Best Deep Dish Peach Pie Recipes

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DEEP-DISH PEACH PIE WITH PECAN STREUSEL TOPPING



Deep-Dish Peach Pie with Pecan Streusel Topping image

Provided by Rochelle Palermo

Categories     Dessert     Bake     Kid-Friendly     High Fiber     Backyard BBQ     Peach     Pecan     Oat     Summer     Cinnamon     Nutmeg     Butter     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher     Small Plates

Yield Makse 8 servings

Number Of Ingredients 24

Streusel topping:
1/2 cup plus 2 tablespoons unbleached all purpose flour
1/2 cup old-fashioned oats
1/3 cup (packed) golden brown sugar
1/2 teaspoon salt
6 tablespoons (3/4 stick) chilled unsalted butter, diced
3/4 cup pecans, coarsely chopped
Crust:
1 1/2 cups unbleached all purpose flour
1 tablespoon sugar
1/2 teaspoon salt
6 tablespoons (3/4 stick) chilled unsalted butter, diced
1/3 cup non-hydrogenated vegetable shortening, frozen, diced
3 1/2 tablespoons (or more) ice water
Filling:
3/4 cup sugar
2 tablespoons quick-cooking tapioca
3/4 teaspoon ground cinnamon
1/4 teaspoon ground cardamom
1/4 teaspoon ground nutmeg
1 1/2 teaspoons fresh lemon juice
3 3/4 to 4 pounds peaches, peeled with vegetable peeler, halved, pitted, cut into 1-inch wedges
Special Equipment
9- to 9 1/2-inch-diameter ceramic deep-dish pie plate

Steps:

  • For streusel topping:
  • Stir flour, oats, sugar, and salt in medium bowl. Add butter; rub in with fingertips until mixture holds together in moist clumps. Mix in pecans. DO AHEAD: Can be made 1 day ahead. Cover; chill.
  • For crust:
  • Blend flour, sugar, and salt in processor 5 seconds. Add butter and shortening. Using on/off turns, blend until mixture resembles very coarse meal. Drizzle 3 1/2 tablespoons water over. Blend until moist clumps form, adding more water by teaspoonfuls if dry. Gather dough into ball; flatten into disk. Wrap; chill at least 1 hour. DO AHEAD: Can be made 1 day ahead. Keep chilled. If necessary, soften dough slightly at room temperature before rolling out.
  • Roll out dough on floured work surface to 14-inch round; transfer to 9-inch deep-dish pie plate. Cut off all but 1/2 inch overhang. Fold overhang in; crimp edge. Chill crust.
  • For filling:
  • Stir sugar and next 4 ingredients in large bowl. Mix in lemon juice, then peaches; toss. Let stand at least 20 minutes, tossing occasionally.
  • Set rack at lowest position in oven. Slide foil-lined baking sheet under rack onto oven floor (to catch any drips). Preheat oven to 400°F. Spoon filling into crust. Scatter topping over, breaking up large clumps.
  • Bake pie 30 minutes. Reduce oven to 350°F; bake until juices bubble thickly and topping is golden, covering edges with foil if browning too quickly, about 1 hour. Cool on rack at least 1 1/2 hours. Serve warm or at room temperature.

DEEP DISH PEACH PIE



Deep Dish Peach Pie image

This pie slices beautifully and has a delicious peach filling, but the real star is the crust -- crisp, crunchy and perfectly sweet.

Provided by Food Network Kitchen

Categories     dessert

Time 5h25m

Yield 1 deep-dish pie

Number Of Ingredients 16

2 1/2 cups all-purpose flour (see Cook's Note), plus more for dusting
2 tablespoons granulated sugar, plus extra for sprinkling
1 teaspoon fine salt
1/4 cup chilled vegetable shortening
12 tablespoons cold unsalted butter, cut into cubes, plus extra for the pan
4 to 5 tablespoons ice water
2 1/2 pounds peach wedges (from 8 to 10 medium peaches), thawed and drained if frozen
3/4 cup light brown sugar
1/3 cup quick-cooking tapioca
1/2 teaspoon ground cinnamon
1/2 teaspoon vanilla extract
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
Juice of 1 lemon
Oil, for oiling the foil
1 tablespoon heavy cream

Steps:

  • For the crust: Put the flour, granulated sugar and salt in the bowl of a food processor and pulse to combine. Add the shortening and pulse until it looks like cornmeal. Add the butter and pulse until the butter is about the size of a pea. Add 4 tablespoon ice water and pulse until the dough starts to come together but is still crumbly (add the remaining tablespoon water if necessary). Divide the dough into 2 pieces, one made from a third of the dough and the other from the remaining two-thirds of the dough. Form each into a disc and wrap in plastic. Refrigerate for 30 minutes or up to overnight.
  • For the peach filling: Combine the peach wedges, light brown sugar, quick-cooking tapioca, cinnamon, vanilla extract, nutmeg, salt and lemon juice in a large bowl and toss to coat. Set aside.
  • Lightly butter an 8-inch springform pan. On a lightly floured surface, roll the larger piece of dough into a 14-inch circle, about 1/4-inch thick.
  • Roll the dough onto a rolling pin, then unroll it into the pan, patting it in gently, leaving a 1-inch overhang. Pour in the filling.
  • Roll out the other piece of dough into a 10-inch circle about 1/8-inch thick and place it over the filling; press the crust edges together and trim any excess, leaving a 1-inch overhang. Roll up or pinch the overhang to seal.
  • Place a foil-lined baking sheet on a rack in the lower third of the oven and preheat to 450 degrees F. Wrap an oiled, wide band of foil around the edge of the pan like a collar to protect the crust. Make slashes in the top of the crust and chill the pie 30 minutes.
  • Place the pie on the foil-lined baking sheet and immediately reduce the oven to 400 degrees F. Bake the pie for 1 hour. Remove the foil band, brush the crust with heavy cream and sprinkle with some granulated sugar. Continue to bake until golden brown, about 45 minutes more. Let cool 1 hour, then carefully remove the edge of the pan. Let cool completely, about 1 more hour, before slicing.

DEEP DISH GEORGIA PEACH PIE



Deep Dish Georgia Peach Pie image

Pairs well with Gallo Family Vineyards, GFV Twin Valley Moscato.

Provided by Taste of Home

Time 1h20m

Yield 6-8 servings.

Number Of Ingredients 8

1 cup sugar
3 tablespoons all-purpose flour
1/2 teaspoon ground nutmeg
6 cups sliced peeled fresh peaches
1/4 cup grenadine syrup
1 tablespoon lemon juice
2 tablespoons butter
1 unbaked deep-dish pastry shell (9 inches)

Steps:

  • In a large bowl, combine sugar, flour and nutmeg. Add peaches; toss well to coat. Let stand 5 minutes., Stir in grenadine and lemon juice. Pour into crust; dot with butter. Bake at 375° for 50 minutes or until crust is golden brown.

Nutrition Facts :

DEEP DISH PEACH PIE



Deep Dish Peach Pie image

Make and share this Deep Dish Peach Pie recipe from Food.com.

Provided by Zaney1

Categories     Pie

Time 1h

Yield 1 pie, 8 serving(s)

Number Of Ingredients 10

2 tablespoons lemon juice
1/4 teaspoon cinnamon
1 1/2 lbs fresh peaches (6 c sliced)
1/4 teaspoon nutmeg
1 1/4 cups sugar
3 tablespoons flour
2 tablespoons sugar
4 tablespoons butter
1/8 teaspoon salt
1 cup heavy cream, Whipped

Steps:

  • juice over peach slices in large bowl.
  • Mix 1 1/4 cup sugar with the salt, nutmeg, cinamon and flour.
  • Add to peaches.
  • Toss until evenly coated.
  • Spread in 1 1/2 quart baking dish.
  • Dot with butter.
  • Roll out pastry to to cover dish with 1 1/2 inch overhang.
  • Press pastry to edge of dish and flute edge.
  • Cut 3 vents in top.
  • Sprinkle with remaining sugar.
  • Bake 10 minutes at 450 degrees, then reduce heat to 350 degrees and bake 30 minutes more.
  • Serve with whipped cream.
  • Preheat oven to 450 degrees

DEEP-DISH PEACH AND BERRY PIE



Deep-Dish Peach and Berry Pie image

Peaches and berries together. What's not to love? This is a one-crust pie, with the crust being placed on top of the filling. Recipe is from Good Housekeeping magazine.

Provided by CookingONTheSide

Categories     Pie

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 13

1 cup flour
1 1/2 teaspoons baking powder
1/4 cup sugar, plus
1 tablespoon sugar
3 tablespoons cold butter or 3 tablespoons margarine, cut into 1/2 inch pieces
1/2 cup heavy cream or 1/2 cup whipping cream, plus
1 tablespoon heavy cream or 1 tablespoon whipping cream
1/8 teaspoon ground cinnamon
1/2 cup sugar
1/4 cup cold water
2 tablespoons cornstarch
2 lbs ripe peaches (about 5 medium)
3 cups assorted berries (1 cup each blueberries, blackberries and raspberries)

Steps:

  • Prepare crust: In medium bowl, combine flour, baking powder and 1/4 cup sugar.
  • With pastry blender or 2 knives used scissors fashion, cut in butter until mixture resembles fine crumbs.
  • Add 1/2 cup cream and stir with fork until dough comes together. Gather dough into a ball and place on lightly floured sheet of waxed paper. With floured rolling pin, roll dough to a 9-inch round.
  • Slide waxed paper onto cookie sheet and refrigerate dough until ready to use.
  • In cup, mix cinnamon and remaining sugar.
  • Prepare fruit filling: Preheat oven to 400 degrees F. Place cookie sheet lined with foil in oven. In 4-quart saucepan, stir sugar, water and cornstarch until cornstarch dissolves; stir in peaches.
  • Heat to boiling over medium-high heat, stirring often. Reduce heat to low; simmer 2 minutes, stirring often. Remove from heat; gently stir in berries. Pour filling into 9-inch deep dish pie plate.
  • Immediately, while filling is hot, remove dough round from refrigerator and, using waxed paper, invert dough over fruit mixture. Peef off paper. Cut 4-inch X in center of round, fold back points to make square opening.
  • Brush dough with remaining cream; sprinkle with cinnamon sugar.
  • Bake pie on foil-lined cookie sheet 35-40 minutes or until fruit is bubbly in center. If crust is browning too quickly, loosely cover pie with foil after 25 minutes. Cool pie on wire rack.

DEEP DISH PEACH STREUSEL PIE



Deep Dish Peach Streusel Pie image

This is VERY loosely based on some of the pie instructions in How to Cook Everything. I've done a lot of adjusting and tweaking. A food processor is used to make the pie dough. I like the filling with all brown sugar, but you can substitute all white sugar, or use a combination. The topping is best with brown sugar. I prefer walnuts for the topping, but any kind of nut is okay. Note: after some experimentation, I've adjusted the streusel.

Provided by Chocolatl

Categories     Pie

Time 1h30m

Yield 1 pie, 8 serving(s)

Number Of Ingredients 14

1 1/2 cups all-purpose flour
3/4 teaspoon salt
1 1/2 teaspoons sugar
10 tablespoons cold unsalted butter, cut in pieces
4 tablespoons cold water, approximately
2 2/3 lbs peaches
2/3 cup brown sugar
ground nutmeg
ground ginger (optional)
2 tablespoons cornstarch
4 tablespoons butter, at room temperature
1/2 cup brown sugar
1/2 cup chopped nuts
1/2 cup all-purpose flour, approximately

Steps:

  • Make dough: Combine flour,salt, and sugar in food processor.
  • Pulse a few times to mix.
  • Add butter and process until mixture resembles cornmeal.
  • Remove and place in a bowl.
  • Gradually mix in enough cold water to form dough into a ball.
  • Wrap in plastic wrap and chill 30 minutes.
  • Make filling: While dough is chilling, peel, slice and pit the peaches.
  • Add brown sugar, spices and cornstarch.
  • Toss to mix.
  • Preheat oven to 375°F.
  • Roll dough out to fit a 9" deep dish pie pan.
  • Place dough in pan and crimp edges.
  • Prick bottom of dough with a fork in several places.
  • Pour the peach mixture into the crust.
  • Make topping: Beat the butter and brown sugar together.
  • Stir in the nuts.
  • Add just enough flour to make mixture crumbly.
  • Spread mixture over top of peaches.
  • Bake for 40-60 minutes, or until pie is bubbly, and streusel and crust are browned.

DEEP DISH FRESH PEACH PIE -- LE CREUSET ROUND TARTE TATIN PAN



Deep Dish Fresh Peach Pie -- Le Creuset Round Tarte Tatin Pan image

Delicious-my own recipe- this recipe is designed for the Le Creucet Round Tatin Pan. The Tatin is made of enameled cast iron. It measures approx 9 3/4 " in diameter and about 3" tall.

Provided by petlover

Categories     Pie

Time 1h20m

Yield 1 pie, 6 serving(s)

Number Of Ingredients 9

6 cups thinly sliced fresh peaches
1 cup sugar
1/2 teaspoon cinnamon
4 tablespoons flour
2 tablespoons butter
1 egg white
1 tablespoon water
2 ready-made pie crusts
sugar and cinnamon

Steps:

  • Preheat Oven to 400°F.
  • Mix peaches, cinnamon, sugar and flour-toss to coat. Set aside.
  • Press 1 crust into pan and mold ( with fingers) into pan. Flute edges.
  • Pour peach mixture into the crust.
  • Dot with butter.
  • Cut top crust into strips and lattice the top of the pie . Use extra crust to form small designs that you can put over the lattice( optional).(Or put a top crust on any other way you want).
  • Brush with egg white mixed with water.
  • Sprinkle additional sugar/cinnamon on the top lightly.
  • Bake for 45-55 minutes or until the peaches are bubbly and the top is browned.
  • Place hot pan over rack to cool.

Nutrition Facts : Calories 461.7, Fat 18.1, SaturatedFat 4.5, Cholesterol 10.2, Sodium 316.1, Carbohydrate 73.1, Fiber 3, Sugar 46.2, Protein 4.4

DEEP DISH PEACH CUSTARD PIE



Deep Dish Peach Custard Pie image

Make and share this Deep Dish Peach Custard Pie recipe from Food.com.

Provided by jovigirl

Categories     Pie

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 12

1 unbaked 9-inch deep dish pie pastry (4-cup volume)
3 1/2 cups about 7 medium peeled pitted and sliced peaches
1 (14 ounce) can sweetened condensed milk
2 large eggs
1/4 cup butter or 1/4 cup margarine, melted
1 -3 teaspoon lemon juice
1/2 teaspoon ground cinnamon
1 dash ground nutmeg
1/3 cup packed brown sugar
1/3 cup all-purpose flour
1/3 cup chopped walnuts
2 tablespoons butter or 2 tablespoons margarine, chilled

Steps:

  • PREHEAT oven to 425°F.
  • ARRANGE peaches in pie shell. Combine sweetened condensed milk, eggs, butter, lemon juice, cinnamon and nutmeg in large mixer bowl; beat until smooth. Pour over peaches.
  • BAKE for 10 minutes. Sprinkle with Streusel Topping. Reduce temperature to 350°F; bake for additional 55 to 60 minutes or until knife inserted near center comes out clean. Cool on wire rack.
  • FOR STREUSEL TOPPING.
  • COMBINE brown sugar, flour and walnuts in medium bowl. Cut in butter with pastry blender or two knives until mixture resembles coarse crumbs.

Nutrition Facts : Calories 482.6, Fat 25.1, SaturatedFat 10.8, Cholesterol 92.6, Sodium 262.5, Carbohydrate 58.2, Fiber 2.5, Sugar 42.4, Protein 8.9

DEEP DISH GEORGIA PEACH PIE



Deep Dish Georgia Peach Pie image

From my Mamaw's recipe collection.

Provided by Chrystal Cackler @journeyrock92

Categories     Pies

Number Of Ingredients 8

1 cup(s) sugar
3 tablespoon(s) all-purpose flour
1/2 teaspoon(s) ground nutmeg
6 cup(s) sliced peeled fresh peaches
1/4 cup(s) grenadine syrup
1 tablespoon(s) lemon juice
2 tablespoon(s) butter
1 - unbaked deep-dish pastry shell (9 inches)

Steps:

  • In a large bowl, combine sugar, flour and nutmeg. Add peaches; toss well to coat. Let stand 5 minutes.
  • Stir in grenadine and lemon juice. Pour into crust; dot with butter. Bake at 375° for 50 minutes or until crust is golden brown.

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