Freeze-Ahead Peach Pie Filling Recipe

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Freeze-Ahead Peach Pie Filling Recipe

Prep: 20 min. + freezing Bake: 50 min.

Yield: 32 Servings

20 50 70

Ingredients

4 quarts sliced peeled fresh peaches
3-1/2 cups sugar
3/4 cup quick-cooking tapioca
3/4 teaspoon salt
1/4 cup lemon juice

Directions

In a large bowl, combine all ingredients. Let stand for 15 minutes. Line four 9-in. pie pans with foil. Spoon fruit mixture into pans and level.
Place in freezer until frozen solid. When frozen, close foil, sealing well to prevent freezer burn. Remove foil from pans and freeze until ready to use.
To bake: Remove frozen peaches from foil and place in a unbaked pastry shell. Cover with top crust and seal; brush top with melted butter. Cover crust edges with foil.
Bake at 400° for 50 minutes. Remove foil and bake 20 minutes more or until crust is golden brown and filling is bubbly. Yield: recipe makes enough filling for 4 pies.

Nutritional Facts 1 serving (1 piece) equals 137 calories, trace fat (trace saturated fat), 0 cholesterol, 56 mg sodium, 35 g carbohydrate, 2 g fiber, 1 g protein.

Originally published as Freeze-Ahead Peach Pie Filling in Grandma's Great Desserts Cookbook , p86

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Freeze-Ahead Peach Pie Filling

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Reviewed on Sep. 08, 2012 by mokeira

I have only prepared this recipe so far so the star rating is based on easiness..I have one question....I am new to pie baking so this may sound silly...When filling pie plates(before freezing) do you use a slotted spoon or does the liquid get put into pie shell too?....I am looking forward to trying the end product!!!