Best 2 Freeze Ahead Peach Pie Filling Recipes
Indulge in the delightful flavors of summer with our selection of freeze-ahead peach pie fillings. Whether you crave a classic taste or desire a unique twist, our recipes cater to every palate. Experience the timeless allure of our traditional peach pie filling, bursting with juicy peach slices and a hint of cinnamon, enveloped in a flaky, golden crust. Embrace innovation with our delectable brown sugar peach pie filling, where caramelized brown sugar and a touch of nutmeg elevate the natural sweetness of peaches. For a burst of tangy citrus, explore our lemon peach pie filling, where zesty lemon zest and juice harmonize with sweet peaches, creating a refreshing and vibrant filling. And for a touch of sophistication, our almond peach pie filling awaits, where the nutty essence of almonds complements the delicate flavor of peaches, resulting in a refined and elegant filling. Prepare these fillings in advance and cherish the convenience of having homemade goodness ready whenever the pie craving strikes.
Check out the recipes below so you can choose the best recipe for yourself!
FROZEN PEACH PIE
Freeze your peach pie filling for sweet summer flavor all winter long. I guess I'm kind of addicted to this whole frozen fruit filling pie thing. Having tried it out with blueberries and strawberries, I figured it was about time to give a drupe a try...especially suitable seeing as how I live in the Peach State. You can make up a few of these when peaches are in season and bake tasty pies through the winter and watch your friends and family fight over them like rabid saber-tooth tigers. I prefer clingstone peach varieties over freestones - yes, they're a bit more trouble to work with, but the flavor is more than worth it.You might wonder about the inclusion of smoked paprika. Trust me on this. Adding spices to fruity desserts adds considerable dimension to flavors that all too often just taste plain sweet. Both U.S. standard and metric measurements are listed, but for deliciously consistent results, go metric.This recipe first appeared on altonbrown.com.Photo by Lynne Calamia
Provided by Sarah Chanin
Categories Sweets
Time 2h10m
Number Of Ingredients 8
Steps:
- Wash and pit the peaches. You can peel them if you like, but I never bother. Mash half into a small bowl and slice the remaining half.
- Whisk together the sugar, salt, smoked paprika, and tapioca flour in a medium bowl. Add the mashed peaches and stir in the mango juice. Let the mixture sit for 15 minutes, then fold in the sliced peaches.
- Line a 9-inch pie plate with aluminum foil. Place the peach mixture into the foil and freeze until solid, 6 to 8 hours.
- Once the filling is frozen, remove from the aluminum foil and wrap in plastic wrap and store in a freezer bag for up to 3 months.
- To bake: Heat oven to 325°F.
- Unroll first piece of dough and place into a 9-inch pie pan, making sure the dough reaches to the lip of the pie pan. Trim excess, if necessary. Prick the bottom and sides with a fork and set aside.
- Unroll second piece of dough and cut into 1 1/8-inch-wide strips using a pizza cutter or sharp paring knife; you should end up with 9 to 10 strips.
- Remove the frozen pie filling from the freezer and place into the prepared dough in the pan.
- Build your lattice by laying 4 to 5 strips of dough in horizontal stripes across the top of the pie. Weave the remaining strips vertically into the horizontal strips, creating a basket-weave lattice. Crimp around the edge with a fork. If you refrigerated the lattice beforehand, place on top of the pie and leave at room temperature for 10 minutes before continuing.
- Lightly brush the edge of the crust with the egg yolk and place pie on the bottom rack of the oven. Bake until the pie bubbles around the edges, about 1 hour 15 minutes
- Place the pie on a rack and cool to room temperature before serving, 1 1/2 to 2 hours.
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
Tips:
- Choose ripe, firm peaches for the best flavor and texture. - Use a sharp knife to peel and slice the peaches. - If you don't have time to peel the peaches, you can leave the skins on. Just be sure to wash them well. - Add a little bit of lemon juice to the peaches to prevent them from browning. - Use a variety of spices to flavor the peach pie filling. Some popular choices include cinnamon, nutmeg, and ginger. - You can also add other fruits to the peach pie filling, such as blueberries, raspberries, or blackberries. - Freeze the peach pie filling in airtight containers. You can store it in the freezer for up to 6 months. - When you're ready to use the peach pie filling, thaw it overnight in the refrigerator. - You can use the peach pie filling to make pies, tarts, cobblers, and other desserts.Conclusion:
Peach pie filling is a delicious and versatile ingredient that can be used in a variety of desserts. It's easy to make and can be frozen for up to 6 months. So next time you have a bunch of ripe peaches, be sure to make a batch of peach pie filling. You'll be glad you did!
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