Yummy Peach Pie

I love fresh peaches!  My son-in-law grew up in "peach country" here in Alabama and was sweet enough to bring me a basket of fresh peaches last week.  I had just read the July issue of Southern Living magazine and on the front cover was this peach pie that was calling for me to make it!

This was right after I took it out of the oven!

Brown Sugar Cinnamon Peach Pie

8 large fresh, firm, ripe peaches (about 4 lb.)

1/2 cup firmly packed light brown sugar

1/3 cup granulated sugar
1/4 cup flour

1 teaspoon ground cinnamon

1/8 teaspoon salt

1 1/2 tablespoons butter, cut into pieces
Pie crust
*This calls for a homemade pie crust ... but I really like Mrs. Smith's pie crust. I don't seem to have the patience to make my own crust when Mrs. Smith's does a great job! I use the second crust in the package to make the lattice top.

Preheat oven to 425º.
Peel peaches, and cut into 1/2-inch-thick slices; cut slices in half. Stir together brown sugar and next 4 ingredients.  Add peaches, stirring to coat. Immediately spoon peach mixture into piecrust and dot with 1 1/2 Tbsp. butter. (Do not make mixture ahead or it will become too juicy.)

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.

*Definitely bake this on a jelly-roll pan ... or you will have a mess in your oven!  Thank goodness I followed directions and placed mine on one! 

I served it with vanilla ice cream and it is yummy!

If you have fresh peaches you should really give this recipe a try!

Thanks for visiting!

Hugs,

Donna