Peach Pie with Frozen Peaches
This double crust pie bakes up bubbly, golden, and packed with juicy peach flavor even when your fruit came straight from the freezer. 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.
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
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
Instructions
- 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.
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.
Nutrition
Serving: 1sliceCalories: 320kcalCarbohydrates: 48gProtein: 3gFat: 13gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 35mgSodium: 210mgPotassium: 190mgFiber: 2gSugar: 26gVitamin A: 8IUVitamin C: 10mgCalcium: 2mgIron: 6mg
Tried this recipe?Let us know how it was!