Frozen Peach Pie Filling

Total Time:
5 hr 45 min
Prep:
45 min
Inactive:
4 hr
Cook:
1 hr

Yield:
filling for 4 pies
Level:
Intermediate

Ingredients
  • 9 pounds fresh peaches
  • 2 teaspoons Fruit Fresh, (fruit preservative)
  • 3 1/2 cups sugar
  • 1/2 cup plus 2 tablespoons quick cooking tapioca
  • 1/4 cup fresh lemon juice
  • 1 teaspoon salt
  • 1 9 -inch pie, top crust
  • 1/2 stick (4 tablespoons) butter
  • 1 teaspoon cinnamon or nutmeg
Directions

To peel the peaches, first bring a pot of water to a boil. Using a paring knife, score the peaches with an X into the skins only. Gently drop the peaches in the boiling water for approximately 30 seconds to 1 minute. Using a slotted spoon, remove the peaches and place them in iced water for a minute. The skins should slip off easily. If not, place back into the boiling water for another 30 seconds.

Slice the peaches and put them in a bowl. Sprinkle Fresh Fruit and sugar, and stir into peaches. Stir in remaining ingredients and mix well.

Line 4 pie pans with heavy foil or freezer paper, placing a piece of plastic wrap over foil. Put 4 to 5 cups filling each pan. Loosely fold wrapping around pie and freeze until firm. When filling is frozen solid, remove from pans and wrap tightly. Return to freezer until ready to use.

On pie baking day, for each pie, simply place frozen pie filling in pie shell, add 1/2 a stick of butter and sprinkle with cinnamon or nutmeg. Top pie with an additional pastry crust, seal well, and bake for 50 to 60 minutes in a preheated 375 degree oven.


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4.5 22
What does 9 lbs of fresh peaches have to do with frozen peaches? The title is "Frozen Peach Pie Filling" not fresh. This recipes sucks. item not reviewed by moderator and published
I made this pie recipe an it was delicious. The first one I made right away, without freezing and I should of added more tapioca to that one because it was a little loose. The frozen one's were just perfect. item not reviewed by moderator and published
I didn't add any fruit preserve and baked right away, it was awesome! item not reviewed by moderator and published
This was a wonderful recipe! I had no trouble with soggy crusts or runny filling. I lined my pie pan with plastic wrap before filling, then covered and froze it, and left it wrapped when I put it in a gallon freezer bag. It tastes just like fresh peaches when you cook it. I use this recipe every year. item not reviewed by moderator and published
It would be easier if the 9# of peaches were broken down into "cups" of peaches. Any possiblity of that?? item not reviewed by moderator and published
This was very sweet...has anyone tried using less sugar? item not reviewed by moderator and published
It was great having peach pie in January and Feb. Long after peaches were out of season! I will make this recipe every year! item not reviewed by moderator and published
Once frozen and then baked, the filling was very runny. I like the idea of making the filling ahead while the peaches are in season, but I think I'll defrost and drain off the liquid before baking next time. item not reviewed by moderator and published
I had a tree full of peaches and did not want to make jam so your recipe came in very handy. WOW, it is sooo good. Can't wait to bake another one for a gathering of friends. I'll be sure to share it! item not reviewed by moderator and published
I made this recipe the other night and now have 4 pies in the freezer. This recipe went together in no time at all, I was about 1 cup short of filling in the last pie I put together. I figure I can always add that when I get my next batch of peaches. You KNOW Im gonna have to make more pies and freeze them as my husband is already trying to get me to bake him one of the pies I just froze!! It's only been 3 nights ago!! Thanks for the recipe Paula!! item not reviewed by moderator and published
This is such a yummy pie, I would highly recommend doing several to put in the freezer for enjoying during the winter months. item not reviewed by moderator and published
I was expecting this pie to be great based on the reviews but the filling and top crust were good but the bottom crust was SOGGY and didn't taste or look cooked. I have frozen a few of these and to use them I will thaw them before baking and I'm sure they will be good then. The filling was tasty. item not reviewed by moderator and published
If you haven't tried this recipe - DO IT!!! My family is enjoying our 2nd fall/winter season with fresh peach pies. This year I doubled the recipe because 4 pies just wasn't enough. The family has already requested peach pie for Thanksgiving AND Christmas!!! item not reviewed by moderator and published
I love this recipe. I use Gallon Freezer Bags to put the pie filling into & then freeze it in the shape of the pie plate until ready to use. Then after making my fresh pie crust, place frozen peach disc into shell, and finish with top crust. Remember when you do it this way it takes about an hour longer to bake. Too short of cooking time will make your pie runny. item not reviewed by moderator and published
Great recipe! The kids loved it and I love the fact that I can come home from work, and we can have fresh peach pie for dessert. Thanks Paula!! item not reviewed by moderator and published
Tried this recipe for peach pie filling but instead of freezing this I used it in peach cobbler. I used a buttered alluminum pan and covered the bottom with regular pie crust. I doubled the recipe for the crust. Poured in the filling and added a little cinnamon and nutmeg and cut strips for the top the leftover dough I put in the filling. Baked it until it was brown. Wow took it to my family reunion they just loved it. item not reviewed by moderator and published
this is a no brainer. It is very easy. item not reviewed by moderator and published
Made this last year with my daughter. When she went to bake the pie she forgot to take off the clear plastic wrap. The pie was beautiful but we couldn't eat it because of the melted plastic. This year we froze the pies then went back and removed all the plastic wrap and returned them to the freezer. I works well. This recipe is a keeper. item not reviewed by moderator and published
my daughters 10&12 loved helping me make this pie. it was so good warm with ice cream. item not reviewed by moderator and published
you were so right paula to good to be true and so easy item not reviewed by moderator and published
I am so excited that Paula has shared this recipe with me. I absolutely love peach pie and this one is the best I have ever had. thank you so much Paula item not reviewed by moderator and published
MS Dean, Again I am an avid watcher of your shows. This recipe is such a time saver and a god sent. I live in eastern Washington. Right now in western washington peaches are in season. This ensures I'll have peach pie till next peach season. Only thing that could make it better would be Louisiana peaches Hee Hee... Thanks So Much Jim Weir P>S> God knows I've dropped enough hits, maybe I'll get you cook books for Christmas.. item not reviewed by moderator and published
Duh - U take the fresh peaches and make the pie filling to freeze so that when you want to make a peach pie everything is ready to go! it's delicious - not surprised yours didn't turn out. item not reviewed by moderator and published
Did you read the direction, easterjoy??? item not reviewed by moderator and published

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