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Brown Sugar Peach Pie

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This was another of the pies Teri and I made during the great pie making adventure several weeks ago.  I’ll let the photos speak for themselves, but will add that yes, it’s every bit as good as it looks.  And the crust recipe makes a lot, so you will have some leftover for pie crust cookies.  Or do what my nephew and I did: cut animal shapes out of it, fill with jelly, press another shape on top and bake!

Brown Sugar Peach Pie

Printable recipe
Printable recipe with picture

2 2/3 cups flour
1/4 cup brown sugar, packed
1 teaspoon salt
1 teaspoon cinnamon
1 cup vegetable shortening, chilled in freezer
6-8 tablespoons ice cold water
1 egg, beaten, for brushing on the crust
1 teaspoon white sugar, for sprinkling on top

7-8 large fresh ripe peaches
1 tablespoon lemon juice
1/2 cup brown sugar, packed
3 tablespoons flour
1 teaspoon vanilla
3 teaspoons butter

In bowl of food processor, combine flour, brown sugar, salt, and cinnamon; pulse until combined.  Scoop out the shortening and add it to the flour mixture; pulse until mixture resembles large peas.  Add water, one tablespoon at a time, until the dough comes together.  Form into two discs, wrap in plastic wrap and refrigerate until ready to use.

Preheat oven to 425.   Peel*, pit and slice peaches; place in a large bowl.  Add lemon juice, brown sugar, flour, and vanilla, and mix well; set aside.  Roll out one pie dough disc on a floured counter and fit into pie plate.  Brush with egg to create a barrier between it and the filling and keep it from becoming soggy.  Pour peach mixture into crust and dot with butter. Roll out second disk for the top of pie and place on top. You can make a lattice design or just make slits in top crust. Brush with egg & sprinkle with sugar.

Bake for 10 minutes. Turn temperature down to 350 and bake approximately 40 minutes longer, or until filling is bubbling and crust is golden brown.  Halfway through, or when it starts browning on the edges, cover edges with aluminum foil or a pie shield to keep it from burning.

*To easily peel peaches, score an X into the bottoms, drop them 2-3 at a time into boiling water, let boil for 30 seconds – 1 minute, then remove and place in a bowl of ice water.  The skins will just slip off when you rub it away from the cut.

Recipe source: Foodin Life in New England

Owen with his butterfly pie crust cut out.


After the filled cookies were baked, I spread more jam on top instead of making a glaze because it was easier. :)



About Veronica

I have a kitchen addiction and love to collect & share recipes. My passion is baking but I love to cook as well. The only thing I don't like to do in the kitchen is wash dishes, but my husband generally does them for me in exchange for his dinner.

12 responses »

  1. Thanks for the credit on the pie :) We loved this pie also. I am so happy you and your friend could enjoy it together. Looks fantastic, the crust is soooo flaky and beautiful!


  2. Love the pics! What fun!!


  3. Such a cute photo of your nephew! The pie sounds fantastic!


  4. Brown sugar and peaches? Oh, my! What a handsome young man (and what a cool Aunt you are)!


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