I keep this peach pie recipe on repeat because the filling turns out juicy, glossy, and packed with peach flavor using fresh or frozen fruit. One filling, two gorgeous finishes, classic double crust or buttery crumb topping.

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I’m obsessed with this peach pie because it tastes like I raided summer and shoved it into a flaky crust, no orchard trip required. Frozen peaches bring that juicy, tangy sweetness I crave, and brown sugar gives the filling a deeper, almost caramel edge that keeps me going back for more.

But the real magic is the texture: soft fruit, glossy syrup, crisp crust, maybe a buttery crumb if I’m in that mood. And yes, I support pie for breakfast.

Cold from the fridge. Standing at the counter.

This is the kind of dessert I “just taste” until half is gone.

Ingredients

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Frozen peaches make this pie easy year-round, and they still taste sunny.
Granulated sugar sweetens the filling, especially if your peaches are a little shy.
Brown sugar adds that cozy, almost caramel-like depth I love.
Lemon juice keeps the pie from tasting flat or too sweet.
Vanilla makes everything feel softer, warmer, and more bakery-style.
Cinnamon brings the classic peach pie comfort without taking over.
Nutmeg is optional, but it gives a tiny old-school pie vibe.
Salt quietly makes the peaches taste more like peaches.
Seriously.
Cornstarch thickens the juices so you’re not serving peach soup.
Butter dotted on top adds richness and a glossy, cozy finish.
Egg wash gives the crust that pretty golden shine.
Coarse sugar adds sparkle and a little crunch on top.
Homemade crust brings flaky, buttery edges everyone fights over.
Crumb topping is sweet, crunchy, and basically dessert insurance.
Plus lemon zest makes the whole pie taste brighter and fresher.

Ingredient Quantities

For a 9-inch double crust pie or single crust with crumb topping

Frozen peaches, thawed and drained, 6 to 7 cups (about 3 pounds)

Granulated sugar, 3/4 to 1 cup (adjust to taste)

Brown sugar, packed, 1/4 cup

Fresh lemon juice, 1 tablespoon

Vanilla extract, 1 teaspoon

Ground cinnamon, 3/4 teaspoon

Ground nutmeg, 1/8 teaspoon (optional)

Salt, 1/4 teaspoon

Cornstarch, 3 tablespoons (or 1/4 cup quick-cooking tapioca or 1/3 cup all-purpose flour)

Unsalted butter, 2 tablespoons, cut into small pieces (for dotting filling)

Large egg, 1, beaten with 1 tablespoon water for egg wash (optional)

Coarse sugar for sprinkling on top, 1 to 2 teaspoons (optional)

For a homemade pie crust: all-purpose flour, 2 1/2 cups

For a homemade pie crust: kosher salt, 1 teaspoon

For a homemade pie crust: granulated sugar, 1 tablespoon

For a homemade pie crust: unsalted butter, cold and cubed, 1 cup (2 sticks)

For a homemade pie crust: vegetable shortening or additional butter, 1/4 cup (optional for flakiness)

For a homemade pie crust: ice water, 6 to 8 tablespoons

For crumb topping if using instead of top crust: all-purpose flour, 3/4 cup

For crumb topping: packed brown sugar, 1/2 cup

For crumb topping: granulated sugar, 2 tablespoons

For crumb topping: ground cinnamon, 1/2 teaspoon

For crumb topping: cold unsalted butter, 6 tablespoons, cut into small pieces

Optional: lemon zest from 1 lemon for extra brightness

How to Make this

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1. If making homemade crust, pulse 2 1/2 cups flour, 1 teaspoon kosher salt and 1 tablespoon sugar with 1 cup cold cubed unsalted butter and optional 1/4 cup shortening until pea sized, add 6 to 8 tablespoons ice water until dough holds, divide, chill 30 minutes and roll out for a 9 inch pie; otherwise use store bought crusts.

2. Preheat oven to 425 degrees F and position a rack in the lower third of the oven; set a baking sheet under the pie to catch drips.

3. Drain thawed frozen peaches well, pat dry, and measure 6 to 7 cups; if desired stir in lemon zest for extra brightness.

4. In a large bowl combine drained peaches, 3/4 to 1 cup granulated sugar, 1/4 cup packed brown sugar, 1 tablespoon fresh lemon juice, 1 teaspoon vanilla, 3/4 teaspoon ground cinnamon, 1/8 teaspoon nutmeg if using, and 1/4 teaspoon salt.

5. Stir in 3 tablespoons cornstarch or substitute 1/4 cup quick cooking tapioca or 1/3 cup all purpose flour until filling is evenly coated and glossy.

6. Fit bottom crust into a 9 inch pie plate and trim to leave a 1/2 inch overhang; pour filling into crust and dot with 2 tablespoons small pieces of unsalted butter.

7. For a double crust: roll top crust, trim and flute edges, cut several steam vents, brush lightly with beaten egg mixed with 1 tablespoon water and sprinkle 1 to 2 teaspoons coarse sugar if desired. For a single crust with crumb topping: cover filling with crumb topping made by cutting 3/4 cup flour, 1/2 cup packed brown sugar, 2 tablespoons granulated sugar, 1/2 teaspoon cinnamon and 6 tablespoons cold butter into coarse crumbs, then sprinkle evenly over filling.

8. Bake at 425 degrees F for 20 minutes, then reduce oven temperature to 375 degrees F and bake an additional 25 to 30 minutes until filling is bubbling and crust or topping is golden; if edges brown too quickly cover them with foil.

9. Remove pie to a wire rack and cool at least 2 to 3 hours, or longer, to allow the filling to set before slicing.

Equipment Needed

1. Large mixing bowl
2. Food processor or pastry cutter (for homemade crust and crumb topping)
3. Measuring cups and spoons
4. 9 inch pie plate
5. Rolling pin and bench scraper or sharp knife (for trimming crust)
6. Baking sheet (to catch drips)
7. Pastry brush (for egg wash)
8. Wire cooling rack
9. Spoon or spatula for mixing and filling

FAQ

Q: Can I use frozen peaches straight from the freezer or must they be thawed first? A: Thaw and drain them well; excess ice water will make the filling watery and dilute flavor.

Q: How do I prevent a soggy bottom crust? A: Drain peaches thoroughly, toss with the thickener, blind bake the bottom crust for 10 minutes at 375 F if desired, and bake the filled pie on a lower oven rack to help the bottom set.

Q: Which thickener should I use for frozen peaches? A: Cornstarch gives a clear glossy filling, quick cooking tapioca gives a slightly softer gel and excellent stability, and flour works but yields a more opaque, softer set.

Q: Can I substitute the crumb topping for a double crust? A: Yes, use the crumb topping ingredients and sprinkle over the filling; you may need to bake a bit longer until the crumbs are golden and filling is bubbling.

Q: What is the best baking time and temperature? A: Bake at 400 F for 20 minutes then reduce to 375 F and bake 35 to 45 minutes more until the filling is bubbling and the crust or topping is golden.

Q: How should I store and reheat leftovers? A: Store covered in the fridge up to 3 days or freeze slices up to 2 months. Reheat single slices in a 325 F oven for 10 to 15 minutes or microwave briefly until warm.

Peach Pie With Frozen Peaches Recipe Substitutions and Variations

Frozen peaches: Substitute with canned peaches drained and patted dry (use similar volume), or use fresh peaches peeled, sliced, and macerated briefly with a little sugar if they are very ripe.
Cornstarch: Substitute with equal parts quick-cooking tapioca (3 tablespoons) or 1/3 cup all-purpose flour for a slightly less glossy, but still thick filling.
Unsalted butter in crust or for dotting: Substitute with cold vegetable shortening for flakier layers, or use chilled coconut oil for a subtle coconut note; use same amount by weight.
Brown sugar: Substitute with granulated sugar plus 1 tablespoon molasses per 1/4 cup brown sugar, or use packed coconut sugar for a deeper caramel flavor.

Pro Tips

1. Drain and dry the peaches very well, then toss them gently with the sugar and cornstarch and let the mixture sit 10 to 15 minutes before filling the crust. That gives the fruit time to macerate and the starch to start thickening so you end up with a glossy, less watery filling.

2. Blind-bake the bottom crust for 8 to 10 minutes if you like a crisper bottom. Chill the pie plate and keep the crust edges protected with foil or a pie shield so they do not overbake while the filling gets bubbly.

3. Cut your butter into small pieces and scatter them evenly through the filling rather than clumping them on top. Those little pockets of butter melt into the fruit and give a richer, silkier mouthfeel.

4. If using a crumb topping, chill it briefly before sprinkling and press the largest clusters gently so they stay intact. That helps create a contrast between crunchy crumbs and tender peaches.

5. Cool the baked pie completely at room temperature for at least 2 hours before slicing. The filling firms as it cools, which makes cleaner slices and a better texture when plated.

Peach Pie With Frozen Peaches Recipe

Recipe by Francis Mead

0.0 from 0 votes

Servings

servings

Calories

635

kcal

Equipment: 1. Large mixing bowl
2. Food processor or pastry cutter (for homemade crust and crumb topping)
3. Measuring cups and spoons
4. 9 inch pie plate
5. Rolling pin and bench scraper or sharp knife (for trimming crust)
6. Baking sheet (to catch drips)
7. Pastry brush (for egg wash)
8. Wire cooling rack
9. Spoon or spatula for mixing and filling

Ingredients

For a 9-inch double crust pie or single crust with crumb topping
Frozen peaches, thawed and drained, 6 to 7 cups (about 3 pounds)
Granulated sugar, 3/4 to 1 cup (adjust to taste)
Brown sugar, packed, 1/4 cup
Fresh lemon juice, 1 tablespoon
Vanilla extract, 1 teaspoon
Ground cinnamon, 3/4 teaspoon
Ground nutmeg, 1/8 teaspoon (optional)
Salt, 1/4 teaspoon
Cornstarch, 3 tablespoons (or 1/4 cup quick-cooking tapioca or 1/3 cup all-purpose flour)
Unsalted butter, 2 tablespoons, cut into small pieces (for dotting filling)
Large egg, 1, beaten with 1 tablespoon water for egg wash (optional)
Coarse sugar for sprinkling on top, 1 to 2 teaspoons (optional)
For a homemade pie crust: all-purpose flour, 2 1/2 cups
For a homemade pie crust: kosher salt, 1 teaspoon
For a homemade pie crust: granulated sugar, 1 tablespoon
For a homemade pie crust: unsalted butter, cold and cubed, 1 cup (2 sticks)
For a homemade pie crust: vegetable shortening or additional butter, 1/4 cup (optional for flakiness)
For a homemade pie crust: ice water, 6 to 8 tablespoons
For crumb topping if using instead of top crust: all-purpose flour, 3/4 cup
For crumb topping: packed brown sugar, 1/2 cup
For crumb topping: granulated sugar, 2 tablespoons
For crumb topping: ground cinnamon, 1/2 teaspoon
For crumb topping: cold unsalted butter, 6 tablespoons, cut into small pieces
Optional: lemon zest from 1 lemon for extra brightness

Directions

If making homemade crust, pulse 2 1/2 cups flour, 1 teaspoon kosher salt and 1 tablespoon sugar with 1 cup cold cubed unsalted butter and optional 1/4 cup shortening until pea sized, add 6 to 8 tablespoons ice water until dough holds, divide, chill 30 minutes and roll out for a 9 inch pie; otherwise use store bought crusts.
Preheat oven to 425 degrees F and position a rack in the lower third of the oven; set a baking sheet under the pie to catch drips.
Drain thawed frozen peaches well, pat dry, and measure 6 to 7 cups; if desired stir in lemon zest for extra brightness.
In a large bowl combine drained peaches, 3/4 to 1 cup granulated sugar, 1/4 cup packed brown sugar, 1 tablespoon fresh lemon juice, 1 teaspoon vanilla, 3/4 teaspoon ground cinnamon, 1/8 teaspoon nutmeg if using, and 1/4 teaspoon salt.
Stir in 3 tablespoons cornstarch or substitute 1/4 cup quick cooking tapioca or 1/3 cup all purpose flour until filling is evenly coated and glossy.
Fit bottom crust into a 9 inch pie plate and trim to leave a 1/2 inch overhang; pour filling into crust and dot with 2 tablespoons small pieces of unsalted butter.
For a double crust: roll top crust, trim and flute edges, cut several steam vents, brush lightly with beaten egg mixed with 1 tablespoon water and sprinkle 1 to 2 teaspoons coarse sugar if desired. For a single crust with crumb topping: cover filling with crumb topping made by cutting 3/4 cup flour, 1/2 cup packed brown sugar, 2 tablespoons granulated sugar, 1/2 teaspoon cinnamon and 6 tablespoons cold butter into coarse crumbs, then sprinkle evenly over filling.
Bake at 425 degrees F for 20 minutes, then reduce oven temperature to 375 degrees F and bake an additional 25 to 30 minutes until filling is bubbling and crust or topping is golden; if edges brown too quickly cover them with foil.
Remove pie to a wire rack and cool at least 2 to 3 hours, or longer, to allow the filling to set before slicing.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.