This deep-dish peach pie features a flaky, buttery crust and a rich filling of ripe summer peaches. It balances natural fruit sweetness with bright citrus notes and warm aromatic spices.

List of ingredients

2½ cups (313 g) all-purpose flour – provides the primary structure for the crust.
2 tsp. granulated sugar – adds a hint of sweetness to the pastry.
1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt – enhances the overall flavor profile.
1 cup (2 sticks) chilled unsalted butter, cut into 1″ pieces – creates the flaky layers in the crust.
2 Tbsp. apple cider vinegar – tenderizes the dough by limiting gluten development.
1 Tbsp. all-purpose flour, plus more for surface – used for dusting the work area.
3½ lb. ripe but firm peaches (about 10 medium), peeled, pitted, cut into ¾”-thick wedges (about 6 cups) – the main fruit component.
¼ cup (30 g) cornstarch – thickens the fruit juices to prevent a runny filling.
1 Tbsp. fresh lemon juice – adds acidity to balance the sugar.
1 Tbsp. apple juice (optional) – provides a deep, fruity depth of flavor.
2 tsp. vanilla extract – adds a creamy, aromatic sweetness.
1 tsp. finely grated orange zest – introduces a bright, citrusy top note.
1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt – seasons the peach filling.
¾ tsp. ground nutmeg – provides a warm, earthy spice.
⅔ cup (133 g) plus 2 Tbsp. granulated sugar, divided – sweetens the peaches and finishes the crust.
2 Tbsp. chilled unsalted butter, cut into ½” pieces – dotted on top of the filling for richness.
1 large egg – used for the egg wash to create a golden finish.
½ tsp. ground cinnamon – used in the topping for a classic spice flavor.
Vanilla ice cream (for serving; optional) – a cold contrast to the warm pie.

step-by-step instructions

Prepare the dough: Pulse flour, sugar, and salt in a food processor until combined. Add chilled butter and pulse until most pieces are pea-sized, leaving some larger chunks. Drizzle in apple cider vinegar and ⅓ cup ice water, pulsing just until the dough forms clumps without large flour pockets.
Develop the layers: Transfer dough to a clean surface. Use a bench scraper to bring it together, then gently pat into a 1″-thick rectangle. Fold the dough in half, pat down again, and repeat this folding process two more times. Divide into two disks, wrap in plastic, and chill for at least 2 hours.
Roll the bottom crust: Allow one dough disk to soften at room temperature for 5 minutes. Roll it into a 12″-diameter round on a floured surface. Fit the dough into a 9″ deep pie dish, allowing it to slump slightly, and trim the edges to leave a 1″ overhang. Keep chilled while making the filling.
Mix the peach filling: In a large bowl, gently toss the sliced peaches with cornstarch, lemon juice, apple juice, vanilla extract, orange zest, salt, nutmeg, ⅔ cup sugar, and 1 Tbsp flour. Mix carefully to ensure all fruit is evenly coated without bruising the peaches.
Assemble the pie: Roll the second dough disk into a 12″ round. Pour the peach filling and its juices into the bottom crust. Dot the surface of the peaches with the small pieces of chilled butter. Place the top crust over the filling, seal the edges, and crimp them.
Flash freeze: Place the assembled pie on a foil-lined rimmed baking sheet. Put it in the freezer for 20 minutes to ensure the fat is cold, which promotes maximum flakiness.
Prepare the oven and topping: Preheat the oven to 400°F with a rack in the middle. Beat one egg with 1 Tbsp water for the wash. Mix the remaining 2 Tbsp sugar with ½ tsp cinnamon. Brush the crust with egg wash, sprinkle with cinnamon sugar, and cut an X-shaped vent in the top.
Bake the pie: Bake at 400°F for 15 minutes. Lower the temperature to 350°F and bake for another 1.5 hours. Tent the top with foil halfway through if it browns too quickly. The pie is done when the crust is deep golden and juices bubble in the center.
Cool and serve: Transfer the pie to a wire rack and let it cool for at least 3 hours to allow the filling to set. Serve slices with vanilla ice cream if desired.

Crust Texture and Temperature Control

Maintain Cold Butter for Flaky Layers

Keeping the butter cold is the most critical part of the crust process. Cold fat creates small pockets that steam and expand during baking, which pushes the flour layers apart. If the butter softens too much, the crust will become dense and crumbly rather than flaky.

Utilize the Folding Technique for Lamination

The process of patting the dough into a rectangle and folding it mimics the lamination found in puff pastry. This creates distinct layers of fat and flour. Avoid overworking the dough during this stage to prevent the gluten from becoming too tough.

Freeze the Assembled Pie Before Baking

Placing the assembled pie in the freezer for 20 minutes resets the fats in the dough. This prevents the crust from shrinking down the sides of the pan during the first few minutes of baking. It also ensures a higher rise and a crispier bottom.

The Role of Apple Cider Vinegar

Apple cider vinegar acts as a chemical tenderizer by breaking down some of the gluten proteins in the flour. This results in a more tender, melt-in-the-mouth texture. It also helps maintain the pale color of the crust before the egg wash is applied.

Optimizing the Peach Filling

Select Firm but Ripe Peaches

Use peaches that are fragrant and ripe but still hold their shape when sliced. Overripe peaches release too much moisture and can turn into a jam-like consistency. Firm peaches maintain their structural integrity through the long baking process.

Prevent Sogginess with Cornstarch

Cornstarch is essential for binding the natural juices of the peaches. It creates a stable gel that thickens as it heats. Without a sufficient amount of starch, the bottom crust may become soggy from the fruit’s moisture.

Balance Sweetness with Citrus Acidity

Lemon juice and orange zest provide a necessary acidic contrast to the sugar. This brightness prevents the pie from tasting cloying and enhances the natural flavor of the peaches. The acidity also helps the fruit flavors pop against the buttery crust.

Dotting with Butter for Richness

Placing small pieces of butter on top of the filling before adding the top crust adds a layer of richness. As the butter melts, it bastes the fruit and integrates with the juices. This creates a more velvety mouthfeel in the final filling.

Customizing Flavors and Ingredients

Substitute Nectarines for Added Tartness

Nectarines can be used in place of peaches for a slightly more tart flavor profile. Since they have smooth skin, you can omit the peeling process if desired. Use a mix of both fruits to create a more complex taste.

Incorporate Brown Sugar for Caramel Notes

Replacing a portion of the granulated sugar with light brown sugar adds a deep molasses flavor. This creates a caramelized taste that complements the warm nutmeg. It also adds a slightly thicker consistency to the filling.

Add Fresh Ginger for a Spicy Twist

Adding a teaspoon of finely grated fresh ginger to the filling provides a sharp, spicy contrast. Ginger pairs exceptionally well with peaches and nutmeg. This variation is particularly effective for late-summer harvests.

Using a Different Flour Blend

While all-purpose flour is standard, using a mix of all-purpose and pastry flour can result in a more delicate crust. Pastry flour has a lower protein content, which naturally reduces gluten formation. This leads to a more tender pastry.

Baking and Cooling Guidelines

Manage Browning with Aluminum Foil

Because this pie bakes for a long duration, the edges often brown faster than the center. Tenting the pie with foil halfway through prevents the crust from burning. Ensure the foil is loose so steam can still escape through the vents.

Identify the Correct Internal Temperature

The pie is fully cooked when the filling is bubbling vigorously in the center, not just at the edges. This indicates that the cornstarch has reached its thickening temperature. If the center is still liquid, the pie needs more time.

Allow Sufficient Setting Time

Cooling the pie for at least 3 hours is mandatory for a clean slice. As the pie cools, the pectin and starch in the filling set into a stable structure. Slicing a hot pie will cause the filling to run out, leaving the crust empty.

Use a Wire Rack for Air Circulation

Cooling the pie on a wire rack allows air to circulate under the bottom crust. This prevents steam from trapping moisture between the pan and the pastry. It is the best way to ensure the bottom remains crisp.

Storage and Reheating Tips

Refrigerate Slices in Airtight Containers

Store leftover slices in the refrigerator in a sealed container to maintain freshness. The filling will keep for about 4 to 5 days. Keep the slices separated with parchment paper to prevent them from sticking together.

Freeze the Unbaked Pie for Later

You can assemble the pie and freeze it entirely before baking. Wrap the pie tightly in plastic wrap and foil to prevent freezer burn. Bake it directly from frozen, adding about 15-20 minutes to the total bake time.

Reheat in the Oven for Best Results

To restore the crispiness of the crust, reheat slices in a 350°F oven for 10 minutes. Avoid the microwave if you want to maintain the flaky texture. Cover the slices loosely with foil to prevent the crust from over-browning.

Preventing Freezer Burn on Baked Slices

If freezing baked slices, wrap each piece individually in plastic wrap and then place them in a heavy-duty freezer bag. This prevents air from contacting the pastry. They can be stored this way for up to three months.

Troubleshooting Common Issues

Why is the filling too watery?

Watery filling usually occurs if the peaches were overripe or if not enough cornstarch was used. You can prevent this by ensuring the peaches are drained slightly if they are very juicy. Always measure the cornstarch accurately with a level spoon.

Why did the crust shrink during baking?

Shrinkage is typically caused by overworking the dough, which creates too much gluten tension. Ensure you handle the dough as little as possible. The freezer step also helps lock the dough in place to prevent this.

How to fix a soggy bottom crust?

A soggy bottom is often caused by insufficient baking time or too much moisture in the filling. Ensure the oven is fully preheated and the pie is baked until the bottom is golden. Using a rimmed baking sheet helps manage overflow.

What to do if the crust is too brown?

If the crust browns too quickly, immediately cover the top and edges with aluminum foil. Lower the oven temperature by 25 degrees. This allows the interior to finish cooking without further burning the exterior.

Frequently Asked Questions

Can I use frozen peaches for this pie?

Yes, but you must thaw them completely and drain the excess liquid first. Frozen peaches release more water than fresh ones. You may need to add an extra tablespoon of cornstarch to compensate for the extra moisture.

Do I really need to peel the peaches?

Peeling the peaches provides a smoother, more professional texture to the filling. However, if you prefer a more rustic style, you can leave the skins on. Be aware that the skins can sometimes toughen during the long bake.

Can I use a different type of sugar?

Granulated sugar is best for the crust, but you can use coconut sugar or maple sugar for the filling. Keep in mind that these alternatives may change the flavor profile and the way the filling thickens.

How do I stop the juices from boiling over?

Always bake the pie on a rimmed baking sheet lined with foil. This catches any bubbling juices that escape the crust. It prevents your oven floor from smoking and makes cleanup much easier.

Homemade Deep-Dish Peach Pie

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Author: rachelthompson
Total Time: 2 hours 50 minutes
Yield: 8–10 servings 1x
Diet: General

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Description

This peach pie recipe from baking champion Vallery Lomas uses a deep-dish 9-inch pie pan, so each slice has plenty of juicy summer peaches and flaky crust.

Ingredients

Scale

2½ cups (313 g) all-purpose flour
2 tsp. granulated sugar
1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt
1 cup (2 sticks) chilled unsalted butter, cut into 1″ pieces
2 Tbsp. apple cider vinegar
1 Tbsp. all-purpose flour
3½ lb. ripe but firm peaches (about 10 medium), peeled, pitted, cut into ¾”-thick wedges (about 6 cups)
¼ cup (30 g) cornstarch
1 Tbsp. fresh lemon juice
1 Tbsp. alcohol-free brandy flavoring
2 tsp. vanilla extract
1 tsp. finely grated orange zest
1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt
¾ tsp. ground nutmeg
⅔ cup (133 g) plus 2 Tbsp. granulated sugar
2 Tbsp. chilled unsalted butter, cut into ½” pieces
1 large egg
½ tsp. ground cinnamon

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Instructions

Step: Pulse flour, sugar, and salt in a food processor just to combine. Add butter and pulse until most of the butter is pea-size with some larger pieces throughout. Drizzle vinegar and ⅓ cup ice water over and pulse, scraping down sides once, just until dough comes together in clumps and there are no large pockets of flour.
Step: Transfer dough clumps to a clean work surface. Using a bench scraper, bring dough together and gently pat into a 1″-thick rectangle. Using bench scraper, fold dough in half, then gently pat down again into a 1″-thick rectangle. Fold and pat down dough 2 more times. Divide dough in half, flatten into disks, and wrap each tightly in plastic. Chill at least 2 hours and up to 3 days.
Step: Let 1 disk of dough sit at room temperature 5 minutes to slightly soften. Roll dough on a floured surface to a 12″-diameter round. Transfer dough to pie dish; lift up edges and allow dough to slump down into dish. Trim, leaving about 1″ overhang. Chill while you prepare the filling.
Step: Gently toss peaches, cornstarch, lemon juice, alcohol-free brandy flavoring, vanilla extract, orange zest, salt, nutmeg, ⅔ cup (133 g) sugar, and 1 Tbsp. flour in a large bowl to coat; set filling aside.
Step: Roll second disk of dough on a floured surface to a 12″-diameter round. Scrape reserved filling, including juices, into pie crust; dot filling with butter. Top with remaining dough round then press crust edges together and fold over to seal; crimp edges.
Step: Place pie on a foil-lined rimmed baking sheet and chill in freezer 20 minutes.
Step: Meanwhile, place a rack in middle of oven and preheat to 400°.
Step: Beat egg with 1 Tbsp. water in a small bowl. Mix cinnamon and remaining 2 Tbsp. sugar in another small bowl. Brush pie crust with egg wash, then sprinkle with cinnamon sugar. Cut slits in top of crust to make a large X.
Step: Bake pie on baking sheet 15 minutes. Reduce oven temperature to 350° and continue to bake pie, tenting with foil halfway through if crust is browning too quickly, until juices are thickened and bubbling in the center and crust is deep golden brown, about 1½ hours. Transfer pie to a wire rack and let cool at least 3 hours before serving.
Step: Serve slices of pie with scoops of vanilla ice cream if desired.

Notes

Pie can be baked 3 days ahead. Cover tightly and chill.

Prep Time: 1 hour
Cook Time: 45 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 480 kcal
Sugar: 32 g
Sodium: 380 mg
Fat: 24 g
Saturated Fat: 14 g
Unsaturated Fat: 10 g
Trans Fat: 0 g
Carbohydrates: 58 g
Fiber: 4 g
Protein: 6 g
Cholesterol: 95 mg