Wednesday, July 13, 2011

Brown Sugar Cinnamon Peach Pie



When my husband was in Virginia recently, he was kind enough to stop by the Virginia Farm Market in Winchester and pick me up some fresh peaches. I love peaches, but I can't eat a 1/2 a peck before they go bad. So my oldest daughter and I decided to make a peach pie. I found a great recipe in Southern Living magazine that sounded different than the usual. Brown sugar and peaches together? Yum. And it was good. I used a frozen crust instead of the homemade one the recipe suggests, but I included the ingredients anyway for anyone who is more ambitious than I am!


Brown Sugar Cinnamon Peach Pie

Ingredients

1 1/3 cups cold butter
4 1/4 cups all-purpose flour, divided
1 1/2 teaspoons salt
1/2 to 3/4 cup ice-cold water

8 large fresh, firm, ripe peaches (about 4 lb.)
1/2 cup firmly packed light brown sugar
1/3 cup granulated sugar
1 teaspoon ground cinnamon
1/8 teaspoon salt
1 1/2 tablespoons butter, cut into pieces
1 large egg, beaten
1 1/2 tablespoons granulated sugar

Cut 1 1/3 cups butter into small cubes, and chill 15 minutes. Stir together 4 cups flour and 1 1/2 tsp. salt. Cut butter into flour mixture with a pastry blender until mixture resembles small peas. Gradually stir in 1/2 cup ice water with a fork, stirring until dry ingredients are moistened and dough begins to form a ball and leaves sides of bowl, adding more ice water, 1 Tbsp. at a time, if necessary. Turn dough out onto a piece of plastic wrap; press and shape dough into 2 flat disks. Wrap each disk in plastic wrap, and chill 30 minutes to 24 hours.

Preheat oven to 425ยบ. Place 1 dough disk on a lightly floured surface; sprinkle dough lightly with flour. Roll dough to about 1/4-inch thickness. 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.

Roll remaining dough disk to about 1/4-inch thickness on a lightly floured surface.

Peel peaches, and cut into 1/2-inch-thick slices; cut slices in half. Stir together brown sugar, next 3 ingredients, and remaining 1/4 cup flour in a bowl; add peaches, stirring to coat. Immediately spoon peach mixture into piecrust in pie plate, and dot with 1 1/2 Tbsp. butter. (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. If desired, reroll excess crust to 1/4-inch thickness. Cut into 3-inch leaves using a knife. Brush top of pie with beaten egg; top with leaves. Brush leaves with egg; sprinkle with 1 1/2 Tbsp. granulated sugar. Cut 4 to 5 slits in top of pie for steam to escape.

Freeze pie 15 minutes. Meanwhile, heat a jelly-roll pan in oven 10 minutes. Place pie on hot jelly-roll pan.

Bake at 425° on lower oven rack 15 minutes. Reduce oven temperature to 375°; bake 40 minutes. Cover loosely with aluminum foil to prevent excessive browning, and bake 25 more minutes or until juices are thick and bubbly (juices will bubble through top). Transfer to a wire rack; cool 2 hours before serving.

“A Georgia peach, a real Georgia peach, a backyard great-grandmother's orchard peach, is as thickly furred as a sweater, and so fluent and sweet that once you bite through the flannel, it brings tears to your eyes.”
-Melissa Fay Greene, ‘Praying for Sheetrock’

11 comments:

southernlady64 said...

I love peaches! I buy them in Amish country here every summer. That pie looks wonderful. I may have to make a trip just to make that pie. I am telling you right now I am stealing that quote! lol.I try to put a Southern quote on my Facebook page several times a week and I have never seen this one. Have a great weekend.

Sweetflutterbys3 said...

Judy, we have an Amish country here too but it's across the state. They sometimes bring things here to sell though.

I'm glad you enjoy the quote. Steal away! I'm always happy when anything on the blog is used again. It's flattering!

Have a great weekend too!

CountryDew said...

There is nothing like a Virginia peach!

Sweetflutterbys3 said...

Amen, Anita!

Greener Pastures--A City Girl Goes Country said...

I was just wondering what I was going to make with the peaches that are ripe here!

Sweetflutterbys3 said...

Debi- this is a quick pie to make, if you use the pre made crust :)

Greener Pastures--A City Girl Goes Country said...

I'm all about pre-made crust.

Beth said...

That is a great quote, Mary Ann. We have some of those "flanneled" peaches here, too, ripe and ready, so your new recipe is welcome. I've never heard of brown sugar and peaches together, but it sounds wonderful!

queen of everything said...

looks fantastic. just another reason to plant some peach trees on the property.

Sweetflutterbys3 said...

Beth- Yum! I've never tasted peaches like that. Do you ship? ;)

Queen- good to hear from you! We just planted a saturn peach tree and another one I can't recall on our property this spring from Raintree Nursery. They are a great company if you are looking for a good source.

Greener Pastures--A City Girl Goes Country said...

Okay, I came back on here to copy down the recipe because I got the ingredients. All the little details!