Freezing Peach Pie Filling

This is a great way to preserve local peaches to have local peach pie all year!

  • 10 cups of peeled, sliced peaches
  • 1 cup sugar
  • 3 heaping Tbsp flour
  • cinnamon, to taste
  • nutmeg, to tase

Combine all ingredients in a large bowl.  Line two pie pans with foil or parchment.  Fill each pan with half of the peaches.  Freeze until solid, then seal in a large freezer bag. 

When you want to make a pie, line the bottom of a pie pan with dough.  Place the unwrapped frozen peach filling in the bottom crust, cover with the top crust and bake.  You can also make a peach crisp by placing the peach filling in a pie pan, top with crumb topping, and bake.

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9 Comments

Filed under Food, Local Agriculture, Recipes, Sustainable Living

9 responses to “Freezing Peach Pie Filling

  1. MMMMMMMMM Peach pie is one of my favorites- Thnaks for sharing the recipe!

  2. farmersdaughterct

    Rob- Peach pie is my husband’s favorite, too.

  3. Thank you for this! I’ve just come back from visiting my in laws in Maryland with a huge windfall of peaches. Several pies worth are cooling in the freezer even as we speak. :) Do you really cook the pie with the pie filling frozen?? Does it change the temp or time you cook the pie at??

    Thank you!

    lisa

  4. farmersdaughterct

    Hi Lisa,
    I’ve never cooked a pie this way before. The website I got the idea from said to pop it into the crust frozen, then bake it for 10 minutes on the lowest rack, then bake as normal. I haven’t tried baking this way yet, but when I do I plan to use a glass baking dish so I can see the bottom of the crust to make sure that has cooked all the way.

  5. Louise Kendall

    Hope this will work with my method of making pies. I make and bake a pie shell, then add raw fruit pie mix and microwave for 7 to 8 minutes until filling bubbles in the center. Will have to add time if using frozen–the up side to using frozen is that the peaches will not darken.

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  7. My goodness this looks so good and my daughter (Leslie from getting thrifty) and I just made enough for 6 good ole peach pies this winter!!!!!

    Thanks for the inspiration!!

    Can’t wait to have time to read your entire blog!!

    Have a blessed day,

    Becky

  8. barbara

    I had a recipe similar to this many years ago and lost it. The recipe was an old Southern Living magazine recipe. I remember that it called for some lemon juice in it. You froze it the same as this recipe. Tasted just like fresh and looked it too. Best recipe I ever had.

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