While I tend to make a single crust pie with a streusel top when I bake apple pies, I decided to prepare this one with a crust on top as well.
I tend not to eat a large amount of peaches, even though I spent a large portion of my life living in Georgia, which is known for its peaches. However, this is a great way to enjoy them, especially served warm with a side of vegan ice cream.
Deep Dish Peach Pie
Pastry (recipe for one pie crust – double this for making a bottom and top crust)
1 ¾ cups all purpose flour
¾ tsp salt
1/3 cup each: cold butter/margarine and shortening*
4 Tbsp cold water
* I use Earth Balance Vegan margarine and Earth Balance Vegan Shortening
Preheat oven to 450 F.
Combine flour and salt in large bowl. Cut in margarine and shortening using a pastry blender until mixture is crumbly.
Add water 1 tablespoon at a time until dough is moist enough to form a ball. If doubling recipe for top crust, split into two balls of equal size.
Flatten ball to ½ inch thickness.
On floured surface roll dough into 12 inch circle.
Gently transfer dough onto deep dish stonewear pie plate (I use the Deep Dish Pie Plate from Pampered Chef and actually am using the crust recipe from the Deep Dish Apple Pie). Roll and press crust into bottom and sides of plate.
If using top crust, roll into 12 inch circle and put to the side until pie is filled.
Alternatively, you could do a streusel topping.
¾ cup all purpose flour
1/3 cup brown sugar
½ tsp cinnamon
¼ cup cold butter/margarine
Combine dry ingredients in small bowl. Cut in butter/margarine with pastry blender until finely crumbled.
Filling (I have modified the recipe from allrecipe.com for Peach Pie the Old Fashioned way with two crusts)
5 cups peaches, peeled and sliced
2 Tbsp lemon or lime juice
½ cup all purpose flour
1 cup sugar
½ tsp cinnamon
¼ tsp nutmeg
¼ tsp salt
2 Tbsp margarine
Peel and slice peaches (I definitely recommend blanching the peaches to make peeling easier…) and place in colander.
Pour lemon/lime juice over peaches and gently stir to completely cover. Let sit and drain in sink.
Combine flour, sugar, spices, and salt and mix thoroughly. Transfer peaches to a bow and cover with this mixture.
Gently stir to cover peaches completely. Take care not to smoosh the peaches too bad.
Transfer peaches to the pie crust. Cut the margarine into squares and distribute over the mixture. *I actually left this part out and it doesn’t make a difference, but its an option.
Place top crust on top and remove excess crust dough from edges, and then seal the edges. Slice several vents in the top crust. Flute the edges if desired.
Bake in preheated oven for 10 minutes. Drop the temperature to 350 F and then bake another 45 minutes (approximately) until crust is golden and crumbly. If the edges and getting too brown you can cover the edges with foil.
* If you are using a metal or glass pie dish you might need to adjust your bake time down a little bit. Just watch your crust for over-browning.
If you have enough excess crust, you can make little minipies. I ended up cutting up two extra peaches and just tossing with some flour, sugar, cinnamon and nutmeg, so it might just be easier to prep 6 cups sliced peaches and use a little extra of the dry ingredients in anticipation of this. I rolled out small balls of crust into 4-5 inch circles and then added some filling. I folded over and pinched shut to make the minipie (they look like little empanadas) and placed on small cookie sheet. They cook the same temperature and approximate time as the pie but check to see if the crust is browning in case you need to take out early.