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.
FREEZER PEACH PIE FILLING
Peach filling is prepared ahead of time and frozen inside a pie plate. When ready to bake, simply place it in a crust-filled pie plate of the same size, and bake.
Provided by Mary Hoggarth
Categories Desserts Fillings Fruit Fillings
Time 3h10m
Yield 8
Number Of Ingredients 5
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.
Nutrition Facts : Calories 120.9 calories, Carbohydrate 30.9 g, Fat 0.2 g, Fiber 1.5 g, Protein 0.6 g, Sodium 1.2 mg, Sugar 27.8 g
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
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.
FREEZE AND BAKE PEACH PIE
This freezer to oven dessert is great for the time when you want a dessert but don't want to take the time to put it together then. Of course you can eat it right away instead of storing it in the freezer! Times for prep include the cool down out of the oven.
Provided by TishT
Categories Pie
Time 1h25m
Yield 1 pie
Number Of Ingredients 6
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.
Nutrition Facts : Calories 1227.3, Fat 13.2, SaturatedFat 7.4, Cholesterol 30.5, Sodium 663.5, Carbohydrate 286.3, Fiber 10.4, Sugar 257.8, Protein 6.4
PEACH PIE WITH FROZEN PEACHES
I will be the first to tell you that I am not a baker. That being said, occasionally I will attempt to bake a pie. For this pie, I used purchased, refrigerated pie crusts and frozen sliced peaches. My family had no questions for me when I served them a piece of this pie, topped with vanilla ice cream. Their only comment was, "Wow!"
Provided by Bibi
Time 2h10m
Yield 8
Number Of Ingredients 11
Steps:
- Allow pie crusts to sit at room temperature about 15 minutes if recommended by manufacturer.
- Preheat the oven to 400 degrees F (200 degrees C).
- Remove plastic packaging from pie crusts and gently unroll one piece on a floured work surface. Dust the dough with flour on both sides. Fit the dough inside a 9-inch pie pan, shaping and gently stretching it to the top edge of the pie pan.
- Stir together frozen peach slices, sugar, cornstarch, lemon juice, cinnamon, and salt in a large bowl (see note.)
- Pour peach mixture into the unbaked pie crust and gently level out the top of the peaches with the back of a spoon. Peach slices will still be frozen.
- Gently unroll the second piece of dough on the floured work surface. Fit the second dough circle on top of the peaches, and allow an even amount to hang over the edge of the pan, all the way around.
- Brush the top of the pie with beaten egg, discarding any excess egg. Fold the edges of the top crust under, using the edge of the pan for a guide. Press the top crust and the bottom crust together to form a crimped edge. Lightly cover the crimped edge of the pie with strips of aluminum foil or with pie crust shields, to prevent over-browning.
- Cut several slits in the top crust with a sharp knife. Sprinkle sparkling sugar over the crust.
- Place the pie on a baking sheet and bake in the preheated oven until the pie is browned and bubbly, about 1 hour.
- Cool on a rack about 30 minutes and serve warm.
Nutrition Facts : Calories 353.8 calories, Carbohydrate 46.7 g, Cholesterol 23.3 mg, Fat 17 g, Fiber 1.9 g, Protein 3.9 g, SaturatedFat 4.3 g, Sodium 304.3 mg, Sugar 19.4 g
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