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Anytime Peach Pie

Author: PJ Hamel

Anytime Peach Pie Recipe

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.

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directions on our blog

At a glance

Prep
Bake
Total
Yield
9" pie, 8 to 10 servings

Ingredients

Choose your measure:

Crust

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

Instructions

  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.
  11. Yield: 9" pie, 8 to 10 servings.