Apple Peach Pie

5 from 1 vote

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.

Prep Time1

Cook Time40

cooling time2

Total Time3 40

Course: Dessert

Cuisine: American, Southern

Keyword: apple peach pie, peach dessert recipes, Summer

Servings: pieces

Calories: 290kcal

Author: Katie

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

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 frozen sliced peaches. You'll need around 1 1/2 cups of sliced peaches.

Use firm and tart apples like Granny Smith or Honeycrisp to balance the sweetness of the peaches and hold up well during baking.

To make sure the fruit cooks evenly, slice the apples and peaches the same size. This helps the fruit cook at the same rate, giving you a perfectly textured filling.

For the flakiest crust, make sure your pie dough and butter stay cold until you're ready to use them. This keeps the dough from becoming too soft and hard to handle.

To prevent a soggy bottom crust, you can brush a thin layer of beaten egg white onto the bottom crust before adding the filling. This creates a barrier and helps keep the crust crisp.

If your fruit is juicy, mix the filling and let it sit for 10-15 minutes. Then, drain off some excess juice before adding the filling to the crust to prevent the pie from being too watery.

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