Best 7 Peach Pie With Frozen Peaches Recipes

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If you're looking for an easy and delicious dessert, peach pie is a great option. It's a classic summertime treat that can be enjoyed by people of all ages. And with frozen peaches, you can enjoy this delicious pie all year round. In this article, we'll share some tips for making the best peach pie with frozen peaches, so you can enjoy this sweet and juicy treat anytime you want.

Here are our top 7 tried and tested recipes!

DOUBLE-CRUST PEACH PIE WITH FROZEN PEACHES



Double-Crust Peach Pie with Frozen Peaches image

I couldn't find a frozen peach pie recipe so I developed this one for myself. I hope you like it. Bon appetit!

Provided by Duke

Categories     Desserts     Pies     Fruit Pie Recipes     Peach Pie Recipes

Time 1h25m

Yield 8

Number Of Ingredients 11

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

Steps:

  • 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 Facts : Calories 394 calories, Carbohydrate 52.6 g, Cholesterol 8.9 mg, Fat 19.6 g, Fiber 3 g, Protein 4.2 g, SaturatedFat 6.2 g, Sodium 326.3 mg, Sugar 24.9 g

PEACH PIE WITH FROZEN PEACHES



Peach Pie with Frozen Peaches image

I will be the first to tell you that I am not a baker. That being said, occasionally I will attempt to bake a pie. For this pie, I used purchased, refrigerated pie crusts and frozen sliced peaches. My family had no questions for me when I served them a piece of this pie, topped with vanilla ice cream. Their only comment was, "Wow!"

Provided by Bibi

Time 2h10m

Yield 8

Number Of Ingredients 11

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

Steps:

  • 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.

Nutrition Facts : Calories 353.8 calories, Carbohydrate 46.7 g, Cholesterol 23.3 mg, Fat 17 g, Fiber 1.9 g, Protein 3.9 g, SaturatedFat 4.3 g, Sodium 304.3 mg, Sugar 19.4 g

SHORTCUT PEACH PIE



Shortcut Peach Pie image

Frozen peaches let you have peach pie anytime, but they're picked underripe and are often not the peachiest peaches around. Adding peach jam sweetens and boosts the flavor. So does cooking them first over direct heat, which caramelizes the sugars and also speeds up baking time. Use packaged cookie dough for the crust, and you have peach pie in 30 minutes.

Provided by Food Network Kitchen

Categories     dessert

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 7

6 ounces refrigerated sugar cookie dough, cold (about 3/4 cup)
Three 10-ounce bags frozen peaches, thawed (about 6 cups)
1 tablespoon cornstarch
2 teaspoons fresh lemon juice
1/8 teaspoon ground cinnamon
1/3 cup peach jam or preserves
1 tablespoon raw sugar

Steps:

  • Position oven racks in the center and upper third of the oven, put a baking sheet or piece of foil on the middle rack and preheat the oven to 425 degrees F.
  • In a small bowl, crumble the cookie dough into large chunks; refrigerate.
  • Strain the peaches and gently toss in the strainer to remove all excess liquid. Transfer the peaches to a medium bowl, add the cornstarch and stir until the cornstarch dissolves completely. Add the lemon juice and cinnamon, and toss to coat. Stir in the jam.
  • Mound the peaches in an 8- or 9-inch oven-safe nonstick skillet, and bring to a simmer over medium-high heat. (The skillet will be pretty full, but the peaches will cook down.) Simmer, partially covered, for about 10 minutes, gently stirring and turning the peaches up from the bottom occasionally.
  • Strew the cookie dough on top of the peaches, leaving space between chunks. Sprinkle the dough with the sugar, and bake on the upper rack of the oven until the cookie crust is golden brown, about 15 minutes. Cool for 15 minutes before serving.

FROZEN PEACH PIES



Frozen Peach Pies image

A refreshing, peachy filling and a buttery graham cracker crust are the perfect pair. I've found that this pie can be frozen up to three days. -Athena M. Russell, Florence, South Carolina

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 2 pies (8 servings each).

Number Of Ingredients 10

2-1/2 cups graham cracker crumbs
1/2 cup plus 2 tablespoons butter, melted
1/4 cup sugar
1 can (14 ounces) sweetened condensed milk
1/4 cup lemon juice
1/4 cup orange juice
1 package (16 ounces) frozen unsweetened sliced peaches
1 tablespoon grated lemon zest
1-1/2 cups heavy whipping cream
Sweetened whipped cream, optional

Steps:

  • In a small bowl, combine the graham cracker crumbs, butter and sugar; press onto the bottom and up the sides of 2 greased 9-in. pie plates. Bake at 350° for 10-12 minutes or until lightly browned. Cool on wire racks., In a blender, combine the milk, lemon juice, orange juice, peaches and lemon zest; cover and process until smooth. Transfer to a large bowl. In a large bowl, beat cream until stiff peaks form; fold into peach mixture. , Spoon into crusts. Cover and freeze for at least 4 hours or until firm. Remove from the freezer 15 minutes before serving. Top with whipped cream if desired.

Nutrition Facts : Calories 302 calories, Fat 19g fat (11g saturated fat), Cholesterol 58mg cholesterol, Sodium 170mg sodium, Carbohydrate 31g carbohydrate (23g sugars, Fiber 1g fiber), Protein 4g protein.

PEACH CUSTARD PIE



Peach Custard Pie image

Wonderful when peaches are ripe, and even works with frozen peaches (though it's not nearly as good). From the King Arthur Flour web site.

Provided by Tracy K

Categories     Pie

Time 1h5m

Yield 6-8 serving(s)

Number Of Ingredients 13

1 pie crust, fitted into a 9 inch dish
1 cup sugar (7 1/4 ounces)
1/4 cup flour (1 ounce)
1/4 teaspoon salt
2 large eggs
1 cup sour cream or 1 cup heavy cream
1 tablespoon rum or 2 drops butter-rum flavoring (a scant 1/8 teaspoon)
1 teaspoon vanilla
4 -5 ripe peaches, peeled and diced coarsely (3/4-inch cubes are about right, about 1 pound)
1/4-1/3 cup crystallized ginger, finely minced (but delicious) (optional)
3/4 cup confectioners' sugar (3 ounces)
1/2 cup flour (2 ounces)
1/4 cup butter, melted (2 ounces)

Steps:

  • Preheat oven to 425; prepare pie shell: Prick the bottom of the crust with a fork and line it with pie weights (or a perforated nesting pie pan) to help the shell holds its shape; bake for 15 to 18 minutes, until it's lightly browned. Reduce oven heat to 400°F.
  • Allow the crust to cool slightly before removing the weights or nested pan -- if the crust still managed to bubble, just prick it gently with a fork; it'll deflate as it cools.
  • Prepare the filling: In a medium-sized mixing bowl, whisk together the sugar, flour and salt; add the eggs, cream, rum, and vanilla, and whisk together well.
  • Let the mixture sit for 5 minutes, or the time it takes to peel and dice the peaches; whisk again just before pouring the custard into the pie shell.
  • (This resting time allows the sugar to dissolve.) Pour the custard into the pre-baked pie shell, and spoon the peaches on top.
  • Some will sink; that's OK, they're supposed to.
  • Use a piecrust shield or aluminum foil to gently cover the outer edge of the crust.
  • Bake the pie in a 400°F oven for 20 minutes.
  • Make the topping while the pie bakes.
  • Gingered Streusel Topping:If you have a food processor, just place all the topping ingredients into the work bowl and process, using the steel blade, until crumbs begin to form.
  • To make by hand, whisk together the minced crystallized ginger, sugar, and flour, then stir in the melted butter.
  • After the pie has baked for 20 minutes (it will have just begun to set up around the edges), carefully sprinkle the streusel over the top, leaving the pie crust shield in place.
  • Bake for another 20 to 25 minutes, or until the pie has puffed, the streusel is very slightly browned at the edges, and/or an instant-read thermometer inserted into the center of the pie reads about 160°F.
  • Remove the pie from the oven, and cool it on a rack for about 2 hours before serving.
  • Refrigerate any leftover pie.

Nutrition Facts : Calories 607.8, Fat 27.2, SaturatedFat 12.3, Cholesterol 102.3, Sodium 375.6, Carbohydrate 84.8, Fiber 3, Sugar 57.9, Protein 7.3

PEACHES PIE



Peaches Pie image

Lemon juice adds a nice tang but also keeps peaches from turning dark. Frozen peaches can be used if they are first thawed and well drained.

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 6-8 servings.

Number Of Ingredients 8

Pastry for double-crust pie (9 inches)
5 cups sliced peeled fresh peaches
1 tablespoon lemon juice
1/2 teaspoon almond extract
1 cup sugar
1/4 cup quick-cooking tapioca
1/4 teaspoon salt
2 tablespoons butter

Steps:

  • Line a 9-in. pie plate with bottom crust. Trim pastry to 1 in. beyond edge of pie plate; set aside. , In a large bowl, combine the peaches, lemon juice and extract. Add sugar, tapioca and salt; toss gently. Let stand for 15 minutes. , Pour into crust; dot with butter. Roll out remaining pastry; make a lattice crust. Seal and flute edges. , Cover edges loosely with foil. Bake at 425° for 20 minutes. Remove foil; bake 20-30 minutes longer or until crust is golden brown and filling is bubbly. Cool on a wire rack.

Nutrition Facts : Calories 425 calories, Fat 17g fat (8g saturated fat), Cholesterol 18mg cholesterol, Sodium 294mg sodium, Carbohydrate 66g carbohydrate (36g sugars, Fiber 2g fiber), Protein 3g protein.

PEACH PIE



Peach Pie image

A homemade Peach Pie is one of the summer's sweetest traditions. When peaches are in season, you likely have a whole bushel ready to be sliced for a juicy snack, added to yogurts and parfaits or included in a bowl of other fresh fruit. There are so many wonderful ways to enjoy peaches, but we think this easy Peach Pie recipe is one of the best. You need just 6 ingredients, 25 minutes of prep time and frozen Pillsbury™ Deep Dish Pie Crusts to make this recipe for Peach Pie. Soon you'll be serving up golden slices of Peach Pie with a scoop of ice cream on top.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 3h10m

Yield 8

Number Of Ingredients 6

2/3 cup sugar
1/3 cup Gold Medal™ All-Purpose Flour
1/4 teaspoon ground cinnamon
5 to 5 1/2 cups sliced peeled fresh peaches (5 to 6 medium)
1 teaspoon lemon juice
1 package (12 oz) frozen Pillsbury™ Deep Dish Pie Crusts (2 Count)

Steps:

  • Place cookie sheet on oven rack. Heat oven to 400°F.
  • In large bowl, mix sugar, flour and cinnamon. Stir in peaches and lemon juice. Spoon into frozen crust. While second crust is still in pan and frozen, remove crimp with sharp knife. Remove crust from pan and center frozen crust upside down on top of filled pie. Let thaw 10 minutes; crimp edges together. Cut 2 or 3 slits in top crust. Cover edge of crust with pie shield or foil strips.
  • Bake on cookie sheet about 45 minutes or until crust is golden brown and juice is thick and bubbly. Cover entire top of pie loosely with foil if crust is getting too brown. Cool on cooling rack at least 2 hours.

Nutrition Facts : Calories 310, Carbohydrate 52 g, Cholesterol 5 mg, Fat 2, Fiber 1 g, Protein 3 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 170 mg, Sugar 25 g, TransFat 0 g

Tips:

  • For the best flavor, use ripe peaches.
  • If you don't have fresh peaches, you can use frozen peaches. Be sure to thaw them completely before using.
  • To make the pie crust, you can use a pre-made pie crust or make your own. If you're making your own, be sure to chill the dough before rolling it out.
  • When assembling the pie, be sure to brush the bottom crust with melted butter. This will help to prevent the crust from getting soggy.
  • Bake the pie at a high temperature for the first 15 minutes. This will help to set the crust. Then, reduce the temperature and continue baking until the filling is bubbly and the crust is golden brown.
  • Let the pie cool completely before serving. This will allow the filling to set and the flavors to meld.

Conclusion:

Peach pie is a classic summer dessert that is easy to make and always a hit with family and friends. With its sweet and juicy filling and flaky crust, it's the perfect way to enjoy the fresh flavors of summer. Whether you use fresh or frozen peaches, this pie is sure to be a success.

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