Total Time
1hr 20mins
Prep 30 mins
Cook 50 mins

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 :).

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.


Most Helpful

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.

ratwoman November 30, 2013

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.

Derf August 30, 2009

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