Editors' Pick
Fresh Peach Brown Sugar Pie
"I adopted this recipe from the recipezaar account. I can't wait to try this one! I love peach pie. Yum!"
photo by Ashley Cuoco
- Ready In:
- 1hr 15mins
- Ingredients:
- 10
- Yields:
-
1 9inch pie
ingredients
- 2 (9 inch) pie crusts (see Classic Pie Crust, Idiot Proof Step-By-Step Photo Tutorial)
- 1⁄2 cup sugar
- 1⁄4 cup brown sugar
- 3 tablespoons flour
- 1⁄2 teaspoon cinnamon
- 1⁄8 teaspoon salt
- 5 cups fresh peaches, peeled and sliced
- 1 tablespoon lemon juice
- 1⁄4 teaspoon almond extract
- 2 tablespoons butter
directions
- preheat oven to 425.
- Stir dry ingredients together.
- Sprinkle peaches with lemon juice and almond extract.
- Add dry ingredients and toss gently to mix.
- Dump into pastry lined 9" pie pan, dot with butter and add top crust.
- Cut vent holes.
- Bake until bubbles and crust is browned.
- About 35-45 minutes.
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Reviews
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I have 2 words for you Mean Chef...SIMPLY DELICIOUS!! I did have to use frozen pie crusts since I made this at the last minute. However that didn't matter, I brought this to my parents for Sunday dinner and every last piece went. Actually I was told next time to make 2. Thanks this is a keeper! -
I love peaches and this was the best peach pie. The last recipe I used had white sugar and vanilla extract. The brown sugar and almond extract makes a big difference. I highly recommend this pie. -
Great peach pie! When peeling the peaches, I sliced them into a collander over a pan, letting the juices drain. I then mixed all ingredients minus the peaches into a sauce pan plus 3/4 c of the peach juices. Brought it to a boil to thicken then let cool. Lastly I mixed the peaches into the sauce and added mixture to pie crusts. This kept the pie from becoming too runny and made it wonderful! -
I made this last weekend for a family picnic, since it's the height of peach season here. A very nice twist on the standard peach pie. Because my fresh peaches were so juicy, I added about a teaspoon of cornstarch to the fruit mixture and sprinkled a little tapioca on the bottom of the pie crust before pouring in the filling. (I also used pre-made pie crust). It looked absolutely beautiful and my family thought it was great. The only complaint I recieved was that I hadn't made two! -
This is an excellent recipe for using fresh peaches!! I have used Mean Chef's recipe for Classic Pie Crust so many times before, so I knew it would work perfectly for this recipe. The taste of the filling is sensational! I followed Mean Chef's steps to a "T" for perfect results! I did however, brush the top crust an egg wash and sprinkle ever so slightly with sugar before cutting the vents for a beautiful presentation and lovely browned crust. Served with vanilla ice cream. : )
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Tweaks
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Tapioca in place of flour. Equal amounts -
wow! I used 1 cup of raspberries in place of 1 cup of peaches which was AMAZING! Also, after washing, peeling and cutting the peaches I placed them with the raspberries in a sieve along with about 1/8 cup of sugar and let it sit for a half hour. This draws some moisture out to avoid the runny pie mess (and the liquid is good to brush on top of the pie before baking). I used vanilla extract instead of almond and omitted the butter only because I forgot to and it came out reallllllly well!!! Thanks! I can't stop eating it!
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Very delicious!! I followed everything except for the following: I subbed 2t vanilla extract for the 1/4t almond extract, since I was out. I also forgot the butter to dot on top and didn't miss it at all. I added 1T cornstarch at the same time as the flour, but I will add at least 2T, if not 3T next time because the filling was still too runny. The flavor was RIGHT ON though, so overall I'm VERY happy with this recipe!! A definite winner! -
Great pie! I used fresh nectarines instead of the peaches, used vanilla extract instead of the almond extract and did the egg wash/sugar sprinkle recommended by Bev. Came out beautiful and tasted wonderful. Nectarine was a great substitution. Had a bit more tang.
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Thanks so much for helping me live through my husband's birthday request this year! I'm a novice to pie, let alone peach pie, so I'm really proud of myself for succeeding. My husband was thrilled, and I would be very surprised if I manage to get another slice for myself without having to make another pie! I used a combination of different fresh peaches and it was worth the effort. The worst part of this was peeling them--the next time I do this I will look online for some tips for making the process a little less tedious! I also substituted vanilla extract for the almond, since my husband's request was all about the peaches and I thought it would be a little subtler. I will be keeping this one on file, as well as the recipe for Means' pie crust--the first crust I have ever successfully rolled! A giant THANKS from both of us!
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RECIPE SUBMITTED BY
Courtly
United States
