And now for something completely different…besides loving to cook and being a scientist at heart, my other passion in life is music. Peaches ALWAYS remind me of the 90s alternative rock band from Seattle, The Presidents of the United States of America. Their song, Peaches, was released in 1996 and it was nominated for a Grammy. I loved the band when they first came out. I even owned their CD. My choice in music hasn’t really changed over time. It’s quirky, unpredictable, and eclectic. You can never predict the music I’ll love, because I refuse to limit myself to genre, style, or artist. Good music is good music, no matter where it comes from.
OK, back to my peaches. Last summer, I froze a lot of fresh peaches from Allred Orchard. I’m lucky enough to still have several pounds of frozen peaches still in my freezer and I wanted to know whether I could make peach pie from these peaches. This recipe worked out way better than I expected.
Peach Pie made with Frozen Peaches
- 2 pounds frozen peaches, washed, peeled, and sliced
- 1/2 cup granulated sugar
- 1/4 cup Cornaby’s Thick Gel®
- 3/4 cup peach juice and/or cold water
- 1/8 teaspoon cinnamon
- 1/8 teaspoon almond extract
- 1/4 cup lemon juice
- Preheat your oven to 425ºF (since I live at 5,000 feet I add an extra 5ºF).
- Gently warm up the frozen peaches in a pan or microwave, but don’t cook the peaches yet. You just want them to unthaw. If you let them thaw naturally they’ll turn nasty brown.
- Drain the peaches, reserving 3/4 cup of the liquid. If you don’t have enough liquid, add water to bring the amount up to 3/4 cup.
- Place the reserved liquid in a saucepan over medium high heat and bring to a simmer.
- In another small bowl, combine the sugar, cinnamon, and Thick Gel®. Whisk into the simmering liquid and cook over medium high heat until mixture thickens and begins to boil
- Add the bottled lemon juice and almond extract and cook for another minute.
- Turn off the heat and mix in the peaches.
- Let the pie dough come to room temperature for 10 minutes.
- On a lightly floured surface, use a rolling pin to roll out the dough into a circle, about ¼ inch thick.
- Transfer the dough to pie dish.
- Carefully pour the filling into the pastry-lined pie pan.
- Repeat with the second disk of dough. Cut dough and make a lattice over the filling, or leave the circle intact and cover the filling completely, cutting a few vents with a sharp knife.
- Fold the edges of the top and bottom crusts together and use your index fingers and thumb to pinch into a pattern. Brush with egg wash and sprinkle with sanding sugar, if desired.
- Place the pie on a parchment-lined baking sheet to catch any spills, and bake in a preheated 425°F oven for 40 to 45 minutes, until the crust is golden brown and the fruit is bubbling.
- Remove the pie from the oven and allow it to cool completely (2 hours).