Freezer Peach Pie Filling23 Reviews
- Prep: 15 min
- Cook: 55 min
- Ready In: 3 hr 10 min
“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.” - by TIVERTOWN
Original recipe yields 8 servings
- Place sliced peaches in a bowl with sugar, cornstarch, tapioca, and nutmeg. Toss until evenly coated and sugar is mostly dissolved.
- 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.
- Preheat oven to 450 degrees F (230 degrees C).
- 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.
Amount Per Serving (8 total)
- 118 cal
- 0.2 g
- < 1%
- 30.2 g
Based on a 2,000 calorie diet
Reviews (23)Rate This Recipe
"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 things I di..." See mored differently are that I added about 1-2 tsp Cinnamon AND did a pre-treat on my peaches with Ever Fresh (or Fruit Fresh). Just added about 3 tablespoons to a large basin of water (large enough for 15-20 pounds of peaches). I also added 1 tsp. Ever Fresh per cup of sugar (I use a lot of estimating in my kitchen) in this recipe. I was working on a much larger scale than this recipe called for. My plan is for using this 'filling' for much more than just pie. I don't want to have to freeze this in a pie plate, so I don't want the fruit to brown when I thaw it. Will be using it for fruit topping on pancakes, cobbler, pie, and anything else I can think of. Very versatile recipe! Thanks! SIDENOTE: I did bake up one pie. It's nice. Wished I would have had a top crust and used a smaller pie plate. You live and learn. UPDATE: I used this recipe to make Peach cobbler while camping. I used the Peach cobbler VI recipe. I received RAVES from the camping buddies. Used in place of the peaches & spices in the other recipe."
"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 juice to p..." See morerevent browning-no need to buy fresh fruit preserver. I also threw in a dash of cinnamon and a splash of vanilla(I know-such exact amounts)and 1/2 tbs more of cornstarch and tapioca just because I uped the amount of peaches."
"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. Since ..." See morethe peaches I had were very sweet, I only used 1/2 cup sugar and 1:1 white/brown. I also added a dash of cinnamon and cooked it up on the stove. It set up nicely and tasted delish on whole wheat pancakes. Thanks for the nice addition to my breakfast! I love the concept of this recipe. Great for on the go."
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