Brown Sugar Cinnamon Peach Pie

By Joan_Z

Ingredients

• 1 prepared pie crust
• 8 large fresh, firm, ripe peaches (about 4 lbs)
• 1/2 cup firmly packed light brown sugar
• 1/3 cup granulated sugar
• 1 tsp. ground cinnamon
• 1/8 tsp. salt
• 1 1/2 Tbsp. butter, cut into pieces
• 1 large egg - beaten
• 1 1/2 Tbsp. granulated sugar

Details

Servings 8
Preparation time 30mins
Cooking time 34mins

Preparation

Step 1

Oven 425

Peel and cut peaches into 1/2 inch slic3es, cut slices in half. Stir together brown sugar, t1/3 cup granulated sugar, 1 tsp. cinnamon and 1/8 tsp. salt. Add 1/4 cup flour to mixture. Stir peaches to coat and immediately spoon into piecrust and dot with 1 1/2 Tbsp. butter. (Do not make mixture ahead as it will be too runny).

Take a second pie crust for top. Brush top of pie with beaten egg. Cut 4-5 slits in top of pie for steam to escape.

Freeze pie for 15 minutes.

Heat a jello-roll pan in the oven for 10 minutes. Place pie on the hot jell-roll pan.

Bake at 425 on lower oven rack for 15 minutes. Reduce oven temperature to 375; bake 40 minutes. Cover loosely with aluminum foil to prevent excessive browning and bake 25 more minutes or until juices are thick and bubbly (juices will bubble through the top). Transfer to a wire rack and cook for 2 hours before serving.