Cinnamon Sugar Peach Apple Pie
This Cinnamon Sugar Peach Apple Pie is the ultimate comfort dessert, combining the sweetness of juicy peaches with the tartness of crisp apples, all wrapped in a flaky, buttery crust.
It’s like having the best of both worlds, the taste of summer and fall, all in one amazing recipe that you’ll make again and again.
Apple Peach Pie
Ingredients
For Assembling the Pie
- 2 prepared pie crusts
- 1 egg
- 1 tablespoon granulated sugar
- 1/2 teaspoon cinnamon
For the filling
- 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
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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
Nutrition
More Tips:
To create a lattice top, use a special pastry cutter to make thick strips measuring 2 inches across and thinner strips of about 0.75 inches. Place the thick strips in one direction and the thin ones in another.
This pie tastes great with vanilla ice cream and caramel topping.
Cut your lattice strips with a pastry cutter that has a decorative edge.
Remember to cool the pie for a few hours before serving, or it will be too runny. If possible, make it the day before and let it cool overnight for best results!
Give the pie enough time to cool completely before slicing. This will help the filling to set, making it easier to get clean slices without the filling spilling out.
Key Ingredients and Tools
Here are a few essentias you’ll need to make this recipe and make sure your pie turns out perfectly.
- Foil Pie Shield: This helps prevent the edges of your crust from burning. Not all stores carry this tool, so you might need to check a specialty kitchen store or order one online. Alternatively, you can make a DIY version with aluminum foil.
- Tart Apples: Granny Smith apples are a great choice as they balance the sweetness of the peaches and hold their shape during baking.
- Pastry Blender: This makes cutting butter into the flour for the crust much easier, resulting in a flaky texture.
- Granulated Sugar: You’ll need this for filling and the topping. It adds sweetness and helps create a nice caramelized crust.
Here are some simple swaps you can make for this recipe:
- Granny Smith apples: Swap with Honeycrisp or Braeburn apples.
- Fresh peaches: Use 1 1/2 cups of frozen sliced peaches, thawed and drained.
- Brown sugar: Substitute with an equal amount of coconut sugar.
- Salted butter: Use unsalted butter and add a pinch of salt to the filling.
These changes might give a slightly different taste and texture, so feel free to try them out and see what you prefer.
Enjoy this delicious late-summer dessert with family and friends. It’s the perfect blend of flavors.
By Katie Shaw
Katie shares simple, reliable recipes from her home in Virginia, where she lives with her husband, three daughters, a chocolate lab, and over thirty chickens.
Just found your site and was so excited to see this amazing looking pie. I thought I have made every combination of peach pie. This proves me wrong. I am wondering what kind of apples would be best to use and if using frozen peaches do you defrost first. Can’t wait for your reply.
hi marsha! i usually use granny smith and frozen, straight form the freezer, is fine!
Can I make this Pie one day ahead? Or does it need to be done the same day??
one day ahead is just fine! will set up very nicely overnight 🙂
Oh my goodness!! This pie is delicious! I made it with the lattice top and it was the prettiest pie I’ve ever made. But the best part was the taste! Making some more today and freezing them. Yum!
hi jill! I am so happy you made (and enjoyed!) it. nice work on your lattice top 🙂