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.

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Recipe Summary

prep:
15 mins
cook:
55 mins
additional:
2 hrs
total:
3 hrs 10 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place sliced peaches in a bowl with sugar, cornstarch, tapioca, and nutmeg. Toss until evenly coated and sugar is mostly dissolved.

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  • 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

121 calories; protein 0.6g; carbohydrates 30.9g; fat 0.2g; sodium 1.2mg. Full Nutrition
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Reviews (46)

Read More Reviews

Most helpful positive review

Rating: 5 stars
09/03/2007
This is exactly what I was looking for. You probably want to use more than 2 1/2 cups of fruit, if you are going to have a 9 inch pie. I'd say 4 cups, at least, as they cook down. The only things I did differently are that I added about 1-2 tsp Cinnamon AND did a pre-treat on my peaches with Ever Fresh (or Fruit Fresh). Just added about 3 tablespoons to a large basin of water (large enough for 15-20 pounds of peaches). I also added 1 tsp. Ever Fresh per cup of sugar (I use a lot of estimating in my kitchen) in this recipe. I was working on a much larger scale than this recipe called for. My plan is for using this 'filling' for much more than just pie. I don't want to have to freeze this in a pie plate, so I don't want the fruit to brown when I thaw it. Will be using it for fruit topping on pancakes, cobbler, pie, and anything else I can think of. Very versatile recipe! Thanks! SIDENOTE: I did bake up one pie. It's nice. Wished I would have had a top crust and used a smaller pie plate. You live and learn. UPDATE: I used this recipe to make Peach cobbler while camping. I used the Peach cobbler VI recipe. I received RAVES from the camping buddies. Used in place of the peaches & spices in the other recipe. Read More
(158)

Most helpful critical review

Rating: 1 stars
09/08/2018
I placed the frozen peaches into my prepared 10 " pie crust. Baked at 425 for 15 minutes and then lowered temp to 375. Took a total of 2.5 hours to fully bake and cooked all over my oven. I won't be doing this ever again! Read More
(1)
59 Ratings
  • 5 star values: 51
  • 4 star values: 6
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 2
Rating: 5 stars
09/03/2007
This is exactly what I was looking for. You probably want to use more than 2 1/2 cups of fruit, if you are going to have a 9 inch pie. I'd say 4 cups, at least, as they cook down. The only things I did differently are that I added about 1-2 tsp Cinnamon AND did a pre-treat on my peaches with Ever Fresh (or Fruit Fresh). Just added about 3 tablespoons to a large basin of water (large enough for 15-20 pounds of peaches). I also added 1 tsp. Ever Fresh per cup of sugar (I use a lot of estimating in my kitchen) in this recipe. I was working on a much larger scale than this recipe called for. My plan is for using this 'filling' for much more than just pie. I don't want to have to freeze this in a pie plate, so I don't want the fruit to brown when I thaw it. Will be using it for fruit topping on pancakes, cobbler, pie, and anything else I can think of. Very versatile recipe! Thanks! SIDENOTE: I did bake up one pie. It's nice. Wished I would have had a top crust and used a smaller pie plate. You live and learn. UPDATE: I used this recipe to make Peach cobbler while camping. I used the Peach cobbler VI recipe. I received RAVES from the camping buddies. Used in place of the peaches & spices in the other recipe. Read More
(158)
Rating: 5 stars
08/24/2009
AWSOME AWSOME AWSOME PIE:) I wouldnt be cooking if I didnt alter it at ALL though-i just cant leave well enough alone lol. SO as previously suggested up the peaches to 4 cups toss in lemon juice to prevent browning-no need to buy fresh fruit preserver. I also threw in a dash of cinnamon and a splash of vanilla(I know-such exact amounts)and 1/2 tbs more of cornstarch and tapioca just because I uped the amount of peaches. Read More
(109)
Rating: 5 stars
06/21/2006
I didn't exactly make this into a pie. I had an overabundance of sweet peaches and since I made pancakes this morning, I didn't have any honey or syrup to put on them so decided to make this. Since the peaches I had were very sweet, I only used 1/2 cup sugar and 1:1 white/brown. I also added a dash of cinnamon and cooked it up on the stove. It set up nicely and tasted delish on whole wheat pancakes. Thanks for the nice addition to my breakfast! I love the concept of this recipe. Great for on the go. Read More
(62)
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Rating: 5 stars
09/28/2009
Awesome simple recipe. I froze the filling maybe a month ago and baked a pie with little to no fuss today. One suggestion though... the pie crust I usually use is a pate brisee and it has some sugar in it, so... the extra baking time required to thaw and heat the filling made the edges of my crust VERY brown by the 20 minute mark. I covered them with foil to finish baking, but I would have done better to have covered them from the beginning. Hope this helps someone! Read More
(54)
Rating: 5 stars
03/01/2006
works just great and easy to prepare. keeps well in freezer. try using more than just peaches. i used apples too. Read More
(42)
Rating: 5 stars
09/02/2008
What a fantastic idea...I used 4 cups peaches for the 9" pie pan and added a crumb topping when I baked the pie. I also added 1 tsp. Fruit Fresh right to the sugar mixture, and the peaches didn't brown at all. My family raved about this, so I will be making a few more to have in the freezer for this winter. I will also try this with apples. Thnaks for the recipe. Read More
(29)
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Rating: 4 stars
04/11/2011
Good. basic peach pie filling. You will need to use about twice the filling recommended to fill a 9" pie. Read More
(22)
Rating: 5 stars
01/15/2010
I searched through the site looking for a recipe for peach pie. I had looked at the cans of peach pie filing at the store and balked at $3.00 a can, and two were needed (and they are heavy on the syrupy filling and light on pieces of fruit.) I bought canned peaches in light syrup and drained them to make this recipe. It is perfect - lots of peaches in the pie with the right seasonings and thickeners. Read More
(20)
Rating: 5 stars
07/19/2013
I had 6 cups of sweet peaches. I doubled the cornstarch and tapioca added only 1 cup sugar and 3 tsp fruit fresh. I divided it and froze it in containers. However I kept a little over 1 cup out. This morning I cooked it stove top slowly adding water (about 1/2 cup). I made pancakes spread them with softened cream cheese and topped with the peaches. They were delicious. I think I may do try this as a cheese cake topper. Read More
(14)
Rating: 1 stars
09/08/2018
I placed the frozen peaches into my prepared 10 " pie crust. Baked at 425 for 15 minutes and then lowered temp to 375. Took a total of 2.5 hours to fully bake and cooked all over my oven. I won't be doing this ever again! Read More
(1)
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