Deep Dish Buttermilk Peach Pie
- Total Time: 1 hour 50 mins
- Yield: 6 1x
Description
Buttermilk, sugar, egg, and butter replace the typical cornstarch pie glue to make almost a cheesecake-like base.
Ingredients
- 6 ripe, juicy peaches
- 1 Buttermilk Piecrust arranged in a 9-inch pie pan
- 3?4 cup (180 ml) sugar
- 2 tbsp (30 ml) unbleached all-purpose flour
- 2 eggs
- 1?3 cup (80 ml) buttermilk
- 4 tbsp (60 ml) unsalted butter, melted
- 1 tsp vanilla extract
- 1?4 tsp almond extract
- 1?8 tsp freshly grated nutmeg
Instructions
- Preheat the oven to 350°F. Bring a large saucepan of water to a boil and drop in the peaches. After 2 to 3 minutes, when the skins split, lift them out and place them in a bowl of cold water.
- Slip off the skins and slice up the peaches directly into the crust, and set the crust on a rimmed baking sheet. (If you line the baking sheet with aluminum foil, it makes cleanup even easier later.)
- In a medium bowl, whisk together the sugar and flour. Beat in the eggs, then add the buttermilk, butter, vanilla and almond extracts, and the nutmeg, and whisk until smooth. Pour over the peaches in the piecrust and set the baking sheet in the oven.
- Bake for 50 minutes, or until the center is just set. If the pie is not yet set, cover with aluminum foil and continue baking for an additional 10 to 15 minutes, until the pie is puffed and set. Let cool completely before serving.
- Prep Time: 45 mins
- Cook Time: 1 hour 5 mins
- Category: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 380
If You Liked This Recipe, You’ll Love These
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- The Merrion Pecan Pie
- Mini Strawberry-Rhubarb Galettes
Frequently Asked Questions
Why does the recipe blanch the peaches in boiling water before slicing them?
Dropping the peaches in boiling water for 2–3 minutes causes the skins to split so they can be slipped off cleanly before slicing directly into the crust. It’s faster and neater than peeling with a knife.
What does the buttermilk do in the filling — why not use a standard cornstarch-thickened fruit pie filling?
The excerpt explains exactly this: buttermilk, sugar, eggs, and melted butter replace the typical cornstarch “pie glue” and create an almost cheesecake-like custard base around the peaches instead of a jammy gel.
How do I know when the pie is done baking?
Bake at 350°F for 50 minutes, or until the center is just set. If it’s still loose at 50 minutes, cover with aluminum foil and continue baking 10–15 minutes more until the filling is puffed and set. Let it cool completely before slicing. 
