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Homemade Deep Dish Peach Pie

Homemade peach pie loaded with sweet ripe peaches in a flaky crust with gluten-free options.
Prep Time25 minutes
Cook Time1 hour
Total Time1 hour 25 minutes
Course: Dessert
Cuisine: American
Keyword: dessert, egg-free, fresh peaches, gluten-free, homemade peach pie, Mother's Day, nut-free, pastry, peach pie, summer food, summer fruit pies
Servings: 8 Servings
Author: Mary Krick

Ingredients

  • Filling:
  • 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
  • Crust:
  • 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

Instructions

  • 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.

Notes

My favorite type of rolling pin for pies and cookies.