Deep-Dish Peach Pie
Deep-Dish Peach Pie recipe
Yield
16 servingsPrep
25 minCook
40 minReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | cups |
peaches
peeled, sliced |
|
| 3 | tablespoons |
all-purpose flour
|
|
| ¼ | cup |
brown sugar
|
*
|
| ⅛ | teaspoon |
nutmeg
freshly grated |
|
| 2 | tablespoons |
butter
cut in small pieces |
|
| 1 | each |
egg yolks
|
*
|
| 2 | teaspoons |
water
|
|
| 1 | teaspoon |
sugar
white |
|
| 1 | x |
pastry dough
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.4 | l |
peaches
peeled, sliced |
|
| 45 | ml |
all-purpose flour
|
|
| 59 | ml |
brown sugar
|
*
|
| 0.6 | ml |
nutmeg
freshly grated |
|
| 3E+1 | ml |
butter
cut in small pieces |
|
| 1 | each |
egg yolks
|
*
|
| 1E+1 | ml |
water
|
|
| 5 | ml |
sugar
white |
|
| 1 | x |
pastry dough
|
* |
Directions
Prepare the pastry dough according to the recipe directions and refrigerate.
Preheat the oven to 375℉ (190℃).
Place the peaches in an 8-inch square baking dish or 2-quart casserole.
In a small bowl, combine the flour, brown sugar, and nutmeg.
Toss with the peaches, mixing gently until they are thoroughly coated.
Dot with butter. On a lightly floured pastry cloth or board, roll out the pastry into a square or circle 1 inch larger than the baking dish.
Roll the pastry onto the rolling pin and then gently drape it over the top of the dish.
Crimp the edges of the pastry and press around the top of the dish.
Brush the surface with an egg wash made by beating the egg yolk with the water.
Sprinkle with the white sugar. With the tip of a sharp knife cut 3 to 4 slits in top of pastry to allow steam to escape.
Bake for 35 to 40 minutes or until the crust is golden.
Serve warm along with a scoop of vanilla ice cream or a spoonful of heavy cream.
