Don’t worry about picking just one when you enjoy this Deep Dish Peach Pecan Pie. It’s a fusion of Southern flavors that’s sure to be a hit during the summer months. It has layers of a flaky pie crust, fresh peach filling, and a brown sugar pecan streusel topping. The streusel adds a bit of crunch that’s irresistible.
I love mashup desserts. There’s something fun about mixing flavors and taking a good dessert, like peach pie, to the next level. This two-in-one pie bakes into separate layers, each pie in the same crust. You don’t have to pick just one pie!
While the separate layers might sound complicated to bake, I promise it’s not. I’ll walk you through every step of the process – from picking the best peaches to baking the pie to prevent over-browning. The finale will be adding a scoop of French vanilla ice cream to finish.
Looking for even more great peach recipes? I’m a Georgia girl and love peaches! Here are the most popular peach recipes on Savvy Mama Lifestyle:
How To Make A Deep Dish Peach Pecan Pie
Fruit pies are easy to make, but the most minor tweaks are going to make all the difference in your pie. Using the freshest in-season peaches is most important. The juices combine with the cornstarch to make a thicker sauce for the pie filling – the end result is amazing!
For this recipe, I used a 9-inch deep dish pie plate. You must use a deep dish pie plate because of the thickness. There are multiple layers, and you’ll need that deep setting.
When To Serve This Deep Dish Peach Pecan Pie
You’ve got to make this pie when fresh peaches are in season where you live! That’s typically during the hot summer months. Freestone peaches are best for cooking, baking, and eating out of hand because peeling and slicing is easy.
You can either make this pie with peels on or off. I bake mine with the peel because it adds a bit of texture. Either way works.
It’s a great summer dessert for BBQ’s or potlucks. It’s easier if you’re hosting, so you don’t have to transport the pie. If your city has a pie baking contest – make this recipe!
How To Prep The Pie Ahead of Time
There are a couple of time saving things you can do to prep this recipe. I’d avoid refrigerating the entire pie, with filling, before baking – but there are some time-saving steps to take. Make the filling ahead of time and keep it refrigerated.
Use store-bought refrigerated pie crust instead of a homemade pie crust. Either works, but you’ll save time with store-bought.
Lastly, make the streusel ahead of time and store it in the fridge too. I’d avoid making the pecan filling ahead of time because the melted butter with congeal. All of the other pie components can be prepped!
How To Store Leftover Peach Pecan Pie
Refrigerate the leftovers and cover the pie with plastic wrap. Keep the pie refrigerated for up to 5 days for best freshness. To reheat the pie, cut a slice and heat the pie for 1-2 minutes in the microwave. Toss the pie after day 6 or freeze.
Can You Freeze This Pie?
Yes! This pie freezes beautifully. Cover the pie and store it towards the back of the freezer where temperatures are more stable. This Deep Dish Peach Pecan Pie can stay frozen for up to three months. Let it thaw in the refrigerator, overnight, before enjoying again.
Tips For Making The Perfect Fruit Pie Every Time
Making a fantastic fruit pie isn’t difficult. Pies are actually quite forgiving compared to cakes. There’s room for error. A pie that doesn’t look beautiful can still taste amazing. So don’t put too much stress on baking your pie. Here are some tips to consider:
- Fruit is the star of the pie. Pick peaches that are fresh, in-season, and sweet. Don’t rush your pie if the peaches aren’t ripe yet. It’s worth the wait.
- Don’t go fancy with your pie plate. You must use a 9-inch deep dish pie plate. Your pie will overflow if you do not use a deep dish plate.
- Always place a baking sheet under your pie in the oven. Juice might overflow a bit. It helps to prevent a burnt mess on the bottom of your oven.
- Everything involved in the pie process should be cool: your pie crust and even your surroundings. If your kitchen is too hot, bake early in the morning or after the sun goes down.
- Bake the pie in the center of your oven. This allows the fruit filling to get good and hot along with the thickener to stabilize the juices. Watch the edges so that they don’t burn.
- Let the pie cool completely after baking. Place it on a wire cooling rack for at least one hour.
What You Need From The Store:
- Refrigerated Pie Crust (Unless made homemade)
- Granulated Sugar
- Fresh Peaches
- Dark Corn Syrup
- Unsalted Butter
- Vanilla Extract
- Pecan Halves
- All-Purpose Flour
- Light Brown Sugar
- Chopped Pecans
- Optional Toppings: Vanilla Ice Cream or Whipped Cream
Directions To Make A Deep Dish Peach Pecan Pie
Preheat the oven to 375F. Prepare and roll out the refrigerated pie crust into a 9-inch deep dish pie plate with a pastry circle and trim. Crimp edges. Keep the crust chilled while prepping the pie.
In a medium bowl, combine the 3 Tbsp granulated sugar and the cornstarch. Add fruit; toss to coat. Note: whether you keep the skin on or off the peaches is a personal preference. It adds some texture and I keep mine on.
In another medium bowl, combine the next five ingredients: eggs, dark corn syrup, granulated sugar, melted butter, and vanilla. Stir in pecan halves.
For the streusel: in a small bowl, combine flour and brown sugar. Use your fingers, or a pastry cutter, to work the butter into the flour mixture until it’s coarse crumbs. Stir in chopped pecans.
Stir fruit mixture and spoon into pastry. Carefully pour the pecan mixture over the fruit mixture.
Sprinkle streusel on top.
Cover pie loosely with aluminum foil. Bake for 1 hour. Remove foil and reduce oven temperature to 350F. Bake 30-45 minutes longer until filling is puffed, and appears set.
Cool completely on a wire rack, for at least an hour. The center will still be warm. Serve with ice cream or homemade whipped cream. Store leftovers in the fridge.
- 1 Package Refrigerated Pie Crust
- 3 Tbsp. Granulated Sugar
- 1 Tbsp. Cornstarch
- 2 Cups Pitted and Sliced Fresh Peaches (10oz)
- 3 Eggs, Slightly Beaten
- 1 Cup Dark Corn Syrup
- 2/3 Cup Granulated Sugar
- 1/3 Cup Butter, Melted
- 1 Tsp. Vanilla
- 1 1/4 Cup Pecan Halves
- 1 Cup All-Purpose Flour
- 1/2 Cup Brown Sugar, Packed
- 1/3 Cup Butter, Cut Up
- 1/2 Cup Chopped Pecans
- Garnish: Vanilla Ice Cream
- Preheat the oven to 375F. Prepare and roll out the refrigerated pie crust into a 9-inch deep dish pie plate with a pastry circle and trim. Crimp edges. Keep the crust chilled while prepping the pie.
- In a medium bowl, combine the 3 Tbsp granulated sugar and the cornstarch. Add fruit; toss to coat. Note: whether you keep the skin on or off the peaches is a personal preference. It adds some texture, and I keep mine on.
- In another medium bowl, combine the next five ingredients: eggs, dark corn syrup, granulated sugar, melted butter, and vanilla. Stir in pecan halves.
- For the streusel: in a small bowl, combine flour and brown sugar. Use your fingers, or a pastry cutter, to work the butter into the flour mixture until it's coarse crumbs. Stir in chopped pecans.
- Stir fruit mixture and spoon into pastry. Carefully pour the pecan mixture over the fruit mixture.
- Sprinkle streusel on top.
- Cover the pie loosely with aluminum foil. Bake for 1 hour. Remove foil and reduce oven temperature to 350F. Bake 30-45 minutes longer until the filling is puffed, and appears set.
- Cool completely on a wire rack, for at least an hour. The center will still be warm. Serve with ice cream or homemade whipped cream. Store leftovers in the fridge.
- Refrigerate any leftovers. For best freshness, enjoy within 5 days.
- Pie freezes well. Freeze pie for up to 3 months. Let it thaw overnight before enjoying again.
- Reheat the pie in the microwave, on high, for 1-2 minutes before serving.
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Amount Per Serving: Calories: 687Total Fat: 37gSaturated Fat: 13gTrans Fat: 1gUnsaturated Fat: 21gCholesterol: 104mgSodium: 282mgCarbohydrates: 88gFiber: 4gSugar: 65gProtein: 7g
**Nutrition is calculated by a third party. Actual nutrition may vary.
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