Best 3 Peach Pie Using Frozen Fruit Recipes

Indulge in a delightful culinary journey with our comprehensive guide to crafting the perfect peach pie using frozen fruit. Discover a collection of delectable recipes that cater to diverse dietary preferences and skill levels. From classic Southern-style pies to vegan and gluten-free variations, we've got you covered. Embark on a flavor-filled adventure as we explore the art of creating this timeless dessert, transforming frozen peaches into a symphony of sweet and tangy goodness.

Here are our top 3 tried and tested recipes!

PEACH PIE WITH FROZEN PEACHES

Peach Pie with Frozen Peaches image

I will be the first to tell you that I am not a baker. That being said, occasionally I will attempt to bake a pie. For this pie, I used purchased, refrigerated pie crusts and frozen sliced peaches. My family had no questions for me when I served them a piece of this pie, topped with vanilla ice cream. Their only comment was, "Wow!"

Provided by Bibi

Time 2h10m

Yield 8

Number Of Ingredients 11

Ingredients

2 sheets refrigerated pie crust
2 teaspoons all-purpose flour, or as needed
2 pounds sliced frozen peaches
½ cup white sugar
1 teaspoon lemon juice
½ teaspoon ground cinnamon
⅛ teaspoon salt
3 tablespoons cornstarch
1 large egg, beaten
1 tablespoon white sugar
1 tablespoon coarse sparkling sugar

Steps:

Allow pie crusts to sit at room temperature about 15 minutes if recommended by manufacturer.
Preheat the oven to 400 degrees F (200 degrees C).
Remove plastic packaging from pie crusts and gently unroll one piece on a floured work surface. Dust the dough with flour on both sides. Fit the dough inside a 9-inch pie pan, shaping and gently stretching it to the top edge of the pie pan.
Stir together frozen peach slices, sugar, cornstarch, lemon juice, cinnamon, and salt in a large bowl (see note.)
Pour peach mixture into the unbaked pie crust and gently level out the top of the peaches with the back of a spoon. Peach slices will still be frozen.
Gently unroll the second piece of dough on the floured work surface. Fit the second dough circle on top of the peaches, and allow an even amount to hang over the edge of the pan, all the way around.
Brush the top of the pie with beaten egg, discarding any excess egg. Fold the edges of the top crust under, using the edge of the pan for a guide. Press the top crust and the bottom crust together to form a crimped edge. Lightly cover the crimped edge of the pie with strips of aluminum foil or with pie crust shields, to prevent over-browning.
Cut several slits in the top crust with a sharp knife. Sprinkle sparkling sugar over the crust.
Place the pie on a baking sheet and bake in the preheated oven until the pie is browned and bubbly, about 1 hour.
Cool on a rack about 30 minutes and serve warm.

Nutrition Facts : Calories 353.8 calories, Carbohydrate 46.7 g, Cholesterol 23.3 mg, Fat 17 g, Fiber 1.9 g, Protein 3.9 g, SaturatedFat 4.3 g, Sodium 304.3 mg, Sugar 19.4 g

JUICY PEACH & STRAWBERRY CRUMB PIE

Juicy Peach & Strawberry Crumb Pie image

You've had peach pie and strawberry pie, and maybe even peach-strawberry pie. But throw in some garden-fresh basil and you're in for a real treat. Try it. -Lindsay Sprunk, Noblesville, Indiana

Provided by Taste of Home

Categories Desserts

Time 1h10m

Yield 8 servings.

Number Of Ingredients 10

Ingredients

1 sheet refrigerated pie crust
3-1/2 cups sliced peeled peaches (about 4 medium)
2-1/2 cups sliced fresh strawberries
2 tablespoons lemon juice
3/4 cup sugar
1/4 cup cornstarch
2 tablespoons minced fresh basil
3/4 cup all-purpose flour
1/2 cup packed brown sugar
6 tablespoons cold butter

Steps:

Preheat oven to 375°. Unroll pie crust into a 9-in. pie plate; flute edge. In a large bowl, combine peaches, strawberries and lemon juice. In a small bowl, mix sugar, cornstarch and basil. Add to fruit and toss gently to coat. Transfer to crust., In a small bowl, mix flour and brown sugar; cut in butter until crumbly. Sprinkle over filling. Place pie on a foil-lined baking pan., Bake on a lower oven rack until topping is golden brown and filling is bubbly, 45-55 minutes. Cool on a wire rack.

Nutrition Facts : Calories 424 calories, Fat 16g fat (9g saturated fat), Cholesterol 28mg cholesterol, Sodium 174mg sodium, Carbohydrate 69g carbohydrate (41g sugars, Fiber 2g fiber), Protein 3g protein.

ONE-POT CREAMY CHICKEN POT PIE PASTA

One-Pot Creamy Chicken Pot Pie Pasta image

Betty knows chicken pot pie, and this simple and comforting one-pot version is sure to be your new favorite. We swapped pasta for pie crust and the stovetop for the oven, and the result is a quick and easy dinner your family will adore.

Provided by Betty Crocker Kitchens

Categories Entree

Time 30m

Yield 6

Number Of Ingredients 9

Ingredients

1 carton (32 oz) Progresso™ chicken broth
4 1/4 cups uncooked wide egg noodles (8 oz)
2 cups shredded cooked chicken
2 cups frozen mixed vegetables
1 teaspoon dried thyme leaves
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup half-and-half
2 tablespoons chopped Italian (flat-leaf) parsley, if desired

Steps:

In 4- to 5-quart Dutch oven, add chicken broth, egg noodles, chicken, mixed vegetables, thyme, salt and pepper (ingredients will sit above liquid).
Heat to boiling. Reduce heat to medium; simmer uncovered 8 to 10 minutes, stirring occasionally, until most of liquid is absorbed and pasta is tender.
Stir in half-and-half, and continue cooking 1 to 2 minutes or until heated through. Top with parsley.

Nutrition Facts : Calories 260, Carbohydrate 28 g, Cholesterol 75 mg, Fat 1 1/2, Fiber 2 g, Protein 19 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 800 mg, Sugar 2 g, TransFat 0 g

Tips

Use ripe, frozen peaches: For the best flavor, choose ripe peaches that have been frozen at their peak freshness. Avoid peaches that are bruised or have brown spots.
Thaw the peaches slightly before using: This will help them to bake more evenly. You can thaw the peaches in the refrigerator overnight or at room temperature for about 30 minutes.
Add a little cornstarch or flour: This will help to thicken the pie filling and prevent it from being too runny. You can use about 1 tablespoon of cornstarch or flour for every cup of peaches.
Use a deep-dish pie crust: This will help to accommodate the large amount of filling. You can use a store-bought pie crust or make your own.
Don't overfill the pie crust: Leave about 1 inch of space around the edges of the crust so that the filling doesn't bubble over.
Bake the pie at a high temperature: This will help to create a flaky crust and prevent the filling from becoming too runny. Bake the pie at 425 degrees Fahrenheit for 15 minutes, then reduce the heat to 350 degrees Fahrenheit and bake for an additional 45-50 minutes.
Let the pie cool before serving: This will help the filling to set and the crust to firm up. Let the pie cool for at least 1 hour before serving.

Conclusion

Peach pie is a classic summer dessert that can be enjoyed by people of all ages. With its sweet and juicy filling and flaky crust, it's the perfect way to end a meal. If you're looking for a delicious and easy-to-make peach pie recipe, be sure to try the one linked above. With just a few simple ingredients and a little bit of time, you can create a pie that will surely impress your friends and family.