Description
This Deep Dish Peach Pie with Cream Cheese Crust offers a luscious summer dessert featuring juicy, ripe peaches baked to perfection in a rich, flaky cream cheese crust. The filling is delicately spiced with nutmeg and vanilla, complemented by a hint of lemon for brightness. Perfect for special occasions or a comforting treat, this pie serves 8 to 10 generous slices.
Ingredients
Scale
Pie Filling
- 3 1/2 lbs peaches (pitted, peeled and sliced 1/4″ thick, approx. 6 1/2 to 7 cups sliced)
- 1 Tbsp lemon juice
- 1/2 cup sugar
- 1/3 cup flour (or 3 Tbsp cornstarch or potato starch)
- 1/2 tsp vanilla extract
- 1/4 tsp nutmeg
- 1/8 tsp salt
Pie Crust
- 1 Flaky Cream Cheese Pie Crust (recipe available at NatashasKitchen.com)
Egg Wash
- 1 egg, beaten
- 1 Tbsp water
Instructions
- Preheat the oven: Preheat your oven to 425°F to ensure it’s hot enough for a crispy, golden crust once you start baking the pie.
- Prepare the peach filling: In a large mixing bowl, combine the sliced peaches with lemon juice, sugar, flour (or your chosen starch), vanilla extract, nutmeg, and salt. Gently stir until all peaches are well-coated and the mixture is evenly mixed, setting aside for a few minutes to let the flavors meld.
- Assemble the pie: Roll out your flaky cream cheese pie crust and place it into a deep 9-inch pie dish. Pour the prepared peach filling into the crust, spreading it evenly for uniform baking.
- Apply the egg wash: In a small bowl, whisk the beaten egg with water. Brush the edges of the crust and the surface of the pie with this egg wash to promote an appealing golden color during baking.
- Bake the pie: Place the pie on the middle rack of the preheated oven. Bake at 425°F for 15 minutes, then reduce the oven temperature to 350°F and continue baking for an additional 40 minutes, or until the crust is golden and the filling bubbling.
- Cool before serving: After baking, allow the pie to cool on a wire rack for at least 2 hours. This resting period helps the filling to set, making slicing easier and enhancing flavor.
Notes
- You can substitute the flour in the filling with cornstarch or potato starch for a gluten-free option.
- Be sure to peel and pit the peaches carefully for the best texture.
- Allowing the pie to cool thoroughly before serving improves consistency and flavor.
- The flaky cream cheese crust adds richness and depth, providing a wonderful contrast to the sweet peach filling.
- If peaches are not in season, you can use frozen peaches but be sure to thaw and drain them well to avoid excess moisture.
