A rustic skillet peach pie, with the the added flavour of brown sugar, for a delicious, caramel-like flavour.
Fresh, local Summer peaches will soon be disappearing for another year, so while they are still here, enjoy one last feed with this easy and delicious Brown Sugar Peach Pie! Sadly, making pie crust is not exactly my strong suit :) So rather than engage in an exercise in frustration, I happily rely on ready-made, store-bought crusts to enjoy homemade pie.
I love the rustic vibe of a skillet pie, so I’ve gone that route with this peach pie. My skillet (shown here) is a 10-inch top diameter skillet, which works perfectly. The addition of brown sugar to this pie is such a lovely touch, which together with the cinnamon brings a warm, flavour to the pie. It’s perfect for the rustic skillet presentation and for late Summer baking.
Ingredients and Substitutions/h2>
Pie Crust: If you are a pie-maker, you probably have a favourite crust recipe at the ready. If you aren’t (like me :), store-bought pie crusts are an easy option. You’ll need two “deep-dish” pie crusts (about 9-inches). If starting with frozen, let them stand at room temperature to thaw for 15 minutes before filling/topping.
Peaches: Ripe, but still firm fresh peaches are best for this pie. Go for the largest ones you can find, as they are just easier to peel. I like to use a Y-Peeler to peel the peaches quickly and easily. You’ll need the better part of a 2L basket of peaches to fill this pie (which I think is 2-ish quarts).
Brown Sugar: You can use dark brown sugar here if that’s all you have on hand. It will work just fine and add an ever-so-subtle molasses flavour to the pie.
Recipe Tips
- You don’t need to bake this pie in a skillet. I love the rustic presentation of a skillet pie and here I’ve used a 10-inch (top-diameter) skillet. A regular, deep dish pie pan is just fine here.
- Be sure to grease your skillet well before adding the pie crust.
- You may find some of the sauce will escape onto the top of the pie. Not to worry. It makes for a really nice caramelized crust :)
Top Tip!
This is a very saucy pie, so be sure to place your skillet or pie pan on top of a large baking sheet to bake. To make clean-up easier, line the baking sheet with aluminum foil.
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Get the Recipe: Brown Sugar Peach Pie
Classic two-crust peach pie with a brown sugar twist. Cooked up rustic style in a cast iron skillet (or pie plate)
5 stars from 2 ratings
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Prep Time: 20 minutes mins
Cook Time: 1 hour hr 15 minutes mins
Total Time: 1 hour hr 35 minutes mins
Yield: 10 servings
Ingredients
- 2 9-inch pie crusts, uncooked, homemade or store-bought
For filling:
- 2 litres fresh peaches, (about 2 1/2 lbs.) peeled, pit removed and cut into wedges
- 1/2 cup light brown sugar, packed
- 1/2 cup white granulated sugar
- 1 teaspoon ground cinnamon
- 1/4 cup all-purpose flour
- 1/8 teaspoon salt
- 1 1/2 Tablespoons butter, cold, cut into pieces
For topping before baking:
- 1 large egg, beaten
- 1 Tablespoon white granulated sugar
Instructions
Preheat oven to 425F. Grease a 10-inch top diameter skillet or similar size pie plate. Place on a baking sheet (cover baking sheet with foil, for easy clean-up).
Place peach wedges in a large bowl. Add brown sugar, white sugar, cinnamon, flour and salt and stir to combine and coat the peaches well.
Fit one of the pie crusts into the bottom of the skillet or pie plate. Add peach mixture to skillet, then top with pieces of cold butter. Place second pie crust on top, pinching the sides where the top and bottom crust meet.
Brush top of crust with beaten egg, then sprinkle with the 1 Tbsp of white sugar. Cut a few slits in the centre of the pie to allow the steam to escape.
Bake pie on top of baking sheet for 15 minutes, then reduce the oven temperature to 375F and bake for an additional 40 minutes. Cover top of pie loosely with a sheet of aluminum foil to prevent over-browning and bake and addition 15-20 minutes.
Remove from oven and cool at least 45 minutes to 1 hour before eating.
Notes
Be sure to read the “Ingredient and Cook's Notes" (above the recipe card!), where I share more detailed tips, variations and substitution suggestions for this recipe!
Cuisine: American, Canadian
Course: Dessert
Author: Jennifer Maloney
Serving: 1serving, Calories: 302kcal, Carbohydrates: 44g, Protein: 3g, Fat: 13g, Saturated Fat: 5g, Cholesterol: 21mg, Sodium: 217mg, Potassium: 60mg, Fiber: 1g, Sugar: 22g, Vitamin A: 77IU, Calcium: 22mg, Iron: 1mg
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Jennifer Maloney
Hi! I’m Jennifer, a home cook schooled by trial and error and almost 40 years of getting dinner on the table! I love to share my favourite recipes, both old and new, together with lots of tips and tricks to hopefully help make your home cooking enjoyable, stress free, rewarding and of course, delicious!
www.seasonsandsuppers.ca/about/
Cast Iron Skillet Recipes Peach Recipes Pie and Tart Recipes Sweet Recipes
originally published on Sep 21, 2019 (last updated Jun 15, 2023)
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12 comments on “Brown Sugar Peach Pie”
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Donna C. —Reply
Could canned spiced peaches be used for this recipe?
Jennifer Maloney —Reply
Hi Donna and while I haven’t tried it, I doubt very much that it would work very well. I think canned peaches are just too soft and might just reduce down too much.
Cheryl —Reply
Can you use frozen peaches
Jennifer —Reply
Hi Cheryl, I have never tried this with frozen peaches. It would technically “work”, but the extra moisture of the frozen peaches my make for a wetter pie.
Betsy —Reply
Could you do this with apples ?
Jennifer —Reply
Hi Betsy and yes, I think this would work with apples, as well. I would go for a softer apple, as the filling is quite thick and you want to make sure the apple soften nicely.
Chris Scheuer —Reply
This is spectacular. I haven’t had dinner yet but I would gladly trade it in for this pie! I love that you used store-bought pie crusts but it still looks so rustic and “homemade” – BRAVO!Jennifer —Reply
Thanks so much, Chris! Someday, I hope to conquer homemade pastry, but until then, this works for me :)
Tricia B —Reply
Oh my goodness Jennifer. This pie is so gorgeous my mouth is watering non-stop! You know how much I adore pies and especially this kind of saucy, fruity and flaky recipe. Absolutely perfect!Jennifer —Reply
Thanks so much, Tricia :)
Mary Ann | The Beach House Kitchen —Reply
Oh, how I’d LOVE a slice Jennifer! Peaches are my favorite. I’m going to miss them until next year!
Jennifer —Reply
Thanks Mary Ann! We are still enjoying Niagara peaches here, but not for much longer either.
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