Amanda picking peaches

Having picked 35 pounds of peaches with Amanda and Evan this past Saturday, I was grateful that they were just fine when I returned from my quick trip to Wyoming. Last night I made this delicious peach pie, and today or tomorrow I will be canning up some peach preserves.

Brown Sugar-Cinnamon Peach Pie

Original recipe from Southern Living, July, 2011. Altered by Crafty Farm Girl, August, 2011.

I would probably serve this with vanilla ice cream, but since I ate we ate it for breakfast this morning, I decided that might be a little indulgent.

Yield: Makes 8 servings
Hands-On: 30 Minutes
Total: 4 Hours, 50 Minutes


Ingredients

• 1 ready-made pie crust, or make your own 2-crust pie dough
• 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
• 1/3 cup King Arthur Flour Pie Filling Enhancer (or 1/3 cup flour)
• 1 1/2 tablespoons butter, cut into pieces
• 1 large egg, beaten
• 1 1/2 tablespoons sanding or granulated sugar

Preparation

Preheat oven to 425º. Roll out one of the pie crust doughs on a lightly floured surface. 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. Place in refrigerator to keep chilled until your filling is prepared.


To peel the peaches, I cut a small cross into the bottom of the peach and placed them into a large pot of boiling water for a minute or two. Remove with slotted spoon and place immediately into a large bowl of cool water. This should make the peaches much easier to peel.

Peel peaches, and cut into 1/2-inch-thick slices; cut slices in half.


Add brown sugar, next 3 ingredients, and Pie Filling Enhancer (or flour) to 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.)


Lovely Lattice: For an equally impressive top crust, roll remaining dough to about 1/4-inch thickness on a lightly floured surface. Cut dough into 3 (1 1/2-inch-wide) strips and 8 (1/4-inch-wide) strips using a fluted pastry wheel. With dough strips, make a lattice design. Brush lattice with beaten egg, and sprinkle with sugar.


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 10-25 more minutes or until juices are thick and bubbly (juices will bubble through top). Transfer to a wire rack; cool 2 hours before serving.


Alternative Regular Top Crust: Roll remaining dough disk to about 1/4-inch thickness on a lightly floured surface. 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.