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in Desserts· Pie

Fresh Or Frozen Peach Pie

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peach pie using frozen peaches

Why is this pie from the Food Network do darn great?  First and foremost – it has to do with the spices.  It includes cinnamon, cardamon and allspice which lends incredible taste without overpowering (these are the same spices I use when I make an apple pie).  Second, you can use fresh or frozen peaches in the pie.  Gotta love that!

Fresh or Frozen Peach Pie

For the crust:

  • 3 cups all-purpose flour, plus more for dusting
  • 2 tablespoons sugar
  • 3/4 teaspoon salt
  • 2 sticks cold unsalted butter, cut into small pieces

For the filling:

  • 4 pounds peaches, peeled and cut into wedges
  • 3/4 cup plus 1 tablespoon sugar
  • 1/4 cup all-purpose flour
  • 1 tablespoon fresh lemon juice
  • 1/4 teaspoon ground cardamom
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground allspice
  • 2 tablespoons unsalted butter, cut into small pieces
  • 1 large egg
  1. Make the crust: Pulse the flour, sugar and salt in a food processor. Add the butter and pulse until the mixture looks like coarse meal with pea-size bits of butter. Add 1/2 cup ice water and pulse until the dough just starts to come together. Divide the dough between 2 pieces of plastic wrap and form each into a disk; wrap tightly and refrigerate until firm, at least 1 hour.
  2. Make the filling: Toss the peaches in a bowl with 3/4 cup sugar, the flour, lemon juice and spices.
  3. Lightly dust a large piece of parchment paper with flour. Roll out 1 piece of the dough into a 12-inch round on the parchment. Ease the dough into a 9-inch pie plate. Add the filling, mounding it slightly in the center; dot with the butter and refrigerate. Roll out the second piece of dough into a 12-inch round and cut it into 1/2-inch-wide strips. Lay half of the strips on the pie in one direction, leaving about 1 inch of space between each strip. Lay the remaining strips on top, crossing them diagonally to make a lattice pattern (no need to weave); trim the edges of the strips, leaving a small overhang. Fold the overhanging dough under itself and crimp the edge of the crust with your fingers.
  4. Beat the egg with 1 tablespoon water and brush on the crust edge and lattice top. Sprinkle with the remaining 1 tablespoon sugar and refrigerate until firm, about 30 minutes.
  5. Position a rack in the lower third of the oven. Put a baking sheet on the rack and preheat to 425 degrees F. Put the pie on the hot baking sheet and bake 20 minutes. Reduce the oven temperature to 375 degrees F and continue baking until the pie is golden and the filling is bubbly, 50 minutes to 1 hour. (Cover loosely with foil if the top is browning too quickly.) Transfer to a rack to cool completely before slicing.

Recipes & Photo Courtesy of the Food Network.

Similar Posts:

Chocolate Peanut Butter Cheesecake with Chocolate Glaze
Loaded S'Mores
Mississippi Mud Cake

Filed Under: Desserts, Pie Tagged With: fresh, frozen, peach pie, recipe, spiced, using frozen peaches

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