Description
A classic peach pie recipe that uses frozen peaches for year-round enjoyment, bursting with juicy flavor and aromatic spices.
Ingredients
Scale
- 5 to 6 cups frozen peaches, thawed and drained
- 1 cup granulated sugar
- 1 tablespoon lemon juice
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 3 tablespoons cornstarch
- 1 tablespoon unsalted butter (or halal-friendly alternative)
- 1 package refrigerated pie crusts (2 crusts)
- Optional: 1 egg (for egg wash)
Instructions
- Prepare the Peaches: Thaw your frozen peaches in a colander to drain excess liquid. Toss them with sugar, lemon juice, cinnamon, nutmeg, salt, and cornstarch in a large mixing bowl.
- Preheat Your Oven: Set your oven to 425°F (220°C).
- Roll Out the Crusts: Fit one refrigerated pie crust into a 9-inch pie pan.
- Add the Filling: Spoon the peach filling into the prepared pie crust and dot the top with butter.
- Top Crust: Place the second pie crust over the filling. Cut slits in the top crust to allow steam to escape and seal the edges.
- Egg Wash (Optional): Brush the whisked egg over the top crust.
- Bake the Pie: Bake for 45-50 minutes until the crust is golden brown and filling is bubbling.
- Cool and Serve: Let the pie cool for at least an hour before slicing.
Notes
Use high-quality frozen peaches for the best flavor. Don’t skip the lemon juice for balanced sweetness.
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 24g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg