Freezer Pie Filling Recipes

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FREEZER APPLE PIE FILLING - OAMC



Freezer Apple Pie Filling - OAMC image

This is a wonderful apple pie filling that you make in the fall when apples are in abundance. During the winter months, just pull a package of pie filling from the freezer, defrost, and pour into your favorite pie crust. This makes enough filling for 4 pies.

Provided by KelBel

Categories     Pie

Time 1h

Yield 4 pies, 32 serving(s)

Number Of Ingredients 8

16 cups apples, peeled and thinly sliced
4 tablespoons lemon juice
4 cups white sugar
1 cup cornstarch
4 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon salt
8 cups water

Steps:

  • In a large bowl, toss apples with lemon juice and set aside.
  • Pour water into a Dutch oven over medium heat. Combine sugar, cornstarch, cinnamon, salt and nutmeg. Add to water, stir well, and bring to a boil. Boil for 2 minutes, stirring constantly.
  • Add apples and return to a boil. Reduce heat, cover and simmer until apples are tender, about 6 to 8 minutes. Cool for 30 minutes.
  • Ladle into 4 freezer containers or gallon freezer bags, leaving 1/2 inch headspace. Cool at room temperature no longer than 1 1/2 hours.
  • Seal and freeze. Can be stored for up to 12 months.
  • You can also make pies right away.

FREEZER PEACH PIE FILLING



Freezer Peach Pie Filling image

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

2 ½ cups sliced peaches
¾ cup white sugar
1 tablespoon cornstarch
1 tablespoon MINUTE Tapioca
1 dash Dash of nutmeg

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

APPLE PIE FILLING



Apple Pie Filling image

Freezer apple pie filling. With this recipe, you can treat your family with pies year-round.

Provided by Terri

Categories     Desserts     Pies     Apple Pie Recipes

Yield 40

Number Of Ingredients 8

18 cups thinly sliced apples
3 tablespoons lemon juice
10 cups water
4 ½ cups white sugar
1 cup cornstarch
2 teaspoons ground cinnamon
1 teaspoon salt
¼ teaspoon ground nutmeg

Steps:

  • In a large bowl, toss apples with lemon juice and set aside. Pour water into a Dutch oven over medium heat. Combine sugar, cornstarch, cinnamon, salt, and nutmeg in a bowl; add to water, stir well, and bring to a boil. Boil for 2 minutes, stirring constantly.
  • Add apples and return to a boil. Reduce heat, cover and simmer until apples are tender, about 6 to 8 minutes. Cool for 30 minutes.
  • Ladle into 5 freezer containers, leaving 1/2 inch headspace. Cool at room temperature no longer than 1 1/2 hours.
  • Seal and freeze. Can be stored for up to 12 months.

Nutrition Facts : Calories 129.2 calories, Carbohydrate 33.4 g, Fat 0.1 g, Fiber 1.4 g, Protein 0.2 g, Sodium 60.8 mg, Sugar 28.4 g

ROCKY ROAD FREEZER PIE



Rocky Road Freezer Pie image

Whip up this simple chocolaty pie the day before and you'll feel just like the champ when you serve it on party day. -Addrenne Roth, Donna, Texas

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield 8 servings.

Number Of Ingredients 8

1-1/2 cups half-and-half cream
1 package (3.9 ounces) instant chocolate pudding mix
1 carton (8 ounces) frozen whipped topping, thawed
1/3 cup semisweet chocolate chips
1/3 cup miniature marshmallows
1/3 cup chopped pecans
1 graham cracker crust (9 inches)
Miniature marshmallows, chopped pecans and chocolate sauce, optional

Steps:

  • In a large bowl, whisk cream and pudding mix for 2 minutes. Fold in whipped topping. Stir in the chocolate chips, marshmallows and pecans. Transfer to pie crust. Freeze until firm, about 6 hours. Remove from the freezer 10 minutes before serving.

Nutrition Facts : Calories 184 calories, Fat 10g fat (5g saturated fat), Cholesterol 11mg cholesterol, Sodium 175mg sodium, Carbohydrate 20g carbohydrate (15g sugars, Fiber 1g fiber), Protein 2g protein.

KITTENCAL'S BLUEBERRY PIE (OPTION FOR FREEZING)



Kittencal's Blueberry Pie (Option for Freezing) image

This is so easy and it makes a wonderful blueberry pie, this filling freezes wonderful and will makes enough for one 9-inch pie, the filling also makes a great topping for cakes and cheesecakes --- you may make the filling up to step 4 and then freeze in a plastic container, if you are doubling the recipe prepare two separate recipes and make in two saucepans, I do not recommend to double into one.

Provided by Kittencalrecipezazz

Categories     Pie

Time 40m

Yield 8 serving(s)

Number Of Ingredients 8

4 1/2 cups blueberries
3/4-1 cup sugar
1/3 cup cornstarch
water (enough to make a thick paste)
1/4 cup fresh lemon juice
1/4-1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1 pinch salt

Steps:

  • In a heavy saucepan mix the blueberries, sugar, lemon juice, cinnamon, nutmeg and salt; bring to a boil stirring frequently.
  • Mix the cornstarch with cold water (adding in just enough water to create a thick paste).
  • Pour over the berries whisking vigorously.
  • Cook stirring until thick and smooth; cool slightly.
  • At this point you may freeze the filling or continue with pie recipe.
  • Pour into unbaked 9-inch pie shell.
  • Place the top crust over and seal/ flute edges as desired.
  • Make 2-3 small slits on the top of crust.
  • If desired you may brush with cream then sprinkle sugar over top.
  • Place the pie on a baking sheet.
  • Set oven to 400°F (oven rack set to lowest position).
  • Bake for 10 minutes then reduce to 350°F and continue to bake for about 30 minutes longer or until the crust is golden brown and the filling is bubbly.

Nutrition Facts : Calories 141.8, Fat 0.3, Sodium 20.8, Carbohydrate 36.2, Fiber 2.1, Sugar 27.1, Protein 0.7

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