Peach Pie with Frozen Peaches


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!"

Prep Time:
25 mins
Cook Time:
1 hrs
Additional Time:
45 mins
Total Time:
2 hrs 10 mins
1 peach pie


  • 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

  • teaspoon salt

  • 3 tablespoons cornstarch

  • 1 large egg, beaten

  • 1 tablespoon white sugar

  • 1 tablespoon coarse sparkling sugar


  1. Allow pie crusts to sit at room temperature about 15 minutes if recommended by manufacturer.

  2. Preheat the oven to 400 degrees F (200 degrees C).

  3. 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.

  4. Stir together frozen peach slices, sugar, cornstarch, lemon juice, cinnamon, and salt in a large bowl (see note.)

  5. 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.

  6. 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.

  7. 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.

  8. Cut several slits in the top crust with a sharp knife. Sprinkle sparkling sugar over the crust.

  9. Place the pie on a baking sheet and bake in the preheated oven until the pie is browned and bubbly, about 1 hour.

  10. Cool on a rack about 30 minutes and serve warm.

Cook's Note:

Before pouring peach mixture into the pie pan, sample a peach slice. If too sour, stir in about 2 tablespoons additional sugar, about 1/4 teaspoon additional cinnamon, and a pinch more salt. If too sweet, stir in 1/2 teaspoon more lemon juice.

Nutrition Facts (per serving)

354 Calories
17g Fat
47g Carbs
4g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 354
% Daily Value *
Total Fat 17g 22%
Saturated Fat 4g 22%
Cholesterol 23mg 8%
Sodium 304mg 13%
Total Carbohydrate 47g 17%
Dietary Fiber 2g 7%
Total Sugars 19g
Protein 4g
Vitamin C 37mg 185%
Calcium 20mg 2%
Iron 2mg 9%
Potassium 71mg 2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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