Friday, July 11, 2014

Brown Sugar Peach Cinnamon Pie

· 1 package refrigerated pie crusts (2 in package)
· 8 fresh, firm ripe peaches
· ½ cup firmly packed brown sugar
· 1/3 cup white sugar
· 1 teaspoon ground cinnamon
· 1/8 teaspoon salt
· ¼ cup flour
· 2 tablespoons butter, cut into pieces
· 1 large egg, beaten
· 2 tablespoons sugar

1. Preheat oven to 425 degrees.
2. Unroll 1 pie crust and place in the bottom of a 9-inch pie plate. Press dough into plate.
3. Peel peaches and cut into ½-inch thick slices, cut slices in half. Stir together brown sugar, white sugar, cinnamon, salt and flour. Add peaches, stirring to coat. Immediately spoon peach mixture into pie crust and dot with 1 ½ tablespoons butter.
4. Place remaining pie crust over filling, pressing edges of crusts together to seal. Crimp edges of pie crusts.
5. Brush top of pie with beaten egg and sprinkle with 1 ½ tablespoons sugar. Cut 4 -5 slits in top of pie for steam to escape.
6. Freeze pie for 15 minutes. Meanwhile, heat a jelly roll pan for 10 minutes. Place pie on pan.
7. Bake on lower rack of oven for 15 minutes. Reduce oven temperature to 375 degrees; bake for 40 minutes. Cover loosely with aluminum foil to prevent excessive browning and bake 25 more minutes or until juices are thick and bubbly.
8. Transfer to wire rack and cool 2 hours before serving.

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