Brown Sugar-Cinnamon Peach Pie Recipe

Posted by
Rate It!
Brown Sugar-Cinnamon Peach Pie
Add your photo!
Ingredients
12
Count
Nutrition
5835
Calories
Comments Print recipe

Ingredients:

  • 1 1/3 cups cold butter
  • 1 1/2 tsp salt
  • 1/2 to 3/4 cup ice-cold water
  • 8 large fresh, firm, ripe peaches (about 4 lb.)
  • 1/2 cup firmly packed light brown sugar
  • 1/8 tsp salt
  • 1 1/2 tbsp butter , cut into pieces
  • 1 large egg, beaten
  • 1 1/2 tbsp granulated sugar

Directions:

  1. Cut 1 1/3 cups butter into small cubes, and chill 15 minutes. Stir together 4 cups flour and 1 1/2 tsp. salt. Cut butter into flour mixture with a pastry blender until mixture resembles small peas. Gradually stir in 1/2 cup ice water with a fork, stirring until dry ingredients are moistened and dough begins to form a ball and leaves sides of bowl, adding more ice water, 1 Tbsp. at a time, if necessary. Turn dough out onto a piece of plastic wrap; press and shape dough into 2 flat disks. Wrap each disk in plastic wrap, and chill 30 minutes to 24 hours.
  2. Preheat oven to 425º. Place 1 dough disk on a lightly floured surface; sprinkle dough lightly with flour. Roll dough to about 1/4-inch thickness. Starting at 1 edge of dough, wrap dough around a rolling pin. Place rolling pin over a 9-inch pie plate, and unroll dough over pie plate. Press dough into pie plate.
  3. Roll remaining dough disk to about 1/4-inch thickness on a lightly floured surface.
  4. Peel peaches, and cut into 1/2-inch-thick slices; cut slices in half. Stir together brown sugar, next 3 ingredients, and remaining 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. (Do not make mixture ahead or it will become too juicy.)
  5. 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, reroll excess crust to 1/4-inch thickness. Cut into 3-inch leaves using a knife. Brush top of pie with beaten egg; top with leaves. Brush leaves with egg; sprinkle with 1 1/2 Tbsp. granulated sugar. Cut 4 to 5 slits in top of pie for steam to escape.
  6. Freeze pie 15 minutes. Meanwhile, heat a jelly-roll pan in oven 10 minutes. Place pie on hot jelly-roll pan.
  7. Bake at 425° on lower oven rack 15 minutes. Reduce oven temperature to 375°; bake 40 minutes. Cover loosely with aluminum foil to prevent excessive browning, and bake 25 more minutes or until juices are thick and bubbly (juices will bubble through top). Transfer to a wire rack; cool 2 hours before serving.
Kitchen-Friendly View

Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 5834.62 Kcal (24428 kJ)
Calories from fat 2449.25 Kcal
% Daily Value*
Total Fat 272.14g 419%
Cholesterol 884.45mg 295%
Sodium 4047.86mg 169%
Potassium 4671.17mg 99%
Total Carbs 789.34g 263%
Sugars 342.11g 1368%
Dietary Fiber 55.37g 221%
Protein 84.65g 169%
Vitamin C 128.9mg 215%
Vitamin A 3.2mg 108%
Iron 9.4mg 52%
Calcium 640mg 64%
Amount Per 100 g
Calories 188.02 Kcal (787 kJ)
Calories from fat 78.93 Kcal
% Daily Value*
Total Fat 8.77g 419%
Cholesterol 28.5mg 295%
Sodium 130.44mg 169%
Potassium 150.53mg 99%
Total Carbs 25.44g 263%
Sugars 11.02g 1368%
Dietary Fiber 1.78g 221%
Protein 2.73g 169%
Vitamin C 4.2mg 215%
Vitamin A 0.1mg 108%
Iron 0.3mg 52%
Calcium 20.6mg 64%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
Search recipes
by ingredients
Search
Construct & Analyze
Your Recipe
Analyze

Try this similar recipes

View More

Recipe Tags

Weightwatchers Points

  • 138.6
    Points
  • 159
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

Bad Points

  • High in Sodium,
  • High in Sugar,
  • High in Total Fat

Also Try

Share Recipe

Recipes▼
Search
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
Scroll to top