Peach Pie with Frozen Peaches

Recipe View Allow pie crusts to sit at room temperature about 15 minutes if recommended by manufacturer. (15 minutes)

Recipe View Preheat the oven to 400 degrees F (200 degrees C).

Recipe View Remove plastic packaging from pie crusts and gently unroll one piece on a floured work surface. Dust the dough with flour on both sides. Fit the dough inside a 9-inch pie pan, shaping and gently stretching it to the top edge of the pie pan. (5 minutes)

Recipe View Stir together frozen peach slices, sugar, cornstarch, lemon juice, cinnamon, and salt in a large bowl (see note.) (5 minutes)

Recipe View Pour peach mixture into the unbaked pie crust and gently level out the top of the peaches with the back of a spoon. Peach slices will still be frozen. (2 minutes)

Recipe View Gently unroll the second piece of dough on the floured work surface. Fit the second dough circle on top of the peaches, and allow an even amount to hang over the edge of the pan, all the way around. (5 minutes)

Recipe View Brush the top of the pie with beaten egg, discarding any excess egg. Fold the edges of the top crust under, using the edge of the pan for a guide. Press the top crust and the bottom crust together to form a crimped edge. Lightly cover the crimped edge of the pie with strips of aluminum foil or with pie crust shields, to prevent over-browning. (10 minutes)

Recipe View Cut several slits in the top crust with a sharp knife. Sprinkle sparkling sugar over the crust. (3 minutes)

Recipe View Place the pie on a baking sheet and bake in the preheated oven until the pie is browned and bubbly, about 1 hour. (60 minutes)

Recipe View Cool on a rack about 30 minutes and serve warm. (30 minutes)