Double-Crust Peach Pie with Frozen Peaches

This easy, sweet double-crust pie is made with frozen peaches coated with a sugary, spiced blend--sure to be a hit at your next party.

• Preparation Time: 30 mins
• Cooking Time: 55 mins
• Total Time: 1 hr 25 mins
• Calories: 394 Calories

Ingredients

• ¼ teaspoon salt
• ¼ teaspoon ground nutmeg
• ¾ cup white sugar
• ½ teaspoon ground cinnamon
• 1 tablespoon quick-mixing flour (such as Wondra®), or more as needed
• 1 tablespoon unsalted butter, melted, or as needed
• 1 (15 ounce) package pastry for a double-crust 9-inch pie, at room temperature
• 4 cups frozen unsweetened peach slices, thawed
• ⅓ cup quick-mixing flour (such as Wondra®)
• 2 teaspoons powdered fruit pectin
• 4 teaspoons unsalted butter, cut into small pieces

Recipe Instructions

Step 1

Preheat the oven to 450 degrees F (230 degrees C). Coat a 9-inch pie pan with 1/2 tablespoon melted butter and dust completely with 1 tablespoon flour; shake off the excess.

Step 2

Line the bottom and sides of the pie pan with 1 pie crust. Poke the bottom and sides of the dough with a fork to provide venting. Brush the edges of the crust with remaining melted butter.

Step 3

Place sliced peaches in a large bowl and pour off excess liquid.

Step 4

Mix 1/3 cup flour, sugar, pectin, cinnamon, nutmeg, and salt together in a separate bowl. Pour over the peaches and mix gently.

Step 5

Pour into the pie crust, and dot with 4 teaspoons butter. Cover with the second pie crust and fold the edges under. Flute the edges to seal or press the edges with the tines of a fork. Poke the top crust gently with a fork 6 or so times and cut a modest center hole to vent steam. Cover the edges of the pie with strips of aluminum foil to prevent excess browning or burning.

Step 6

Bake in the preheated oven for 15 minutes. Reduce the heat to 350 degrees F (175 degrees C) and bake until crust is brown and the juice begins to bubble through the vents, 40 to 45 minutes more. Cool before serving.