FROZEN PEACH PIE
Freeze your peach pie filling for sweet summer flavor all winter long. I guess I'm kind of addicted to this whole frozen fruit filling pie thing. Having tried it out with blueberries and strawberries, I figured it was about time to give a drupe a try...especially suitable seeing as how I live in the Peach State. You can make up a few of these when peaches are in season and bake tasty pies through the winter and watch your friends and family fight over them like rabid saber-tooth tigers. I prefer clingstone peach varieties over freestones - yes, they're a bit more trouble to work with, but the flavor is more than worth it.You might wonder about the inclusion of smoked paprika. Trust me on this. Adding spices to fruity desserts adds considerable dimension to flavors that all too often just taste plain sweet. Both U.S. standard and metric measurements are listed, but for deliciously consistent results, go metric.This recipe first appeared on altonbrown.com.Photo by Lynne Calamia
Provided by Sarah Chanin
Categories Sweets
Time 2h10m
Number Of Ingredients 8
Steps:
- Wash and pit the peaches. You can peel them if you like, but I never bother. Mash half into a small bowl and slice the remaining half.
- Whisk together the sugar, salt, smoked paprika, and tapioca flour in a medium bowl. Add the mashed peaches and stir in the mango juice. Let the mixture sit for 15 minutes, then fold in the sliced peaches.
- Line a 9-inch pie plate with aluminum foil. Place the peach mixture into the foil and freeze until solid, 6 to 8 hours.
- Once the filling is frozen, remove from the aluminum foil and wrap in plastic wrap and store in a freezer bag for up to 3 months.
- To bake: Heat oven to 325°F.
- Unroll first piece of dough and place into a 9-inch pie pan, making sure the dough reaches to the lip of the pie pan. Trim excess, if necessary. Prick the bottom and sides with a fork and set aside.
- Unroll second piece of dough and cut into 1 1/8-inch-wide strips using a pizza cutter or sharp paring knife; you should end up with 9 to 10 strips.
- Remove the frozen pie filling from the freezer and place into the prepared dough in the pan.
- Build your lattice by laying 4 to 5 strips of dough in horizontal stripes across the top of the pie. Weave the remaining strips vertically into the horizontal strips, creating a basket-weave lattice. Crimp around the edge with a fork. If you refrigerated the lattice beforehand, place on top of the pie and leave at room temperature for 10 minutes before continuing.
- Lightly brush the edge of the crust with the egg yolk and place pie on the bottom rack of the oven. Bake until the pie bubbles around the edges, about 1 hour 15 minutes
- Place the pie on a rack and cool to room temperature before serving, 1 1/2 to 2 hours.
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
FROZEN PEACH PIE FILLING
Pie-making made easy! Prepare this peach filling ahead of time and you can make a pie in no time!
Provided by Paula Deen
Time 15m
Yield 15
Number Of Ingredients 9
Steps:
- To peel the peaches, first bring a pot of water to a boil. Using a paring knife, score the peaches with an X into the skins only. Gently drop the peaches in the boiling water for approximately 30 seconds to 1 minute. Using a slotted spoon, remove the peaches and place them in iced water for a minute. The skins should slip off easily. If not, place back into the boiling water for another 30 seconds.
- Slice the peaches and put them in a bowl. Sprinkle fresh fruit and sugar, and stir into peaches. Stir in remaining ingredients and mix well.
- Line 4 pie pans with heavy foil or freezer paper, placing a piece of plastic wrap over foil. Put 4 to 5 cups filling each pan. Loosely fold wrapping around pie and freeze until firm. When filling is frozen solid, remove from pans and wrap tightly. Return to freezer until ready to use.
- On pie-baking day, simply place the frozen pie filling in pie shell, add half a stick of butter, and sprinkle with cinnamon or nutmeg. Top the pie with an additional pastry crust, seal well, and bake for 50 to 60 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
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.
PEACH CUSTARD PIE
Wonderful when peaches are ripe, and even works with frozen peaches (though it's not nearly as good). From the King Arthur Flour web site.
Provided by Tracy K
Categories Pie
Time 1h5m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 425; prepare pie shell: Prick the bottom of the crust with a fork and line it with pie weights (or a perforated nesting pie pan) to help the shell holds its shape; bake for 15 to 18 minutes, until it's lightly browned. Reduce oven heat to 400°F.
- Allow the crust to cool slightly before removing the weights or nested pan -- if the crust still managed to bubble, just prick it gently with a fork; it'll deflate as it cools.
- Prepare the filling: In a medium-sized mixing bowl, whisk together the sugar, flour and salt; add the eggs, cream, rum, and vanilla, and whisk together well.
- Let the mixture sit for 5 minutes, or the time it takes to peel and dice the peaches; whisk again just before pouring the custard into the pie shell.
- (This resting time allows the sugar to dissolve.) Pour the custard into the pre-baked pie shell, and spoon the peaches on top.
- Some will sink; that's OK, they're supposed to.
- Use a piecrust shield or aluminum foil to gently cover the outer edge of the crust.
- Bake the pie in a 400°F oven for 20 minutes.
- Make the topping while the pie bakes.
- Gingered Streusel Topping:If you have a food processor, just place all the topping ingredients into the work bowl and process, using the steel blade, until crumbs begin to form.
- To make by hand, whisk together the minced crystallized ginger, sugar, and flour, then stir in the melted butter.
- After the pie has baked for 20 minutes (it will have just begun to set up around the edges), carefully sprinkle the streusel over the top, leaving the pie crust shield in place.
- Bake for another 20 to 25 minutes, or until the pie has puffed, the streusel is very slightly browned at the edges, and/or an instant-read thermometer inserted into the center of the pie reads about 160°F.
- Remove the pie from the oven, and cool it on a rack for about 2 hours before serving.
- Refrigerate any leftover pie.
Nutrition Facts : Calories 607.8, Fat 27.2, SaturatedFat 12.3, Cholesterol 102.3, Sodium 375.6, Carbohydrate 84.8, Fiber 3, Sugar 57.9, Protein 7.3
PEACH PIE
I acquired this delicious peach pie filling recipe some 40 years ago, when my husband and I first moved to southern Iowa and had peach trees growing in our backyard. It's been a family favorite since then and always brings back memories of both summer and those happy early years. - June Mueller, Sioux City, Iowa
Provided by Taste of Home
Categories Desserts
Time 1h25m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine sugars; add peaches and toss gently. Cover and let stand for 1 hour. On a lightly floured surface, roll one half of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate or iron skillet.Trim even with rim. Refrigerate while preparing filling. , Preheat oven to 400°. Drain peaches, reserving juice. In a small saucepan, combine cornstarch, nutmeg, cinnamon and salt; gradually stir in reserved juice. Bring to a boil; cook and stir until thickened, about 2 minutes. Remove from the heat; stir in lemon juice and butter. Gently fold in peaches. Pour into crust. , Roll remaining dough to a 1/8-in.-thick circle; cut into 1-1/2-in.-wide strips. Arrange over filling in a lattice pattern. Trim and seal strips to edge of bottom crust; flute edge. Cover edge loosely with foil. Bake 40 minutes; remove foil. Bake until crust is golden brown and filling is bubbly, 10-20 minutes longer. Cool on a wire rack. If desired, serve with vanilla ice cream.
Nutrition Facts : Calories 380 calories, Fat 16g fat (7g saturated fat), Cholesterol 14mg cholesterol, Sodium 254mg sodium, Carbohydrate 59g carbohydrate (29g sugars, Fiber 2g fiber), Protein 3g protein.
More about "frozen peach pie filling recipes"
EASY PEACH PIE - CAKEWHIZ
From cakewhiz.com
FROZEN PEACH YOGURT PIE - THE FOODIES' KITCHEN
From thefoodieskitchen.com
FROZEN PEACH PIE FILLING RECIPE - COOKEATSHARE
From cookeatshare.com
QUICK AND EASY PEACH PIE FILLING - COOKING WITH LIBBY
From cookingwithlibby.com
PEACH PIE RECIPE - PILLSBURY.COM
From pillsbury.com
PEACH PIE FILLING - THE GUNNY SACK
From thegunnysack.com
PEACH PIE FILLING - SIMPLY HOME COOKED
From simplyhomecooked.com
FREEZER PEACH PIE RECIPE | SOUTHERN LIVING
From southernliving.com
FROZEN PEACH PIE FILLING - RECIPES | COOKS.COM
From cooks.com
10 BEST PEACH PIE FILLING DESSERTS RECIPES | YUMMLY
From yummly.com
FREEZE AHEAD PEACH PIE FILLING - THERESCIPES.INFO
From therecipes.info
PEACH PIE RECIPE PIONEER WOMAN - CHEFS & RECIPES
From chefsandrecipes.com
PEACH COBBLER WITH FROZEN PEACHES AND PIE CRUST
From parnellthechef.com
FROZEN PEACH PIE FILLING - MASTERCOOK
From mastercook.com
HOW TO MAKE PEACH PIE FILLING - CAKEWHIZ
From cakewhiz.com
10 BEST PEACH PIE FROZEN PEACHES RECIPES | YUMMLY
From yummly.com
BEST PEACH PIE RECIPE (DOUBLE OR CRUMBLE CRUST) - CRAZY FOR CRUST
From crazyforcrust.com
PEACH PIE WITH FROZEN PEACHES | TREAT DREAMS
From treatdreams.com
PEACH PIE WITH FROZEN PEACHES RECIPE - YOUTUBE
From youtube.com
HOW TO MAKE PEACH PIE FILLING FOR THE FREEZER
From theprairiehomestead.com
FRESH PEACH PIE FILLING RECIPE - PITCHFORK FOODIE FARMS
From pitchforkfoodie.com
EASY PEACH PIE FILLING WITHOUT CORNSTARCH | TREAT DREAMS
From treatdreams.com
HOMEADE PEACH FILLING RECIPE + VIDEO – SUGAR GEEK SHOW
From sugargeekshow.com
FROZEN PEACH PIE FILLING - RECIPE GOLDMINE RECIPES
From recipegoldmine.com
PEACH PIE FILLING FRUIT SALAD - DIARY OF A RECIPE COLLECTOR
From diaryofarecipecollector.com
STRAWBERRY PEACH PIE RECIPE (FRESH OR FROZEN FILLING!)
From gingerwithspice.com
QUESTION: HOW TO MAKE PEACH PIE WITH FROZEN PEACHES
From montalvospirit.com
FRUIT SALAD WITH PEACH PIE FILLING - INSANELY GOOD RECIPES
From insanelygoodrecipes.com
PEACH PIE WITH FROZEN PEACHES - YOUTUBE
From youtube.com
PEACH HAND PIES (PEACH PIE FILLING) | A FARMGIRL'S KITCHEN
From afarmgirlskitchen.com
PEACH TURNOVERS RECIPE - SO EASY WITH PUFF PASTRY! - CHENéE TODAY
From cheneetoday.com
BEST EVER PEACH DUMP COBBLER CAKE RECIPE - COPYKAT RECIPES
From copykat.com
DESSERTS USING RASPBERRY PIE FILLING : OPTIMAL RESOLUTION LIST ...
From recipeschoice.com
HOW TO CAN PEACH PIE FILLING – GALAXY TRAINING
From galaxy-training.com
PEACH PIE FILLING FROM CANNED PEACHES | ~TEXAS HOMESTEADER~
From texashomesteader.com
FROZEN PEACH PIE FILLING | PAULA DEEN | RECIPE | FILLING RECIPES, …
From pinterest.ca
FROZEN PEACH PIE - THERESCIPES.INFO
From therecipes.info
FROZEN PEACH PIE FILLING - RECIPES - PAGE 3 | COOKS.COM
From cooks.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love