Brown Sugar Peach Pie at the Carolina Bed & Breakfast

Filed under: Carolina Bed and Breakfast, recipes, Things to Do

Brown Sugar Peach Pie from the Carolina Bed & Breakfast

Our Brown Sugar Peach Pie took center stage at the theater!

Here at the Carolina Bed & Breakfast our guests love our Chilled South Carolina Peach Soup (recipe available in my cookbook!).  But a true family favorite for us is a Brown Sugar Peach Pie.  The rich peach juices mix with the brown sugar and spices to create a luscious celebration of all that is peach.  Usually we will be down at our house by the shore where peaches are bought in gallon baskets from the local farm stand.  But this year nature and work conspired against us, pairing an unusually short peach season with busy work schedules for everyone, so I found myself making a Brown Sugar Peach Pie in the kitchen at our Asheville, NC inn.

This weekend for the first time our local outdoor Shakespeare company, The Montford Park Players, is branching out and presenting Peter Pan for their August production so we decided to make the peach pie an addition to our picnic.  Peach Pie and Peter Pan–does it get any better than that?  A pie and five forks is all it takes to end our picnic perfectly.

I know, I can hear you saying “Pie?  I can’t make pastry!”  But you really don’t have to.  The world has gifted us with some decent ready to roll pastry which will work fine, especially when the star of the show is absolutely the fruit!  For those of you who are not intimidated by pastry or are feeling like it shouldn’t be all that hard (it’s not) I am including a recipe for Pate Brisee here.  For the rest of you, just pick up the recipe from where  it gets to the pie making.

From Susan Murray at the Carolina Bed & Breakfast

Pate Brisee (French Short Crust Pastry)

2 ½ cups flour
1 tsp salt
1 tbsp sugar
2 sticks (1 cup) cold butter, cut in small pieces
¼ to ½ cup ice water

In a food processor, pulse together all dry ingredients
Add butter and pulse once or twice until mixture resembles coarse meal.
Slowly add water until mixture just comes together

Chill for at least one hour

Peach Pie Fruit Filling

No “flat pies” for us! This peach pie is overflowing with peaches and topped with butter before going into the oven


Brown Sugar Peach Pie

Once we were at a Thanksgiving Dinner where a number of families had come together and brought food from each home, and my daughter looked at the dessert table and asked me, “What’s with all the flat pies?”  I like my fruit pies piled HIGH with fruit so I almost always use two times (or more) the fruit suggested in my pies. This recipe will make a pie full of  fruit. The fruit will cook down and may sink a bit beneath the crust but it will be bursting with fruit flavor.

15-20 ripe peaches
2 tblsp lemon juice
1 tbsp Peach Schnapps or Bourbon (optional)
1/3 cup brown sugar
1/3 cup white sugar
3/4 tsp ground cinnamon
1/4 tsp ground nutmeg
pinch of salt
1/4 cup instant tapioca
2 tbsp butter

Pate Brisee or prepared pie crusts

Peel and slice the peaches into large slices (about 8 to a peach)and place them in a large bowl.
Pour over the lemon juice and the optional liquor and toss together.
Using a clean coffee  or spice grinder, grind the tapioca into a powder. (If you don’t have a grinder just skip this step and use the tapioca whole).
Add the tapioca and the  other dry ingredients   to the peaches, toss it together well, then set it aside for fifteen minutes while you roll out the pastry.

Roll out the pastry and place the bottom layer in a deep dish pie tin.  Fill it with the peaches, leaving behind the juices which have collected in the bottom of the pan,  and top with 2 tbsp of butter which have been cut in small pieces.  Top with a second  pastry layer  and use a knife to cut some small holes in the top.  If you would like, brush the top of the pie with a little beaten egg white and sprinkle with some sugar.

Place the whole pie in the freezer for fifteen minutes while you preheat the oven.

Put a cookie sheet in the oven and preheat the oven to 425 degrees.

After 15 minutes place the pie in the oven on the preheated tray and bake for 15 minutes then turn the oven down to 325 degrees and continue baking for another 30-40 minutes until the pie juices are bubble up through the crust.

Summer peach pie

The peaches may cook down a bit but the pie is still full of fruit flavor!











Leave a Reply

Your email address will not be published. Required fields are marked *