Double-Crust Peach Pie with Frozen Peaches

Ingredients

• 1 tablespoon unsalted butter, melted, or as needed
• 1 tablespoon quick-mixing flour (such as Wondra®), or more as needed
• 1 (15 ounce) package pastry for a double-crust 9-inch pie, at room temperature
• 4 cups frozen unsweetened peach slices, thawed
• 1/3 cup quick-mixing flour (such as Wondra®)
• 0.75 cup white sugar
• 2 teaspoons powdered fruit pectin
• 0.5 teaspoon ground cinnamon
• 0.25 teaspoon ground nutmeg
• 0.25 teaspoon salt
• 4 teaspoons unsalted butter, cut into small pieces

Steps

1. Preheat the oven to 450 degrees F (230 degrees C). Coat a 9-inch pie pan with 1/2 tablespoon melted butter and dust completely with 1 tablespoon flour; shake off the excess.
2. Line the bottom and sides of the pie pan with 1 pie crust. Poke the bottom and sides of the dough with a fork to provide venting. Brush the edges of the crust with remaining melted butter.
3. Place sliced peaches in a large bowl and pour off excess liquid.
4. Mix 1/3 cup flour, sugar, pectin, cinnamon, nutmeg, and salt together in a separate bowl. Pour over the peaches and mix gently.
5. Pour into the pie crust, and dot with 4 teaspoons butter. Cover with the second pie crust and fold the edges under. Flute the edges to seal or press the edges with the tines of a fork. Poke the top crust gently with a fork 6 or so times and cut a modest center hole to vent steam. Cover the edges of the pie with strips of aluminum foil to prevent excess browning or burning.
6. Bake in the preheated oven for 15 minutes. Reduce the heat to 350 degrees F (175 degrees C) and bake until crust is brown and the juice begins to bubble through the vents, 40 to 45 minutes more. Cool before serving.