Brown Sugar Cinnamon Peach Pie

Prep 25 min
Total 4 hr 0 min
Ingredients 10
Servings 10

Can't decide between summer and fall flavors? Get the best of both worlds with a Brown Sugar Cinnamon Peach Pie that's baked to perfection. Save time by baking this brown sugar peach pie with Pillsbury crust, so you can enjoy the satisfying blend of flavors even sooner. MORE+ LESS-

By Pillsbury Kitchens

Updated September 7, 2020

Make with

Pillsbury Pie Crust

Ingredients

box Pillsbury™ refrigerated pie crusts, softened as directed on box

large firm ripe peaches (about 4 lb)

1/2

cup packed light brown sugar

1/3

cup granulated sugar

teaspoon ground cinnamon

1/4

cup all-purpose flour

1/8

teaspoon salt

4 1/2

teaspoons butter, cut into pieces

egg, beaten

4 1/2

teaspoons granulated sugar

Steps

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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.