Best 8 Fresh Peach Brown Sugar Pie Recipes

PEACH PIE

Steps:

• Preheat oven to 350 degrees F (176.6 degrees C).
• Place one crust in the bottom of a 9 inch pie plate.
• Line the pie crust half the peaches.
• Mix together the butter, sugar, brown sugar, flour, cinnamon and nutmeg with a fork and sprinkle half of it on the peaches.
• Pour over the remaining peaches then sprinkle over the remaining cinnamon mixture.
• Top with second pie crust, then cut two 1" slices into the middle of the crust to vent.
• Beat egg with water and brush onto crust then sprinkle on sanding sugar.
• Bake at 350 degrees for 45 minutes, or until crust is golden.
• Allow pie to cool in oven after you turn it off.

PEACH PIE

Steps:

• Combine 2 1/2 pounds peach wedges with 3/4 cup light brown sugar, the juice of 1 lemon, 2 tablespoons quick-cooking tapioca, 1/2 teaspoon vanilla extract, 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg and 1/4 teaspoon salt. Pour into pie shell; dot with 4 tablespoons butter.
• Perfect All-Butter Piecrust
• Pulse 3 1/2 cups flour, 1/4 cup sugar and 1 teaspoon salt in a food processor. Add 1 diced stick cold butter; process until combined. Add 2 more diced sticks cold butter; pulse three times, or until the mixture resembles coarse meal. Add 1 tablespoon white or cider vinegar. Gradually pour in 1/3 cup ice water, pulsing about four times until combined. Turn out onto a clean surface and press into a cohesive dough without overworking (you should see bits of butter). Wrap in plastic wrap and press into a 1-inch-thick disk; refrigerate at least 1 hour before rolling out.
• How to Make a Pie
• Divide the chilled dough in half; roll 1 piece into a 12-inch, 1/8-inch-thick circle on a lightly floured surface (refrigerate the other piece).
• Roll the dough onto a rolling pin, then unroll it into a 9-inch glass pie plate, letting it hang over the edge; add filling (see options above).
• Roll out the other piece of dough and place over the filling; press the crust edges together and trim, leaving a 1-inch overhang. Roll up or pinch the overhang to seal.
• Place a foil-lined baking sheet on a rack in the lower third of the oven; preheat to 450 degrees. Wrap an oiled, wide band of foil around the pie edge to protect the crust. Make slashes in the top of the crust; chill for 30 minutes.
• Reduce the oven to 400 degrees. Bake the pie for 30 minutes. Remove the foil band, brush the crust with heavy cream and sprinkle with sugar. Bake until golden brown, about 30 minutes; cool before slicing.

FRESH PEACH BROWN SUGAR PIE

Steps:

• preheat oven to 425.
• Stir dry ingredients together.
• Sprinkle peaches with lemon juice and almond extract.
• Add dry ingredients and toss gently to mix.
• Dump into pastry lined 9" pie pan, dot with butter and add top crust.
• Cut vent holes.
• Bake until bubbles and crust is browned.
• About 35-45 minutes.

BROWN SUGAR-CINNAMON PEACH PIE

Steps:

• Heat oven to 425°F. Make pie crusts as directed on box for Two-Crust Pie using 9-inch glass pie plate.
• 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.)
• 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.

MOM'S PEACH PIE

Steps:

• On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Brush egg white over dough; refrigerate while making filling. , In a large bowl, combine peaches and 2 tablespoons flour; toss to coat. In a small bowl, combine remaining 3/4 cup flour and sugars; cut in butter until mixture resembles fine crumbs. Sprinkle two-thirds into pastry; top with peach mixture. Sprinkle with remaining crumb mixture. , Bake at 375° for 40-45 minutes or until filling is bubbly and peaches are tender. Cover with foil during the last 15 minutes if it begins to brown too quickly.

PEACH PIE

Steps:

• In a large bowl, combine sugars; add peaches and toss gently. Cover and let stand for 1 hour. On a lightly floured surface, roll one half of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate or iron skillet.Trim even with rim. Refrigerate while preparing filling. , Preheat oven to 400°. Drain peaches, reserving juice. In a small saucepan, combine cornstarch, nutmeg, cinnamon and salt; gradually stir in reserved juice. Bring to a boil; cook and stir until thickened, about 2 minutes. Remove from the heat; stir in lemon juice and butter. Gently fold in peaches. Pour into crust. , Roll remaining dough to a 1/8-in.-thick circle; cut into 1-1/2-in.-wide strips. Arrange over filling in a lattice pattern. Trim and seal strips to edge of bottom crust; flute edge. Cover edge loosely with foil. Bake 40 minutes; remove foil. Bake until crust is golden brown and filling is bubbly, 10-20 minutes longer. Cool on a wire rack. If desired, serve with vanilla ice cream.

PEACH PIE THE OLD FASHIONED TWO CRUST WAY

Steps:

• Preheat the oven to 450 degrees F (220 degrees C).
• Line the bottom and sides of a 9 inch pie plate with one of the pie crusts. Brush with some of the beaten egg to keep the dough from becoming soggy later.
• Place the sliced peaches in a large bowl, and sprinkle with lemon juice. Mix gently. In a separate bowl, mix together the flour, sugar, cinnamon, nutmeg and salt. Pour over the peaches, and mix gently. Pour into the pie crust, and dot with butter. Cover with the other pie crust, and fold the edges under. Flute the edges to seal or press the edges with the tines of a fork dipped in egg. Brush the remaining egg over the top crust. Cut several slits in the top crust to vent steam.
• Bake for 10 minutes in the preheated oven, then reduce the heat to 350 degrees F (175 degrees C) and bake for an additional 30 to 35 minutes, until the crust is brown and the juice begins to bubble through the vents. If the edges brown to fast, cover them with strips of aluminum foil about halfway through baking. Cool before serving. This tastes better warm than hot.

PEACH AND CREAM CHEESE HAND PIES

Steps:

• In medium bowl, combine cold butter, flour, 2 teaspoons granulated sugar and the salt; toss to coat butter. Using fingers or pastry blender, pinch butter into flour until coarse crumbs form. Begin adding ice water 1 to 2 tablespoons at a time, mixing with fork or spoon just until dough comes together when pinched between fingers.
• Turn dough out onto lightly floured surface; knead a few times just to bring dough together. Divide dough in half; shape into 2 flattened disks. Wrap each disk well in plastic wrap; refrigerate at least 30 minutes.
• In medium bowl, beat cream cheese, 3 tablespoons brown sugar and the egg yolk with whisk or electric mixer until well combined. In another medium bowl, toss peaches, cornstarch and 2 to 4 tablespoons brown sugar to taste. Set Filling aside while rolling and cutting dough.
• Heat oven to 400°F. Line 2 cookie sheets with silicone nonstick baking mat or cooking parchment paper; set aside. In small bowl, beat egg and milk with whisk for egg wash; set aside.
• Roll out dough, 1 disk at a time, to 1/4- to 1/8-inch thickness. Using 3-inch round cutter or upside-down drinking glass, cut out rounds of dough (about 16 per disk). Repeat with remaining dough disk. Place half of the dough rounds on the 2 cookie sheets, leaving room between each (8 per sheet).
• Divide cream cheese mixture evenly among rounds. Divide peach mixture evenly among each cream cheese-topped dough round. Lightly brush edge of each dough round with egg wash. Top each with second dough round to cover filling. (This may take some rearranging of peach chunks but don't stress, just call them "rustic".) With fork, seal edge of each pie; poke a few holes in top of each to allow steam to escape and prevent pie from exploding during baking. Brush tops of pies with egg wash; sprinkle with granulated sugar.
• Bake in center of oven, 1 sheet at a time, 20 to 25 minutes or until bottoms of pies are golden brown and sugared tops are slightly crackled and beginning to turn golden. Remove from oven; cool at least 10 minutes before serving.