Dessertsnatashaskitchen5.0
Deep Dish Peach Pie with Cream Cheese Crust
Does anything sound more homey than a deep dish peach pie? I love that this pie isn't overly sweet. I have a sweet tooth, but sugar-loaded pies just aren't my thang. Keep in mind that this is a deep dish pie. If you're using a pre-made crust or a smaller pie dish, you should cut down the recipe to 5 cups of peaches or it will run over. Visit NatashasKitchen.com for the Pie Lattice Tutorial.
👥 8 Servings⏱️ Prep & Cook: 1h 25m⏳ Prep: 30 min🔥 Cook: 55 min👤 Natasha of NatashasKitchen.com📖 natashaskitchen
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●bowl
- ●mixing bowl
📝 Preparation Steps
1
Preheat the Oven to 425˚F.
2
Prepping the Pie Crusts (visit natashaskitchen.com for the pie crust recipe)
3
Once pie crust has cooled in the fridge at least ⏱️ 1 hour, and you are ready to use the pie crust, remove 1 piece of dough from the refrigerator and on a clean surface, roll it out into a 13-inch circle. Transfer the dough to a 9-inch pie plate. Refrigerate until ready to use.
4
Take the next piece of dough out of the fridge and roll it into a 12-inch circle, cover with plastic and refrigerate while you prep your pie filling.
5
How to Make the Peach Pie Filling:
6
Combine all of the dry ingredients in a small bowl: 1/2 cup sugar, 1/3 cup flour, 1/4 tsp nutmeg and 1/8 tsp salt.
cup sugar1/2cup flour (or 3 Tbsp cornstarch or potato starch)1/3tsp nutmeg1/4tsp salt1/8
7
Blanch peaches by putting them in boiling hot water for ⏱️ 1 min. this will make removing the skins way easier. Pit peaches and slice into 1/4" thick slices.
water1 Tbsp
8
Transfer peaches to a large mixing bowl. Drizzle with 1 Tbsp lemon juice and 1/2 tsp vanilla and gently stir.
lemon juice1 Tbsp
9
Sprinkle with the dry ingredients and gently stir to combine. Now start working on the lattice topping (visit Natashaskitchen.com for the pie lattice tutorial). You can also make a regular topping and cut slits in the top for the steam to escape. Once the top is on, trim off any excess dough, leaving a small amount hanging over the edge, then crimp the edges all around with your fingers.
10
In a small ramekin, use a fork to beat together the egg and 1 Tbsp water to make your egg wash. Brush the top of your pie generously with egg wash.
water1 Tbsp
11
Place pie on the center rack and bake at 425 ˚F for ⏱️ 20 minutes then place cookie sheet lined with foil under the pie to catch an drips and reduce oven to 375˚F and bake an additional ⏱️ 30-40 min (mine took ⏱️ 35 min) or until your filling is bubbling. Loosely Cover the pie with foil if it is starting to brown too quickly. Here's the tough part: let the pie cool down ideally at least ⏱️ 2 hours so the filling thickens. If you cut it early, the pie will be too juicy and will fall apart on your plate if eaten right away. It will still taste amazing, but it firms up as it stands.
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