Freezer Peach Pie Filling and Pie Freezing Method

READY IN: 2hrs
YIELD: 4 pies




  • Bring a large pot of water to a boil.
  • Using a paring knife score the peaches with an X into the skins only.
  • 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).
  • Slice the peaches then put them into a large bowl; sprinkle with Fruit Fresh and sugar; toss to combine.
  • Stir in the tapioca, lemon juice and salt; mix well to combine.
  • Line 4 foil pie plates with heavy foil or freezer paper, placing a piece of plastic wrap over the foil.
  • Put 4-5 cups of peach filling into each pan, then loosely fold wrapping around the pie; freeze until firm.
  • When the filling is frozen solid remove from pans and wrap tightly, then return to freezer until ready to use.
  • 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.
  • Top the pie with an additional prepared pie crust; seal well, then flute as desired.
  • Bake for about 50-60 minutes in a 375 degree oven.