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.
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
- 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.
- 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.
- Line a 9-inch pie plate with aluminum foil. Place the peach mixture into the foil and freezeuntil solid, 6 to 8 hours.
- 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.
- Heat the oven to 325 degrees F.
- 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.
- 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.
- Remove the frozen pie filling from the freezer and place into the prepared dough in the pan.
- 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.
- 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.)
- 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.
- Place the pie on a rack and cool to room temperature before serving, approximately 1 1/2 to 2 hours.
- Remove every other strip leaving 4-5 horizontally aligned.
- 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.