Transfer the pie to the oven and place a baking sheet in the bottom to catch any drips. Bake for 30 minutes. Transfer the pie to a rack to cool completely. Serve with Bourbon Whipped Cream.
Ingredients
I just made this pie and it taste really fantastic! You have a great recipe for this.. I made this pie today with some wonderful fresh peaches I made the crust the night before. The crust kept breaking as I rolled it out. I pieced it together in the pie plate, the filling was great I added a little fresh nutmeg.
When I baked it, it came together. I loved it, So good. I used to never know how to bake this kind of pie! You did a great job with this recipe and I'm pretty sure to be trying this very soon! Just made this pie. Smells delicious in the oven. My filling had a lot of juices. Did not discard the juices. 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 degrees F 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. This tastes better warm than hot. You might also like.
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- Directions.
Cook 5-star weekday dinners every time. Old Fashioned Peach Cobbler. Chef John's Peach Pie. Single Crust Peach Pie. Peach Pie 55 recipes. The brown sugar and the cinnamon complement the natural sweetness of the fresh peaches. Cut butter into flour mixture with a pastry blender until mixture resembles small peas. Turn dough out onto a piece of plastic wrap; press and shape dough into 2 flat disks.
Brown Sugar-Cinnamon Peach Pie
Wrap each disk in plastic wrap, and chill 30 minutes to 24 hours. Place 1 dough disk on a lightly floured surface; sprinkle dough lightly with flour. 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. Do not make mixture ahead or it will become too juicy. Carefully place remaining piecrust over filling; press edges of crusts together to seal. Cut off excess crust, and reserve. Crimp edges of pie.
Cut into 3-inch leaves using a knife. Brush top of pie with beaten egg; top with leaves. Cut 4 to 5 slits in top of pie for steam to escape.
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Freeze pie 15 minutes. Meanwhile, heat a jelly-roll pan in oven 10 minutes. Place pie on hot jelly-roll pan.