This peach pie started out as a cobbler. My husband wanted what he thought was a “real” cobbler – not a dump cobbler or a biscuit topped cobbler. Over the years, I have heard several other people refer to the types of cobblers with crust as being the real thing, while the others were obviously somehow not real?! So, having grown up on dump peach cobbler, I set out to find a recipe for “real” peach cobbler. I looked up recipe after recipe, and couldn’t find anything like what he was looking for. Then, on a whim, I Googled, “the difference in cobbler and pie.” And, come to find out, the “real” cobbler my husband wanted isn’t even cobbler. Apparently, after looking at many definitions, cobbler is supposed to be topped with biscuit dough or at the very least, not have a bottom crust. So, a double pie crusted concoction is apparently a pie even if it is baked in a casserole dish, not a cobbler. But, I couldn’t just call it pie because it isn’t in a pie plate, and it is much thicker than most pies, so I settled on deep dish peach pie.
For the recipe, I made my favorite double pie crust, twice. I probably could have gotten by with 11/2 times, but I wanted to be sure to have enough. I used a 2 1/2 quart oval casserole dish to make it in, which was pretty deep, so I did need quite a bit of crust for the bottom. And, I did actually make it twice because it would not all fit in my food processor at once, so included it in the directions that way. The filling is just peaches, sugar, and cornstarch. It was a little more liquid than I intended and next time, I am going to try doubling the cornstarch, but I wrote the recipe just the way I made it because it is all I have tried. Despite the extra liquid, this pie was absolutely wonderful. I believe incredible was the word my son used. So, if you like peach pie or cobbler with a crust, this is a must try!
Deep Dish Peach Pie
- 2 1/2 cups all-purpose flour, divided plus a little more to dust your rolling area
- 2 sticks (1 cup) unsalted butter, cold and divided
- 1/2 tsp. salt, divided
- 6-8 Tbsps. ice water, divided
- 6 large peaches
- 2 Tbsps. lemon juice
- 1 1/2 cups sugar, plus 1 Tbsp. for sprinkling.
- 2 Tbsps. cornstarch
- ice cream for serving, if desired
- Pulse together 1 1/4 cups flour, 1/2 cup (1 stick) butter, and 1/4 tsp. salt in a food processor using the knife blade until crumbly.
- While the food processor runs, gradually add 3 – 4 Tbsps. water a little at a time until the dough begins to stick together.
- Press the dough into a disk, wrap in plastic wrap, and refrigerate for one hour. This will be your bottom crust.
- Repeat with the other half of the same ingredients to make the top crust.
- Remove one disk of dough from the refrigerator and roll out between two pieces of lightly floured wax paper until large enough to cover the bottom and sides of your baking dish.
- Preheat oven to 350 degrees.
- Remove the top piece of wax paper and place the dough side down in the baking dish and then remove the other piece of wax paper.
- Fit the dough into the baking dish and trim excess with a knife.
- Roll out the remaining disk of dough until it is 1/8-1/4 inch thick and set aside.
- Peel and slice peaches tossing with lemon juice as you go to prevent browning.
- Stir in 1 1/2 cups sugar and cornstarch until well combined.
- Pour into bottom crust.
- Top with top crust, use a knife to cut off excess crust, and use the tines of a fork to seal the edges.
- Cut a few slits in the top of the pie to allow steam to be released.
- Sprinkle with remaining tablespoon sugar.
- Bake for approximately 1 hour or until crust is golden brown, and peach mixture is bubbling up through the slits in the top.
- Allow to cool slightly before serving.
- Serve with ice cream if desired.