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
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.