Peach Pie made with Frozen Peaches

Directions

• 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).