Freezer Peach Pie Filling and Pie Freezing Method

Freezer Peach Pie Filling and Pie Freezing Method

Time: 2 hrs


  • 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


  • 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.
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