Brown Sugar Peach Pie W Recipes

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.

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.

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.

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.

BROWN SUGAR PIE I

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• In a saucepan, combine flour and sugar. Stir in milk, butter, salt and vanilla. Cook, stirring constantly, until mixture comes to a boil. Pour into an unbaked pie shell.
• Bake at 400 degrees F (200 degrees C) for 5 minutes. Reduce heat to 350 degrees F (175 degrees C) and continue baking for 25 minutes.

BROWN SUGAR PEACH PIE W/ COCONUT STREUSEL

Steps:

• 1. Preheat oven to 425 degrees. Fit dough into 9 inch deep dish pie plate. Fold edges over and flute. Line dough with a piece of foil, arrange pie weights or dried beans on foil. Bake at 425 degrees for 10 minutes. Reduce oven temperature to 350 degrees. Remove weights and foil. Bake at 350 degrees for 5 minutes. Cool crust on wire rack.
• 2. Combine 1/3 cup brown sugar, flour and cinnamon in a bowl. Sprinkle over peaches. Toss gently. Bake at 350 degrees for 30 minutes. Spoon into prepared crust.
• 3. Combine 1/3 cup brown sugar, oats, coconut and butter Sprinkle over the peach mixture. Shield edges of the crust with foil. Bake an additional 30 minutes or until golden. Cool on wire rack. This recipe actually screams for some vanilla ice cream or even some whip cream too!!

PEACH PIE WITH SOUR CREAM

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Butter a 9-inch pie dish.
• Place 1 1/4 cups flour, butter, salt, and 2 tablespoons sour cream in a food processor; pulse until mixture comes together in a large ball. Press dough into prepared pie dish to form a crust.
• Bake in preheated hoven until golden brown, about 10 minutes. Remove pie crust from oven.
• Reduce oven heat to 350 degrees F (175 degrees C). Arrange peach slices in pie crust.
• Lightly beat egg yolks in a large bowl. Add in sugar, 1/3 cup sour cream, and 2 tablespoons flour; stir until well-mixed. Pour egg mixture over peaches. Cover pie with aluminum foil.
• Bake in preheated oven for 50 minutes; remove foil. Continue baking until peach filling is set, about 15 minutes more.