Peach pie with frozen peaches is proof that you do not need to wait for July to get a slice of summer.
This double crust pie bakes up bubbly, golden, and packed with juicy peach flavor even when your fruit came straight from the freezer.
I keep bags of sliced peaches in my freezer year round just so I can make this pie whenever the craving hits.
Once you thaw and drain the fruit properly, frozen peaches bake up almost indistinguishable from fresh ones, and honestly, sometimes the filling turns out even juicier.
This recipe uses a simple filling of thawed peaches, sugar, a touch of warm spice, and cornstarch to thicken everything into a glossy, spoonable filling that holds its shape when you slice it.
Read on for the full ingredient list, step by step directions, and every tip I have picked up from testing this pie more times than I can count.
If you love baking with pantry staples and frozen fruit, you might also enjoy my peach pie with canned peaches, which uses a slightly different approach for an equally delicious result.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 30 minutes |
| Cook Time | 55 minutes |
| Total Time | 1 hour 25 minutes |
| Servings | 8 slices |
| Difficulty Level | Moderate |
Why You’ll Love This Peach Pie with Frozen Peaches
This pie takes the guesswork out of fruit pie season. Frozen peaches are already peeled, pitted, and sliced, so most of the tedious prep work is already done for you.
The filling has a deep, warm flavor from cinnamon and nutmeg without overpowering the peaches themselves.
It sets up thick enough to slice cleanly, but still tastes fresh and juicy in every bite.
- Uses frozen peaches, so you can make it any time of year
- Simple filling with pantry spices and no fancy techniques
- Bakes into a thick, glossy filling that slices neatly
- Works with store bought or homemade pie crust
- Freezer friendly, so you can bake now or save for later
Another favorite around here: peach pie filling recipe, which you can make ahead and keep on hand for whenever a pie craving strikes.
Ingredients
Most of what goes into this pie is likely already in your kitchen.
The only ingredient worth a special trip is the coarse sanding sugar, which gives the crust that pretty sparkly finish, though plain granulated sugar works fine in a pinch.
- 2 refrigerated pie crusts, or 1 batch homemade double pie crust
- 6 cups frozen sliced peaches, thawed and well drained
- 3/4 cup granulated sugar
- 1/4 cup light brown sugar, packed
- 1/3 cup cornstarch
- 1 tablespoon fresh lemon juice
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 2 tablespoons unsalted butter, cut into small pieces
- 1 large egg, beaten with 1 tablespoon water, for egg wash
- 1 tablespoon coarse sanding sugar, for topping, optional
This same peach and cinnamon combination is what makes my blueberry peach crumble so good, so if you have extra thawed peaches on hand, that recipe is worth bookmarking too.
Kitchen Equipment Needed
You do not need any special equipment to make this pie, just a few basics that most home bakers already own.
A pie crust shield is the one extra tool that genuinely makes a difference, since it keeps the edges from over browning during the long bake time.
- 9 inch ceramic pie dish
- rolling pin
- pie crust shield
- large mixing bowl
- pastry brush
- sharp paring knife
- wire cooling rack
- rimmed baking sheet, to catch any drips
Read Also: Flaky Pie Crust Recipe
Recommended Products for This Recipe
These are a few products I personally reach for whenever I make this pie.
None of them are required, but each one solves a common pain point I have run into over years of pie baking.
1. Ceramic Pie Dish with Fluted Edge
A sturdy ceramic pie dish heats more evenly than thin metal, which helps the bottom crust bake through instead of turning soggy.
It also looks nice enough to bring straight to the table.
2. Adjustable Silicone Pie Crust Shield
This little tool clips right onto the edge of the pie and stops the crust from burning during the long bake this recipe needs.
I use mine on almost every fruit pie I make.
3. Coarse Sanding Sugar
A sprinkle of coarse sanding sugar over the egg wash gives the top crust a sparkly, bakery style finish and a light crunch.
It is a small touch that makes the pie look far more polished.
4. French Rolling Pin
A tapered French style rolling pin gives you more control when rolling out pie dough evenly, especially around the edges.
It has made my crusts noticeably more consistent since I switched over.
These same tools come in handy for my peach crumble pie as well, since both recipes rely on a well baked crust as the foundation.
Step-by-Step Instructions: How to Make Peach Pie with Frozen Peaches
Step 1: Thaw and drain the peaches
- Move the frozen sliced peaches to a large bowl or colander and let them thaw completely at room temperature, which usually takes about 2 hours.
- Once thawed, drain the peaches very well, pressing gently with a spoon or paper towel to remove excess liquid.
- Skipping this step is the number one reason frozen peach pies turn out watery, so do not rush it. If you are short on time, thaw the peaches overnight in the refrigerator instead.
Step 2: Prepare the pie crust
- If using store bought crust, remove it from the refrigerator about 10 minutes before rolling so it is easier to work with.
- Roll out one disc of dough on a lightly floured surface into a circle about 12 inches wide and 1/8 inch thick.
- Gently fold the dough in quarters, lift it into a 9 inch pie dish, and unfold it so it settles into the bottom and sides. Press it in gently without stretching it, then trim the excess with a paring knife, leaving about a 1 inch overhang.
- Place the lined pie dish in the refrigerator to chill while you make the filling. This keeps the butter in the dough cold and helps the crust bake up flaky.
Step 3: Make the peach filling
- Preheat your oven to 425 degrees Fahrenheit.
- In a large mixing bowl, combine the drained peaches, granulated sugar, brown sugar, cornstarch, lemon juice, cinnamon, nutmeg, and salt.
- Stir gently until the peaches are evenly coated and no dry streaks of cornstarch remain. Let the mixture sit for 5 minutes so the sugar can start drawing out a bit of juice, which helps the cornstarch dissolve fully.
Step 4: Assemble the pie
- Pour the peach filling into the chilled bottom crust, mounding it slightly in the center.
- Scatter the small pieces of butter evenly over the top of the filling.
- Roll out the second disc of dough the same way as the first. Lay it over the filling, or cut it into strips first if you want a lattice top.
- Trim the top crust so it overhangs the bottom crust by about half an inch, then fold the edges under and crimp them together using your fingers or a fork.
Step 5: Add the egg wash and vent the crust
- Brush the top crust evenly with the beaten egg and water mixture, making sure to cover the crimped edges as well.
- Sprinkle the coarse sanding sugar over the top, if using.
- If you used a solid top crust rather than a lattice, cut 4 to 5 small slits in the center to let steam escape while baking.
Step 6: Bake the pie
- Place the pie on a rimmed baking sheet to catch any drips, then set it on the lowest oven rack.
- Bake at 425 degrees Fahrenheit for 20 minutes, then reduce the oven temperature to 375 degrees Fahrenheit without opening the door.
- Continue baking for another 30 to 35 minutes, until the crust is deep golden brown and the filling is bubbling thickly in the center. Add a pie crust shield or loosely tent the edges with foil if they start browning too quickly.
Step 7: Cool completely before slicing
- Transfer the pie to a wire cooling rack and let it cool for at least 3 hours before slicing.
- This cooling time is essential, since the filling needs time to finish setting up. Cutting into it too early will give you a runny slice.
The same low and slow baking approach works beautifully in my peach crumble too, if you want a simpler version without the top crust.
Tips for The Best Peach Pie with Frozen Peaches
A few small details make a big difference between a good peach pie and a great one.
Most of these tips come down to controlling moisture and giving the pie enough time to set.
- Always drain thawed peaches thoroughly, since excess liquid is the main cause of a soggy bottom crust
- Keep your butter and dough cold right up until baking for the flakiest crust
- Do not skip the resting time after baking, even if the pie smells irresistible
- Bake on the lowest oven rack so the bottom crust gets direct heat
- Use a glass or ceramic pie dish so you can check the bottom crust color as it bakes
If you like the ease of a one bowl fruit dessert, this same peach filling base is close to what I use in my Bisquick peach cobbler, which comes together even faster on a busy night.
Serving Suggestions
This pie is delicious on its own, but a few simple additions turn it into a proper dessert spread.
Warm slices in particular pair beautifully with something cold and creamy.
- A scoop of vanilla ice cream melting over a warm slice
- A dollop of lightly sweetened whipped cream
- A drizzle of caramel sauce for extra richness
- A cup of coffee or spiced tea alongside for an afternoon treat
- A handful of toasted pecans sprinkled over the top for crunch
Read Also: Peach Cobbler with Canned Peaches
Variations of Peach Pie with Frozen Peaches
Once you have the base recipe down, it is easy to make this pie your own. Here are a few variations I have tried and loved over the years.
- Add a handful of fresh raspberries or blackberries to the filling for a fruit blend
- Swap the top crust for a streusel topping made from flour, oats, brown sugar, and butter
- Stir in a splash of almond extract along with the lemon juice for a subtle nutty note
- Use a lattice top instead of a solid crust for a more decorative finish
- Add a pinch of ground ginger for extra warmth in the filling
If you decide to go the streusel route, my peach cobbler has a topping recipe that adapts perfectly to this pie.
Storage and Reheating
Because this pie contains fresh fruit and egg wash, it needs to be stored properly to stay fresh and safe to eat.
Both the fridge and freezer work well depending on how soon you plan to finish it.
- Cover leftover pie loosely with foil or plastic wrap and refrigerate for up to 4 days
- Freeze whole or sliced portions, wrapped tightly, for up to 3 months
- Thaw frozen slices in the refrigerator overnight before reheating
- Reheat individual slices in a 300 degree Fahrenheit oven for about 10 minutes, or in the microwave for 20 to 30 seconds
- Avoid leaving the pie at room temperature for more than 2 hours at a time
This same storage approach works well for my peach crisp with frozen peaches, another dessert that reheats beautifully the next day.
Nutritional Facts
Nutrition will vary slightly depending on the pie crust brand and exact peach variety you use, but here is a general estimate per slice, based on 8 slices per pie.
- Calories: approximately 320 per slice
- Total Fat: 13 grams
- Saturated Fat: 6 grams
- Carbohydrates: 48 grams
- Sugar: 26 grams
- Protein: 3 grams
- Fiber: 2 grams
- Sodium: 210 milligrams
For a lighter alternative on busy weeknights, my peach crisp with canned peaches uses less sugar per serving while still hitting that same peach dessert craving.
Health Benefits of Key Ingredients
While this is very much a dessert, a few of the ingredients bring some genuine nutritional value along with the flavor.
Peaches in particular are more than just a sweet filling.
- Peaches provide vitamin C, vitamin A, and dietary fiber, even after freezing
- Cinnamon has natural anti inflammatory compounds and may help support healthy blood sugar levels
- Lemon juice adds vitamin C and helps brighten the overall flavor without added sugar
- Nutmeg contains small amounts of antioxidants that support digestive health
- Butter provides fat soluble vitamins A and D in modest amounts
Read Also: Peach Crisp Recipe
FAQs About Peach Pie with Frozen Peaches
1. Do I need to thaw frozen peaches before making pie filling?
Yes, thawing is important for this recipe. Frozen peaches release a lot of liquid as they thaw, and draining that liquid first keeps the filling from turning watery in the oven.
2. Why is my peach pie filling runny?
A runny filling usually means the peaches were not drained well enough, or the pie was sliced before it finished cooling.
Give the pie a full 3 hours to rest so the cornstarch can fully set.
3. Can I use a store bought pie crust for this recipe?
Absolutely. A store bought refrigerated pie crust works great here and saves a good amount of time.
Just let it sit at room temperature for a few minutes before rolling so it does not crack.
4. How do I know when the pie is fully baked?
Look for a deep golden crust and thick, bubbling filling visible through the vents or lattice.
If the filling looks thin or watery rather than glossy and thick, give it a few more minutes.
5. Can I make this pie ahead of time?
Yes, this pie actually tastes great the next day once the filling has had time to fully set.
You can also freeze the unbaked assembled pie and bake it straight from frozen, adding about 20 extra minutes to the bake time.
These same freezing and reheating tricks work well with my peach muffins with streusel topping, another make ahead peach favorite in my house.
Peach Pie with Frozen Peaches
Ingredients
- 2 refrigerated pie crusts or 1 batch homemade double pie crust
- 6 cups frozen sliced peaches about 680g, thawed and well drained
- 3/4 cup granulated sugar 150g
- 1/4 cup light brown sugar 50g, packed
- 1/3 cup cornstarch 40g
- 1 tablespoon fresh lemon juice 15ml
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 2 tablespoons unsalted butter 28g, cut into small pieces
- 1 large egg beaten with 1 tablespoon (15ml) water, for egg wash
- 1 tablespoon coarse sanding sugar optional, for topping
Equipment
- 9 inch ceramic pie dish
- Rolling Pin
- Pie crust shield optional, but recommended
- Large mixing bowl
- Pastry brush
- Sharp paring knife
- Wire cooling rack
- Rimmed baking sheet to catch drips
Method
- Thaw frozen peaches completely at room temperature (about 2 hours) or overnight in the refrigerator. Drain very well, pressing gently with a spoon or paper towel to remove excess liquid.
- Roll out one disc of dough on a lightly floured surface into a 12-inch circle. Transfer to a 9-inch pie dish, press in gently, and trim excess leaving a 1-inch overhang. Refrigerate while making filling.
- Preheat oven to 425°F. In a large bowl, combine drained peaches, both sugars, cornstarch, lemon juice, cinnamon, nutmeg, and salt. Stir gently and let sit for 5 minutes.
- Pour filling into chilled bottom crust, mounding slightly in the center. Dot with butter pieces. Roll out second crust and place over filling or cut into strips for lattice. Trim, fold edges under, and crimp.
- Brush top crust evenly with egg wash and sprinkle with coarse sanding sugar if using. Cut 4-5 slits in the center if using a solid top crust to vent steam.
- Place pie on a rimmed baking sheet on the lowest oven rack. Bake at 425°F for 20 minutes, then reduce temperature to 375°F and bake for 30-35 more minutes until crust is golden and filling is bubbling thickly.
- Transfer to a wire cooling rack and cool for at least 3 hours before slicing to allow the filling to set properly.
Nutrition
Notes
- Always drain thawed peaches thoroughly, since excess liquid is the main cause of a soggy bottom crust.
- Keep your butter and dough cold right up until baking for the flakiest crust.
- Do not skip the resting time after baking, even if the pie smells irresistible — the filling needs time to set.
- Bake on the lowest oven rack so the bottom crust gets direct heat and cooks through properly.
- Use a glass or ceramic pie dish so you can check the bottom crust color as it bakes.
- Add a pie crust shield or loosely tent the edges with foil if they start browning too quickly during baking.
- If you are short on time, thaw the peaches overnight in the refrigerator instead of at room temperature.
- You can freeze the unbaked assembled pie and bake it straight from frozen, adding about 20 extra minutes to the bake time.
- This pie actually tastes great the next day once the filling has had time to fully set.
- If you decide to go the streusel route, you can adapt the topping from a peach cobbler recipe for a delicious variation.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
Peach pie with frozen peaches proves that great fruit pie is not limited to peach season.
Keep a bag of sliced peaches in the freezer and you are always a few steps away from a warm, bubbling homemade pie.
Give this recipe a try this week and let me know how it turns out in the comments below.
I would love to hear what variation you tried, and feel free to share a photo if you make it.
Recommended:
- Peach Bread Recipe
- Peach Crumb Bars Recipe
- Strawberry Peach Galette Recipe
- Peach Pie Recipe
- Peach Cobbler with Cake Mix
