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0 from 3 votes

Brown Sugar and Cinnamon Peach Pie

Full of peaches and blueberries, this pie does not disappoint. Our buttery pie crust is a fan favorite!

Prep Time
20 mins
Cook Time
1 hr
Total Time
1 hr 20 mins
Servings: 8 slices
Calories: 470 kcal
Course: Dessert
Cuisine: American

Ingredients

For the crust:
  • 1 1/2 cups cold cubed butter see notes
  • 3 cups flour plus more for rolling the dough
  • 1 teaspoon salt
  • 1 large egg beaten
  • pinch white sugar
  • 5 tablespoons ice cold water
  • 1 tablespoon white distilled vinegar
For the filling:
  • 3 cups peeled and sliced fresh peaches
  • 1 cup fresh blueberries
  • 1 teaspoon lemon juice
  • 3/4 cup brown sugar
  • 6 tablespoons all-purpose flour
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
For assembly:
  • 1 large egg beaten, for egg wash
  • 2 tablespoons sugar
  • 1/2 teaspoon ground cinnamon

Instructions

To make the crust:
    Cup of Yum
  1. Add the butter, flour, salt, and sugar to a large bowl and work it together with a pastry cutter until you have coarse crumbs. Alternately, add these ingredients to a food processor fitted with the dough blade and pulse until you have coarse crumbs.
  2. Pour in the egg, water, and vinegar and stir until just combined. Use your hands to lightly knead the dough together – do not overwork the dough, just mix until it forms a cohesive ball. If you're using a food processor, it'll take just a few pulses to bring the dough together enough to start working it by hand.
  3. Separate the dough into 2 balls of and place in ziploc bags. Flatten into round discs. Refrigerate for 30 minutes.
To make the filling:
  1. Add the peaches to a large bowl along with the blueberries. Sprinkle the lemon juice over the top.
  2. In a small bowl, combine the sugar, flour, and spices. Sprinkle over the fruit and gently stir to coat.  
  3. Place the fruit in the fridge while you roll out the dough.
To assemble and bake:
  1. Preheat the oven to 400 degrees.
  2. Lightly flour your countertop and roll the pie crust out into a circle about 2-3 inches larger than your pie plate. Repeat with the second crust. Carefully transfer one crust to a 9 inch deep dish pie plate.
  3. Pour the fruit into the pie plate and place the second disc of dough over the top. Trim the crust to leave about a 3/4 inch over hang. Crimp the edges together to seal and make a decorative edge.
  4. Cut four small slits in the top of the dough to vent.
  5. Combine the sugar and cinnamon in a small bowl. Brush the egg over the top of the crust and sprinkle with the sugar and cinnamon mixture.
  6. Bake the pie at 400 degrees for 15 minutes. Reduce heat to 375 and bake for 45 to 55 more minutes. The crust should be golden brown and the filling should be bubbling. If the crust begins to brown too much, cover the edges with foil or a pie shield.
  7. Cool at room temperature for 4 hours for the filling to set up. Store in the fridge for up to 5 days.

Notes

  • Pie Crust: We prefer the flavor of butter in pie crust, but shortening or lard is a bit easier to work with and more forgiving. You may use either.
  • Food Processor: I think a food processor makes it so easy to make pie crust. Just be sure to only pulse the dough together until you have coarse crumbs with a few chunks of butter throughout. After adding the liquid, you’ll barely mix in the food processor – just enough to bring the dough together so that you can knead it a bit by hand into a smoother ball. 
  • Peaches: You'll need about 5 large fresh peaches for 3 cups of sliced peaches. You may use frozen and thawed sliced peaches in this recipe as well, but drain them well.

Nutrition Information

Serving 1slice Calories 470kcal (24%) Carbohydrates 58g (19%) Protein 6g (12%) Fat 24g (37%) Saturated Fat 14g (70%) Cholesterol 81mg (27%) Sodium 430mg (18%) Potassium 393mg (11%) Fiber 4g (16%) Sugar 22g (44%) Vitamin A 1305IU (26%) Vitamin C 13.5mg (15%) Calcium 32mg (3%) Iron 2.6mg (14%)

Nutrition Facts

Serving: 8slices

Amount Per Serving

Calories 470

% Daily Value*

Serving 1slice
Calories 470kcal 24%
Carbohydrates 58g 19%
Protein 6g 12%
Fat 24g 37%
Saturated Fat 14g 70%
Cholesterol 81mg 27%
Sodium 430mg 18%
Potassium 393mg 8%
Fiber 4g 16%
Sugar 22g 44%
Vitamin A 1305IU 26%
Vitamin C 13.5mg 15%
Calcium 32mg 3%
Iron 2.6mg 14%

* Percent Daily Values are based on a 2,000 calorie diet.