Brown Sugar Peach Pie W Recipes

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PEACH PIE



Peach Pie image

A quick, easy to make American favorite, this Peach Pie recipe is full of flavor and is great served with ice cream.

Provided by Sabrina Snyder

Categories     Dessert

Time 55m

Number Of Ingredients 11

6 cups sliced peaches
1/3 cup all-purpose flour
3/4 cup white sugar
1/4 cup brown sugar (packed)
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 cup butter
1 recipe pastry for a 9 inch double crust pie
1 egg
1 tablespoon water
coarse sanding sugar

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.

Nutrition Facts : Calories 213 kcal, Carbohydrate 34 g, Protein 2 g, Fat 8 g, SaturatedFat 4 g, Cholesterol 24 mg, Sodium 98 mg, Fiber 2 g, Sugar 23 g, ServingSize 1 serving

BROWN SUGAR-CINNAMON PEACH PIE



Brown Sugar-Cinnamon Peach Pie image

Can't decide between summer and fall flavors? Get the best of both worlds with a Brown Sugar-Cinnamon Peach Pie that's baked to perfection. Save time by baking this brown sugar peach pie with Pillsbury™ crust, so you can enjoy the satisfying blend of flavors even sooner.

Provided by Pillsbury Kitchens

Categories     Dessert

Time 4h

Yield 10

Number Of Ingredients 10

1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
8 large firm ripe peaches (about 4 lb)
1/2 cup packed light brown sugar
1/3 cup granulated sugar
1 teaspoon ground cinnamon
1/4 cup all-purpose flour
1/8 teaspoon salt
4 1/2 teaspoons butter, cut into pieces
1 egg, beaten
4 1/2 teaspoons granulated sugar

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.

Nutrition Facts : Calories 336, Carbohydrate 54 g, Fat 2 1/2, Fiber 2 g, Protein 4 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 276 mg

FRESH PEACH BROWN SUGAR PIE



Fresh Peach Brown Sugar Pie image

I adopted this recipe from the recipezaar account. I can't wait to try this one! I love peach pie. Yum!

Provided by Courtly

Categories     Pie

Time 1h15m

Yield 1 9inch pie

Number Of Ingredients 10

2 (9 inch) pie crusts (see Classic Pie Crust, Idiot Proof Step-By-Step Photo Tutorial)
1/2 cup sugar
1/4 cup brown sugar
3 tablespoons flour
1/2 teaspoon cinnamon
1/8 teaspoon salt
5 cups fresh peaches, peeled and sliced
1 tablespoon lemon juice
1/4 teaspoon almond extract
2 tablespoons butter

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 AND BROWN BUTTER SKILLET PIE



Peach and Brown Butter Skillet Pie image

The brown butter is really what makes this skillet pie so inviting. After scooping out a warm piece of pie, be sure to spoon the brown butter sauce over the ice cream.

Provided by Trisha Yearwood

Categories     dessert

Time 2h40m

Yield 8 servings

Number Of Ingredients 15

1 1/2 cups all-purpose flour, plus additional for rolling out the dough
1 tablespoon granulated sugar
1/4 cup (4 tablespoons) cold unsalted butter, cubed
1/4 cup (4 tablespoons) cold vegetable shortening stick, cubed
1/4 cup (4 tablespoons) unsalted butter
3/4 cup packed light brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon kosher salt
2 tablespoons spiced rum
1 tablespoon honey
3 pounds fresh peaches, each peach cut into 8 slices (about 5 large peaches)
1 tablespoon cornstarch
1 large egg, beaten
2 tablespoons demerara sugar
Vanilla ice cream, for serving

Steps:

  • For the pie dough: Pour 1/4 cup water into a small container with 2 ice cubes.
  • Put the flour in a large mixing bowl. Add the granulated sugar and whisk to combine. Add the butter and shortening to the bowl and use a pastry cutter to work the fats into the flour mixture until pea-size lumps form. Sprinkle the ice water onto the mixture 1 tablespoon at a time, using your hands to pull the dough together, until the dough becomes just sticky enough to form a ball; you may not need all the ice water. Press the dough into a disc and wrap in plastic wrap. Refrigerate the dough to chill for a minimum of 1 hour. This step can be done several days in advance.
  • When ready to bake the pie, pull the dough out of the refrigerator and rest at room temperature for 15 minutes. Sprinkle the counter and rolling pin with additional flour. Preheat the oven to 350 degrees F.
  • For the filling: Set a 10-inch cast-iron skillet over medium-high heat. Add the butter and heat until melted. Cook until the bubbles subside and the butter is light brown and smells like toasted nuts, 5 to 7 minutes. Reduce the heat to medium and sprinkle the brown sugar over the butter. Add the cinnamon and salt and stir to combine. Cook until the sugar is dissolved, about 2 minutes more. Pour in the spiced rum and honey and stir until incorporated. Add the peaches to the sauce and sprinkle with the cornstarch. Carefully stir the peaches to coat in the brown butter sauce. Let cool for 5 minutes.
  • While the filling is cooling, roll the dough into a 12-inch circle that is about 1/8 inch thick. Gently lay the pie dough circle over the peaches, working carefully as the skillet will still be warm. If the dough is hanging over the edge, trim it with kitchen shears. Moving around the rim of the dough circle, tuck the edge of the dough into the skillet. Using a paring knife, vent the top of the pie by cutting a few small slits in the dough.
  • For the topping: Gently brush the dough with the beaten egg and sprinkle evenly with the demerara sugar. Bake until the crust is golden brown and the filling is hot and bubbly, 40 to 45 minutes. Let cool for 5 minutes. Serve warm with vanilla ice cream.

BROWN SUGAR PEACH ICEBOX CAKE



Brown Sugar Peach Icebox Cake image

This is a perfect get-ahead dessert. By using a shop-bought pound cake and tinned peaches, Ree puts the dish together in a matter of minutes, then refrigerates until it's time to serve.

Provided by Ree Drummond : Food Network

Categories     dessert

Time 3h20m

Yield 8 servings

Number Of Ingredients 7

One 16-ounce frozen pound cake, thawed
One 29-ounce can sliced peaches, drained and juice reserved
1/4 cup peach preserves
Pinch kosher salt
6 tablespoons brown sugar
1 1/2 cups heavy cream
Fresh basil, to garnish

Steps:

  • Remove the pound cake from its pan and line the pan with plastic wrap, leaving plenty of overhang.
  • Slice the cake horizontally into 3 equal slices.
  • Mix the peaches, preserves, salt and 3 tablespoons brown sugar in a bowl, then set aside.
  • Add the heavy cream, remaining 3 tablespoons brown sugar and 2 tablespoons of the reserved peach juices to a bowl. Whip until firm peaks form.
  • Place one slice of cake in the bottom of the lined pan and press to slightly flatten. Top with a third of the whipped cream and a thin layer of the peach mixture. Repeat the process 2 more times, saving the rest of the peaches to serve with the cake.
  • Loosely cover with the overhanging plastic wrap and chill in the refrigerator for 3 to 4 hours. Cover and reserve any extra peach mixture for serving.
  • To serve, carefully lift the cake from the pan using the plastic wrap, then discard the wrap. Place a few basil leaves over the top. Slice and serve with the reserved peaches spooned over the top.

PEACH PIE



Peach Pie image

I acquired this delicious peach pie filling recipe some 40 years ago, when my husband and I first moved to southern Iowa and had peach trees growing in our backyard. It's been a family favorite since then and always brings back memories of both summer and those happy early years. - June Mueller, Sioux City, Iowa

Provided by Taste of Home

Categories     Desserts

Time 1h25m

Yield 8 servings.

Number Of Ingredients 11

1/2 cup sugar
1/4 cup packed brown sugar
4-1/2 cups sliced peeled peaches
Dough for double-crust pie
3 tablespoons cornstarch
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
1/8 teaspoon salt
2 teaspoons lemon juice
1 tablespoon butter
Vanilla ice cream, optional

Steps:

  • In a large bowl, combine sugars; add peaches and toss gently. Cover and let stand for 1 hour. On a lightly floured surface, roll one half of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate or iron skillet.Trim even with rim. Refrigerate while preparing filling. , Preheat oven to 400°. Drain peaches, reserving juice. In a small saucepan, combine cornstarch, nutmeg, cinnamon and salt; gradually stir in reserved juice. Bring to a boil; cook and stir until thickened, about 2 minutes. Remove from the heat; stir in lemon juice and butter. Gently fold in peaches. Pour into crust. , Roll remaining dough to a 1/8-in.-thick circle; cut into 1-1/2-in.-wide strips. Arrange over filling in a lattice pattern. Trim and seal strips to edge of bottom crust; flute edge. Cover edge loosely with foil. Bake 40 minutes; remove foil. Bake until crust is golden brown and filling is bubbly, 10-20 minutes longer. Cool on a wire rack. If desired, serve with vanilla ice cream.

Nutrition Facts : Calories 380 calories, Fat 16g fat (7g saturated fat), Cholesterol 14mg cholesterol, Sodium 254mg sodium, Carbohydrate 59g carbohydrate (29g sugars, Fiber 2g fiber), Protein 3g protein.

BROWN SUGAR PIE I



Brown Sugar Pie I image

Brown sugar pie is a basic pie from Quebec, Canada. In French, it is Tarte au Sucre Brun. Delicious!!

Provided by Suzanne

Categories     Desserts     Pies     Vintage Pie Recipes     Chess Pie Recipes

Time 1h

Yield 8

Number Of Ingredients 6

6 tablespoons all-purpose flour
2 cups packed brown sugar
1 ½ cups evaporated milk
4 tablespoons butter
½ teaspoon salt
1 teaspoon vanilla extract

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.

Nutrition Facts : Calories 346.1 calories, Carbohydrate 63.2 g, Cholesterol 29 mg, Fat 9.4 g, Fiber 0.2 g, Protein 3.9 g, SaturatedFat 5.8 g, Sodium 251.9 mg, Sugar 58.2 g

SOUR CREAM PEACH PIE



Sour Cream Peach Pie image

This recipe combines the delicious flavors of peaches with sour cream and a hint of almond extract.

Provided by LESLIE VAN SLACK

Categories     Desserts     Pies     Fruit Pie Recipes     Peach Pie Recipes

Time 1h5m

Yield 8

Number Of Ingredients 8

¾ cup sour cream
½ cup white sugar
⅓ cup all-purpose flour
¼ teaspoon almond extract
1 tablespoon all-purpose flour
1 (9 inch) unbaked pie crust
4 cups sliced fresh or frozen peaches
¼ cup brown sugar

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C).
  • In a medium bowl, stir together the sour cream, white sugar, 1/3 cup flour and almond extract until smooth. Sprinkle 1 tablespoon of flour over the pie crust to prevent it from getting soggy. Alternate layers of peaches and the sour cream mixture, beginning with a layer of peaches and ending with a layer of sour cream.
  • Bake for 20 minutes in the preheated oven. Reduce the heat to 350 degrees F (175 degrees C). Continue baking for an additional 35 minutes. Remove the pie from the oven and sprinkle brown sugar over the top. Set the oven to Broil, and broil for 2 to 3 minutes, until caramelized.

Nutrition Facts : Calories 273.4 calories, Carbohydrate 39 g, Cholesterol 9.5 mg, Fat 12.1 g, Fiber 1 g, Protein 2.7 g, SaturatedFat 4.7 g, Sodium 132.9 mg, Sugar 23.1 g

BROWN SUGAR-CINNAMON PEACH PIE RECIPE - (4.4/5)



Brown Sugar-Cinnamon Peach Pie Recipe - (4.4/5) image

Provided by Suesee50

Number Of Ingredients 10

1 box Pillsbury® refrigerated pie crusts, softened as directed on box
8 large firm ripe peaches, about 4 lb
1/2 cup packed light brown sugar
1/3 cup granulated sugar
1 teaspoon ground cinnamon
1/4 cup all-purpose flour
1/8 teaspoon salt
4 1/2 teaspoons butter, cut into pieces
1 egg, beaten
4 1/2 teaspoons granulated sugar

Steps:

  • Heat oven to 425°F. Bring pie crusts to room temperature to prepare for baking, 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.

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From 1840farm.com


BROWN SUGAR BOURBON PEACH PIE - NATALIE PARAMORE
For the Crust: Sift flour and salt together. Cut butter into cubes and place in freezer for 5 minutes to get cold. Using a fork, stir butter cubes into flour mixture until well coated.
From natalieparamore.com


BEST BROWN SUGAR TART RECIPE - HOW TO MAKE BROWN SUGAR TART
Heat the oven to 375F with racks in the middle and lowest positions. On a well-floured counter, roll the dough into a 12-inch circle. Wrap the dough loosely around the rolling pin and transfer to a 9-inch tart pan with a removable bottom. Gently ease the dough into the corners of the pan, then trim the edges flush with the pan rim.
From 177milkstreet.com


DELICIOUS PEACH CRUMBLE PIE RECIPE WITH BROWN SUGAR TOPPING
2018-03-14 Instructions. Preheat oven to 425 degrees and prepare a 9 inch pie pan with non-stick spray. Line the pie pan with your premade crust, flute or decorate the edges in any way that you like. Drain the can of peaches and pour them into the prepared pie crust. In a small bowl, mix together the sugar and nutmeg.
From mommity.com


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