dough ball bigger than the other one. Roll the bigger dough ball out on a lightly floured work surface until it is about 1/8 inch thick. Place it into a deep dish pie pan trimming it to fit. Lightly sprinkle a fourth of the sugar/cinnamon mixture over the crust and lightly press it into the dough.
Spoon the peaches into the pie shell. Pour a half cup or more syrup over the peaches. You don’t want to add so much syrup that it bubbles out while the peach pie is baking because that would make a terrible mess in your oven.
Roll out the other dough ball so it is as wide enough to fit over the top of the pie. Cut approximately 8 to 10 strips making them about one inch wide.
Lay the strips in a crisscross pattern across the top of the peaches. Press the ends into the bottom crust to seal.
Sprinkle the remaining cinnamon/sugar mixture over the top. Dot with butter if desired.
Bake for 35-45 minutes or until the crust is golden brown.