Freezer Peach Pie Filling

Freezer Peach Pie Filling

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"Peach filling is prepared ahead of time and frozen inside a pie plate. When ready to bake, simply place it in a crust-filled pie plate of the same size, and bake."

Ingredients

3 h 10 m {{adjustedServings}} servings 118 cals
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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 118 kcal
  • 6%
  • Fat:
  • 0.2 g
  • < 1%
  • Carbs:
  • 30.2g
  • 10%
  • Protein:
  • 0.6 g
  • 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 1 mg
  • < 1%

Based on a 2,000 calorie diet

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Directions

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  1. Place sliced peaches in a bowl with sugar, cornstarch, tapioca, and nutmeg. Toss until evenly coated and sugar is mostly dissolved.
  2. Transfer peaches to a 9 inch foil-lined pie plate. Cover with another piece of foil and freeze immediately to prevent peaches from discoloring. Once frozen solid, remove peaches from pie plate, with foil, and transfer to a zipper locked plastic bag for later use. When ready to use, line a pie plate with prepared crust and place frozen peaches on top.
  3. Preheat oven to 450 degrees F (230 degrees C).
  4. Bake in the preheated oven on the bottom rack for 20 minutes. Lower heat to 350 degrees F (175 degrees C) and continue baking for another 30 to 35 minutes, or until completely warmed through.
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Reviews

32
  1. 43 Ratings

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This is exactly what I was looking for. You probably want to use more than 2 1/2 cups of fruit, if you are going to have a 9 inch pie. I'd say 4 cups, at least, as they cook down. The only thing...

AWSOME AWSOME AWSOME PIE:) I wouldnt be cooking if I didnt alter it at ALL though-i just cant leave well enough alone lol. SO as previously suggested up the peaches to 4 cups, toss in lemon juic...

I didn't exactly make this into a pie. I had an overabundance of sweet peaches and since I made pancakes this morning, I didn't have any honey or syrup to put on them so decided to make this. ...