FROZEN PEACHES PIE RECIPE RECIPES

DOUBLE-CRUST PEACH PIE WITH FROZEN PEACHES RECIPE | ALLRECIPES

Double-Crust Peach Pie with Frozen Peaches Recipe | Allrecipes 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 Pies Peach Pie Recipes

Total Time 1 hours 25 minutes

Prep Time 30 minutes

Cook Time 55 minutes

Yield 1 9-inch pie

Number Of Ingredients 11

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
? 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, CarbohydrateContent 52.6 g, CholesterolContent 8.9 mg, FatContent 19.6 g, FiberContent 3 g, ProteinContent 4.2 g, SaturatedFatContent 6.2 g, SodiumContent 326.3 mg, SugarContent 24.9 g

FREEZER PEACH PIE RECIPE | SOUTHERN LIVING

Freezer Peach Pie Recipe | Southern Living image

What's better than peach pie in summer? Peach pie in winter! Imagine a freezer full of frozen peach pies fillings, ready to just drop into a piecrust and bake into a sweet and fragrant taste of summer. Try this genius freezing method to get your pie fix anytime. With this recipe, you mix the pie filling, pour it into an aluminum foil lined pie pan, and freeze it. Once frozen, simply remove the filling from the foil, place it in a freezer storage bag, and store in the freezer until you are ready to bake a pie. Then simply drop the frozen filling into a piecrust and bake. Just make sure you make enough to last you until winter. These might go faster than you think.

Provided by Stephen Rose

Categories Pies

Total Time 9 hours 0 minutes

Yield Serves 8

Number Of Ingredients 7

Ingredients

1 1/2 pound fresh peaches, peeled and sliced (about 3 cups)
1/2 cup granulated sugar
1 tablespoon plus 2 tsp. cornstarch
1/4 teaspoon ground ginger
1/4 teaspoon ground cardamom
1/4 teaspoon ground cinnamon
1 (14.1-oz.) pkg. refrigerated piecrusts

Steps:

Toss together fresh peaches, sugar, cornstarch, ground ginger, ground cardamom, and ground cinnamon in a large bowl, making sure spices are distributed throughout. Line a 9-inch pie pan with aluminum foil, and transfer peach mixture to the pie pan. Cover and freeze 8 to 12 hours. Remove frozen peach filling from pan, discard foil, and place filling in a ziplock plastic freezer bag. Return to freezer until ready to use. Peach filling will keep up to 6 months in the freezer.
To make pie, preheat oven to 450°F. Unroll 1 piecrust, and fit into the same 9-inch pie pan. Fold edges under, and crimp. Place frozen filling on crust.
Unroll second piecrust on a lightly floured surface, and cut into 8 (1-inch-wide) strips. Arrange strips in a lattice design over filling; gently press ends of strips, sealing to bottom piecrust. Shield crust edge with foil to prevent the crust from burning.
Bake in preheated oven 10 minutes. Reduce oven temperature to 350°F, leaving edges covered with foil, and continue to bake until top crust is brown and filling is bubbly, about 40 minutes.

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What's better than peach pie in summer? Peach pie in winter! Imagine a freezer full of frozen peach pies fillings, ready to just drop into a piecrust and bake into a sweet and fragrant taste of summer. Try this genius freezing method to get your pie fix anytime. With this recipe, you mix the pie filling, pour it into an aluminum foil lined pie pan, and freeze it. Once frozen, simply remove the filling from the foil, place it in a freezer storage bag, and store in the freezer until you are ready to bake a pie. Then simply drop the frozen filling into a piecrust and bake. Just make sure you make enough to last you until winter. These might go faster than you think.
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