Springtime Peach Pie
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.
Read our blog about this pie, with additional photos, at Bakers' Banter.
Crust
- your favorite 9" double pie crust, prepared
Filling
- 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
Directions
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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. |
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3) Mix the peaches with the remaining filling ingredients, stirring till thoroughly combined. |
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4) Roll half the crust into a 13" circle, and lay it in the pie pan or cast iron skillet. |
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6) Roll out the remaining crust, and lay it atop the filling. Press the edges together, and crimp. |
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Yield: 9" pie, 8 to 10 servings. |
Recipe summary
- Hands-on time:
- 35 mins. to 45 mins.
- Baking time:
- 1 hrs 5 mins. to 1 hrs 15 mins.
- Total time:
- 2 hrs 10 mins. to 2 hrs 30 mins.
- Yield:
- 9" pie, 8 to 10 servings
- Recipe comments (4) »
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.
Reviews
06/09/2009
04/22/2009
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!
04/19/2009
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
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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