Brown Sugar-Cinnamon Peach Pie

brown sugar cinnamon peach pie


2 frozen pie crusts, thawed
6 large peaches
½ cup firmly packed light brown sugar
1/3 cup granulated sugar
1 tsp. ground cinnamon
1/8 teaspoon salt
¼ cup flour
1 ½ Tbsp. Butter, cut into pieces


Either remove one of the frozen pie crusts from its pan and place on waxed or parchment paper or invert the crust in the pan onto waxed or parchment paper to thaw. This will be your top crust and allow easier handling of the crust when you are ready to put it on the pie.

Preheat oven to 425 degrees

  1. Peel peaches, and cut into 1/2-inch-thick slices. Mix together brown sugar and next 4 ingredients in a bowl and then 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.)
  2. Remove the pan from the inverted crust (if it is still in the pan) and cut the crimped edge from the crust (unless you like VERY thick edges on your pie.) Carefully place remaining piecrust over filling; press edges of crusts together to seal. Lightly brush top of pie with water and sprinkle with 1 1/2 Tbsp. granulated sugar. Cut 4 to 5 slits in top of pie for steam to escape.
  3. Heat a jelly-roll pan in oven 10 minutes. Place pie on the hot jelly-roll pan. (Don’t eliminate this step or you will have a sticky, burned mess on the floor of your oven!)
  4. Bake at 425° on lower* oven rack 15 minutes. Reduce oven temperature to 375°; bake 40 minutes or until juices are thick and bubbly (juices will bubble through top). The original recipe called for next covering the pie crust with aluminum foil and baking for additional 25 minutes. I didn’t find this necessary. Transfer to a wire rack; cool 2 hours before serving.

*Why the lower rack? I asked this question to the great and mighty Google as I had never baked a pie on the lower rack. I came up with different and opposing answers. One site said to always bake two crust pies on the middle rack to allow for more even baking and another site said that baking on the lower rack for fruit pies allows the bottom crust of the pie to heat more rapidly and helps prevent the juices from soaking through the pie crust causing soggy bottom crust. Makes sense to me. And as an update, it really seems to work!

Adapted from



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