Deep Dish Peach Pie

This homemade peach pie recipe holds a lot of memories for me. My mom used to make this when I was a little girl. I remember her standing in the kitchen with the cookbook open, mixing the dough, slicing the peaches, and smiling at me as I sat patiently at the table.

I love pie. Fresh fruit pies, like this blueberry pie, are among my favorites. But no other conjures up sweet memories for me like this deep dish peach pie from my mom’s arsenal.

Why this is a favorite

If you haven’t tried fresh peach pie, you are truly missing out. The best peach pie is made with fresh but firm peaches, sliced thin with the skins still on.

Some will say that you should peel them, that the skins can cause a bitter taste. I’ve never experienced that. But if you prefer to peel them, please feel free.

It won’t affect the delicious peach pie filling that’s created by marrying fresh sliced fruit with sugar and cinnamon. And the aroma from the oven! It’s truly mouth-watering and will make your tastebuds tingle and stomach growl.

Mom’s Deep Dish Peach Pie

My mom got this fresh peach pie recipe from my all-time favorite cookbook, The Good Housekeeping Illustrated Cookbook. She changed it a little by increasing the ingredients of the dough and changing the topping design. As written the dough was simply too thin for her liking.

So if you’ve been looking for a peach pie recipe with fresh peaches, look no further. This is a deep dish pie made in a 13×9 pan, so it will feed a crowd. That makes it perfect for holidays, family gatherings, and potlucks. Print extra copies of the recipe, because you will be asked to give it up!

Ingredients you will need

Get all measurements, ingredients, and instructions in the printable version at the end of this post.

• You’ll need white granulated sugar to sweeten the filling. I have never tried substituting, so if you decide to do so, please let me know how it goes.
• Cornstarch is used as a thickener for the filling.
• Cinnamon is the only spice used, making it delicious but not overpowered, letting the peach flavor shine through.
• Regular table salt will be used in both the filling and the crust.
• Buy roughly 5 pounds of fresh peaches the day before or on the day you are making the pie. Be sure to select very firm fruit that yields only slightly to the touch. They are easier to slice, but more importantly, the riper and softer the fruit, the more juices will be released. This can result in a watery pie filling.
• I use unsalted butter in all baking recipes. Salted can be used, but can affect the flavor slightly. I don’t recommend margarine as the crust won’t be as flakey, but you can use it successfully.
• For the crust, use all-purpose flour, bleached or unbleached is fine. Don’t substitute unless you have experience making pie crust with other flours.
• I always use butter flavored shortening for this crust, but regular shortening will work as well. There’s argument out there that shortening (or better yet, lard) makes the best pie crust. If you prefer to use butter, you can substitute the exact same amount of butter.
• Cold or ice water sprinkled in will bring the crumb mixture together to form the dough.
• Add a pretty sugar coating to the crust by lightly brushing with an egg washing and lightly sprinkling with sugar just before putting the pie in the oven.

Helpful kitchen tools

• 13×9 glass baking dish
• Rolling pin
• Pastry blender
• Pastry wheel or pizza wheel

Some Tips Before You Begin

• Buy 5 pounds of peaches. You may not need them all, but you will definitely have enough. It all depends on the size of the peaches. The last time I made this pie, 3 1/2 pounds of peaches yielded 10 cups, the required amount for this recipe.
• This is a rustic looking crust. If you prefer a fancier look, you can create a fluted edge with your fingers. You can also make a lattice topping by cutting the top strips of pie dough into thinner pieces and using those to create the lattice pattern.
• Let the pie bake without opening the oven. The crust will brown pretty quickly, but mine never burns. If your oven bakes on the hot side and the crust looks like it will burn, you can remove it from the oven and cover the edge (only the edges) with foil. Don’t cover the top of the pie. That will create steam, causing the strips to collapse and the filling won’t thicken properly.
• For a firmer pie that’s easier to cut, allow to cool for 2 hours. Slices can be reheated in the microwave.

How to Make Peach Pie

The first thing you want to do is make the crust. You won’t be par-baking it, just adding the filling to it.

These step by step photos and instructions are here to help you visualize how to make this recipe. Please scroll down to simply print out the recipe!

Making the Pie Crust

Set out a 13×9 glass baking dish, but do not grease the pan.

1. First, place the flour and salt in a medium bowl and stir them together with a fork.
2. Next, use a pastry blender (or two knives scissor style) to cut in the shortening until the mixture resembles coarse crumbs.

3. Now, sprinkle in the water, a tablespoon at a time. You want to mix it together lightly with a fork after each addition, until the dough holds together.

4. Shape the dough gently into a ball, then cut off one-fourth and set it aside.

5. On a lightly floured surface with a lightly floured rolling pin, roll the remaining three-fourths of the dough into a 17×13 rectangle.
6. To lift the dough rectangle, gently roll half of it onto the rolling pin and lift it over the 13×9 glass pan. Ease it gently into the pan and up and over the sides.

Making the Pie Filling

I know I mentioned it above, but I’m saying it again here because it’s important. Your fresh peaches should be very firm and only yield slightly to the touch. If they are too soft your filling could end up thin and watery.

1. To slice peaches, stand the peach upright and slice off one side, cutting close to the center. Turn a quarter turn and slice of the second side. Repeat two more times so that you have 4 sections. Slice those peach sections thin, between 1/8-inch and 1/4-inch wide.
2. In a medium bowl combine the sugar, cornstarch, cinnamon, and salt. Set aside.
3. Add the sliced peaches in an even layer to the dough-lined pan.

4. Dot the peaches with the butter. I usually cut each tablespoon into four pieces.

5. Sprinkle the reserved sugar mixture evenly over the top, covering all the peaches.

6. Preheat the oven to 425 F.
7. Roll the remaining dough into a 10×6 rectangle then cut into 1-inch wide strips. This is easily done with a pastry wheel or pizza cutter.
8. Place the strips crosswise over the peach filling, gently pinching them in place along the edge.

9. Roll the excess dough hanging over the edge up under itself along the edge.

10. Bake the pie undisturbed for 50 minutes. The filling should be bubbly and the crust a lovely golden brown.
11. Remove the pie from the oven to a cooling rack. Let stand for 15-20 minutes then serve warm, perfect with a big scoop of vanilla ice cream.

I miss my mom. She passed away back in 1990 when I was only 23 years old. While I feel like I was robbed of her presence on earth, I keep her memory alive with the love in my heart and with recipes like this one.

Several years ago I dedicated my classic yellow cake to her memory as well. Love you momma.

More Pie Recipes You Might Like

• No Bake Peanut Butter Pie
• Fresh Strawberry Pie
• French Silk Pie
• Key Lime Pie
• Million Dollar Pie
• See all my pie recipes here.

I love to bake and cook and share my recipes with you! I know it’s hard to remember to come back and search, so I’ve made it easy for you with my weekly newsletter! You can subscribe for free and I’ll send you delicious recipes every week right to your email.

Deep Dish Peach Pie

There's nothing quite like a slice of fresh peach pie. This is a deep dish pie perfect for a crowd, great for holidays, parties, and potlucks.

5 from 20 votes

IMPORTANT - There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!

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Course: Desserts

Cuisine: American

Servings: 15

1 hour hr 10 minutes mins

Calories: 348

Author: Amanda Davis

Ingredients

FOR THE PIE

• ▢ 1 cup sugar
• ▢ ¼ cup cornstarch
• ▢ ½ tsp cinnamon
• ▢ ⅛ tsp salt
• ▢ 10 cups sliced peaches approximately 4-5 pounds
• ▢ 3 tbsp butter

FOR THE CRUST

• ▢ 3 cups flour
• ▢ 1 ½ tsp salt
• ▢ 1 ⅛ cup butter flavored shortening
• ▢ 7-9 tbsp cold water

Before You Begin

• Buy 5 pounds of peaches. You may not need them all, but you will definitely have enough. It all depends on the size of the peaches. The last time I made this pie, 3 1/2 pounds of peaches yielded 10 cups, the required amount for this recipe.
• This is a rustic looking crust. If you prefer a fancier look, you can create a fluted edge with your fingers.
• Let the pie bake without opening the oven. The crust will brown pretty quickly, but mine never burns. If your oven bakes on the hot side and the crust looks like it will burn, you can remove it from the oven and cover the edge (only the edges) with foil. Don't cover the top of the pie. That will create steam, causing the strips to collapse and the filling won't thicken properly.
• For a firmer pie that's easier to cut, allow to cool for 2 hours. Slices can be reheated in the microwave.

Instructions

CRUST

• In a medium bowl with a fork, stir together flour and salt.
• Use a pastry blender (or two knifes scissor stylto cut in the shortening until mixture resembles coarse crumbs.
• Sprinkle in water, a tablespoon at a time. Mix lightly with a fork after each addition until the dough holds together.
• Shape the dough gently into a ball. Cut off one-fourth and set aside.
• On a lightly floured surface with a lightly floured rolling pin, roll the remaining three-fourths of the dough into a 17x13 rectangle.
• To lift the dough rectangle, gently roll half of it onto the rolling pin and lift it over the 13x9 glass pan. Ease it gently into the pan and up over the sides.

PIE FILLING

• In a medium bowl combine sugar, cornstarch, cinnamon, and salt. Set aside.
• Add sliced peaches to the dough lined pan.
• Dot the peaches with the butter.
• Sprinkle with the reserved sugar mixture.
• Preheat oven to 425 F.
• Roll the remaining dough into a 10x6 rectangle then cut into 1-inch wide strips. This is easily done with a pastry wheel or pizza cutter.
• Place the strips crosswise over the peach filling, gently pinching them in place along the edge.
• Roll the excess dough hanging over the edge up under itself along the edge.
• Bake undisturbed for 50 minutes. Filling should be bubbly and crust golden brown.
• Remove from oven to a cooling rack. Let stand for 15 minutes then serve warm.

Nutrition

Serving: 1slice | Calories: 348cal | Carbohydrates: 45g | Protein: 4g | Fat: 18g | Saturated Fat: 5g | Cholesterol: 6mg | Sodium: 274mg | Potassium: 228mg | Fiber: 2g | Sugar: 22g | Vitamin A: 415IU | Vitamin C: 7mg | Calcium: 12mg | Iron: 1.4mg

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