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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

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Facebook

243
Save

598
Email

598
Print

1K

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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.

Comments + Recipe Twists

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