Brown Sugar-Cinnamon Peach Pie

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

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Servings 10

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ingredients 10
Prep Time 25 min
Total Time 4 hr 0 min

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

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Directions

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; 14%
(Saturated Fat 6g, 6% ),
Sodium: 276mg; 276%;
Total Carbohydrate: 54g; 54%
(Dietary Fiber 2g 2% ),
Protein: 4g; 4%

% Daily Value*:

Vitamin A: 0%;
Vitamin C: 0%;
Calcium: 0%;
Iron: 0%;

Exchanges:

1 Starch; 1 Fruit; 1 1/2 Other Carbohydrate; 2 1/2 Fat;

Carbohydrate Choices:

3 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

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Redeemed5712

report Posted Mar. 24, 2013 3:23 PM

I wondered about this pie as it asks for foil covering at the end and no foil on edges during initial cooking BUT...this is the best looking and most fabulous tasting peach pie I have ever made! I followed recipe exactly, first freezing for 15 minutes, etc. except I used frozen peaches. Pie turned out PERFECTLY!