Freeze and Bake Peach Pie
Capture the essence of summer with this irresistible Freeze and Bake Peach Pie, a perfect make-ahead dessert that combines juicy, sun-ripened peaches with a warm blend of brown sugar, cinnamon, and a hint of lemon. Nestled between two buttery, flaky 9-inch pie crusts, this classic peach pie can be frozen for up to three months, allowing you to enjoy the taste of fresh peaches year-round. The easy-to-follow recipe ensures that you’ll have a golden, bubbling masterpiece straight from the oven every time, whether baked fresh or from frozen. Ideal for holiday gatherings, special occasions, or simply satisfying a craving, this pie is a timeless treat that delivers convenience and comfort in every slice.
Train Anywhere. No Excuses.
Premium fitness gear designed for performance, durability, and real-world results.
From home to gym to on-the-go
Recipe Information
Ingredients
- 6 cups Peaches
- 0.75 cup Granulated sugar
- 0.25 cup Brown sugar
- 1 tablespoon Lemon juice
- 0.33 cup All-purpose flour
- 1 tablespoon Cornstarch
- 1 teaspoon Ground cinnamon
- 0.25 teaspoon Salt
- 2 9-inch Pie crusts
- 1 tablespoon Butter
- 1 whole Egg
- 1 tablespoon Water
Instructions
In a large mixing bowl, combine the sliced peaches, granulated sugar, brown sugar, and lemon juice. Stir until the peaches are evenly coated.
Sprinkle the flour, cornstarch, cinnamon, and salt over the peach mixture. Gently toss until the dry ingredients are evenly distributed and the peaches are coated.
Roll out one of the 9-inch pie crusts and fit it into a pie pan, letting the excess crust drape over the edges.
Pour the peach filling into the prepared pie crust. Dot the filling with small pieces of butter.
Roll out the second pie crust and place it over the filling. Trim any excess crust, leaving about 1/2 inch hanging over the edge. Fold the edges under and crimp to seal.
Cut small slits or vents in the top crust to allow steam to escape.
In a small bowl, whisk together the egg and water to create an egg wash. Brush the egg wash evenly over the top of the pie crust.
To freeze the pie, wrap it tightly in plastic wrap, followed by a layer of aluminum foil. Label the pie and freeze it for up to 3 months.
To bake from frozen, preheat the oven to 375°F (190°C). Remove the plastic wrap and foil from the frozen pie and place it on a baking sheet.
Bake the frozen pie for 75-85 minutes, or until the filling is bubbling and the crust is golden brown. If the edges brown too quickly, cover them with aluminum foil during baking.
Let the pie cool on a wire rack for at least 2 hours before slicing and serving. Enjoy!
Nutrition Facts
Calories |
468 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.5 g | 24% | |
| Saturated Fat | 8.5 g | 43% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 47 mg | 16% | |
| Sodium | 282 mg | 12% | |
| Total Carbohydrate | 75.3 g | 27% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 42.6 g | ||
| Protein | 6.0 g | 12% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 33 mg | 3% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 424 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
