When I entertain family and friends I love to make desserts from scratch. This year I have been in the mood to make a yummy peach pie.
First, made a sour cream peach pie. It tasted great but I wasn’t able to show you a picture of the final product because the filling ran. It wasn’t pretty enough. Our family definitely loved it – this I know, because there wasn’t even a morsel left. Someone must have licked the bottom of the pan when I wasn’t looking–that’s how good it was.
I also made a delicious peach cobbler that was so easy we are sure to have it again real soon!
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In searching cookbooks for a different peach pie recipe, I found this easy delicious peach pie recipe with frozen peaches. This is by far the best peach pie I have ever eaten and it is so easy to make. When you taste it, you will see what I mean. It tastes as if the peaches were just picked off the tree. A frozen peach recipe that tastes like fresh? A dessert lover’s dream come true!
So fastened on my apron and gave it another crack. This time I made a classic peach pie with tapioca, in hopes that I would get a great tasting, great LOOKING peach pie to photograph…and it worked! This pie tastes wonderful and it looks pretty, too! I started with the basic Pillsbury® recipe in my Pillsbury® cookbook with frozen peaches and made a couple of little tweaks.
Here it is:
Easy Peach Pie With Frozen Peaches Recipe
Adapted from Pillsbury®
7-8 cups frozen sliced peaches
1 ¼ cups sugar
¼ cup quick-cooking tapioca
¼ tsp. cornstarch
¼ tsp. ground cinnamon
1-2 T lemon juice* (optional)
1 box refrigerated pie crusts, softened as directed on box
½ teaspoon flour
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Preheat oven to 425°F.
- Thaw peaches (partially) according to package directions.
- Combine peaches, sugar, tapioca, cornstarch, cinnamon and lemon juice* in a large mixing bowl. Let it sit for at least 15 minutes, gently stirring once in a while.
- Unroll the first pie crust on a clean flat surface.
- Dust both sides lightly with flour; place in ungreased 9-inch glass pie plate/pan, pressing it into place.
- Spoon peach mixture into the crust-lined plate.
- Press filling gently against sides and bottom.
- Place the second crust on top and flute the edges.
- Vent by cutting slits in several places.
- Cover crust edge with strips of foil to prevent it from burning.
- Bake 30 minutes.
- Remove foil.
- Bake 20 to 30 minutes more or until golden brown.
- Cool at least 2 hours.
Tip about the lemon juice*: the peaches seemed tart enough to me so I left the lemon juice out. (Plus many of the comments online supported that decision.) The pie tasted absolutely great without but, next time, I will include the lemon juice. It will be even MORE delicious with that little extra zing.
You can use a complete pie crust for the top of this pie, or a lattice work crust.
I love the look!
Easy peach pie made with frozen peaches - tastes like they were just picked off the tree! #yummy #recipes #desserts Click To Tweet
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