Summer Pie Anytime (Make-Ahead Fruit Pie Filling)

READY IN: 1hr 50mins
Recipe by Barb G.

This is a make-ahead pie filling from freezer to oven. Great way to use fresh apricots or peaches, This way you will have a fresh fruit pie in the middle of winter. Note: To thicken this filling, use a basic ratio of 1 tablespoon of flour for every 2 cups apricots. Peaches may be juicer; for very juicy fruit, increase flour to 1 tablespoon per cup of peaches. The recipe comes from

Top Review by mammafishy

Well I didn't go ahead and acutally put this in a pie plate and freeze it as instructed but I did make this up with some apricots I had and then froze in a freezer container to make a pie later this winter. Was it good?? I had 2 of my grandkids fighing over stirring it while I kept telling them "NO MORE BITES!!" and them totally not listening to me. Then I would smile and take a bite and it would start all over again. I did a lot of work to get my 8 cups worth. Simply delicious!! Have more apricots for tomorrow and I think I will make as you instructed Barb. Thanks for sharing a great recipe!!

Ingredients Nutrition


  1. Cut each of the apricots lengthwise into quarters (sixths if they're very large), discarding pits, (if using peaches, peel them and cut into thin wedges). You should have about 8 cups fruit total.
  2. In a large bowl, gently mix fruit, 1/2 cup sugar, 1/4 cup flour (see note), lemon juice, cinnamon, and salt; Taste fruit and add more sugar if desired (up to 3/4 cup total).
  3. Line a 9-inch pie pan with 20-inch-long sheet of foil (there should be about 5 inches of overhang on each side of the pan); Line the foil with a 20-inch-long piece of plastic wrap.
  4. Pour fruit into plastic wrap; pull edges together and fold over to seal; then repeat to seal foil over plastic.
  5. Freeze up to 3 months, removing from pie pan, after filling is hard, about 8 hours.
  6. From freezer to oven:.
  7. To bake pie, unwrap frozen filling and place in a 9-inch pie pan lined with an unbaked crust; cover with top crust, crimp edges to seal, cut small slits in top to vent.
  8. Place on foil lined baking sheet, for easy clean-up, Bake pie in a 375°F oven or convection until top crust is browned and filling is bubbling in the center,1 1/4 to 1 1/2 hours (if crust gets brown before filling is bubbling, cover loosely with foil).

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a