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Deep Dish Peach Pie

By Shari Kelly-BurrowsPosted on
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Deep Dish Peach Pie

My husband's family calls this cobber, but it's really a deep dish pie filled with all of the flavor of summer! It's a big dessert, and is great to take to a backyard bbq
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Prep Time 1 hour
Cook Time 45 minutes
Course Dessert

Ingredients
  

Crust

  • 2 1/2 cups flour
  • 3 Tbsp sugar
  • 1/4 cup shortening, COLD
  • 12 tbsp butter, COLD and sliced
  • 1/4 tsp salt
  • 1/4-1/2 cup ice water

Filling

  • 10 ripe peaches, peeled and sliced 1/4 inch thick
  • 1 cup sugar
  • 3/4 cup water
  • 1/4 cup butter
  • 1/8 tsp nutmeg
  • 1/4 tsp cinnamon
  • 1/8 tsp salt
  • 3-4 tbsp flour
  • 1-2 tbsp tapioca, optional
  • 1 tbsp milk
  • 1/2 tsp sugar

Instructions
 

For crust

  • Whisk together flour, sugar, and salt into large mixing bowl.
  • With pastry cutter, cut in cold shortening and cold butter. Combine until coarse crumbs form. Add water just until dough is moistened
  • Use hands to work dough into a ball. Don't overwork–there should still be visible marbling.
  • Cut dough in half, wrap each half in plastic and refrigerate for 30 minutes or up to 3 days.

For filling

  • Melt 1/4 cup butter in large saucepan over medium heat. Add sugar and water and cook until sugar is dissolved.
  • Add nutmeg, cinnamon, salt flour and peaches and cook 5-8 minutes until thickened. Add tapioca if mixture needs additional thickening.
  • Cool filling for 30 minutes or refrigerate to use within one day.

To assemble

  • Preheat oven to 375 degrees and grease a 9×13" baking dish.
  • On a clean, floured surface, roll each disk of dough into a 10×14' rectangle. Roll dough onto rolling pin and transfer to baking dish. Use fingers to press dough into the sides and bottom of the pan, bringing up a bit onto the sides.
  • Pour the cooled peaches into prepared pan and roll top crust into place. Pinch sides of the dough to seal.
  • Cut 4-6 slits into the top of the crust to vent. Brush with milk and sprinkle with sugar.
  • Bake until crust is golden (about 45 minutes)
  • Let cool completely before cutting and serving. Try to wait 3 hours if possible to ensure that filling doesn't run when served.

Notes

  • I typically make this over two days–preparing the crust and filling one day and assembling/baking early the next day. It’s really best to let baked pie sit for 3-6 hours before serving.
  • I’ve only made this with a peach filling, but a blackberry filling would also be good.