Peach Pie

Peach Pie made with frozen peaches and options for a double crust or crumb topping.

Prep Time 20

Cook Time 1

Total Time 1 20

Yields servings

Double Pie Crust
5 cups (851 g) frozen peaches, thawed (about 24-30 oz frozen peaches; may substitute with fresh peaches)
½ cup (100 g) granulated sugar
¼ cup (50 g) light brown sugar, packed
½ tsp ground cinnamon
⅛ tsp ground nutmeg
4 Tbsp cornstarch
1 Tbsp lemon juice

Make pie dough and chill in fridge. (Find my favorite pie crust recipe and tutorial HERE.) Preheat oven to 350 degrees Fahrenheit.
Roll the bottom pie crust into a large circle 1/8-inch thick. Fit pie crust into a 9-inch pie dish and cut off excess crust. Place crust in fridge to keep cold.
Thaw the frozen peaches (in the microwave in short 30-second bursts) and drain the liquid over a bowl (to discard). Set aside.
Roll the top pie crust 1/8-inch thick. Cut into strips for a lattice crust, if desired.
Mix the filling. Place the drained peaches into a clean bowl and add the sugar, brown sugar, cinnamon, nutmeg, cornstarch, and lemon juice. Stir until combined. Empty the peaches into the prepared pie crust.
Brush the edges of the bottom pie crust with egg wash (1 egg + 1 Tbsp water whisked together) and attach the top crust. (Weave strips together if making a lattice crust.) Cut off excess crust, seal the edges, and crimp.
Brush the top of the pie crust with the egg wash and sprinkle with sugar to flavor the crust.
Bake at 350˚F for 60-75 minutes, or until the crust browns and the filling bubbles in the center (not just the edges). Cover the top or edges with foil if the crust browns faster than the filling bubbles. Check pie about halfway through baking.
Allow the pie to cool completely on a wire rack at room temperature. Store the pie covered with foil or plastic wrap at room temperature up to 3-4 days or in the fridge up to 1 week.

Do not mix filling until ready to assemble pie. The sugars will draw out the liquid in the fruit the longer it sits.
Store-bought pie crust will brown quicker than homemade. You may want to bake the pie with foil the entire time if using a store-bought crust. My homemade pie crust browns faster on the edges than the middle, so I like to cut a hole in the center of my foil and cover the edges while keeping the middle exposed.

ALTERNATE TOPPING OPTIONS

Streusel Topping
1/4 cup butter, cold
1/2 cup oats
1/2 cup brown sugar
1/4 cup flour
1/2 tsp cinnamon

Mix with a fork, pastry blender, or your hands until it comes together and is crumbly, not dry. Sprinkle over pie filling before baking.