Freezer Peach Pie Filling And Pie Freezing Method

Name: Freezer Peach Pie Filling And Pie Freezing Method
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 9 lbs fresh peaches; 2 teaspoons fruit fresh (fruit preservative); 3 1/2 cups sugar; 1/2 cup quick-cooking tapioca, plus; 2 tablespoons quick-cooking tapioca; 1/4 cup fresh lemon juice; 1 teaspoon salt; 4 aluminum foil, pie plates; PIE TOP FOR BAKING DAY; 1 (9 inch) pie crusts; 4 tablespoons cold butter, cut into pieces; 1 teaspoon cinnamon; 1/2 teaspoon nutmeg

Servings: persons

9 lbs fresh peaches
2 teaspoons fruit fresh (fruit preservative)
3 1/2 cups sugar
1/2 cup quick-cooking tapioca, plus
2 tablespoons quick-cooking tapioca
1/4 cup fresh lemon juice
1 teaspoon salt
4 aluminum foil, pie plates
PIE TOP FOR BAKING DAY
1 (9 inch) pie crusts
4 tablespoons cold butter, cut into pieces
1 teaspoon cinnamon
1/2 teaspoon nutmeg

1
Bring a large pot of water to a boil.
2
Using a paring knife score the peaches with an X into the skins only.
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
Slice the peaches then put them into a large bowl; sprinkle with Fruit Fresh and sugar; toss to combine.
5
Stir in the tapioca, lemon juice and salt; mix well to combine.
6
Line 4 foil pie plates with heavy foil or freezer paper, placing a piece of plastic wrap over the foil.
7
Put 4-5 cups of peach filling into each pan, then loosely fold wrapping around the pie; freeze until firm.
8
When the filling is frozen solid remove from pans and wrap tightly, then return to freezer until ready to use.
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
Top the pie with an additional prepared pie crust; seal well, then flute as desired.
11
Bake for about 50-60 minutes in a 375 degree oven.

1669

kcal

Calories

111

Fat

178

Carbs

Fat Carbs

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 9 lbs fresh peaches, 2 teaspoons fruit fresh (fruit preservative), 3 1/2 cups sugar, 1/2 cup quick-cooking tapioca, plus, and more.

Yes, Freezer Peach Pie Filling And Pie Freezing Method falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!