Peach Pie Filling

"When it's peach season and you don't feel like making a pie, prepare this filling ahead of time and make the pie when the mood strikes :)."
 
Download
photo by Derf2440 photo by Derf2440
photo by Derf2440
photo by Derf2440 photo by Derf2440
photo by ratwoman photo by ratwoman
photo by Derf2440 photo by Derf2440
Ready In:
1hr 20mins
Ingredients:
5
Yields:
1 pie
Serves:
6-8
Advertisement

ingredients

Advertisement

directions

  • After peeling and slicing peaches, toss with lemon juice.
  • Stir together flour and sugar and toss well with peaches.
  • Place into foil lined deep pie plate, dot with butter and cover with foil.
  • Freeze immediately. Next day lift foil package from pie plate and return to freezer.
  • To bake pie, prepare pastry for a double crust and line a 10 inch pie plate with pastry.
  • Fit unwrapped pie filling into crust and cover with a lattice crust.
  • Cover the edge with aluminum foil to prevent excessive browning.
  • Cook at 425 for 35 minutes. Remove foil and bake another 15 minutes until crust is brown and juices bubble through vents.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. lovely peach pie filling! I would definately make this again, I used splenda instead of the sugar and cut it back to 1/2 cup and instead of flour I use 3 tablespoons of corn starch for the thickener and left out the butter. I used it in a shortcrust pastry, it was a huge success, thanks for posting.
     
  2. Lol this turned out horrible. Used the same pie crust I make all the time... 10 peaches gives you enough filling for 2 pies. Also, freezing before cooking is ridiculous. It took for. ev. er. to cook and the bottom crust was still undercooked.
     
  3. love it thanks REcipe!!! It is so easy to pop in crust and bake any time. Mary from IOwa
     
  4. This was a bit of summertime heaven in winter. I made and froze the filling last summer when I had fresh peaches. The filling was delicious. My bottom crust was not fully cooked but I blame that on my lack of pie crust skills, not on the recipe. When I do it again though, I'll just do a top crust.
     
Advertisement

Tweaks

  1. lovely peach pie filling! I would definately make this again, I used splenda instead of the sugar and cut it back to 1/2 cup and instead of flour I use 3 tablespoons of corn starch for the thickener and left out the butter. I used it in a shortcrust pastry, it was a huge success, thanks for posting.
     

RECIPE SUBMITTED BY

Advertisement
Advertisement
Advertisement

Find More Recipes