Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Freezer Peach Pie Filling and Pie Freezing Method Recipe
    Lost? Site Map

    Freezer Peach Pie Filling and Pie Freezing Method

    Freezer Peach Pie Filling and  Pie Freezing Method. Photo by tasb

    1/1 Photo of Freezer Peach Pie Filling and Pie Freezing Method

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs

    2 hrs

    0 mins

    Kittencalskitchen's Note:

    This method will work perfectly every time! If you follow this recipe and do not change any ingredient amounts, you will have perfect peach pies all year round! You can omit the nutmeg if desired though, I like to add it in for an extra flavor boost! Use only quick-cooking tapioca for this, Fruit Fresh can be found at any major supermarket.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Yield:

    pies

    Units: US | Metric

    PIE TOP FOR BAKING DAY

    • 1 (9 inch) pie crusts
    • 4 tablespoons cold butter, cut into pieces
    • 1 teaspoon cinnamon
    • 1/2 teaspoon nutmeg

    Directions:

    1. 1
      Bring a large pot of water to a boil.
    2. 2
      Using a paring knife score the peaches with an X into the skins only.
    3. 3
      Carefully drop the peaches into the boiling water; for about 30 seconds to 1 minute. Using a slotted spoon remove the peaches to a large bowl of ice water for 1 minute (the skins should slip off easily, if not place them back into the boiling water for 30 seconds).
    4. 4
      Slice the peaches then put them into a large bowl; sprinkle with Fruit Fresh and sugar; toss to combine.
    5. 5
      Stir in the tapioca, lemon juice and salt; mix well to combine.
    6. 6
      Line 4 foil pie plates with heavy foil or freezer paper, placing a piece of plastic wrap over the foil.
    7. 7
      Put 4-5 cups of peach filling into each pan, then loosely fold wrapping around the pie; freeze until firm.
    8. 8
      When the filling is frozen solid remove from pans and wrap tightly, then return to freezer until ready to use.
    9. 9
      ON PIE BAKING DAY; for each pie place one frozen pie filling in a unbaked 9-inch pie shell, then add in 4 tablespoons butter pieces (1/4-cup) then sprinkle with cinnamon and nutmeg.
    10. 10
      Top the pie with an additional prepared pie crust; seal well, then flute as desired.
    11. 11
      Bake for about 50-60 minutes in a 375 degree oven.

    Browse Our Top Pies and Tarts Recipes

    Ratings & Reviews:

    • on June 03, 2010

      55

      This is the 2nd year I am using this recipe. I use this method to make cobblers so I don't have the added calories of pie crusts. At baking time, I put the frozen peach filling in a crustless greased pie plate and then I prepare a crumb topping of 1/2 cup each of oatmeal, whole wheat flour, and sugar in a food processor and add 1/4 cup( half stick) butter, and a teaspoon of cinnamon. Process until crumbly; spread over filling. Sometimes I add some pecan flour for some of the flour in the topping.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on September 30, 2010

      55

      I made these this summer. I put the filling into pie crusts before freezing. I bought cheap throw-away foil pans just for making pies for the freezer this year. The only thing I did was forget the butter, still tasted great though. I did bake 20-30 minutes more, I just kept poking a knife in the center to test the temperature in the middle of the pie. I was happy to have these in the freezer. I was able to make dessert without standing around.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on September 13, 2009

      15

      This turned out lousy for me. :( It seemed like a brilliant idea, but unfortunately never worked for me. The crust was nice and brown and the filling was runny and cold despite leaving it in for an extra 20 minutes.

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (7)

    Advertisement

    Nutritional Facts for Freezer Peach Pie Filling and Pie Freezing Method

    Serving Size: 1 (5288 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 1577.1
     
    Calories from Fat 262
    16%
    Total Fat 29.2 g
    44%
    Saturated Fat 11.2 g
    56%
    Cholesterol 30.5 mg
    10%
    Sodium 1133.2 mg
    47%
    Total Carbohydrate 337.0 g
    112%
    Dietary Fiber 17.5 g
    70%
    Sugars 290.0 g
    1160%
    Protein 12.3 g
    24%

    The following items or measurements are not included:

    fruit fresh

    Ideas from Food.com

    “Everything

    Everything Holidays

    Pop a bottle, cook some special dishes and celebrate the season.

    Advertisement


    Food.com Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes