Peach Pie Filling

READY IN: 1hr 20mins
Recipe by Jan in Lanark

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 :).

Top Review by ratwoman

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.

Ingredients Nutrition


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

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