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Brown Sugar-Cinnamon Peach Pie

(1)
  2 reviews
  • 25 min prep time
  • 4 hr 0 min total time
  • 10 ingredients
  • 10 servings
  • Pinterest
    0
  • Facebook
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  • Save
    356
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    710

Treat your family to this fruity pie filled with peach mixture made using Pillsbury® pie crusts – a perfect baked dessert.

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

Steps

  • 1 Heat oven to 425°F. Make pie crusts as directed on box for Two-Crust Pie using 9-inch glass pie plate.
  • 2 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.)
  • 3 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.
  • 1 Heat oven to 425°F. Make pie crusts as directed on box for Two-Crust Pie using 9-inch glass pie plate.
  • 2 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.)
  • 3 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.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
336
% Daily Value
Total Fat
14g
0%
Saturated Fat
6g
0%
Sodium
276mg
0%
Total Carbohydrate
54g
0%
Dietary Fiber
2g
0%
Protein
4g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1 Starch; 1 Fruit; 1 1/2 Other Carbohydrate; 2 1/2 Fat;
Carbohydrate Choice
3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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