Brown Sugar and Cinnamon Peach Pie

Brown Sugar and Cinnamon Peach Pie

Full of peaches and blueberries, this pie does not disappoint.

Course Dessert

Cuisine American

Prep Time 20

Cook Time 1

Total Time 1 20

Servings slices

Calories 470kcal

Author Karly Campbell

Ingredients

For the crust:

1 1/2 cups cold cubed butter see notes
3 cups flour plus more for rolling the dough
1 teaspoon salt
1 large egg beaten
pinch white sugar
5 tablespoons ice cold water
1 tablespoon white distilled vinegar

For the filling:

3 cups peeled and sliced fresh peaches
1 cup fresh blueberries
1 teaspoon lemon juice
3/4 cup brown sugar
6 tablespoons all-purpose flour
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg

For assembly:

1 large egg beaten, for egg wash
2 tablespoons sugar
1 teaspoon ground cinnamon

Instructions

To make the crust:

Add the butter, flour, salt, and sugar to a large bowl and work it together with a pastry cutter until you have coarse crumbs. Alternately, add these ingredients to a food processor fitted with the dough blade and pulse until you have coarse crumbs.
Pour in the egg, water, and vinegar and stir until just combined. Use your hands to lightly knead the dough together – do not overwork the dough, just mix until it forms a cohesive ball. If you're using a food processor, it'll take just a few pulses to bring the dough together enough to start working it by hand.
Separate the dough into 2 balls of and place in ziploc bags. Flatten into round discs. Refrigerate for 30 minutes.

To make the filling:

Add the peaches to a large bowl along with the blueberries. Sprinkle the lemon juice over the top.
In a small bowl, combine the sugar, flour, and spices. Sprinkle over the fruit and gently stir to coat.
Place the fruit in the fridge while you roll out the dough.

To assemble and bake:

Preheat the oven to 400 degrees.
Lightly flour your countertop and roll the pie crust out into a circle about 2-3 inches larger than your pie plate. Repeat with the second crust. Carefully transfer one crust to a 9 inch deep dish pie plate.
Pour the fruit into the pie plate and place the second disc of dough over the top. Trim the crust to leave about a 3/4 inch over hang. Crimp the edges together to seal and make a decorative edge.
Cut four small slits in the top of the dough to vent.
Combine the sugar and cinnamon in a small bowl. Brush the egg over the top of the crust and sprinkle with the sugar and cinnamon mixture.
Bake the pie at 400 degrees for 15 minutes. Reduce heat to 375 and bake for 45 to 55 more minutes. The crust should be golden brown and the filling should be bubbling. If the crust begins to brown too much, cover the edges with foil or a pie shield.
Cool at room temperature for 4 hours for the filling to set up. Store in the fridge for up to 5 days.

Notes

Pie Crust: We prefer the flavor of butter in pie crust, but shortening or lard is a bit easier to work with and more forgiving. You may use either.

Food Processor: I think a food processor makes it so easy to make pie crust. Just be sure to only pulse the dough together until you have coarse crumbs with a few chunks of butter throughout. After adding the liquid, you’ll barely mix in the food processor – just enough to bring the dough together so that you can knead it a bit by hand into a smoother ball.

Peaches: You'll need about 5 large fresh peaches for 3 cups of sliced peaches. You may use frozen and thawed sliced peaches in this recipe as well, but drain them well.

Nutrition