Description
With brown sugar and cinnamon, this Brown Sugar Peach Pie has a juicy peach filling, buttery flaky crust, and golden crumble topping that slices beautifully after cooling.
Ingredients
- Homemade pie crust, enough for one 9-inch pie
- 7 cups peeled chopped peaches, cut into 1-inch chunks
- 1/2 cup packed light or dark brown sugar
- 1/2 cup all-purpose flour or 1/4 cup instant tapioca
- 2 teaspoons fresh lemon juice
- 1/4 teaspoon ground cinnamon
- 1/2 cup packed light or dark brown sugar for crumble
- 1 teaspoon ground cinnamon for crumble
- 3/4 cup all-purpose flour for crumble
- 5 tablespoons unsalted butter, melted and slightly cooled
- 1/2 cup chopped walnuts, optional
Instructions
- Prepare the pie crust through chilling, then keep one dough disc cold until ready to roll.
- Stir the peach chunks, brown sugar, flour or tapioca, lemon juice, and cinnamon in a large bowl until combined.
- Preheat the oven to 400°F.
- Roll the chilled pie dough on a floured work surface into a 12-inch circle.
- Place the dough into a 9-inch pie dish and smooth it gently into the bottom and sides.
- Spoon the peach filling into the crust, leaving extra liquid behind in the bowl.
- Trim excess dough from the edges, then crimp or flute the crust.
- Combine brown sugar, cinnamon, and flour in a medium bowl for the crumble topping.
- Stir in melted butter and walnuts until the mixture turns thick and crumbly.
- Sprinkle the crumble topping evenly over the peaches.
- Place the pie on a large baking sheet and bake for 20 minutes.
- Keep the pie in the oven, lower the temperature to 375°F, and bake for 30 to 35 minutes more.
- Use a pie crust shield after the first 20 minutes if the crust edges brown too quickly.
- Remove the pie when the juices bubble around the edges and the top turns lightly browned.
- Cool the pie for 3 full hours before slicing and serving.
Notes
- The pie crust dough can chill in the refrigerator for up to 5 days.
- Baked pie freezes well for up to 3 months.
- Thaw frozen baked pie overnight in the refrigerator, then bring it to room temperature before serving.
- Prepared filling can freeze for up to 3 months.
- Instant tapioca can replace flour for a sturdy filling.
- Store leftovers tightly covered in the refrigerator for up to 5 days.
- Prep Time: 3 hours
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 390
- Sugar: 31g
- Sodium: 155mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 32mg