Peach Cinnamon Pie with a Buttery Crust

Ingredients

- 2 pre-made all-butter pie crusts
- 5 cups peach chunks (fresh or canned)
- 1 cup brown sugar
- 1/4 cup Cornaby’s Ultra Gel
- 2 tablespoons lemon juice
- 1 teaspoon ground cinnamon
- 1/4 cup all-purpose flour
- 1/4 teaspoon salt
- 2 tablespoons unsalted butter, cut into small pieces

Instructions

1. Preheat Oven: Preheat your oven to 375°F (190°C).

2. Prepare Pie Filling:
- In a large bowl, combine peach chunks, brown sugar, Cornaby’s Ultra Gel, lemon juice, and ground cinnamon.
- Stir the mixture until the peaches are well-coated and let it sit for about 10 minutes to allow the flavors to meld.

3. Roll Out the Crust:
- On a lightly floured surface, roll out one pie crust and fit it into a 9-inch pie plate.
- Trim the edges to leave a 1/2 inch overhang.

4. Add Filling to Crust:
- Sprinkle the bottom of the pie crust with all-purpose flour.
- Spoon the peach mixture into the crust, making sure it is evenly distributed.
- Dot the filling with small butter pieces.

5. Top with Second Crust:
- Roll out the second pie crust and cover the filling.
- Trim and fold the edges under the bottom crust and crimp to seal.
- Cut a few small slits in the top crust to allow steam to escape.

6. Bake the Pie:
- Place the pie on a baking sheet (to catch any drips) in the preheated oven.
- Bake for about 50 minutes until the crust is golden brown and the filling is bubbly. If the edges start to brown too quickly, cover them with aluminum foil.

7. Cool and Serve:
- Remove the pie from the oven and allow it to cool on a wire rack for at least 2 hours to set before serving.

Total Time

PT3H
3 hours

Type of Dish

Dessert

Keywords

Peach Pie, Cinnamon Pie, Butter Crust, Homemade Dessert, Fruit Filling, Oven-Baked, Summer Dessert, Sweet Treat, Classic Pie, Fruit Pie

Recipe Yield

Serves 4 adults

Calories

Total: 2200 calories

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