Peach Pie with Frozen Peaches

1. Stage

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

2. Stage

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

3. Stage

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.

4. Stage

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

5. Stage

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.

6. Stage

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.

7. Stage

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.

8. Stage

Cut several slits in the top crust with a sharp knife. Sprinkle sparkling sugar over the crust.

9. Stage

Place the pie on a baking sheet and bake in the preheated oven until the pie is browned and bubbly, about 1 hour.

10. Stage

Cool on a rack about 30 minutes and serve warm.