Peach Pie with Frozen Peaches
This peach pie with frozen peaches proves that great homemade baking doesn't require a summer harvest, delivering a golden, double-crust pie with a jammy, perfectly spiced filling that tastes like summer in every single bite.
Equipment
- 9-inch deep-dish pie pan - Ceramic or glass works beautifully
- Rolling Pin - If making homemade crust
- Large mixing bowls
- Colander or fine-mesh strainer - Essential for draining the thawed peaches
- Pastry brush - For applying egg wash
- Rimmed Baking Sheet - To catch any drips in the oven
- Pie crust shield or aluminum foil strips - To protect the crust edges
- Pie server - For slicing and serving
- Wire cooling rack
- Pastry blender - If making homemade pie crust (optional)
Ingredients
- 6 cups frozen sliced peaches - approximately 900g, thawed and thoroughly drained
- 3/4 cup granulated sugar - 150g
- 3 tablespoons cornstarch - 24g
- 1 tablespoon lemon juice - 15ml, fresh or bottled
- 1 teaspoon pure vanilla extract - 5ml
- 1 teaspoon ground cinnamon - 2g
- 1/4 teaspoon ground nutmeg - 0.5g
- 2 tablespoons unsalted butter - 28g, cut into small pieces
For the Crust and Topping
- 2 prepared 9-inch refrigerated pie crusts - store-bought or homemade
- 1 large egg
- 1 tablespoon water - 15ml
- 1 tablespoon turbinado sugar - 12g, for topping
Instructions
- Thaw frozen peaches completely in a colander set over a bowl for 2-3 hours or overnight, then press gently to remove excess liquid and blot dry with paper towels.
- In a large bowl, combine drained peaches with sugar, cornstarch, cinnamon, nutmeg, lemon juice, and vanilla. Stir gently and let rest for 15 minutes, then taste and adjust sweetness if needed.
- Preheat oven to 400°F (200°C) and place a rimmed baking sheet on the lower rack. Lightly grease a 9-inch deep dish pie pan.
- Roll out the first pie crust to a 12-inch circle and carefully fit it into the pie dish, pressing gently into the bottom and up the sides without stretching the dough.
- Pour the peach filling into the crust, spread evenly, and dot with small cubes of unsalted butter.
- Roll out the second crust and place it over the filling. Trim, fold, and crimp the edges to seal. Cut steam vents or create a lattice top with strips of dough.
- Brush the top crust with egg wash (1 egg beaten with 1 tablespoon water) and sprinkle with turbinado sugar.
- Bake at 400°F for 20 minutes, then reduce temperature to 375°F and continue baking for 35-45 minutes until the crust is golden and filling is bubbling with thick, jam-like bubbles.
- Cool the pie on a wire rack for at least 2 hours before slicing to allow the filling to set properly.
Notes
- Drain thoroughly: This is the most critical step. Use a colander, press out extra liquid, and blot dry with paper towels to prevent a runny filling.
- Use cornstarch, not flour: Cornstarch creates a clear, glossy filling with a smooth texture, while flour can make it cloudy and starchy.
- Start hot, then reduce: The initial 400°F temperature sets the bottom crust quickly, then reducing to 375°F allows the filling to cook through without burning.
- Look for thick bubbles: The filling is done when you see thick, jam-like bubbles pushing through the vents. Watery bubbles mean it needs more time.
- Cool patiently: Cutting into a warm pie is the second most common mistake. Give it at least 2 hours for clean slices that hold together.
- Keep crust cold: Cold butter creates flaky layers. Refrigerate the fitted bottom crust for 15 minutes before adding the filling if your kitchen is warm.
- Taste your peaches first: Frozen peach sweetness varies by brand. Always taste the filling and adjust the sugar before baking.
- Storage: Refrigerate covered for up to 5 days. Reheat slices in a 350°F oven for 10-15 minutes (not the microwave).
- Freezer friendly: Freeze unbaked pie, then bake from frozen at 400°F for 20 minutes and 375°F for 60-70 minutes. Or freeze baked slices for up to 3 months.
- Variations: Try adding blueberries, bourbon, ginger, or cardamom for a delicious twist on the classic recipe.