"Better than Sex" Peach Pie Recipe - Food Storage Made Easy

My sweet husband wanted to argue with me about the name of this recipe because he says it depends on too many factors. But the overall consensus was that this peach pie recipe is REALLY REALLY good! Whether it is better than sex can be left for you to argue about with your significant other.

This was one of FIVE recipes that I shared on my monthly cooking demo I do with my friend Krista. If you want to watch the entire thing you can click here to view the March Episode.

Peach Pie Recipe – Cooking Demo

Peach Pie Recipe

Ingredients:
1 pie crust (unbaked)
2 c. Thrive Freeze-Dried Peaches (ON SALE)
1 c. Heavy Cream
2/3 c. White Sugar
3 T. Cornstarch
1 tsp. Vanilla
1/8 tsp. Salt

Directions:
Combine peaches with 4 cups of water and let sit for 30 minutes or until softened. Spoon the peaches into bottom of the prepared pie crust. Combine the remaining ingredients in a medium bowl and pour over top of the peaches. Bake at 375 degrees for 60 minutes or until pie is set. Cover edges with foil if they are getting too brown. Let pie stand for a few hours at room temperature to allow it to thicken up. Eat and enjoy!

Freeze-Dried Peaches

I have made a few pies using food storage and I have NEVER been disappointed with them. The fruit seems to hold together better and avoid the “mushy” consistency you sometimes get with a cooked fruit pie. I did a two crust Blackberry Pie that was pretty fancy and no one even suspected it was made from food storage. I have also done a Super Cherry Pie using freeze-dried milk to make the sweetened condensed milk that it called for. Both were great.

For this recipe we will be using two cups of freeze-dried peaches which just happen to be on sale right now if you are reading this in March 2023. I love Thrive Life’s peaches because they are big plump slices and taste so so fresh! They are easy to snack on right out of the can but I love them even more in this recipe.

Click here to view all the March specials including the PEACHES!

Tips & Substitutions

Gluten-Free: As mentioned in the video, I am gluten-free so I made two versions of this pie. I have had good luck finding gluten-free crusts at my grocery stores but you could also try to make a homemade crust using all-purpose gluten-free flour. I just don’t usually have good luck with gluten-free pastries made from scratch.

Heavy Whipping Cream: If you don’t have cream on hand you can make 3/4 cup milk (made with powdered milk if you are feeling really crazy) and 1/4 cup of melted butter to make the 1 cup of cream. This is a suitable substitute for baking but it would not make ACTUAL whipped cream.

Be Patient: This recipe gets better after a few hours. Cook it for longer than you think and let it stand at room temperature for several hours. If you try to dig in when it is still piping hot it will be an ooey gooey mess and just fall apart.