Deep Dish Peach Pie
Indulge in the ultimate comfort dessert with this Deep Dish Peach Pie, a true celebration of summer’s sweetest fruit. Bursting with juicy peaches, accented by warm cinnamon and nutmeg, and balanced with a splash of zesty lemon juice, this pie delivers a perfectly sweet and tangy filling. Encased in a flaky, golden double-crust pastry—complete with an optional lattice top for added charm—this recipe is both rustic and elegant. The deep-dish format ensures each generous slice is loaded with luscious fruit and buttery crust. Finished with a shimmering egg wash and a sprinkle of coarse sugar, this pie bakes to a caramelized perfection that’s hard to resist. Serve it warm or at room temperature, paired with a scoop of vanilla ice cream or a dollop of whipped cream for the ultimate dessert experience. Perfect for family gatherings, holidays, or simply spoiling yourself, this Deep Dish Peach Pie is a classic treat made irresistible.
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Recipe Information
Ingredients
- 6 cups peaches (fresh or canned, peeled and sliced)
- 0.75 cup granulated sugar
- 0.25 cup brown sugar
- 0.25 cup cornstarch
- 1 teaspoon ground cinnamon
- 0.25 teaspoon ground nutmeg
- 1 tablespoon lemon juice
- 2 tablespoons unsalted butter (cut into small cubes)
- 2 disks pie dough (store-bought or homemade, for top and bottom crusts)
- 1 piece egg (beaten, for egg wash)
- 2 tablespoons coarse sugar (optional, for topping)
Instructions
Preheat your oven to 400°F (200°C) and position a rack in the center.
Roll out one disk of pie dough and fit it into a deep-dish 9-inch pie pan. Trim the edges, leaving about a 1/2-inch overhang. Place the pan in the refrigerator to chill.
In a large mixing bowl, combine the peaches, granulated sugar, brown sugar, cornstarch, cinnamon, nutmeg, and lemon juice. Toss gently until the peaches are evenly coated and set aside to let the juices release.
Roll out the second disk of pie dough for the top crust. You can leave it whole for a traditional top or cut it into strips for a lattice pattern.
Take the prepared pie pan out of the refrigerator and spoon the peach mixture into the crust. Dot the top of the filling with the cubed butter.
Cover the pie with the top crust, sealing and crimping the edges together. If using a whole crust, cut a few slits in the middle to allow steam to escape. For a lattice, weave the strips over the filling and seal the edges.
Brush the top crust with the beaten egg and sprinkle with coarse sugar if desired.
Place the pie on a baking sheet to catch any juices that may spill over. Bake in the preheated oven for 20 minutes, then reduce the heat to 375°F (190°C) and bake for an additional 35-40 minutes, or until the crust is golden brown and the filling is bubbling.
Remove the pie from the oven and allow it to cool for at least 2 hours before slicing. This helps the filling set.
Serve the deep-dish peach pie warm or at room temperature, optionally with a scoop of vanilla ice cream or whipped cream.
Nutrition Facts
Calories |
3334 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 109.4 g | 140% | |
| Saturated Fat | 56.4 g | 282% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 249 mg | 83% | |
| Sodium | 1733 mg | 75% | |
| Total Carbohydrate | 572.0 g | 208% | |
| Dietary Fiber | 28.7 g | 102% | |
| Total Sugars | 342.8 g | ||
| Protein | 31.5 g | 63% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 228 mg | 18% | |
| Iron | 10.3 mg | 57% | |
| Potassium | 2162 mg | 46% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
