This fruit pie combines the sweetness of ripe peaches with the tartness of crisp apples for a balanced flavor profile. The addition of a cinnamon sugar topping creates a crunchy, caramelized finish that complements the juicy filling.
List of ingredients
- 2 prepared pie crusts – store-bought or homemade.
- 1 egg – beaten for the crust wash.
- 1 tablespoon granulated sugar – for the topping mixture.
- 1/2 teaspoon cinnamon – for the topping mixture.
- 4 apples – cored, peeled, and sliced 1/4 inch thick; use tart varieties.
- 3 peaches – peeled and sliced 1/4 inch thick.
- 1/4 cup flour – used as a thickener for the juices.
- 1/2 cup brown sugar – provides a rich, molasses sweetness.
- 1/3 cup granulated sugar – adds sweetness to the fruit.
- 1 teaspoon cinnamon – for the filling.
- pinch salt – enhances all the other flavors.
- 1 tablespoon salted butter – dotted on top of the filling.
step-by-step instructions
- Prepare the Oven: Preheat your oven to 400°F (200°C). Position one rack in the center and another below it. Place a foil-lined baking sheet on the lower rack to catch any fruit drips.
- Set the Base: Roll out your prepared pie crusts on a floured surface. Line the pie plate with the first crust and trim any excess dough from the edges.
- Mix the Filling: In a large bowl, combine the sliced apples, sliced peaches, brown sugar, granulated sugar, flour, cinnamon, and salt. Mix until the fruit is evenly coated, then pour into the pie crust.
- Add Butter: Cut the salted butter into small pieces and dot them across the top of the fruit filling.
- Top the Pie: Place the second crust over the filling or create a lattice pattern. If using a solid crust, cut several slits in the top to allow steam to escape.
- Apply Topping: Brush the top crust with the beaten egg. Mix the tablespoon of sugar and half teaspoon of cinnamon in a small bowl, then sprinkle this mixture generously over the egg wash.
- Bake: Place the pie on the center rack and bake for 40 minutes. Check the crust after 20 minutes; if the edges are browning too fast, cover them with a pie shield or aluminum foil.
- Cool: Allow the pie to cool for at least 3 hours before slicing. For the best texture and clean slices, chill the pie in the refrigerator for 3 hours or overnight.
Optimizing Fruit Selection
Choosing the Right Apple Variety
Select tart, firm apples like Granny Smith or Honeycrisp. These varieties hold their shape during the baking process and provide a necessary acidic balance to the sweet peaches.
Selecting Ripe Peaches
Use peaches that are ripe but still slightly firm to the touch. Overly soft peaches can release too much moisture, which may lead to a soggy crust.
Ensuring Uniform Slices
Slice both the apples and peaches to a consistent 1/4 inch thickness. This ensures that both types of fruit cook at the same rate and creates a professional appearance when sliced.
Crust Mastery and Texture
Maintaining Cold Temperatures
Keep your pie dough and butter cold until the moment you are ready to assemble the pie. Cold fats create steam pockets during baking, which results in a flakier crust.
Preventing a Soggy Bottom
Brush a thin layer of beaten egg white onto the bottom crust before adding the filling. This creates a moisture barrier that keeps the base crisp even with juicy fruit.
Creating a Perfect Lattice
Use a pastry cutter to create strips of different widths, such as 2 inches and 0.75 inches. Weave these together to allow for maximum steam release and a decorative look.
Baking and Cooling Precision
Managing Oven Heat
Using a baking sheet on the lower rack is essential for catching drips. This prevents burnt sugar from smoking in the oven and keeps your oven floor clean.
Utilizing Pie Shields
A foil pie shield prevents the thin edges of the crust from burning before the center is fully cooked. You can easily make a DIY version by folding a strip of aluminum foil.
The Importance of the Cooling Phase
Allowing the pie to cool for 3 hours is critical for the filling to set. Slicing into a hot pie often causes the filling to run, resulting in messy portions.
Ingredient Substitutions and Swaps
Alternative Sweeteners
You can substitute the brown sugar with an equal amount of coconut sugar. This provides a similar depth of flavor while changing the sugar source.
Using Frozen Fruit
If fresh peaches are unavailable, use 1 1/2 cups of frozen sliced peaches. Ensure they are thawed and well-drained before mixing them into the filling.
Butter Adjustments
If you prefer unsalted butter, simply add an extra pinch of salt to the fruit filling to maintain the flavor balance.
Serving and Presentation Ideas
Ideal Accompaniments
Serve a warm slice of pie with a scoop of vanilla ice cream. Adding a drizzle of caramel sauce and a fresh mint leaf provides a professional dessert presentation.
Beverage Pairings
This dessert pairs exceptionally well with hot black coffee or a cold glass of milk. The bitterness of coffee cuts through the richness of the cinnamon sugar crust.
Garnishing the Plate
Place a small dollop of whipped cream on the side of the slice. A sprinkle of extra cinnamon on the plate can tie the visual elements together.
Storage and Preservation
Refrigeration Guidelines
Store the cooled pie in the refrigerator, covered tightly with plastic wrap or aluminum foil. It will remain fresh and delicious for up to 4 days.
Avoid Freezing the Finished Pie
This specific recipe does not freeze well because the fruit filling can become watery upon thawing. The crust also loses its crispness when frozen and reheated.
Best Reheating Method
To reheat a slice, place it in a conventional oven at 350°F for about 10 minutes. Avoid the microwave, as it can make the crust rubbery and the fruit too soft.
Troubleshooting Common Issues
Dealing with Watery Fillings
If your fruit is exceptionally juicy, let the filling sit in the bowl for 15 minutes before adding it to the crust. Carefully drain off excess liquid to prevent a runny pie.
Fixing Burnt Crust Edges
If the edges brown too quickly, immediately cover them with foil. Lowering the oven temperature by 25°F for the final 10 minutes can also help.
Correcting Underdone Centers
If the crust looks done but the filling isn’t bubbling, cover the top with foil and bake for another 5-10 minutes. Bubbling filling is the best indicator that the starches have thickened.
Frequently Asked Questions
Can I use different apples?
Yes, Braeburn or Jonagold are excellent alternatives to Granny Smith if you prefer a slightly sweeter apple that still holds its shape.
Why do I need flour in the filling?
The flour acts as a thickener, absorbing the juices released by the peaches and apples as they bake to create a jam-like consistency.
Can I make the filling in advance?
You can prepare the fruit mixture a few hours early and keep it chilled. However, do not let it sit for too long or the sugar will draw out too much moisture.
How do I know when the pie is fully baked?
The crust should be a deep golden brown, and the filling should be bubbling through the slits or lattice work.
What if I don’t have a pie shield?
Simply cut a circle of aluminum foil and crimp it around the edges of the pie crust to protect it from the direct heat of the oven.
Print
Cinnamon Sugar Peach Apple Pie
- Total Time: 3 hours 40 minutes
- Yield: 8 pieces
- Diet: General
Description
The perfect blend of sweet, juicy peaches and tart apples tossed with brown sugar and cinnamon. Extra cinnamon sugar on top makes this even better.
Ingredients
- 2 prepared pie crusts
- 1 egg
- 1 tablespoon granulated sugar
- 1/2 teaspoon cinnamon
- 4 apples (cored, peeled, and sliced 1/4 inch thick)
- 3 peaches (peeled and sliced 1/4 inch thick)
- 1/4 cup flour
- 1/2 cup brown sugar
- 1/3 cup granulated sugar
- 1 teaspoon cinnamon
- pinch salt
- 1 tablespoon salted butter
Instructions
- Preheat the oven: Arrange the oven racks so that one rack is in the center and another is below it. Place an empty baking sheet lined with aluminum foil on the lower rack to catch any drips from the pie. Preheat the oven to 400°F (200°C).
- Prepare the pie crust: Roll out both prepared pie crusts. Then, line the pie plate with the bottom crust, trimming any excess.
- Prepare the filling: In a large mixing bowl, combine the apples, peaches, brown sugar, granulated sugar, flour, cinnamon, and salt. Mix well. Pour the filling into the prepared pie crust. Dot the top of the filling with small pieces of butter.
- Place the top crust on, and brush with egg and cinnamon sugar: Lay the top crust on top of the fruit, or layer on lattice strips if using. If you choose to use a solid top crust, be sure to cut many slits in the top to allow moisture to escape. Brush the crust with a beaten egg. Combine cinnamon and sugar for the crust in a small bowl and sprinkle generously on top.
- Bake: Place the pie on the center rack. Then, bake in the preheated oven for 40 minutes. Check the pie after 20 minutes. Cover the edges with a pie shield or aluminum foil if they are browning too quickly.
- Cool at least 3 hours before serving: Allow the pie to cool for at least 3 hours before serving. For best results, chill the pie in the refrigerator for 3 hours or overnight.
Notes
If fresh peaches aren’t available, you can use 1 1/2 cups of frozen sliced peaches. Use firm and tart apples like Granny Smith or Honeycrisp to balance sweetness. Slice fruit to the same size for even cooking. Keep dough and butter cold for a flakier crust. To prevent a soggy bottom, brush a thin layer of beaten egg white onto the bottom crust. If the fruit is very juicy, let the filling sit for 10-15 minutes and drain excess juice before adding to the crust.
- Prep Time: 1 hour
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: 290 kcal
- Sugar: 37 g
- Sodium: 25 mg
- Fat: 8 g
- Saturated Fat: 6 g
- Unsaturated Fat: 2 g
- Trans Fat: 1 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 2 g
- Cholesterol: 24 mg