Peach pie is my favorite, made with ripe, juicy, flavorful peaches. This recipe saves those perfect peaches from summer time as frozen slices so that you can enjoy great peach pie all year. Really, I was pleasantly surprised at how good this is! The judges thought so, too, giving it a blue ribbon at the state fair this year.
Peach Pie
Ingredients
Pie crust for 9” double crust pie
5 c. sliced frozen peaches (see note, below)
½ c. sugar
¼ t. cinnamon
2 T. instant “Clear Jel” (from King Arthur Flour Co.)
dash of salt
3 drops almond extract
1 t. vanilla
2 T. butter
Pie Category
All Pies | Official PiePal Recipes | Blue-Ribbon Pies | Easy Pies | Fruit & Berry Pies | Peach | PeachDirections
- Preheat oven to 400°.
- Let peaches sit in a bowl and start to defrost while you start the rest of the pie.
- Mix all of the dry ingredients. Add the almond extract and vanilla and stir well. After the peaches have defrosted for 8-10 minutes, add the sugar mix and stir gently to coat the peach slices.
- Line the bottom of the pie plate with crust and trim.
- Fill with peaches, adjusting them to snuggle in and fill the plate. Dot with butter (cut into little pieces).
- Top with decorative crust. Glaze if desired and/or sprinkle with sugar.
- Bake for 50-55 minutes, or until top is golden and juices are bubbling.
Baker’s Notes and Tips and Tricks
It’s challenging to get good peaches here at State Fair time (mid-September in New Mexico), so I used really tasty peaches that had been purchased during peach season, which I then peeled, sliced, treated with “Fruit Fresh,” and froze. It works really well to freeze them as individual slices on parchment paper (on a cookie sheet), then save them in a plastic zip-style bag.
