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READY IN 3+ hrs

Freezer Peach Pie Filling

Read Reviews (23)

"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." — TIVERTOWN

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Sugar and Sweeteners

Original recipe makes 8 servings Change Servings

2 1/2 cups sliced peaches
3/4 cup white sugar
1 tablespoon cornstarch

1 tablespoon MINUTE Tapioca
1 dash Dash of nutmeg

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Directions

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.

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PREP 15 mins
COOK 55 mins
READY IN 3 hrs 10 mins

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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 things I did 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.

—MindyLou

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Aug 24, 2009

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 prevent 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.

—Wildbluestarz

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30 Ratings

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Jun 21, 2006

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 the 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.

—TUNISIANSWIFE

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Mar 01, 2006

works just great and easy to prepare. keeps well in freezer. try using more than just peaches. i used apples too.

—COOKOBIRD20

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Sep 28, 2009

Awesome simple recipe. I froze the filling maybe a month ago and baked a pie with little to no fuss today. One suggestion though... the pie crust I usually use is a pate brisee and it has some sugar in it, so... the extra baking time required to thaw and heat the filling made the edges of my crust VERY brown by the 20 minute mark. I covered them with foil to finish baking, but I would have done better to have covered them from the beginning. Hope this helps someone!

—trizydlux

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Sep 07, 2007

It is genius. I love the concept. I do wish that I had made (as another reviewer wrote) more peaches in a 9-inch pie because it is not enough. Next time, I will add 4 c. of fruit. I also think when I do bake it, I will add a top. As a reviewer mentioned--try it with apples and I have a bag of apples waiting so I think I will. Thank you. Love the idea.

—MELLY

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Sep 02, 2008

What a fantastic idea...I used 4 cups peaches for the 9" pie pan and added a crumb topping when I baked the pie. I also added 1 tsp. Fruit Fresh right to the sugar mixture, and the peaches didn't brown at all. My family raved about this, so I will be making a few more to have in the freezer for this winter. I will also try this with apples. Thnaks for the recipe.

—lablover1212

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Apr 11, 2011

Good. basic peach pie filling. You will need to use about twice the filling recommended to fill a 9" pie.

—Barb

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Nutrition

Calories
118 kcal
6%

Carbohydrates
30.2 g
10%

Cholesterol
0 mg
0%

Fat
0.2 g
< 1%

Fiber
1.5 g
6%

Protein
0.6 g
1%

Sodium
1 mg
< 1%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Freezer Peach Pie Filling

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 118
** Calories from Fat: 2

% Daily Value *
** Total Fat 0.2g < 1 %
** Saturated Fat 0g < 1 %
** Cholesterol 0mg 0 %
** Sodium 1mg < 1 %
** Potassium 171mg 5 %
** Total Carbohydrates 30.2g 10 %
** Dietary Fiber 1.5g 6 %
** Protein 0.6g 1 %
** Sugars 27.8g
** Vitamin A 2 %
** Vitamin C 3 %
** Calcium < 1 %
** Iron 7 %
** Thiamin < 1 %
** Niacin 6 %
** Vitamin B6 1 %
** Magnesium 3 %
** Folate < 1 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.