REC: Deep Dish Fresh Peach Pie

[Melissa Burnell]

🍑 Old-Fashioned Fresh Peach Pie (Easy Summer Dessert)

When summer gifts you perfectly ripe peaches, there’s only one thing to do — make a homemade peach pie that tastes like sunshine in every bite. This easy, old-fashioned recipe transforms fresh peaches into a sweet, cinnamon-kissed filling with a tender, buttery crust on top. Whether you call it a cobbler, pandowdy, or pie, one thing’s certain: you’ll be going back for seconds.

✨ Jump to:

• 💖 Why You’ll Love This Recipe
• 🛒 Ingredient Notes
• 👩‍🍳 How to Make Old-Fashioned Peach Pie
• 💸 Budget101® Price Breakdown
• 💡 Expert Tips
• 🎨 Recipe Variations & Substitutions
• 🍽️ Serving Suggestions
• 📦 Storage Tips
• 📝 Printable Recipe Card

💖 Why You’ll Love This Recipe

• Seasonal Perfection: Fresh peaches at their peak make this dessert naturally sweet and juicy.
• Minimal Effort: No complicated lattice work — just simple pastry rounds that bake up golden and flaky.
• Versatile Dessert: Perfect for potlucks, family dinners, or a casual summer BBQ.
• Make-Ahead Friendly: Can be baked a day in advance and served chilled or at room temperature.

🛒 Ingredient Notes

• Fresh Peaches: Use ripe, but still slightly firm peaches for best texture. Peeling is optional, but recommended for a smoother filling.
• Flour: Thickens the peach juices as they bake.
• Sugar: Balances the tartness of the fruit. Adjust to taste if your peaches are extra sweet.
• Cinnamon: Adds warm spice without overpowering the peach flavor.
• Butter: A touch of richness that melds with the peach juices.
• Pastry Dough: Use homemade or store-bought single crust dough. Chilled dough yields a flakier texture.

👩‍🍳 How to Make Old-Fashioned Peach Pie

1. Preheat oven to 350°F (175°C).
2. In a large mixing bowl, combine peaches, flour, sugar, and cinnamon until evenly coated.
3. Transfer the peach mixture to an 8-inch square baking pan.
4. Dot the top of the peaches with small pieces of butter.
5. Roll out pastry to 1/8-inch thickness. Cut into 2-inch rounds using a biscuit cutter or glass.
6. Arrange pastry rounds over the peach mixture, slightly overlapping if desired.
7. Bake for 1 hour, or until the crust is golden brown and the filling is bubbly.
8. Cool for at least 2 hours before serving to allow the filling to set.

💸 Budget101® Price Breakdown

Ingredient	Amount Used	Package Size	Full Cost	Used Cost
Fresh Peaches	5 cups (~6 medium)	1 lb	$2.48	$4.96
All-Purpose Flour	2 tbsp	5 lb	$2.24	$0.04
Granulated Sugar	3/4 cup	4 lb	$2.98	$0.28
Cinnamon	1/2 tsp	2.37 oz	$1.12	$0.03
Butter	1 tsp	1 lb	$3.98	$0.08
Pastry Dough	1 crust	15 oz pkg (2 crusts)	$3.24	$1.62
🧾 Total Recipe Cost:				$7.01
👨‍👩‍👧‍👦 Cost Per Serving (8 servings):				$0.88

💡 Expert Tips

• For the easiest peeling, blanch peaches in boiling water for 30 seconds, then shock in ice water — skins will slip right off.
• Place your baking dish on a foil-lined baking sheet to catch any bubbling juices.
• Chill your pastry dough before cutting rounds for maximum flakiness.

🎨 Recipe Variations & Substitutions

• Peach & Berry Pie: Add 1 cup blueberries or raspberries to the filling for a colorful twist.
• Spiced Peach Pie: Swap cinnamon for pumpkin pie spice for a warmer flavor profile.
• Gluten-Free Version: Use a gluten-free pastry crust and cornstarch instead of flour.

🍽️ Serving Suggestions

Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream. For a more decadent treat, drizzle with caramel sauce before serving.

📦 Storage Tips

• Room Temperature: Store covered for up to 2 days.
• Refrigerator: Keeps well for up to 5 days.
• Freezer: Wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge before reheating.

📝 Printable Recipe Card

Yield: 8 servings | Prep Time: 15 minutes | Cook Time: 1 hour | Total Time: 1 hour 15 minutes

Ingredients:

• 5 cups sliced fresh peaches
• 2 tbsp flour
• 3/4 cup sugar
• 1/2 tsp cinnamon
• 1 tsp butter
• 1 pastry for single crust 9-inch pie

Instructions:

1. Preheat oven to 350°F.
2. Mix peaches, flour, sugar, and cinnamon in a large bowl.
3. Transfer to an 8-inch square baking pan.
4. Dot butter over the peach mixture.
5. Roll pastry to 1/8-inch thickness; cut into 2-inch rounds and arrange over peaches.
6. Bake for 1 hour, until crust is golden and filling is bubbly.
7. Cool for 2 hours before serving.

Enjoy warm, room temperature, or chilled — it’s delicious every way!

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