Ingredients
8
large fresh, firm, ripe peaches (about 4 lb.)
1/2
cup firmly packed light brown sugar
1
1/2 tbsp butter, cut into pieces
Directions
1.
Preheat oven to 425º.
2.
Peel peaches, and cut into 1/2-inch-thick slices; cut slices in half. Stir together brown sugar and next 4 ingredients.
3.
Add peaches, stirring to coat.
4.
Immediately spoon peach mixture into piecrust and dot with 1 1/2 Tbsp. butter.
5.
Freeze pie 15 minutes.
6.
Meanwhile, heat a jelly-roll pan in oven 10 minutes. Place pie on hot jelly-roll pan.
7.
Bake at 425° on lower oven rack 15 minutes.
8.
Reduce oven temperature to 375°; bake 40 minutes. Cover loosely with aluminum foil to prevent excessive browning, and bake 25 more minutes or until juices are thick and bubbly
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