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Deep Dish Peach Pie

Western.Chefs's picture
  Peaches 8 Large
  Sugar 1 Cup (16 tbs)
  All purpose flour 1⁄3 Cup (5.33 tbs)
  Ground cinnamon 1⁄4 Teaspoon
  Pastry/One 11 ounce package piecrust mix 1 (For 9-Inch 2-Crust Pie)
  Butter/Margarine 1 Tablespoon, cut into bits
  Milk 1 Tablespoon

1. Peel and thinly slice peaches. In large bowl, toss peaches with sugar, flour, and cinnamon.
2. Prepare pastry for 2-crust pie. On lightly floured surface with floured rolling pin, roll two-thirds of pastry into round about 2 1/2 inches larger than 9 1/2" by 1 1/2" deep pie plate. Line pie plate with pastry; trim pastry edge, leaving 1-inch overhang. Spoon peach mixture into piecrust; dot with butter or margarine.
3. Preheat oven to 425°F. Roll remaining pastry into 12-inch round. With floured pastry wheel or knife, cut pastry round into 1/2-inch-wide strips; then prepare top crust as for Lattice Pie Top . Brush pastry lattice (not edge) with milk.
4. Bake pie about 50 minutes or until peach mixture begins to bubble and crust is golden. Cool pie on wire rack 1 hour; serve warm. Or cool completely to serve later.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1828 Calories from Fat 268

% Daily Value*

Total Fat 30 g46.7%

Saturated Fat 10.3 g51.6%

Trans Fat 0 g

Cholesterol 33.8 mg11.3%

Sodium 68.6 mg2.9%

Total Carbohydrates 392 g130.7%

Dietary Fiber 24.8 g99.2%

Sugars 328.2 g

Protein 22 g43.4%

Vitamin A 99.1% Vitamin C 154.1%

Calcium 12.5% Iron 30.9%

*Based on a 2000 Calorie diet

Deep Dish Peach Pie Recipe