Deep-Dish Peach Pie
Submitted by Gabrysiak
Deep-dish peach pie: a baking dish heaped with juicy peaches and brown sugar under a single flaky, golden top crust. A fruit-forward summer pie that lets the peaches shine.
YIELD
16 servingsPREP
25 minCOOK
40 minREADY
1 hrsWhen peaches are at their peak, this is how to show them off: a deep dish heaped with juicy, sliced peaches under a single golden top crust. No bottom crust to fuss with, just fruit and pastry, so the pie is all about the peaches.
The filling stays deliberately simple. The peaches get tossed with just enough flour to thicken their juices, a little brown sugar for caramel depth, and a grating of nutmeg, then dotted with butter. With ripe summer fruit, you don’t need much more.
A single sheet of pastry drapes over the top of the deep dish, gets crimped around the rim, and is brushed with egg wash and a sprinkle of sugar for a crisp, sparkly, deep-golden crust.
Cut a few steam vents, bake until golden, and serve warm with vanilla ice cream or a pour of heavy cream.
Pro Tips
- Use ripe but firm peaches; overripe fruit turns to mush and floods the dish.
- Toss the peaches with flour to thicken the juices so the filling sets rather than running.
- Don’t skip the steam vents; they let moisture escape so the crust crisps instead of steaming.
- Egg wash plus a sprinkle of sugar gives the top crust its glossy, crackly finish.
Variations
- Add a splash of vanilla, almond extract, or a pinch of cinnamon.
- Toss in a handful of blueberries or raspberries.
- Use frozen peaches out of season; thaw and drain them well first.
Ingredients
Directions
Prepare the pastry dough according to the recipe directions and refrigerate.
Preheat the oven to 375℉ (190℃).
Place the peaches in an 8-inch square baking dish or 2-quart casserole.
In a small bowl, combine the flour, brown sugar, and nutmeg.
Toss with the peaches, mixing gently until they are thoroughly coated.
Dot with butter. On a lightly floured pastry cloth or board, roll out the pastry into a square or circle 1 inch larger than the baking dish.
Roll the pastry onto the rolling pin and then gently drape it over the top of the dish.
Crimp the edges of the pastry and press around the top of the dish.
Brush the surface with an egg wash made by beating the egg yolk with the water.
Sprinkle with the white sugar. With the tip of a sharp knife cut 3 to 4 slits in top of pastry to allow steam to escape.
Bake for 35 to 40 minutes or until the crust is golden.
Serve warm along with a scoop of vanilla ice cream or a spoonful of heavy cream.
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