Anytime Peach Pie

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Yield: 9" pie, 8 to 10 servings

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Enhanced with dried apricots, or made half-and-half with frozen raspberries, you'd never know this luscious peach pie is made from frozen fruit. Enjoy it at any time of the year.

Anytime Peach Pie

star rating (8) rate this recipe »
Hands-on time:
Baking time:
Total time:
Yield: 9" pie, 8 to 10 servings
Published: 01/01/2010




  • two 16-ounce bags frozen peaches, partially thawed, about 6 cups sliced peaches
  • 1 cup chopped dried apricots
  • 3/4 cup sugar
  • 6 tablespoons Pie Filling Enhancer or 3/4 cup King Arthur Unbleached All-Purpose Flour
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon almond extract, optional
  • 1/8 teaspoon salt
  • 3 tablespoons fresh lemon juice
  • 2 tablespoons butter, melted

Tips from our bakers

  • For a tasty, pretty garnet-colored filling, substitute a 12- to 16-ounce bag frozen raspberries for half the frozen peaches.


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1) Preheat the oven to 425°F. Get out a 9"-diameter pie pan that's at least 1 1/4" deep. Or use a 9" to 10" cast iron skillet.

2) Coarsely chop the semi-thawed peaches; a few pulses in a food processor makes short work of this.

3) Mix the peaches with the remaining filling ingredients, stirring till thoroughly combined.

4) Roll half the crust into a 13" circle, and lay it in the pie pan or cast iron skillet.

5) Spoon the filling into the crust.

6) Roll out the remaining crust, and lay it atop the filling. Press the edges together, and crimp.

7) Brush the crust with milk, and sprinkle with coarse sparkling sugar, if desired. Cut several slits in the top, to allow steam to escape.

8) Bake the pie for 15 minutes. Reduce the oven heat to 350°F, and bake the pie for an additional 30 minutes, till the edge of the crust is brown. Cover the edge with a crust protector, or with strips of aluminum foil, to prevent over-browning.

9) Bake the pie for 15 to 20 minutes more, till the top crust is browned and the filling is bubbly.

10) Remove the pie from the oven, and allow it to cool completely, preferably overnight, before cutting.

Yield: 9" pie, 8 to 10 servings.


  • star rating 08/25/2013
  • michele.joyce from KAF Community
  • Even though it's peach season here in the Carolina's, I decided to try this recipe to take to a get together tonight because, quite honestly, I was too lazy and tight on time to want to peel and pit peaches. ;) I did take the time to try the crust recipe though, and I must say, it was worth the effort. I usually don't care for fruit pies...often gummy, or too runny...I enjoyed that this pie didn't ooze everywhere and kept it's shape well after cutting, without the gumminess. (I used the 3/4 cup KAF AP flour rather than pie enhancer.) I used 1/2 cup of chopped dried apricots as well as 1/2 cup dried blueberries. I thought both were delightful. I expected the apricots to get a little softer while baking, but the difference in texture was nice. Needless to say, I didn't bring home any leftover pie. Thanks!!
  • star rating 05/17/2012
  • Deannetownsend from KAF Community
  • This recipe makes a really pretty pie and I appreciate the fact that it is made with frozen peaches so it can be made year 'round. My family did not care for the addition of the dried apricots. The apricot flavor overwhelmed the peaches. I might try it again without the apricots.
  • star rating 01/25/2012
  • Judy from Tennessee
  • Excellent pie, and I usually don't like peaches! The crust really wasn't big enough for a 10" skillet. It just came to the sides. I was, though, able to push the sides in to crimp the top crust to the bottom. Next time, however, I will use 2/3 of the crust dough for the bottom, and 1/3 for the top. Or make more crust dough. I'm new to cast iron pans. We moved from CA, where the kitchens were much smaller. I didn't know anyone who had cast iron in their limited cupboard space. Now that I've moved to a larger kitchen, I bought my first one. Lodge Cast Iron is made near here. I love the crust made in this pan, not soggy at all! Thanks for the email that mentioned this recipe. I love a pie where you don't have to chop a lot!
  • star rating 01/20/2012
  • Jen from Roswell, GA
  • I wonder if you could use ClearJel as the thickener? Yummy!
    Sure, use 1 tablespoon of ClearJel per cup of peaches used. ~Amy
  • star rating 06/09/2009
  • Kim from Michigan
  • star rating 04/22/2009
  • Elizabeth from Oregon
  • DeLUSHious! This makes peach pie accessible year 'round much to my family's delight. The recipe proves to be not over-sweet (though that could vary depending on the peaches.) Perfect with a scoop of ice cream to sweeten the peachy tartness. I found the pie to be very cuttable even before the recommended wait-time was up. Thank you for extended the season on Peach Pie!
  • star rating 04/19/2009
  • Joyce from Ruston, LA
  • Tried this pie with your crust - I like challenges with recipes if they turn out great and this was a 4 out of 5. Your details with the pictures were great. In light some of the reviews regarding the pie crust I was skeptical, but I found it flaky, tasty and one I will use again. Sometimes we need to get out of our ruts in our baking. I have been looking for a new recipe to try at our Louisiana Peach Festival Peach Cooking contest which I have won 2 blue ribbons in previous years and thought I would test this one. I think I will use it and give credit for the recipe where credit is due. We really enjoyed the pie and the crust!

    Joyce - Let us know how you do. Hopefully it will bring you another blue ribbon! EFB @ KAF

  • 04/17/2009
  • from
  • I froze fresh sliced peaches in the summer and when they are thawed, there is a lot of juice. Shall I drain the juice off when making the pie?
    If there is a lot more juice, then drain them. Otherwise, add a little more thickener. Molly@KAF

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