Freezer Peach Pie Filling and Pie Freezing Method
Preserve the bounty of summer with this delightful "Freezer Peach Pie Filling and Pie Freezing Method" recipe, perfect for enjoying the fresh, juicy flavors of peaches all year long. This easy make-ahead peach pie filling combines ripe peaches, warm spices like cinnamon and nutmeg, and a touch of lemon juice for a perfectly balanced sweetness. With just 30 minutes of prep, you can portion the filling into freezer bags for up to eight months of storage or assemble and freeze a whole pie for a hassle-free dessert whenever cravings strike. Whether baking straight from frozen or savoring the peaches' natural juices in your favorite crust, this method guarantees a golden, bubbling pie that tastes just like summer. Ideal for meal prep, seasonal fruit lovers, and anyone seeking a shortcut to homemade comfort food, this recipe is a must for your collection!
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Recipe Information
Ingredients
- 6 cups (peeled, pitted, and sliced) Fresh peaches
- 1 cup Granulated sugar
- 2 tablespoons Brown sugar
- 3 tablespoons Cornstarch
- 1 teaspoon Ground cinnamon
- 0.25 teaspoons Nutmeg
- 0.25 teaspoons Salt
- 1 tablespoon Lemon juice
- 2 pieces (optional, for freezing an assembled pie) Pre-made pie crusts
Instructions
Wash, peel, pit, and slice fresh peaches to yield about 6 cups. Place the sliced peaches in a large mixing bowl.
Add granulated sugar, brown sugar, cornstarch, ground cinnamon, nutmeg, and salt to the peaches. Toss to coat the peaches evenly.
Drizzle the peach mixture with lemon juice and gently stir to combine. Let the mixture sit for 5-10 minutes to allow the peaches to begin releasing their juices.
Divide the filling into freezer-safe, airtight containers or resealable freezer bags in portions sufficient for one pie. Leave about an inch of space at the top for expansion during freezing.
Seal the containers tightly, label them with the date, and freeze for up to 8 months.
To freeze an assembled pie, roll out one pie crust into a pie plate. Fill it with the prepared peach filling directly from the freezer (no need to thaw).
Cover the filling with the second pie crust, sealing and crimping the edges. Cut slits into the top crust to vent.
Wrap the entire pie tightly with plastic wrap and then aluminum foil to prevent freezer burn. Label with the date and freeze for up to 6 months.
To bake a frozen pie, preheat the oven to 425°F (220°C). Remove the wrappings and place the frozen pie on a baking sheet. Bake for 15 minutes, then reduce the temperature to 375°F (190°C) and continue baking for 50-60 minutes, or until the crust is golden brown and the filling is bubbling.
Let the pie cool for at least 2 hours before serving to allow the filling to set.
Nutrition Facts
Calories |
1994 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.4 g | 42% | |
| Saturated Fat | 8.0 g | 40% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1054 mg | 46% | |
| Total Carbohydrate | 444.0 g | 161% | |
| Dietary Fiber | 24.4 g | 87% | |
| Total Sugars | 341.1 g | ||
| Protein | 18.7 g | 37% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 139 mg | 11% | |
| Iron | 6.2 mg | 34% | |
| Potassium | 2818 mg | 60% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
