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.
Photo by Susan P.
Adapted from pillsbury.com

PREP TIME

20

minutes

TOTAL TIME

240

minutes

SERVINGS

6

servings

PREP TIME

20

minutes

TOTAL TIME

240

minutes

SERVINGS

6

servings

Adapted from pillsbury.com

Ingredients

  • 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

Directions

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.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: