Best 4 Freezer Peach Pie Filling Recipes
Indulge in the delectable taste of summer with our freezer peach pie filling, a delightful treat that captures the essence of this seasonal fruit. This versatile filling can be used to create a variety of delectable desserts, from classic peach pies to cobblers, galettes, and tarts. With its vibrant color and burst of sweet, juicy flavor, our freezer peach pie filling will transform any dessert into a culinary masterpiece. Whether you're a seasoned baker or just starting out, our freezer peach pie filling is the perfect way to enjoy the taste of summer all year long. Dive into the recipes below and discover the many ways you can use this delicious filling to create unforgettable desserts that will delight your family and friends.
Here are our top 4 tried and tested recipes!
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 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.
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
Tips:
- Choose ripe, firm peaches for the best flavor and texture.
- Peel the peaches before freezing to prevent the skins from becoming tough and bitter.
- Slice the peaches into uniform pieces so that they cook evenly.
- Add sugar to the peaches before freezing to help prevent them from browning.
- Use a freezer-safe container or bag to store the peach pie filling.
- Label the container or bag with the date and contents.
- Freeze the peach pie filling for up to 1 year.
- When ready to use, thaw the peach pie filling overnight in the refrigerator or at room temperature for several hours.
Conclusion:
Peach pie filling is a delicious and versatile ingredient that can be used to make a variety of desserts, including pies, cobblers, and tarts. By following the tips above, you can freeze peach pie filling for up to a year, so you can enjoy the taste of summer all year long.
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