peach pie frozen peaches recipe

Written ByJenny Smyth Posted on
Jump to Recipe Jump to Video Print Recipe

The Best peach pie frozen peaches recipe

I’m so excited to share with you my favorite peach pie frozen peaches recipe. This recipe has been a staple in our household for years, and it’s perfect for any occasion.

Whether you’re hosting a family gathering or just want a delicious dessert for a weeknight dinner, this recipe is sure to please. The combination of sweet and tangy flavors, along with the tender texture of the peaches, makes it a true delight.

I love how easy it is to make and how versatile it is – you can serve it warm or chilled, topped with whipped cream or vanilla ice cream. My kids adore helping me in the kitchen, and this recipe is one of their favorites.

They love watching the peaches transform into a beautiful pie filling, and they can’t get enough of that sweet peach flavor. As for me, I appreciate how healthy this recipe is – the peaches are packed with vitamins and antioxidants, making it a guilt-free treat for us all to enjoy.

Plus, the technique of using frozen peaches makes it so convenient and easy to prepare during those busy winter months when fresh peaches might be harder to come by. With this recipe, you’ll be able to enjoy the taste of summer all year round!

Peach Pie with Frozen Peaches

4.6 from 1679 votes

This peach pie uses frozen peaches to create a delicious dessert any time of year. The filling is sweet and slightly spiced, encased in a flaky, buttery crust.

Prep Time30 mins
Cook Time50 mins
Resting Time0 mins
Total Time1 hour 20 mins
Servings: 8Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Crust

2 1/2 cups all-purpose flour
1 teaspoon salt
1 tablespoon granulated sugar
1 cup cold unsalted butter, cut into small cubes
1/2 cup ice water, plus more if needed

For the Filling

6 cups frozen sliced peaches, thawed and drained
3/4 cup granulated sugar
1/4 cup packed light brown sugar
1/4 cup cornstarch
1 tablespoon lemon juice
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon salt
2 tablespoons unsalted butter, cut into small pieces

For the Egg Wash

1 large egg
1 tablespoon water
1 tablespoon coarse sugar, for sprinkling

👨‍🍳Directions

1In a large bowl, whisk together the flour, salt, and sugar.
2Cut in the cold butter using a pastry blender or pulse in a food processor until the mixture resembles coarse crumbs with some pea-sized butter pieces.
3Drizzle in the ice water, one tablespoon at a time, mixing gently with a fork until the dough just comes together when squeezed.
4Divide the dough in half, shape each half into a disc, wrap in plastic wrap, and refrigerate for at least 1 hour.
5Preheat your oven to 425°F (220°C).
6Place a baking sheet on the lower rack to catch any drips.
7In a large bowl, combine the thawed and drained peaches, granulated sugar, brown sugar, cornstarch, lemon juice, cinnamon, nutmeg, and salt.
8Stir gently until the peaches are evenly coated, then let the mixture sit for 5 minutes to allow the juices to thicken slightly.
9On a lightly floured surface, roll out one disc of dough to a 12-inch circle, about 1/8-inch thick.
10Gently transfer the dough to the 9-inch pie dish, pressing it into the bottom and up the sides without stretching.
11Pour the peach filling into the crust and dot the top with the small pieces of butter.
12Roll out the second disc of dough to a 12-inch circle.
13Place it over the filling, then trim the overhang to about 1/2 inch.
14Fold the edges under and crimp them with your fingers or a fork to seal.
15Cut several slits in the top crust to allow steam to escape.
16In a small bowl, whisk the egg with the water to make an egg wash, then brush it over the top crust.
17Sprinkle with coarse sugar.
18Place the pie on the preheated baking sheet and bake at 425°F for 20 minutes.
19Reduce the oven temperature to 375°F (190°C) and continue baking for 30 to 35 minutes, until the crust is golden brown and the filling is bubbly and thickened.
20If the edges brown too quickly, cover them with foil or a pie shield.
21Let the pie cool on a wire rack for at least 2 hours before slicing to allow the filling to set.

🔧Equipment

9-inch pie dish
Rolling pin
Mixing bowls
Pastry blender or food processor
Plastic wrap
Baking sheet
Pastry brush

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 18g💛Saturated Fat: 11g❤️Cholesterol: 60mg🧂Sodium: 320mg🌾Total Carbs: 52g🥦Dietary Fiber: 2g🍬Sugars: 28g🥩Protein: 4g

📝Notes

To prevent a soggy bottom crust, you can brush the bottom crust with a beaten egg white before adding the filling. If your frozen peaches are very juicy, increase the cornstarch to 1/3 cup for a thicker filling.

Watch Video Of How Peach Pie with Frozen Peaches Works

This peach pie frozen peaches recipe is always a good idea for any occasion – whether you’re planning a family gathering or just need a quick dessert solution for a weeknight dinner.

The best part?

You can store any leftover pie in an airtight container in the refrigerator for up to 3 days or freeze it for up to 2 months without compromising on taste or texture.

❓ Frequently Asked Questions About Peach Pie with Frozen Peaches

1. What type of peaches should I use?

In this recipe, you can use any variety of peaches that are available in your area. However, I find that using clingstone peaches works best as they hold their shape well and provide a nice texture contrast in the pie.

2. Can I substitute other types of fruit for the peaches?

While you can experiment with other fruits like nectarines or plums, keep in mind that they may change the flavor profile and texture of the pie significantly.

3. How long does it take to prepare this recipe?

This recipe comes together relatively quickly – about 20 minutes to prepare the filling and assemble the pie.

4. Can I make this recipe ahead of time?

Yes! You can prepare the filling up to 24 hours in advance and store it in an airtight container in the refrigerator until ready to assemble and bake the pie.

5. Do I need to thaw the frozen peaches before using them?

No! Using frozen peaches directly saves time and ensures that your pie stays fresh longer.

Similar Posts