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Stunning plated serving of Classic Deep-Dish Summer Peach Pie, a chef-tested recipe by Chef Jorj Morgan.
Jorj Morgan

Summer Peach Pie

Experience the pure joy of summer in every bite: sun-kissed peaches, gently spiced and nestled beneath a deeply golden, flaky pastry. This dessert, best served with a pristine scoop of premium vanilla bean ice cream, offers an unforgettable taste of the season's bounty.
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Prep Time 1 hour 10 minutes
Cook Time 50 minutes
Total Time 2 hours
Servings: 8 servings
Ingredients Method

Ingredients
  

For the Crust
  • Perfect Pie Crust Dough for a 2-crust pie (see recipe)
  • 1 egg beaten with 2 tablespoons water (egg wash)
The Spiced Filling
  • 8 ripe peaches, peeled, pitted, and thinly sliced, about 8 cups
  • 1 cup granulated sugar
  • ½ cup unbleached all-purpose flour
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon kosher salt
  • juice of ½ lemon, about 2 tablespoons
  • 2 tablespoons butter, cut into tiny pieces

Method
 

Toss the Filling
  1. Preheat your oven to 375°.
  2. Place the peaches into a bowl and drizzle with lemon juice.
  3. Whisk together the sugar, flour, cinnamon, nutmeg, and salt in a small bowl.
  4. Toss sugar mixture into the peaches and stir to coat. The peaches will get juicy while you roll out the pie dough.
Assemble & Bake the Pie
  1. Roll each dough disk on a well-floured board into a circle at least 1 inch larger in diameter than the pie pan, rolling from the center to the edge, turning and flouring the dough so it doesn’t stick to the board. (You should see bits of butter in the dough.)
  2. Fold one circle of dough in half, ease it into the pie pan without stretching at all, and unfold to fit the pan.
  3. Brush the bottom of the crust with some of the egg wash and pierce with the tines of a fork.
  4. Use a colander to drain the peaches.
  5. Pour the drained peaches into the crust and dot with the butter.
  6. Gently place the second circle of dough onto the top of the pie.
  7. Fold the edges under and crimp together using your fingers or the tines of a fork.
  8. Pierce the top crust with the tip of a paring knife, making small slits, and brush with some of the egg wash.
  9. Place the pie pan onto a baking sheet and bake until the top crust is golden and the filling is bubbling, about 45 to 50 minutes.