What Is Lemon Custard Pie?

In short, my version of lemon custard pie is an old-fashioned egg custard pie, but with lemon juice and zest. Unlike cooking the filling and blind baking the crust for a lemon meringue pie, this pie is super easy: you simply mix together the ingredients for the filling, pour them into an unbaked crust, and then bake in the oven for 45 minutes.

Other versions of lemon custard pie, such as the one featured on SavorTheBest.com, are similar to lemon meringue pie, except that the filling contains dairy. First, the filling is cooked on the stove while the crust prebakes in the oven. Then, the filling is poured into the crust, and the whole pie is baked for additional time to set the filling.

Why My Lemon Custard Pie Recipe Is Easy

While I’m sure those versions are delicious, I think my lemon custard pie recipe is easier–and better–since there are fewer steps and no meringue. If you like down south egg custard pie but want something different–or more flavorful–then my pie is for you.

Lemon Custard Pie vs. Lemon Meringue Pie

As explained above, my lemon egg custard pie is different from lemon meringue pie. For anyone who is unfamiliar with lemon meringue pie, let’s go over the key differences:

The Filling – Lemon meringue pie filling consists of water, sugar, eggs, butter, lemon juice and zest, and cornstarch. The filling is cooked on the stove and then poured into the crust. However, my lemon custard pie filling includes milk and is simply mixed together and poured into the crust–no cooking involved.

The Crust – Since the filling is pre-cooked, almost all lemon meringue pie recipes call for blind baking the crust by first putting the crust into a pie dish, filling it with beans or pie weights, and then baking for about 20 minutes. But with my pie, you just pour the raw filling into a raw crust and then bake.

The Meringue – Made by whipping together egg whites and sugar, it helps to balance out the sweetness and tartness of the filling. However, many people are intimidated by making meringue–and many others simply don’t like it–so if that’s you, you’ll prefer my lemon custard pie.

The Flavor – Although lemon meringue pie has a lot of lemon flavor, most recipes call for less lemon juice than in lemon custard pie, reducing the bright flavor. Also, traditional lemon pie filling contains cornstarch, further clouding the flavor. My filling is thickened with eggs, so the lemon flavor is strong.

As you can see, lemon custard pie and lemon meringue pie are different. If you want a lemony dessert that’s easy-to-make and doesn’t have meringue, then my recipe is probably the better choice for you.

Lemon Custard Pie Ingredients

What’s great about my old-fashioned lemon custard pie recipe is that the filling has few ingredients:

Lemon Juice – 1/3 cup. In the video I say that I used somewhere between 1/4 and 1/3 cup, and that my original intention was to use 1/4 cup. Now that I’ve made this pie a few times, I recommend 1/3 cup.

Lemon Zest – 1 Tablespoon. You could substitute 1 teaspoon zest + 1 teaspoon extract.

3 Large Eggs – The whole egg (yolks and whites).

Evaporated Milk – 1 Cup, or 240g. You could also use regular whole milk, maybe 2%, 1%, but not skim.

Sugar – 1 Cup white sugar. As I measure, 210. Although you could use some brown sugar, your pie won’t turn out yellow.

Butter – 1 Tablespoon, melted. I always use unsalted, but salted is OK–just omit the pinch of salt.

Salt – 1/8 teaspoon. A pinch of salt brings out the flavor in almost all desserts, so don’t forget it.

9-inch Pie Crust – Since this recipe is easy, don’t worry about parbaking it: just pour the filling into the unbaked crust.

As you can see, the lemon custard pie filling recipe has very few ingredients. And since there’s no cooking the filling on the stove, it’s easy to make, too.

Can I Use a Graham Cracker Crust Instead?

Yes! Lemon custard pie with graham cracker crust would be delicious. Although you can always use storebought, I highly recommend using my graham cracker crust recipe: the extra cinnamon would go very well with the lemon in this pie.

How To Make Lemon Custard Pie

Learning how to make lemon custard pie is easy. You just have to follow a few, simple steps:

Prepare the Ingredients for the Filling

The first step is gathering the ingredients for the filling. I recommend setting out the eggs and evaporated milk on the counter about an hour ahead of time so they can come up to room temperature. Remember to zest the lemons, too.

Mix The Ingredients for the Filling

Like I said above, my lemon custard pie recipe is easy. To make the filling, put the ingredients into a bowl and mix them together. I used an electric hand mixer, stirring vigorously with a spoon or whisk is fine, too.

Some other lemon custard pie recipes recommend not letting the lemon juice sit in the milk for an extended period of time: they’re afraid that the dairy will curdle. This recipe moves pretty quickly, so I don’t think that’ll be a problem, but it’s something to keep in mind.

Just to be on the safe side, I would probably start preheating the oven to 350F just before starting the recipe.

How Long Should I Whip The Filling?

In the video I say to beat the ingredients together for 2-3 minutes. However, looking back, I only whipped it for 1 minutes–maybe even just 30 seconds. If using an electric mixer, you probably only need 30-60 seconds to combined the ingredients and whip in air, but if you’re mixing by hand, 2-3 minutes sounds about right.

You don’t have to whip the filling into oblivion–just mix until everything is combined and some air is whipped into the filling. That will help make the pie light and airy.

Pour the Filling into the Unbaked Pie Crust

Once the ingredients are mixed together and a bit of air is whipped into the custard, pour the filling into an unbaked pie shell. I recommend placing the pie plate on a cookie sheet–or in my case, a pizza pan–to make it easier to take the pie in and out of the oven.

Bake the Pie

Put the pie in the oven at 350F, uncovered, for 45 minutes.

Serve The Pie

Once the pie is done baking, let it cool for at least 1 hour, preferably 3-4, before serving. This pie has a wonderful lemon flavor with a hint of egg custard in the background. Since the filling has both milk and eggs, the sourness isn’t as strong as you would expect, so the flavor is quite pleasant.

How To Serve Lemon Custard Pie

Although my lemon custard pie is delicious plain, you can dress it up when serving with:

Whipped Cream – A touch of whipped cream is a great way to make any dessert look fancy. And in the case of this pie, it helps to cut through the sourness a bit. Since you’ll only need a little bit, read my article on how to make whipped cream with an immersion blender. It’s super quick and easy!

Meringue – Even though this recipe is attractive because you don’t have to make meringue, it can be a nice addition if you so choose. Just like with the classic lemon pie, the meringue cuts through the sweetness and sourness.

How Long To Bake Lemon Custard Pie?

As stated above, bake lemon custard pie at 350F, uncovered, for 45 minutes. Bake the pie until the filling sets: if you shake the baking sheet / pizza pan on which the pie sits, the filling should only slightly jiggle. If the custard moves significantly, it needs more time–maybe up to 50 minutes, depending on the oven.

Does Lemon Custard Pie Need To Be Refrigerated?

Yes. Lemon custard pie should be kept refrigerated. However, I don’t recommend recovering it with foil since that would trap in moisture and making the crust soggy fairly quickly.

To be honest, even though I recommend refrigerating the pie, I almost always keep my pies at room temperature, and I’ve never had an issue. They disappear in 24 hours, so they aren’t around for long…

How Long Does Lemon Custard Pie Keep?

2-3 days. If stored in the refrigerator, your lemon custard pie should keep for 2-3 days without losing quality. After 3 days, the crust will likely start to get soggy and the filling will start to lose flavor.

Can I Make The Pie Ahead of Time?

Yes! If you want to make this pie for Easter, Mother’s Day, Thanksgiving, or just because, you can definitely make it the night before or the morning of the day on which you want to serve it.

Can You Freeze Lemon Custard Pie?

No, unfortunately. Once the pie is baked, I think that freezing and then thawing it would make the filling watery and the crust soggy. If you want to freeze it, I recommend freezing it unbaked–but since the filling is so liquidy, that might prove to be a challenge.

Why Is My Custard Pie Runny?

You didn’t bake it long enough. Whether it’s a pumpkin, sweet potato, or lemon custard pie, a runny filling indicates that you didn’t bake it for long enough.

Why Is My Lemon Custard Pie Watery?

Too few eggs, or the eggs weren’t mixed in thoroughly. As described by Jessica of Fantabulosity.com in her egg custard pie article, the filling can be watery if there isn’t enough binding agent–eggs–or if the eggs are present in all of the custard.

So, make sure your eggs are blended in fully before pouring the filling into the pie crust. Although a bit of weeping (condensation on the bottom of the filling) is normal after a day or two, it shouldn’t be enough to make the crust soggy.

How To Keep the Crust From Getting Soggy?

Honestly, I don’t think a soggy bottom crust will be a problem with this recipe. However, if you want to be on the safe side, here are some steps you can take to guarantee that the bottom will stay crispy:

Parbake the crust – When I make peach pie with frozen peaches, or any other fruit pie, I poke a few holes in the bottom crust and then bake it–empty–for about 5 minutes. This gives the crust a head start and makes it better resistant to the liquid filling.

Brush the crust with egg white – Before pouring in the filling, brush the raw crust with a beaten egg white. This will help to form a seal, preventing the liquid filling from seeping into the crust and making it soggy.

With these tips, you make sure your bottom crust stays crispy and tasty!

Why Does My Custard Pie Taste Like Eggs?

You overcooked the pie. Although this pie is naturally going to have some egg flavor, it shouldn’t overpower the lemon. If it does, you probably baked the pie too long, turning the eggs in the filling into scrambled eggs. This is especially possible if the eggs aren’t blended into the filling fully.

A Chef’s Review

My lemon custard pie recipe was a huge success. It had plenty of lemon flavor but without all the acidity, and the soft and creamy filling made it delightful to eat. Because I used southern egg custard pie as the base, it felt old-fashioned yet different, perfect if you want something new but still familiar.

On top of the amazing flavor and beautiful appearance, it was also very easy to make. All I did was mix the filling, pour the custard into a raw pie crust, and then bake. If you want a lemony dessert that’s not super acidic, creamy, easy-to-make, and light on your stomach, this is it.

Possible Changes to the Recipe

Although my down south lemon custard pie recipe was very successful, some possible changes to the recipe include:

Brown Sugar – Even though brown sugar would ruin the beautiful yellow color of the filling, I think it would add a nice flavor dimension.

Meyer Lemons – Not quite as tart as normal lemons, using Meyer lemons to make the pie would be perfect for people who don’t like tart things.

Old-Fashioned Lemon Custard Pie Recipe Variations

Although I was very happy with how my lemon custard pie turned out, the recipes has some interesting variations:

Blueberry – I think that the addition of blueberries to the filling would be nice.

Graham Cracker Crust – As mentioned above, I think a graham cracker crust would be great with this pie. If it isn’t in the crust already, be sure to sprinkle in some cinnamon before adding the filling.

Sweetened Condensed Milk – I think you could replace the evaporated milk and sugar with a can of sweetened condensed milk. Since the filling would be thicker, you could probably use one less egg, too.

Impossible Lemon Custard Pie – Made by adding milk, eggs, sugar, and lemon juice to Bisquik mix, this pie separates into multiple layers as it baked.

Keto – For people who want to enjoy a pie but with less guilt, this would be a good option.

There are other variations, but this short list gives you an idea of what can be done with this recipe.

More Lemon Desserts

If you love lemon as much as I do, be sure to make my other lemon dessert recipes:

Lemon Dump Cake (3 Ingredients) – If you need an easy cobbler recipe to feed a crowd, this is it.

Lemon Blueberry Dump Cake with 3 Ingredients – Lemon both enhances and complements blueberry.

Argentinian Lemon Mustard Chicken – This recipe’s flavor combination is a good change-of-pace.

Lemon Custard Pie Recipe Directions

YouTube Video:

Be sure to watch my YouTube video tutorial:

The post Lemon Custard Pie Recipe appeared first on ParnellTheChef.

Can You Make Apple Pie With Applesauce?

Yes! Unlike traditional apple pie with its apple slices, sugar, and spices between two pie crusts, applesauce pie is made by mixing applesauce, sugar, eggs, butter, and spices to form a custard that’s then poured into a pie shell and baked. Although it sounds odd, it tastes amazing.

In fact, AnnArbor.com writer Mary Bilyeu states that she discovered a recipe for applesauce pie in an Amish cookbook entitled New Recipes From Quilt Country by Marcia Adams. She loved the “richness and spice” because the resulting flavor was “simultaneously unique and familiar.”

Although I came up with my applesauce pie independent of the cookbook, our recipes are similar, and also loved the unique, old-fashioned flavor. If you like desserts that taste like grandma (or great-grandma) would have made them, then this pie is for you.

Why Make Applesauce Pie?

Even if you already have a favorite apple pie recipe, this applesauce version is worth a try for a number of reasons:

It’s Easy

No Peeling – The worst part of making an apple pie is prepping the apples. But with this pie, all you have to do is open a jar of applesauce. Even if you make my microwave applesauce, you don’t have to peel with that recipe, either!

One Crust – Making homemade pie crust is time-consuming, and if you have to make a double-crust fruit pie, putting on the top crust can be nerve-wracking. But with this recipe, there’s only a bottom crust.

Any Time of the Year (With Canned or Storebought Applesauce) – If you use storebought or canned applesauce, you can make this apple pie at any time of the year: not just when apples are in season.

It’s Unique

Custardy Texture – When people think of a custard pie, they usually think of pumpkin, sweet potato, or even egg custard. The smooth, velvety filling is great when combined with a crispy pie crust.

Hint of Spice – Although normal apple pie has spices, the cinnamon and other flavors come through a bit stronger in this recipe. Honestly, the filling has the perfect combination of apple, butter, and spice flavors.

So, if you’re in the mood for apple pie but want to try something different, this recipe is for you.

What Type of Applesauce Should You Use?

I think this easy recipe is flexible, so multiple types of applesauce will work:

Microwave Applesauce

When I made the pie, I made a thick version of unsweetened microwave applesauce for the filling. Made with ripe golden delicious apples and fresh lemon juice, it’s full of apple flavor. And since it’s thicker than normal apple sauce, it’s perfect for pie filling.

Storebought Applesauce

When researching this recipe, I realized that other food bloggers used unsweetened storebought applesauce. Although it’s not quite as thick as my microwave applesauce, a bit of cornstarch or flour will thicken the applesauce filling.

Canned applesauce.

If you have your own homemade canned applesauce, you could use that, too. I saw some recipe videos on YouTube in which people used canned applesauce for the filling.

How To Thicken Applesauce For Pie Filling?

At this point you might be thinking that applesauce is too watery to use in a pie filling. Normally, you’re right, but the my applesauce pie recipe thickens the filling with multiple ingredients:

Sugar – Sugar absorbs some of the liquid, thickening the applesauce.

Butter – Butter is a saturated fat, so it’s solid at room temperature. After the pie bakes and then cools, the butter that’s mixed into the applesauce will help thicken the filling.

Eggs – Eggs are a binding agent in many recipes, especially custard pies. This recipe is no different.

And if you use storebought applesauce, or a homemade applesauce that’s thinner than my microwave version, you can add:

Cornstarch – I use cornstarch to thicken the fruit filling in my peach pie with frozen peaches recipe, as well as many other pie and cobbler recipes. A Tablespoon of cornstarch will help in this recipe, too.

Applesauce Pie Ingredients

This applesauce pie recipe has 2 parts: the custard filling and the crust. All you need is:

Applesauce – 1 cup of my thick microwave applesauce, storebought, or canned.

White Sugar – 1/2 cup (If your applesauce is sweetened, you may only have to add 1/4 cup, or depending on your tastes, you might even leave this out)

Light Brown Sugar – 1/2 cup (Even if your applesauce is sweetened, I still recommend adding at least 1/4 of light brown sugar since the molasses adds a distinct flavor)

Eggs – 2 large eggs help thicken the applesauce filling and hold it together

Lemon Juice – 1 Tablespoon tones down the sweetness and brings out the other flavors

Butter – Butter thickens the filling and adds richness–honestly, butter makes everything better, haha!

Spices – Cinnamon, ginger, and nutmeg come together to spice the filling perfectly

Salt – As with almost all dessert recipes, a bit of salt helps to bring out the flavors

*Cornstarch – 1 Tablespoon of cornstarch will help thicken storebought applesauce.

9-inch pie crust (one) – You only need one crust for this pie, so if you prefer to make your own crust, this recipe is half the work.

As you can see, this applesauce pie recipe is fairly basic. It’s incredible how a few fairly ordinary and unassuming ingredients can come together to make something so delicious.

How To Make Applesauce Pie

Like stated above, learning how to make applesauce pie is easy: you just have to follow a few directions:

Make the Homemade Applesauce (If Not Using Storebought)

If you want to follow the recipe exactly as I made it in the video, the first step is making the thick, rich homemade applesauce. You will need to make 2 batches. For more detailed instructions, see my unsweetened applesauce in the microwave recipe.

Step 1. Cut up apple chunks to get 3 cups – You’ll probably need to use 1 pound of whole apples. Simple cut around the core – WITHOUT peeling – into chunks that are more or less the same size.

Step 2. Add 1.5 Tablespoons lemon juice – This is to prevent browning and bring out the flavor.

Step 3. Cover with plastic wrap – Just enough to seal in the heat and moisture.

Step 4. Microwave – Cook on HIGH in 5-minute increments for a total of 15 minutes, stirring after each increment.

Step 5. Blend – Blend the cooked apples with an immersion blender to form a smooth paste.

Step 6. Make 2 batches – As stated above, you will probably need to make 2 batches to have 1 full cup of applesauce.

Although making your own applesauce for the pie filling is a bit more work, I highly recommend it since it will be a lot more flavorful than any storebought kind.

BTW: Be sure to let the applesauce cool down to about room temperature before adding the eggs: you don’t want to accidentally cook them.

Make the Applesauce Pie Filling

Once you have 1 cup of applesauce (whether microwave, storebought, or canned), it’s time to make the filling. Making the filling is really easy: all you have to do is combine the sugar, eggs, butter, spices, and salt (and cornstarch if using storebought apple sauce) and the mix them together.

How Much Sugar to Add to the Filling?

In total, I used 1/2 cup of white sugar and 1/2 cup of white sugar. However, in the video I started out with 1/3 cup of each and then tasted the filling. I felt it wasn’t quite sweet enough, so I added more.

If you’re making this applesauce pie for the first time (especially if using applesauce that already has some sugar in it), I recommend adding a bit less sugar (maybe 1/4 cup of each) and then taste the filling. As any chef will tell you, you can always add more later, but you can’t take way.

Don’t Accidentally Cook the Eggs

Although making the applesauce filling is really easy, the one thing you want to keep in mind is to not add the eggs to hot butter or applesauce. Otherwise, you’ll end up with scrambled eggs.

That’s why in the video I added the melted butter to the room temperature applesauce, then the sugar, spices, salt, and then finally the eggs. By combining the melted butter with the applesauce, sugar, and other ingredients, I lowered the temperature of the butter so I could add safely add the eggs.

Pour the Applesauce Filling into an Unbaked Pie Shell

Once the applesauce filling is made, simply pour it into an unbaked 9-inch pie shell. Use a spoon to distribute it evenly and smooth it out.

Bake

Bake the pie at 350F, uncovered, for 45 minutes.

Serve

After a few hours, the pie should be cool enough to serve.

How to Serve Applesauce Pie?

Honestly, I think that my old-fashioned applesauce pie is best on its own. However, if you want, you can add:

Ice Cream – Apple pie with vanilla ice cream is a classic combination.

Whipped Cream – Whipped cream / Cool Whip is commonly put on custard-style pies such as pumpkin, so you might like it on this pie, too.

How Long to Bake Applesauce Pie?

As stated above, I baked the pie at 350F, uncovered, for 45 minutes. I recommend placing it on a baking sheet or pizza pan: it’ll be a lot easier to take in and out of the oven.

Can I Use Regular Applesauce (Not Unsweetened)?

Yes! As stated in the ingredients sections, you can use sweetened applesauce to make this pie–just use less sugar. Honestly, you’ll have to be the judge in terms of how much sugar you put in the pie.

My guess is that you might only need 1/4 cup of white sugar, possibly less–or even none. However, recommend adding the 1/2 cup of light brown sugar, or at least 1/4 cup since a hint of molasses in the background is what gives apple pie its characteristic taste.

Can I Use Flour to Thicken the Filling Instead of Cornstarch?

Yes! Although I prefer cornstarch since you don’t need as much and it has less effect on the taste, you can use flour to thicken the filling. Substitute 2 Tablespoons of flour for the cornstarch (flour isn’t as good of a thickener, so you will need twice the amount).

Can I Use Apple Butter to Make the Pie Filling?

Yes! I haven’t tried this, but I think that an apple butter pie would be delicious. You probably wouldn’t need to add as much sugar or extra spices, either. If you substitute apple butter for applesauce in this recipe, please tell me about it.

Can I Add a Top Crust to this Pie?

I think so. Honestly, I think part of the beauty of this applesauce pie is the simplicity: mix a together the filling, pour it into a bottom crust, and then bake.

However, if you want something more like a traditional apple pie, I think you could add a top crust if you wanted. Just remember to cut a few slits in the top crust to allow steam to escape.

How Long Does Applesauce Pie Keep?

This pie should keep in the refrigerator for 2-3 days. After that, the moisture in the filling will probably start to make the crust soggy and the filling less flavorful. Personally, I wouldn’t cover it in the refrigerator since trapping in the moisture might make the crust soggy faster.

A Chef’s Review

My applesauce pie recipe was fantastic. As others have noted, this old-fashioned dessert has a flavor that’s both unique and familiar at the same time. While it definitely has good apple flavor (especially if you use my microwave applesauce), it has a buttery richness and flavorful spice that sets it apart.

Although you could definitely use storebought applesauce, I think making your own with my recipe is worth the bit of extra effort. Not only will your filling be thicker, it’ll also have more apple flavor.

So, if you love apple pie and cobbler–or apple desserts in general–and you’re looking for something different that’s similar enough to not be odd yet different enough to be unique, this recipe is for you.

Possible Changes to the Recipe

Although I thought this pie turned out perfectly, possible changes include:

Granny Smith Apples – Although I prefer golden delicious when baking, most people use green apples. I wonder what difference that would make.

Storebought Applesauce – It would make the recipe super simple, for sure.

Replace some of the butter with evaporated milk – It wouldn’t be as rich, but it’d also be lower in calories, too.

Applesauce Pie Recipe Variations

Other variations of this pie I’d like to try include:

Apple Butter Pie – As stated above, I think you could replace the applesauce with apple butter.

Biscuit Crust – Amy of AttaGirlCooks.com made an applesauce pie with biscuit crust, and it looks great.

Graham Cracker Crust – I think my graham cracker crust with cinnamon recipe would be great since the flavor of the crust would match the spices in the filling.

More Easy Apple Dessert Recipes

If you like apple desserts, take a look at my other recipes:

Apple Dump Cake

Apple Cobbler with Pie Crust

Stove Top Apple Dumplings

Unsweetened Microwave Applesauce Recipe

Applesauce Pie Recipe Directions

YouTube Video:

Be sure to watch my YouTube video tutorial:

The post Applesauce Pie Recipe appeared first on ParnellTheChef.

Why Make Peach Pie With Frozen Peaches?

Traditionally, peach pie has been a summer dessert because that’s when fresh peaches are in season. If you have a tree in your backyard or an orchard nearby, you definitely need to take advantage in July and August.

But peach pie is so good that sometimes you can get a craving in December around Christmas when fresh fruit isn’t in season. Or, maybe you do have access to fresh peaches, but you want an easy recipe that has a few steps as possible.

That’s where frozen peaches come in. As in my peach cobbler with frozen peaches recipe, using frozen fruit allows you to not only make a summertime treat whenever you want, but it also reduces the number of steps since you don’t have to prep the fruit, making the recipe super easy.

Do You Thaw Frozen Peaches Before Making a Pie?

Yes, you have to thaw frozen peaches, or any other fruit, before using them to make a pie or cobbler. I say this because I have heard stories of people adding frozen vegetables to chicken pot pie, only to find that some of the vegetables are still partially frozen when they bite into the pie.

I assume the same would happen with a fruit pie, so that’s why I always thaw the fruit first. It’s an extra step, but well worth it if you want a delicious dessert.

Frozen Peach Pie Filling Ingredients

As I said, frozen fruit allows you to skip a lot of the prep work when making a pie. Another reason why my recipe is so easy is because it doesn’t have many ingredients, as you can see below:

Frozen Peaches – 16 oz (2 cups)

White Sugar – 1/3 + 1/6 cup (it’s an odd measurement, but it’s the perfect amount for me)

Light Brown Sugar – 1/6 cup

Cinnamon – 1/4 teaspoon

Cornstarch – 2 Tablespoons + 1/2 teaspoon

Salt – 1/8 teaspoon

*2 9-In Pie Crust – storebought or homemade

*Extra Sugar for The Top – 1 Tablespoon of white sugar and 1 Tablespoon of light brown sugar

Although some Southern peach pies have a lot of spices, I think that peach flavor is delicious yet subtle, so you don’t want to cover up the peach flavor with a lot of cinnamon, nutmeg, and other spices. Instead, I think that just 1/4 teaspoon of cinnamon and only 1/6 cup of light brown sugar is all you need to give the peaches a bit of help.

How Do You Thaw Frozen Peaches Before Making a Pie?

When thawing peaches for pie, I recommend using one of three ways:

In the refrigerator – Either leave them in the bag or empty the fruit into a bowl and leave in the refrigerator for 6-8 hours, or up to 12.

On the countertop – Either in the bag or in a bowl, thaw at room temperature. This should take 2-3 hours, more if in the bag, less if in a bowl.

In the microwave – Honestly, I always thaw my frozen peaches and other fruit in the microwave. It’s a lot faster, so you don’t have to plan ahead as much.

How to Thaw Peaches in the Microwave

Thawing peaches in the microwave doesn’t take as long and follows a fairly simple process with only a few steps:

1. Empty the fruit into a microwave-safe bowl – I don’t cover the fruit with a lid or plastic wrap, but you can if you want.

2. Microwave on the DEFROST or LOW setting in 3-minute increments – Stir after each increment. Repeat this two or three times.

3. Once the fruit has begun to thaw, you can then cook the fruit on HIGH in 1-minute increments – Stir after each increment. This will speed up the process significantly.

4. When the fruit is completely thawed, wait 15-20 minutes before making the filling – This is to avoid the possibility of accidentally causing the cornstarch to clump up by adding it to a hot liquid.

*NOTE: If you thaw peaches in a bag in the refrigerator, don’t leave them in the bag for more than 24 hours. If you do, they may start to ferment! Honestly, I recommend thawing them either in an opened bag or in a bowl so that you don’t have to worry.

Do Your Peaches Have To Be Peeled?

Yes, I highly recommend that you peel your peaches. As Shelly from FrugalFamilyHome.com found out when making apple pie, peels don’t break down totally in pie, causing her to end up with small, tough “surprises” as she says in the otherwise soft filling.

If you use storebought frozen peaches to make this pie, you don’t have to worry about the peel. However, if you freeze your own fruit, I highly recommend that you first peel your peaches and then freeze them so that you can use the fruit in pies or cobblers later on. Even though it’s a bit more work, it’s worth it.

Can You Use Canned Peaches?

Yes, it is possible to use canned peaches when making pie. I would follow the same process as when I make peach cobbler with canned peaches. That means not only boiling down some of the juice but also adding some more spices.

The canning process causes fruit to lose some of its flavor, so unlike peach pie made with fresh or frozen peaches, canned peaches need more spices. Although I will definitely give you a full recipe at some point, I honestly think that pie with fresh or frozen fruit as more flavor, I that is what I recommend using.

How to Prevent a Soggy Bottom

Nobody wants to cut into a pie that looks beautiful on the top only to find that it’s soggy on the bottom. To prevent a soggy bottom, you need to:

Add enough thickener to the filling – In this recipe, 2 Tablespoons + 1/2 teaspoon of cornstarch is enough to absorb the excess moisture.

Parbake the bottom crust – Baking the bottom crust on its own for 5 minutes precooks it so that it has a head start and can cook fully in spite of the moisture from the filling.

If you make sure your filling isn’t overly runny and your bottom is parbaked, you shouldn’t have a soggy crust on the bottom.

How to Add a Top Crust for Peach Pie

Although putting in the bottom crust and mixing the filling isn’t too hard, many people are afraid of putting the top crust on the pie. The best way to do it isn’t obvious, so here are some the steps:

1. Roll out the pie crust between two pieces of wax or parchment paper – This makes it much easier to handle and move around.

2. Peel off one of the pieces of wax or parchment paper – Then, position the it crust-side-down on top of the pie

3. Position the crust over the center – Try to center it as much as possible.

4. Place the crust on top of the pie – Adjust if needed. This is your last opportunity to slightly adjust the position.

5. Peel off the top piece of wax or parchment paper – And there you have it!

Although placing the top crust on top of a peach or other fruit pie can be a bit nerve-racking, it can be done relatively easily if you follow my tips.

Why Cut Slits in the Top Crust?

One, small yet important step that’s easy to overlook is cutting slits in the top crust. As with all fruit pies, the moisture in the fruit filling turns to steam as the pie bakes. If there is no way for the steam to escape, it will push the top crust up, forming a hollow dome over the fruit filling.

Although this won’t totally a pie, having hollow space between the top crust and fruit filling looks odd. That’s why it’s important to cut air vents in the top crust so the steam can escape. I usually cut 8 equidistant slits in the top pie crust that I use as guides when cutting and serving my pies, but you only really need 3-4 slits, about 1 inch long, to do the job.

Final Touches

Just before putting your peach pie with frozen peaches into the oven, remember to:

Sprinkle some extra sugar on top – This adds a nice crunch, along with a bit of extra sweetness. It’s a really nice addition, so if you’ve never tried it, you should!

Place the pie on a sheet – I highly recommend baking your pie on top of a pizza pan or cookie sheet. That way, if any of the filling boils out of the pie, it won’t fall onto the floor of your oven and make a mess.

What to Serve with Peach Pie

One of the reasons why my peach pie with frozen peaches recipe is so good is that it has the perfect amount of sweetness: plenty of sweetness to eat plain, but not so sweet that it’s too sweet to eat with ice cream or something extra. If you’re feeling extra indulgent, you could try:

Ice Cream – Vanilla ice cream and fruit pie is a classic for reason–it’s fantastic!

Whipped Cream / Cool Whip – The fattiness cuts through the sweetness, and the airiness adds a nice texture contrast to the crispy pie crust.

Dulce de Leche – Peaches with cream and dulce de leche caramel is an Argentinian flavor combination that is surprisingly delicious. You might want to try adding some silky smooth dulce de leche caramel on top of your slice of pie.

Peach Pie with Frozen Peaches FAQ’s

How Long Does this Pie Keep?

This pie is very delicious, so it probably won’t last long. However, to give you a timetable, this is my recommend:

Serve no more than 24 hours after baking – This pie is very juicy, so the moisture will start to make the top crust a bit soggy somewhere between the 12-hour mark and 24-hour mark. If baking this pie for Thanksgiving, bake it on Wednesday night or Thursday morning, no earlier.

Finish the pie no more than 36 hours after cutting the first slice – Although you may be able to push it to the 48-hour mark, the soggy crust will start to really affect the texture of this about 36 hours after cutting the first slice.

This pie is so good, it probably won’t be around long anyway. But just so you know, I recommend eating it fairly soon after baking.

Should I Keep this Pie in the Refrigerator?

Honestly, I normally keep my pies on the counter at room temperature. However, food safety guidelines dictate that this pie should be kept in the refrigerator, so I recommend placing it in the refrigerator once fully cooled.

Can Peach Pie Be Frozen?

Even though it is probably possible to freeze slices of this pie to eat later, I honestly wouldn’t recommend it. I think that the freezing and thawing process would have a negative affect on the crust, causing it to lose its crispiness.

Can You Make Peach Pie Ahead of Time?

As I said previously, I wouldn’t hold this pie too long after baking since the juicy filling will make the curst soggy. However, there is another way if you want to do some of the prep work ahead of time.

If you do want to make this pie ahead of time, I would freeze it whole. First, assemble the pie in a freezer and oven-safe disposable pie dish and then freeze the entire pie solid. When you want to bake it, don’t thaw–just place the entire, frozen pie into the oven, and bake until the crust is golden and you see juice bubbling up.

Recipe Review

Honestly, this peach pie with frozen peaches is absolutely amazing. If you look at the comments under the YouTube video, multiple people have said that this was one of the best, if not the best, peach pie they’ve ever had. I have to agree.

What really makes this pie amazing is the strong peach flavor: although fresh peaches are best, frozen are a close second–they are a lot more flavorful than canned. Also, this pie has only a pinch of cinnamon and a touch of brown sugar, just enough flavor to accentuate the peaches without competing against them.

There is nothing like homemade peach pie, so if you’ve never made a fruit pie before, please give this one a try. I know you’ll fall in love with it immediately, just like I did!

Possible Changes to the Recipe

Honestly, I think this pie was amazing, so I wouldn’t want to change it too much. The only thing I would consider changing would be to add more peaches to the filling. Most of my other fruit pies have 24 oz of fruit, not 16 oz like in this recipe, so this pie may look a bit thin compared to my others.

I used 16 oz since frozen peaches in the United States are usually sold in 16 oz bags. I will have to experiment with a bit more fruit in the future, but even so, this recipe is still sure to impress.

More Peach Dessert Recipes

If you like peaches as much as I do, then you should take a look at these other desserts:

Peach Cobbler with Canned Peaches and Pie Crust – This classic southern dessert is easy to make.

More Pie Recipes with Frozen Fruit

If you like making homemade pie quickly and easily at any time of the year, check out these recipes:

Strawberry Pie with Frozen Strawberries – The bright red filling makes this pie perfect for the 4th of July.

Mixed Berry Pie with Frozen Berries – 4 types of berries makes this pie one of the best summer desserts.

How to Make Peach Pie with Frozen Peaches Recipe

YouTube Video

Be sure to watch my YouTube video tutorial:

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