1 box Pillsbury refrigerated pie crusts, softened as directed
8 large firm ripe peaches (about 4 lbs)
1/2 cup packed light brown sugar
1/3 cup granulated sugar
1 teaspoon ground cinnamon
1/4 cup all-purpose flour
1/8 teaspoon salt
4 1/2 teaspoons butter, cut into pieces
1 egg, beaten
4 1/2 teaspoons granulated sugar
Instructions:
Heat oven to 425F. Make pie crusts as directed on box for Two-Crust Pie using 9-inch glass pie plate.
Peel peaches and cut into 1/2” thick slices; cut slices in half. In large bowl, mix brown sugar, 1/3 cup granulated sugar, cinnamon, flour and salt; add peaches and stir to coat. Immediately spoon peach mixture into crust-lined plate; dot with butter. (Do not make mixture ahead or it will become too juicy.)
Top with second crust and flute. Brush top with egg; sprinkle with 4 1/2 tsp granulated sugar. Cut slits in several places.
Freeze pie 15 min. Meanwhile, heat 15x10 “pan in oven 10 min. Place pie on hot pan. Bake on lower oven rack 15 min. Reduce oven temp to 375F; bake 40 min.
Cover loosely with foil; bake 25 min longer or until juices are thick and bubbly.
Cool 2 hours before serving.
Nutrition Info Per Serving: Calories 363 Total Fat 14 g Cholesterol 21 mg Sodium 241 mg Potassium 325 mg Total Carbohydrate 58 g Dietary Fiber 3 g Sugars 31 g Protein 4 g