Peaches are in season and at the local markets. For me that signals pie time! And my favorite peaches are Colorado Peaches, which to me have more sweetness and character. So, I wait it out until they are available at the markets and then I do everything I can to use them in pies and preserves. They are very good in a reduction of peaches, rum and butter poured over a roasted pork loin or even chicken.
I found this recipe for pie about a year ago and it quickly became our favorite. The brown sugar enhances the sweetness without over powering the peach flavor. And cinnamon is good anytime. So, here is my summertime favorite just for you!
- Refrigerated Pie crust for a 9-inch pie
- 10-12 Colorado Peaches – slightly soft to the touch but not mushy
- 1/2 cup light brown sugar
- 1/3 cup granulated sugar
- 1 tsp ground cinnamon
- 1/8 tsp salt
- 2 tbsp cold butter-cut into small cubes
- 1 egg-beaten
- 1 1/2 tbsp granulated sugar for the top
- Preheat oven to 425 degrees. Gently roll out one of the prepared pie crust – enough to easily fit the bottom of the pie pan. Place into the pan and set aside.
- Peel the peaches and slice in 1/4 inch slices. Set aside.
- In separate bowl, whisk together the brown sugar, 1/3 cup granulated sugar, cinnamon and salt. Fold in the peaches – don’t over do this. A gentle fold is enough to lightly mix without creating a slushy mixture. Pour into the prepared pie crust. Dot with the cubed butter.
- Roll out the second pie crust and place on the top. Fold the edges down and under and then crimp the edges in your favorite design.
- Freeze pie for 15 minutes to stop the juicing and firm up the pie. While this is freezing, place a flat pan, I use a jelly roll pan, into the oven to warm. After 15 minutes, place the pie on the warmed jelly roll pan and return to oven. Bake at 425 degrees for 15 minutes. Reduce heat to 350 degrees and bake for 40 minutes. Cover with aluminum foil and continue to bake another 20-25 minutes. Remove from oven and allow to cool completely on a wire rack.