recipe credit
Brown Sugar Cinnamon Peach Pie
8 large fresh firm ripe peaches
1/2 cup firmly packed brown sugar
1/4 cup granulated sugar
1 teaspoon ground cinnamon
1/8 teaspoon salt
1 1/2 Tablespoons butter cut into pieces
1 1/2 Tablespoons granulated sugar
1/4 cup all-purpose flour
Your double pie crust recipe or click recipe
I focused on the filling so used IGA store brand deep pie shells.
**Very Good Pie Shells** who knew? They are!
- Peel peaches, cut into 1/2" slices, cut slices in half.
- Stir together brown sugar and the next 3 ingredients and 1/4 cup flour in bowl.
- Add peaches stirring to coat.
- Immediately spoon peach mixture into pie crust in pie plate and dot with the butter.
- Place with top pie crust, press edges together, take beaten egg and brush over top, sprinkle with the 1 1/2 Tablespoons of sugar.
- Slit the center of pie X and then make 4 small slits around the top of the pie crust.
- **FREEZE the pie for 15 minutes**
- Place a jelly roll pan on lower rack in oven and preheat oven to 425 degrees.
- Take pie from freezer after time and place on jelly roll pan.
- Bake 15 minutes
- Reduce oven temperature to 375 degrees and bake 40 minutes.
- Cover edges of pie with foil or crust protector and bake 25 more minutes or until juices are thick and bubbly.
- Remove from oven and place on wire rack to cool for 2 hours.
My Advise and Pointers:
1} Use fresh picked firm ripe peaches...picked locally if possible.
2} Use this pie on the day you make it!
3} Do not refrigerate it will not taste good. The pastry will be mushy from the juice of the wonderful fresh peaches. (I have heard that is you beat an egg and brush the bottom crust it won't be as mushy, however I haven't tried it).
4} My advice bake and serve same day for an extremely good pie!
Enjoy the peaches before they leave us!
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