Frozen Peach Pie

Frozen Peach Pie

So I guess I’m kind of addicted to this whole frozen fruit filling pie thing. Having tried it out with a few different berries, I figured it was about time to give a drupe a try … especially suitable seeing as how I live in the peach state. You can make up a few of these when peaches are in season and bake tasty pies through the winter and watch your friends and family fight over them like rabid saber-tooth tigers. You might wonder about the inclusion of smoked paprika. Trust me on this. Adding spices to fruity desserts adds considerable dimension to flavors that all too often just taste plain sweet. 

Once you tackle peach, don’t forget the blueberry and strawberry-versions too.

Frozen Peach Pie

Yet another addition to the frozen fruit pie filling series!

  • 20 ounces ripe peaches (approximately 4 cups (see note))
  • 4 ounces sugar (approximately 1/2 cup)
  • 1/8 teaspoon kosher salt
  • 1/2 teaspoon smoked paprika
  • 1 1/4 ounces tapioca flour (approximately 5 tablespoons)
  • 1 tablespoon mango juice (or orange-mango if you can't find)
  • 2 9-inch homemade or store-bought pie doughs (or yes…you could make the darn things)
  • 1 egg yolk whisked with 1 teaspoon water
  1. Wash and pit the peaches. (You can peel them if you like but I never bother.) Mash half into a small bowl and slice the remaining half.
  2. Whisk together the sugar, salt, smoked paprika and tapioca flour in a medium bowl. Add the mashed peaches and stir in the mango juice. Let the mixture sit for 15 minutes then fold in the sliced peaches.
  3. Line a 9-inch pie plate with aluminum foil. Place the peach mixture into the foil and freezeuntil solid, 6 to 8 hours.
  4. Once the filling is frozen, remove from the aluminum foil and wrap in plastic wrap and store in a freezer bag for up to 3 months.


  1. Heat the oven to 325 degrees F.
  2. Unroll first piece of dough and place into a 9-inch pie pan, making sure the dough reaches to the lip of the pie pan. Trim excess, if necessary. Prick the bottom and sides with a fork and set aside.
  3. Unroll second piece of dough and cut into 1 1/8-inch wide strips (should result in 9 to 10 strips). I use a pizza cutter for this but a sharp-pointed paring knife will work also, as long as the dough is chilled.
  4. Remove the frozen pie filling from the freezer and place into the prepared dough in the pan.
  5. Although lattice tops can be built directly on the pie, I rather weave it separately, wrap in foil and refrigerate for half an hour or so before placing it on the top of the pie. See drawings below for assembly guide.
  6. Position the lattice on top of the pie and crimp around the edge with a fork. (If you refrigerated it beforehand, place on top of pie and leave at room temperature for 10 minutes before continuing.)
  7. Lightly brush the edge of the crust with the egg yolk and place pie on the bottom rack of the oven. Bake for 1 hour 15 minutes or until the pie bubbles around the edges.
  8. Place the pie on a rack and cool to room temperature before serving, approximately 1 1/2 to 2 hours.


  1. Remove every other strip leaving 4-5 horizontally aligned.
  2. Weave the removed strips vertically into the horizontal strips creating a basket-weave lattice.

I prefer “clingstone” peach varieties over “freestones.” Yes, they’re a bit more trouble to work with, but the flavor is more than worth it.

How to Make a Lattice Crust Step 1

How to Make a Lattice Crust Step 1

How to Make a Lattice Crust Step 2

How to Make a Lattice Crust Step 2

How to Make a Lattice Crust Step 3

How to Make a Lattice Crust Step 3


Add yours
  1. 1

    What a wonderful pie!!!!
    After I prepared the pie mix, I baked half of the mix at 400*F per 70 minutes covering the edges to prevent it from burning. For the pie crust I followed Alton Brown pie crust recipe. The pie flavor was amazing!!!! The smoked paprika enhanced the flavor to another level. The other half of the mixture is in the freezer, waiting for a summer barbeque day. I can’t wait to bake again. Thanks for this delicious peach pie recipe Mr. Brown.

  2. 2

    Alton Never Replies to our thoughts on his recipes? So I was wanting to know if we could do away with the smoked Paprika, as well as the Tapioca flour?

  3. 3

    Regarding tapioca flour: I didn’t have any when I made this pie, and so substituted an equal amount of standard tapioca, and the pie turned out great. No one noticed the little tapioca balls in the filling, and the consistency was perfect.

  4. 4

    Anyone know where I can find frozen rhubarb???? I need some for pies !!! I’m addicted !! The leaves are poisonous though. We grew it in Illinois, and I used to chew on raw rhubarb as a child. I love sour stuff !!

    • 5

      I don’t know where you live. I live in Texas. Rhubarb is my favorite pie. HEB sores are the only place I can find frozen rhubarb. I made one last Friday and it’s already gone. Good luck.

  5. 6

    Can I just crush tapioca to a fine consistency? I’ve never seen tapioca flour, nor have I seen smoked paprika. PS-pie rings are a must for pie baking, in my kitchen. I like cinnamon and a dash of nutmeg in my peach pie, as well

  6. 12

    Sadly, have to agree about the paprika overpowering the pie. Other than that aspect, the frozen peaches turned out wonderfully! Will try this again…just not with the paprika.

  7. 13

    Didn’t care for the smoked paprika, it’s all I could taste in the pie. However, is delicious with out it! It’s my go to recipe when getting my Palisade peaches.

    • 14

      Haha, how ironic! I was just perusing recipes for my fresh Palisade peaches and this one popped up in my news feed. Good to know someone local finds it worthy (not to say I didn’t trust Mr. Brown, that is).

    • 16

      I tried to use cornstarch and the entire mixture was disgusting. Granted, I tried the fruit filling when it was raw, but it was too horrendous to continue.

  8. 17

    Question for you, AB: I don’t want to wait to bake this. The stated cooking time and temp are for baking the pie from a frozen state. What time and temp should I use if baking right away?

  9. 19

    I once tried to make a 2 crust peach pie using frozen peaches from the grocery store. Every recipe I’ve seen says use the fruit while frozen, so I did.

    Never again!!!

    Even with having a nice coating of flour on the peaches, there was juice EVERYWHERE! We were scooping juice directly off the pie with measuring cups.

    Luckily, I had used an old school metal pie tin instead of the glass ones, because we had to cook it ON THE STOVE BURNER to get the bottom crust to ‘bake’. What a disaster! Although it tasted fantastic!

    What happened with those peaches and how do I avoid it in future? I use rinsed, canned peaches now and it works, but I’d like to try frozen again… Thanks AB!

    • 21

      YES… if you freeze something liquid, it will take the shape of that in which you freeze it. So if you put a partially liquefied peach mixture in plastic and freeze it, the plastic wrap will get into every little crevice, and when you try to remove it, it will invariably tear and you will be left with tiny little pieces of plastic in your frozen peaches. Its a pain in the neck to get them all out, and even then, you never sure you got them all. Plastic is definitely NOT good eats, so just freeze it in foil to save the hassle.

  10. 22

    Where can I find your explanation/recipe for an awesome pie crust. I tend to make Frisbee disks. Enjoyed your facebook post. You always challenge me to try new things! Grains of paradise was almost impossible to find!

  11. 24
    Cosmic Kis

    I make these in the summer so we can have stone fruit pies in winter. You can do this with any fruit! I have about 12 in my storage freezer. Rhubarb/strawberry, blackberry, etc.

    I have rhubarb plants that somehow grow here in NorCal, so freeze ahead fillings are a necessity!

  12. 26

    Sweet man, you are not going to lose that weight you mentioned with all these wonderful sweet things you keep making! you could send them here, yes, that’s it, to save you from yourself, send them to me 😉 lol!

  13. 27

    Our neighbor treated us to about 25 beautiful peaches from SC. Am definitely making Alton’s Frozen Peach Pie fillings today.

  14. 29

    I’ve made pies in the past & froze them after “par-baking” them…but the age old problem of a soggy crust keeps me from doing it. This is the answer to the problem. Can’t wait to share this with all my baking friends!!! Thanks

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