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Brown Sugar-Cinnamon Peach Pie


Delicious peach pie is a perfect summer dessert when peaches are fresh. Serve with a scoop of vanilla ice cream on top.

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Rate this recipe 4.4/5 (16 Votes)


  • 1 box Pillsbury® refrigerated pie crusts, softened as directed on box
  • 8 large firm ripe peaches, about 4 lb
  • 1/2 cup packed light brown sugar
  • 1/3 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/4 cup all-purpose flour
  • 1/8 teaspoon salt
  • 4 1/2 teaspoons butter, cut into pieces
  • 1 egg, beaten
  • 4 1/2 teaspoons granulated sugar


Servings 6
Preparation time 20mins
Cooking time 240mins
Adapted from


Step 1

Heat oven to 425°F. Bring pie crusts to room temperature to prepare for baking, as directed on box for two-crust pie using 9-inch glass pie plate.

Peel peaches and cut into 1/2-inch-thick slices; cut slices in half. In large bowl, mix brown sugar, 1/3 cup granulated sugar, the cinnamon, flour and salt; add peaches and stir to coat. Immediately spoon peach mixture into crust-lined plate; dot with butter. (Do not make mixture ahead or it will become too juicy.)

Top with second crust and flute. Brush top with egg; sprinkle with 4 1/2 teaspoons granulated sugar. Cut slits in several places. Freeze pie 15 minutes.

Meanwhile, heat 15x10-inch pan in oven 10 minutes. Place pie on hot pan. Bake on lower oven rack 15 minutes. Reduce oven temperature to 375°F; bake 40 minutes. Cover loosely with foil; bake 25 minutes longer or until juices are thick and bubbly.

Cool 2 hours before serving.

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