I’ll be the first to admit that I’m not an actual baker. Having said that, I do occasionally try to make a pie. I used frozen peach slices and pre-made, chilled pie crusts for this pie. When I gave my family a piece of this pie, topped with vanilla ice cream, they didn’t ask me any questions. All they could say was, “Wow!”
| Prep Time: | 25 mins |
| Cook Time: | 1 hr |
| Additional Time: | 45 mins |
| Total Time: | 2 hrs 10 mins |
| Servings: | 8 |
| Yield: | 1 peach pie |
Ingredients
- 2 sheets refrigerated pie crust
- 2 teaspoons all-purpose flour, or as needed
- 2 pounds sliced frozen peaches
- ½ cup white sugar
- 1 teaspoon lemon juice
- ½ teaspoon ground cinnamon
- ⅛ teaspoon salt
- 3 tablespoons cornstarch
- 1 large egg, beaten
- 1 tablespoon white sugar
- 1 tablespoon coarse sparkling sugar
Instructions
- Allow pie crusts to sit at room temperature about 15 minutes if recommended by manufacturer.
- Preheat the oven to 400 degrees F (200 degrees C).
- Remove plastic packaging from pie crusts and gently unroll one piece on a floured work surface. Dust the dough with flour on both sides. Fit the dough inside a 9-inch pie pan, shaping and gently stretching it to the top edge of the pie pan.
- Stir together frozen peach slices, sugar, cornstarch, lemon juice, cinnamon, and salt in a large bowl (see note.)
- Pour peach mixture into the unbaked pie crust and gently level out the top of the peaches with the back of a spoon. Peach slices will still be frozen.
- Gently unroll the second piece of dough on the floured work surface. Fit the second dough circle on top of the peaches, and allow an even amount to hang over the edge of the pan, all the way around.
- Brush the top of the pie with beaten egg, discarding any excess egg. Fold the edges of the top crust under, using the edge of the pan for a guide. Press the top crust and the bottom crust together to form a crimped edge. Lightly cover the crimped edge of the pie with strips of aluminum foil or with pie crust shields, to prevent over-browning.
- Cut several slits in the top crust with a sharp knife. Sprinkle sparkling sugar over the crust.
- Place the pie on a baking sheet and bake in the preheated oven until the pie is browned and bubbly, about 1 hour.
- Cool on a rack about 30 minutes and serve warm.
- Before pouring peach mixture into the pie pan, sample a peach slice. If too sour, stir in about 2 tablespoons more sugar, about 1/4 teaspoon more cinnamon, and a pinch more salt. If too sweet, stir in 1/2 teaspoon more lemon juice.
Nutrition Facts
| Calories | 354 kcal |
| Carbohydrate | 47 g |
| Cholesterol | 23 mg |
| Dietary Fiber | 2 g |
| Protein | 4 g |
| Saturated Fat | 4 g |
| Sodium | 304 mg |
| Sugars | 19 g |
| Fat | 17 g |
| Unsaturated Fat | 0 g |
Reviews
Followed instructions perfectly…. Watery mess..flavor good but zero consistency
Turned out great!!+
Recipe is so easy to follow and delicious , appreciated the also easy print out . ” Thank you “.
I don’t know what I did wrong, but I don’t think anything. I followed the recipe exactly, but it ended up all watery
It was restaurant worthy and so amazingly easy. I cut recipe in half, using one crust and one pack of frozen peaches. I also halved the sugar to 1/4 cup. I didn’t even need that much. I ate the whole thing myself!
Followed the recipe to the T. Turned out perfectly! So delicious!
I am not a cook. I have never made a pie before today. But I got an invite to come for dinner today. It’s a big deal because it’s the first non-vague “let’s do lunch” invite in a very small rural town where I’m a total outsider. I just so happened to have everything on hand and wanted to showcase the last of my Fredericksburg freestone peaches I’d frozen last week. I was thrilled to find this recipe online. I tasted the filling prior to pouring into the pie crust. I had some beautiful gold finishing sugar left over from Christmas cookies that made it look so “finished”. Of course, I used twice as much as called for, but that’s just me. Fingers crossed it’ll be set enough. Either way, I’m happy and it’s good to try something new, especially when it’s this easy.
I’m not a baker and this was so easy, and it is delicious!
Delicious!
This was a perfect way to use some of the peeled, sliced peaches I froze from the summer. I did let them start to defrost while the dough was chilling (made the Gluten Free Pie Crust by Sandra LeRose on this site). I used half the sugar and it was still delicious! Also used tapioca starch instead of corn. Thank you Bibi!
This peach pie recipe was easy & delicious. Although I made it as a rustic tart, (I used the 2nd pie crust earlier in the week on a chicken pot pie) the only other change that I made was that I used a 10oz bag of frozen freestone peaches; and I would make sure that I thaw them, when I make it again; as the peaches were still a little “al dente “ when the crust was done. Otherwise a perfect peach dessert! ( the pie was so wonderful smelling while cooking that we ate it straight from the oven & I forgot to get an after photo!