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.
Farmer's Daughter 
MMMMMMMMM Peach pie is one of my favorites- Thnaks for sharing the recipe!
Rob- Peach pie is my husband’s favorite, too.
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
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.
Thank you!
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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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
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.