Freezer Peach Pie Filling Recipes

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.

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.

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.

Steps:

• Using favorite double pie crust for 9-inch pan, mix together all ingredients except butter.
• Fill bottom crust.
• Dot peach mixture with the butter.
• Top with remaining crust.
• Crimp edges, but do not cut vents.
• TO FREEZE: cover with plastic rap, then foil.
• This can be frozen for up to 12 months.
• TO BAKE; cut vents in top of frozen pie and bake frozen at 425 degrees for 45 minutes, then 30 minutes at 350 degrees or until filling bubbles and crust is brown.
• Cool one hour, then serve.

Steps:

• After peeling and slicing peaches, toss with lemon juice.
• Stir together flour and sugar and toss well with peaches.
• Place into foil lined deep pie plate, dot with butter and cover with foil.
• Freeze immediately. Next day lift foil package from pie plate and return to freezer.
• To bake pie, prepare pastry for a double crust and line a 10 inch pie plate with pastry.
• Fit unwrapped pie filling into crust and cover with a lattice crust.
• Cover the edge with aluminum foil to prevent excessive browning.
• Cook at 425 for 35 minutes. Remove foil and bake another 15 minutes until crust is brown and juices bubble through vents.