Fresh Peach Brown Sugar Pie
Dive into summer’s sweetest flavors with this Fresh Peach Brown Sugar Pie, a show-stopping dessert that pairs juicy, sun-ripened peaches with the warm, caramel-like richness of brown sugar. Encased in a flaky, buttery crust, the filling is perfectly spiced with cinnamon and nutmeg, creating a comforting yet vibrant balance of flavors. The recipe features a luscious peach filling thickened with cornstarch for a silky texture and finished with a golden egg-wash glaze for bakery-quality looks. Quick to prepare but packed with homemade charm, this pie is perfect for showcasing seasonal peaches and wowing your guests at summer gatherings. Serve it warm with a scoop of vanilla ice cream or chilled with whipped cream for an irresistible treat!
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Recipe Information
Ingredients
- 6 medium Fresh peaches
- 0.5 cup Granulated sugar
- 0.5 cup Brown sugar
- 3 tablespoons Cornstarch
- 1 teaspoon Ground cinnamon
- 0.25 teaspoon Ground nutmeg
- 0.25 teaspoon Salt
- 1 teaspoon Vanilla extract
- 2 tablespoons Unsalted butter
- 1 Pie crust (store-bought or homemade)
- 1 Egg
- 1 tablespoon Milk
Instructions
Preheat your oven to 375°F (190°C).
Gently wash and peel the peaches. Slice them into 1/4-inch wedges, discarding the pits.
In a large mixing bowl, combine the peaches with granulated sugar, brown sugar, cornstarch, cinnamon, nutmeg, salt, and vanilla extract. Mix gently until the peaches are evenly coated.
Roll out your pie crust on a lightly floured surface to fit a 9-inch pie dish. Carefully transfer the crust to the dish and trim the edges, leaving about a 1/2-inch overhang.
Pour the peach mixture into the prepared crust, spreading it out evenly.
Dot the filling with small pieces of the unsalted butter, distributing them across the top.
Roll out a second crust (if using double crust) or prepare a lattice top. Lay it over the filling and crimp the edges to seal. Alternatively, leave the pie open-faced for a single-crust pie.
In a small bowl, whisk together the egg and milk to make an egg wash. Brush this mixture over the top crust for a golden, glossy finish.
Place the pie on a baking sheet to catch any drips, and bake in the preheated oven for 45-50 minutes, or until the crust is golden brown and the filling is bubbling.
Remove the pie from the oven and allow it to cool on a wire rack for at least 2 hours before slicing, as the filling will thicken as it cools.
Serve as is, or with a dollop of whipped cream or a scoop of vanilla ice cream for extra indulgence.
Nutrition Facts
Calories |
1420 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.2 g | 44% | |
| Saturated Fat | 16.0 g | 80% | |
| Polyunsaturated Fat | 1.8 g | ||
| Cholesterol | 259 mg | 86% | |
| Sodium | 721 mg | 31% | |
| Total Carbohydrate | 287.0 g | 104% | |
| Dietary Fiber | 15.2 g | 54% | |
| Total Sugars | 247.4 g | ||
| Protein | 14.9 g | 30% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 190 mg | 15% | |
| Iron | 3.9 mg | 22% | |
| Potassium | 1921 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
