Tuesday, September 2, 2014

Frozen Peach Pie Filling

Everything has been coming up peaches around here lately...and now is the time to stock the freezer with one of my favorite fruits.  I clipped this recipe from a newspaper many decades ago...and have used it often through the years.  Freeze the peach pie filling in 9-inch pie plates lined with several thicknesses of plastic wrap.  When you are in pie making mode, just remove the pie-shaped frozen filling and set into a pastry lined pie pan.  Bring the taste of summer to your winter table!

  • 9 pounds fresh peaches
  • 3 1/2 cups sugar
  • 2 teaspoons Fruit Fresh (fruit preservative)
  • 1/2 cup plus 2 heaping tablespoons quick-cooking tapioca
  • 1/4 cup fresh lemon juice
  • 1 teaspoon salt
  1. Line four 9" pie plates with several thicknesses of plastic wrap, allowing wrap to extend 5 inches beyond rim of pan.
  2. Scald and peel about 9 pounds peaches.  
  3. Slice and measure 16 cups.
  4. Combine sugar and Fruit Fresh. 
  5. Add to sliced peaches along with tapioca, lemon juice and salt.
  6. Divide filling evenly among the pans.
  7. Loosely cover each filling with extended wrap and freeze until firm.
  8. Once filling is frozen solid, remove from pans and wrap tightly.
  9. Return to freezer until needed.
To make up pie:
  • Pastry for 2-crust 9" pie
  • 1 frozen block of peach pie filling
  • 1 tablespoon butter
  1. Line pie plate with pastry.
  2. Remove block of peach pie filling from freezer.  Unwrap and place into pastry lined pie plate. Do not thaw.
  3. Dot with butter.
  4. Cover with top crust and seal edges well.  
  5. Cut several small slits near center of crust.
  6. Bake at 425°F for 45 minutes; lower temp to 350°F and bake an additional 20-30 minutes (until filling bubbles and crust is golden brown).