Skip to main content

Raspberry Peach Deep Dish Pie

I wrote another article for Honest Cooking. I wrote about this deep dish pie, because I love it so much. The crust is the best part, and making it deep dish adds more of the good stuff, oh, and the filling too. Also, deep dish pies are really impressive. They stand on their own, outside of a pie pan and look like a baked-goods force to be reckoned with. Next time you make a pie from scratch, forget the pie pan and reach for your spring form pan.

Deep Dish Raspberry Peach Pie:

For the Crust:

1 batch Perfect Pie Crust

For the Filling:

1/2 cup flour

2 tbs cornstarch

1/2 cup sugar

1 tsp salt

6 cups peaches: peeled, pitted and sliced

4 cups fresh raspberries

Once your pie dough is completed, chilled and ready to go, roll out one disk (about half of the total recipe) so that it will sit in your spring form pan with about a 1 inch overhang. Fold in half, then in half again to form a triangle. Gently move to the pan with the point of the triangle in the dead center.

Unfold and smooth any rips or tears with your fingers. Set in the fridge to chill until ready to use.

Preheat oven to 375.

In a separate bowl, add the flour, cornstarch, salt, and sugar, then whisk to combine.

Add the peaches and raspberries and toss to coat.

Add the fruit to the spring form pan that is now lined with pie dough. Roll out your remaining dough and place it on the top of the pie, using the same method to move as you did with your bottom dough layer. Using your fingers, squeeze the top and bottom layers of the crust together around the edge of the pan. Make a few slits in the top of the pie dough to release steam. If you want to cut out a shape, as shown below, do so prior to moving your dough.

Bake at 375 for 50-60 minutes or until the top is a golden brown.

Somehow, in the course of my very rushed Deep Dish photo shoot, my peach slices went missing.
I’m not entirely sure who’s belly they ended up in, but either way, a pretty healthy snack.

Related Posts

Similar Articles


Tina@flourtrader September 7, 2011 um 9:25 am

Great tip for deep dish pies-a springform pan will guarantee that you get quite a bit of fruit with that pie. The combo of the raspberries and peaches look heavenly. Thanks so much for posting this-buzz!


Jaxie September 7, 2011 um 6:18 pm

Tina, you make me blush!


Sasha @ The Procrastobaker September 7, 2011 um 1:53 pm

ooohhhhh wowwwww, this looks beastly! In an altogether elegant, beautiful and down right delicious way! Stunning 🙂


Jaxie September 7, 2011 um 6:18 pm

Thank you Sasha!


Krystal R. September 7, 2011 um 3:23 pm

Ahhh, melts my heart. Love this deep dish pie, the combo of raspberry and peach sound divine. And the last pic of your babies….ADORABLE!!!


Jaxie September 7, 2011 um 6:17 pm

Thank you! The two of them are pretty adorable together. Taters second word was "Doggie" and she says it all the time.


Stephanie @ Eat. Drink. Love. September 7, 2011 um 4:54 pm

How cool to make this in a springform pan!! This pie looks so good! I love all that fruit!


Jaxie September 7, 2011 um 6:16 pm

Thank Stephanie!


Write a Comment

Your email address will not be published. Required fields are marked *


This site uses Akismet to reduce spam. Learn how your comment data is processed.