Smoked paprika in a sweetened pie???? That sounds absurd! But I guess I need to try it first before judging…. I would just HATE to throw out an entire pie if it tastes awful. Frozen Peach Pie Yet another addition to the frozen fruit pie filling series!
Wash and pit the peaches. You can peel them if you like but I never bother.
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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.
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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. 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. 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. Weave the removed strips vertically into the horizontal strips creating a basket-weave lattice. How to Make a Lattice Crust Step 1.
Crimp the dough to seal the edges. Place an oven rack in the bottom third of the oven. Line a baking sheet with aluminum foil to catch any pie leakage. Whisk the egg and tablespoon of milk together. Sprinkle with sanding sugar. Place the pie on the prepared baking sheet. Bake the pie in the bottom third of the oven for about 1 hour, or until the filling is bubbling in the center of the pie. If you'd like to serve warm pie, let the pie cool completely and the warm briefly in the oven before serving. Or warm individual slices in the microwave. All photos and content are copyright protected.
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Everyone loves Homemade Peach Pie!
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Freezer Peach Pie Filling
Please review the Comment Policy. The only thing I do different, is when I use frozen peaches, I typically go with 1cup of sugar because they tend to be not very sweet. I love this recipe! Thanks a ton! The lemon meringue from this website and this peach pie were the firstborn two pies I ever tried to make from scratch crust, too. I ate half this pie in the first 12 hours after it was done. Great suggestion, Judy! Cindy and I will definitely talk about doing a version soon. In the meantime, you might like this recipe for sticky buns. I made this pie last week and it was a total hit.
I think peach pie is my favorite pie. Although apple and cherry are also my favorites!
I have never used frozen fruit to make a pie filling. Do you thaw the fruit before mixing the filling? Do you need to adjust the amount of thickener? Asking in case I need to make a peach pie in February.
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I remember when I was quite young, there was a neighbor lady who would make peach pie and give it to my family. It was the most delicious pie I ever ate. I may have to try your recipe and see if it comes close ;-. I will admit it! The pictures of this beautiful peach pie made my mouth water! Guess who added peaches to her shopping list? Oh, and vanilla ice cream! How to use the Converter.
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