Best Freezer Peach Pie Filling And Pie Freezing Method Recipes
FREEZER PEACH PIE RECIPE
What's better than peach pie in summer? Peach pie in winter! Imagine a freezer full of frozen peach pies fillings, ready to just drop into a piecrust and bake into a sweet and fragrant taste of summer. Try this genius freezing method to get your pie fix anytime. With this recipe, you mix the pie filling, pour it into an aluminum foil lined pie pan, and freeze it. Once frozen, simply remove the filling from the foil, place it in a freezer storage bag, and store in the freezer until you are ready to bake a pie. Then simply drop the frozen filling into a piecrust and bake. Just make sure you make enough to last you until winter. These might go faster than you think.
Provided by Southern Living Editors
Categories Pies
Time 9h
Yield Serves 8
Number Of Ingredients 7
Steps:
- Toss together fresh peaches, sugar, cornstarch, ground ginger, ground cardamom, and ground cinnamon in a large bowl, making sure spices are distributed throughout. Line a 9-inch pie pan with aluminum foil, and transfer peach mixture to the pie pan. Cover and freeze 8 to 12 hours. Remove frozen peach filling from pan, discard foil, and place filling in a ziplock plastic freezer bag. Return to freezer until ready to use. Peach filling will keep up to 6 months in the freezer.
- To make pie, preheat oven to 450°F. Unroll 1 piecrust, and fit into the same 9-inch pie pan. Fold edges under, and crimp. Place frozen filling on crust.
- Unroll second piecrust on a lightly floured surface, and cut into 8 (1-inch-wide) strips. Arrange strips in a lattice design over filling; gently press ends of strips, sealing to bottom piecrust. Shield crust edge with foil to prevent the crust from burning.
- Bake in preheated oven 10 minutes. Reduce oven temperature to 350°F, leaving edges covered with foil, and continue to bake until top crust is brown and filling is bubbly, about 40 minutes.
FREEZER PEACH PIE FILLING
Peach filling is prepared ahead of time and frozen inside a pie plate. When ready to bake, simply place it in a crust-filled pie plate of the same size, and bake.
Provided by Mary Hoggarth
Categories Desserts Fillings Fruit Fillings
Time 3h10m
Yield 8
Number Of Ingredients 5
Steps:
- Place sliced peaches in a bowl with sugar, cornstarch, tapioca, and nutmeg. Toss until evenly coated and sugar is mostly dissolved.
- Transfer peaches to a 9 inch foil-lined pie plate. Cover with another piece of foil and freeze immediately to prevent peaches from discoloring. Once frozen solid, remove peaches from pie plate, with foil, and transfer to a zipper locked plastic bag for later use. When ready to use, line a pie plate with prepared crust and place frozen peaches on top.
- Preheat oven to 450 degrees F (230 degrees C).
- Bake in the preheated oven on the bottom rack for 20 minutes. Lower heat to 350 degrees F (175 degrees C) and continue baking for another 30 to 35 minutes, or until completely warmed through.
Nutrition Facts : Calories 120.9 calories, Carbohydrate 30.9 g, Fat 0.2 g, Fiber 1.5 g, Protein 0.6 g, Sodium 1.2 mg, Sugar 27.8 g
FREEZE AHEAD PEACH PIE FILLING
To make peach pie even during the winter, I use this simple recipe. It also makes it easier when I have guests to prepare a quick and easy dessert.-Mary Ellen Thomas, Greer, South Carolina
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 4 pies, 24-32 servings.
Number Of Ingredients 5
Steps:
- In a large bowl, combine all ingredients. Let stand for 15 minutes. Line four 9-in. pie pans with foil. Add fruit mixture and level; place in freezer until frozen solid. When frozen, close foil, sealing well to prevent freezer burn. Remove from pans and stack in freezer until ready to use. , To bake, remove frozen peaches from the foil and place in an unbaked pie shell. Cover with top crust and seal. Brush with melted butter and cover crust edges with foil. Bake at 400° for 50 minutes. Remove foil and continue to bake about 20 minutes or until bubbly and golden brown.
Nutrition Facts : Calories 136 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 56mg sodium, Carbohydrate 35g carbohydrate (29g sugars, Fiber 2g fiber), Protein 1g protein.
FREEZER PEACH PIE FILLING AND PIE FREEZING METHOD
This method will work perfectly every time! If you follow this recipe and do not change any ingredient amounts, you will have perfect peach pies all year round! You can omit the nutmeg if desired though, I like to add it in for an extra flavor boost! Use only quick-cooking tapioca for this, Fruit Fresh can be found at any major supermarket.
Provided by Kittencalrecipezazz
Categories Dessert
Time 2h
Yield 4 pies
Number Of Ingredients 12
Steps:
- 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.
Nutrition Facts : Calories 1577.1, Fat 29.2, SaturatedFat 11.3, Cholesterol 30.5, Sodium 1133.2, Carbohydrate 337, Fiber 17.5, Sugar 290.1, Protein 12.3
FREEZE AND BAKE PEACH PIE
This freezer to oven dessert is great for the time when you want a dessert but don't want to take the time to put it together then. Of course you can eat it right away instead of storing it in the freezer! Times for prep include the cool down out of the oven.
Provided by TishT
Categories Pie
Time 1h25m
Yield 1 pie
Number Of Ingredients 6
Steps:
- Using favorite double pie crust for 9-inch pan, mix together all ingredients except butter.
- Fill bottom crust.
- Dot peach mixture with the butter.
- Top with remaining crust.
- Crimp edges, but do not cut vents.
- TO FREEZE: cover with plastic rap, then foil.
- This can be frozen for up to 12 months.
- TO BAKE; cut vents in top of frozen pie and bake frozen at 425 degrees for 45 minutes, then 30 minutes at 350 degrees or until filling bubbles and crust is brown.
- Cool one hour, then serve.
Nutrition Facts : Calories 1227.3, Fat 13.2, SaturatedFat 7.4, Cholesterol 30.5, Sodium 663.5, Carbohydrate 286.3, Fiber 10.4, Sugar 257.8, Protein 6.4
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