I've been using frozen peaches when making a peach pie, I've made the pie twice and both times when I take the pie out of the oven it looks beautiful, I let it sit until the next day to slice, when I slice the pie to plate it looks great, the filling is slightly firm filling but when I do my tasting the peaches are a bit crunchy. I bake at 425 for 10 minutes then reduce the heat to 375 for 40-45 minutes. I also remove the peaches from the freezer and place them in the refrigerator for a day to thaw and on the day I am baking I put the still slightly frozen peaches in a strainer for a few hours to finish thawing. Are peaches supposed to be a bit crunchy when baking a peach pie? If they aren't what do I need to do to soften them up? Should I microwave them before baking? The peaches still hold their shape nicely after the pie is baked. Thanks for your help, Kathy

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