How to Make Double-Crust Peach Pie with Frozen Peaches - A Step-by-Step Guide

When the summer months roll around, there's nothing quite like biting into a sweet and juicy peach. Whether you're picking them fresh from the orchard or grabbing a bag of frozen peaches from your local grocery store, peaches are a beloved fruit that can be used in a variety of recipes. One popular way to enjoy the flavor of peaches is in a homemade pie, and this recipe for double-crust peach pie with frozen peaches is sure to become a family favorite.

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Ingredients

  • 1 tablespoon unsalted butter, melted, or as needed
  • 1 tablespoon quick-mixing flour (such as Wondra®), or more as needed
  • 1 (15 ounce) package pastry for a double-crust 9-inch pie, at room temperature
  • 4 cups frozen unsweetened peach slices, thawed
  • ⅓ cup quick-mixing flour (such as Wondra®)
  • ¾ cup white sugar
  • 2 teaspoons powdered fruit pectin
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon salt
  • 4 teaspoons unsalted butter, cut into small pieces

Information

  • Prep Time: 30 mins
  • Cook Time: 55 mins
  • Total Time: 1 hr 25 mins
  • Servings: 8
  • Yield: 1 9-inch pie

  • Preheat the oven to 450 degrees F (230 degrees C). Coat a 9-inch pie pan with 1/2 tablespoon melted butter and dust completely with 1 tablespoon flour; shake off the excess.
  • Line the bottom and sides of the pie pan with 1 pie crust. Poke the bottom and sides of the dough with a fork to provide venting. Brush the edges of the crust with remaining melted butter.
  • Place sliced peaches in a large bowl and pour off excess liquid.
  • Mix 1/3 cup flour, sugar, pectin, cinnamon, nutmeg, and salt together in a separate bowl. Pour over the peaches and mix gently.
  • Pour into the pie crust, and dot with 4 teaspoons butter. Cover with the second pie crust and fold the edges under. Flute the edges to seal or press the edges with the tines of a fork. Poke the top crust gently with a fork 6 or so times and cut a modest center hole to vent steam. Cover the edges of the pie with strips of aluminum foil to prevent excess browning or burning.
  • Bake in the preheated oven for 15 minutes. Reduce the heat to 350 degrees F (175 degrees C) and bake until crust is brown and the juice begins to bubble through the vents, 40 to 45 minutes more. Cool before serving.
  • Nutrition

    394 cal.

    • Total Fat: 20g
    • Saturated Fat: 6g
    • Cholesterol: 9mg
    • Sodium: 326mg
    • Total Carbohydrate: 53g
    • Dietary Fiber: 3g
    • Total Sugars: 25g
    • Protein: 4g
    • Calcium: 9mg
    • Iron: 2mg
    • Potassium: 40mg