Dianes Brown Sugar Peach Pie Recipes

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.

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.

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.

BROWN SUGAR PEACH ICEBOX CAKE

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.

BROWN SUGAR-PEACH PIE WITH COCONUT STREUSEL

Steps:

• Preheat oven to 425 degrees.
• Fit dough into a 9-inch pie plate.
• Fold edges under; flute.
• Line dough with a piece of foil, and arrange pie weights or dried beans on foil.
• Bake at 425 degrees for 10 minutes.
• Reduce oven temperature to 350 degrees.
• Remove pie weights and foil.
• Bake at 350 degrees for 5 minutes.
• Cool crust on a wire rack.
• Combine 1/3 cup sugar, flour, and cinnamon in a bowl; sprinkle over peaches.
• Toss gently.
• Spoon into prepared crust.
• Bake at 350 degrees for 30 minutes.
• Combine 1/3 cup sugar, oats, coconut, and butter; sprinkle over peach mixture.
• Shield edges of crust with foil.
• Bake an additional 30 minutes or until golden.
• Cool on a wire rack.
• Note: There are two good ways to peel peaches: with a potato peeler if they're not too ripe or, if they are, by plunging them in boiling water for about 30 seconds, making the skin a cinch to peel off with a paring knife.