Deep Dish Fresh Peach Pie -- Le Creuset Round Tarte Tatin Pan

“Delicious-my own recipe- this recipe is designed for the Le Creucet Round Tatin Pan. The Tatin is made of enameled cast iron. It measures approx 9 3/4 " in diameter and about 3" tall.”
1hr 20mins
1 pie

Ingredients Nutrition

  • 6 cups thinly sliced fresh peaches
  • 1 cup sugar
  • 12 teaspoon cinnamon
  • 4 tablespoons flour
  • 2 tablespoons butter
  • 1 egg white
  • 1 tablespoon water
  • 2 ready-made pie crusts
  • sugar and cinnamon


  1. Preheat Oven to 400°F.
  2. Mix peaches, cinnamon, sugar and flour-toss to coat. Set aside.
  3. Press 1 crust into pan and mold ( with fingers) into pan. Flute edges.
  4. Pour peach mixture into the crust.
  5. Dot with butter.
  6. Cut top crust into strips and lattice the top of the pie . Use extra crust to form small designs that you can put over the lattice( optional).(Or put a top crust on any other way you want).
  7. Brush with egg white mixed with water.
  8. Sprinkle additional sugar/cinnamon on the top lightly.
  9. Bake for 45-55 minutes or until the peaches are bubbly and the top is browned.
  10. Place hot pan over rack to cool.

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