Homemade deep dish peach pie makes my mouth water; does it have this same effect on you?
We are fortunate to be able to pick fresh peaches every year locally at, Perryhill Farm, and they are absolutely scrumptious! I can’t believe this is the first time I’ve made a pie instead of our annual peach and berry fruit crisp. I was actually lucky there were enough fresh peaches left after the way we were devouring them. There is nothing quite like a big bite of a fresh peach.
My favorite pie crust recipe is so tender and flaky I always use it for all my homemade pies. This recipe is egg, dairy, soy, corn, and nut-free.
To make a gluten-free version of this pie crust, use a one-to-one gluten-free flour mix. Add 1/2 tsp xanthan gum or guar gum if it is not already in the mix. Guar gum is corn-free.
For the dairy-free version, I use Earth Balance Buttery Sticks or shortening.
Please note** Gluten-free pie crust is fragile and tends to break. Just repair the tears by gently pushing the dough together with your fingers once it is placed on the pie plate.
You can also try a gluten-free pie crust with eggs. I haven’t tried one of these recipes yet but would love to hear the results if anyone does.
Sometimes pies can be a little juicy, but that’s okay, we like it when the juices from the filling sneak out the vent holes onto the top of the pie crust. This pie is stuffed full of peaches; when I say deep dish I’m not kidding!
My grandpa enjoyed pouring real cream over his pie, but we prefer a vanilla ice cream or dairy-free substitute. Cool Whip or a dairy-free Coco Whip topping is also delicious.
This loaded peach pie is ready for the top crust. You could also make a crumble topping found in this recipe, Deep Dish Apple Crumble Pie. A crumble topped pie is another whole level of deliciousness!! If you have never tried one I highly suggest it.
As you can see in my photo, I use a marble rolling pin. This was a wedding gift 37 years ago and I love it. The weight of the marble helps in rolling out pie crust and cookies.
- Fresh peaches
- Lemon juice
- All-purpose flour or a gluten-free one-to-one blend and xanthan gum or guar gum
- Corn, potato, arrowroot starch, or tapioca starch
- Butter or a non-dairy substitute
I highly recommend covering the edges of the pie during the first half of baking time or the last half. This allows the pie to fully cook without overcooking the outside edges; this is especially true for deep-dish pies.
Homemade Deep Dish Peach Pie
- 9 cups peeled and sliced peaches
- 1 1/4 cups sugar
- 1/2 cup plus 2 Tbsp all-purpose flour or gluten-free
- 1 tbsp corn starch tapioca or arrowroot starch if corn-free
- 3/4 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 salt
- 1 tbsp butter or non-dairy type
- 2 1/4 cups all-purpose flour or a gluten-free one-to-one blend
- 1 tsp salt
- 2/3 cup shortening I use Spectrum All Vegetable Shortening
- 7-8 Tbsp cold water gluten-free flours may require less or even extra water
- Preheat oven to 450 degrees F
- Filling Directions:
- In a large mixing bowl add peeled and sliced peaches.
- In a small mixing bowl, add sugar, flour (gluten-free if needed) corn starch, cinnamon, salt, and nutmeg. Mix well
- Add sugar mixture to peaches and mix well by gently tossing until all slices are covered with mixture. Set aside.
- Crust Instructions:
- In a large mixing bowl, add flour and salt, mix well.
- Cut in shortening until pieces are the size of small peas.
- Sprinkle in 1 Tbsp of water at a time, gently tossing with a fork until mixture is moistened enough to stick together and form a large ball.
- Divide the ball in half.
- On a floured surface, preferably on a pastry cloth, roll out one ball of dough a little larger than the pie dish you intend to use.
- When the dough is placed in the pie dish, the bottom crust will need to slightly hang over the edge of the dish. This prevents the fruit juices from leaking under the crust.
- Set rolled out dough in a pie dish. Pour peach mixture into the dish and dot with butter.
- Roll out the second ball of dough for the top crust large enough to cover the entire pie.
- Cut small slits in the top crust. Trim edges of crust and flute by squeezing the bottom and top crust together and pushing between fingers to form an edge.
- I save the trim from the edges and lay them on top of the pie before baking. It's like a double-crusted pie. Sometimes I make cut out shapes, which is actually kind of cute, or just placed the strips over the top.
- Bake pie at 450 degrees F for 10 minutes.
- Reduce heat to 350 degrees F. Continue baking for another 35-40 minutes or until the filling is bubbling and the crust is a nice golden brown.
- Let the pie cool on a wire rack. Serve your pie with some ice cream or whipping cream. Homemade pies are a terrific way to enjoy the fruits of summer all year long!
- Pies can also be frozen before baking for another day.
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