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


Recipe Summary

30 mins
55 mins
1 hr 25 mins
1 9-inch pie


Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • 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.

Cook's Notes:

I prefer my pies less sweet and I like them tart. So if you prefer a sweeter pie, add an additional 1/4 cup of sugar and leave out the pectin.

You can use all-purpose flour if you don't have quick-mixing flour.

You can use margarine instead of butter.

Nutrition Facts

394 calories; protein 4.2g; carbohydrates 52.6g; fat 19.6g; cholesterol 8.9mg; sodium 326.3mg. Full Nutrition