Brown Sugar-Cinnamon Peach Pie
Submitted by Sue Lowes on Jul 20, 2011

Another Peach Pie version with brown sugar and cinnamon

Servings:
8

Complexity:   
Very Easy

Total Time:
2 hours

Ingredients:
Two pie crust shells
8 large fresh, firm ripe peaches (about 4 lbs.)
1/4 cup flour
1/2 cup firmly packet light brown sugar
1/3 cup granulated sugar
1 tsp ground cinnamon
1/8 tsp salt
1&1/2 Tbsp butter, cut into pieces
1 large egg, beaten
1&1/2 Tbsp. granulated sugar

Directions:
Peel peaches and cut into 1/2 inch thick slices; cut slices in half. Stir together brown sugar, next 3 ingredients, and the 1/4 cup flour in a bowl. add peaches, stirring to coat. Immediately spoon peach mixture into piecrust in pie plate and dot with 1&1/2 Tbsp. butter.

Carefully place remaining piecrust over filling; press edges of crusts together to seal. Cut off excess crust, and reserve. Crimp edges of pie. If desired, roll out excess dough and cut into 3 inch leaves and put on top of pie. Brush crust with egg and then sprinkle with sugar. Cut 4 or 5 slits in top of pie for steam to escape.

Freeze pie 15 minutes. Meanwhile, heat a jelly-roll pan in oven 10 minutes. Place pie on hot jelly-roll pan.

Bake at 425 for 15 minutes on lower oven rack. Reduce oven temperature to 375 and 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. Transfer to a wire rack and cool 2 hours before serving.