Go Back
+ servings
A closeup of cinnamon peach pie

Brown Sugar and Cinnamon Peach Pie

Full of peaches and blueberries, this pie does not disappoint.
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 8 slices
Calories 470kcal


For the crust:

  • 2 1/2 cup all-purpose flour
  • 2 tablespoons sugar
  • 3/4 teaspoon salt
  • 1 cup 2 sticks unsalted butter cold, cut into cubes
  • 5 tablespoons ice cold water
  • 2 teaspoon apple cider vinegar

For the filling:

  • 3 pounces peaches
  • 1 cup fresh blueberries
  • 1/2 cup brown sugar
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/8 teaspoon ground ginger
  • 3 tablespoons all-purpose flour
  • 1 tablespoon cornstarch
  • 2 teaspoon fresh lemon juice
  • 1 egg beaten, for egg wash
  • 2 tablespoons sugar
  • 1 teaspoon ground cinnamon


To make the crust

  • Mix together the dry ingredients. Cut in the butter with a pastry cutter, two knives, or your hands. 
  • Stir together the water and vinegar. Make a well with the flour and add the water/vinegar. 
  • Use a fork to stir the dough together. Use your hands to very lightly knead it into a ball - it should still be fairly shaggy. 
  • Divide the dough in two and wrap in plastic wrap. Refrigerate for 1 hour.

To make the filling

  • Peel and slice the peaches about 1/4 inch thick. Place in a large bowl with the blueberries. 
  • In a small bowl, combine the sugar, spices, flour, and cornstarch. Pour over the fruit and toss to coat. Squeeze the lemon juice over the fruit and stir again. 
  • Place the fruit in the fridge while you roll out the dough.
  • Preheat oven to 400 degrees.
  • Roll one of the discs of dough out on a floured surface to about 1/4 inch thick. Move the dough around every once in awhile while rolling it out to be sure it isn't sticking and add more flour as needed. Place the dough in the pie plate.
  • Roll out the second disc of dough.
  • 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 with the egg wash and sprinkle with the sugar and cinnamon.
  • 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. Cool for 2 hours. Store in the fridge.


Serving: 1slice | Calories: 470kcal | Carbohydrates: 58g | Protein: 6g | Fat: 24g | Saturated Fat: 14g | Cholesterol: 81mg | Sodium: 430mg | Potassium: 393mg | Fiber: 4g | Sugar: 22g | Vitamin A: 1305IU | Vitamin C: 13.5mg | Calcium: 32mg | Iron: 2.6mg