deep dish peach pie

Recipe created by Evangeline Handy of Wartburg in Mt. Vernon. Keep in mind   this will serve a large gathering.

Ingredients – Crust:

– 4 cups all purpose flour
– 16 oz. cream cheese
– 8 oz. butter, unsalted – cut in chunks
– 2 tspn salt

Ingredients – Filling:

– 2 #10 cans of sliced peaches, drained (about 22-24 cups) (Note: if in season, use 35-40 fresh peaches, skinned and sliced***)
– 21/2 cups brown sugar
– 2 cups white sugar
– 1 heaping Tbsp nutmeg
– 3 heaping Tbsp cinnamon

– 1 Tbsp salt
– 1 Tbsp pepper
– 2 Tbsp vanilla extract (not imitation)
– 1 cup Triple Sec or Grand Marnier (Don’t worry, the alcohol evaporates.)
– 4 Tbsp corn starch
– Other: lasagna pan


Create two batches of dough: one for the bottom crust and one for the top.

For the first batch, place half of each crust ingredient into the bowl of a food processor, using a regular blade. Pulse until crumbly. Then let run (less than two minutes) until a large ball forms.

Repeat to make second batch of dough for top crust. Wrap each in plastic, ziplock bag or wax paper and place in refrigerator for at least 1/2 hour. (If longer than 1/2 hour, let dough sit out for 10 minutes before rolling out.)

Roll out on floured surface to the shape of the lasagna pan adding extra inches to go up the sides. (if you use a glass casserole pan, you may need to adjust the cooking time by looking at the browness of the bottom crust thru the glass.

For the filling: In a large pot, place all the filling ingredients except for the corn starch. Gently mix on medium heat, stirring periodically,
and bring to a boil.

Add an emulsion of the corn starch and a little ice cold water (add a little at a time, stirring in between until corn starch
is liquified, to give you about 1/4 cup liquid.). Add to hot peaches a little at a time to thicken.

Place peaches in crust filling almost to top.
Do not overfill. (You can always use the extras for ice cream, pancakes or even pound cake.)

Roll out the second batch of dough and cut in strips (1/2″ to 3/4″ wide) with either a sharp knife or a pizza cutter.
Place strips of dough in an “X” pattern, starting corner to far corner on top. Place one strip of dough on each side of original X and alternate
to the edge of the pie in both directions, cutting off excess lengths as you go.

Pinch edge ( or fork press) together around entire pie until edge holds together. Finish by pinch and poke technique or by fork or other favorite edge technique.

Bake at 375°F for about 90 minutes (check at 70 minutes). Great with a scoop of ice cream!

Suggestion: Move half of the cooked peaches from pot to crust with a ladle with holes and the remainder with regular ladle to get the most peaches instead of syrup, then add more syrup from pot as needed to bring up to but not over the edge before adding top crust. The peaches will give off a little more juice as they bake.

*** NOTE: If you use frozen peaches, they will produce extra liquid, so you may have to add a little more corn starch emulsion.

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