- 4 quarts sliced peeled fresh peaches
- 3-1/2 cups sugar
- 3/4 cup quick-cooking tapioca
- 3/4 teaspoon salt
- 1/4 teaspoon lemon juice
- 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. Yield: 4 pies, 24-32 servings.
Reviews for Freeze Ahead Peach Pie Filling
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"can't wait to try this...btw how many peaches or cups of peaches make 4 quarts?"
"We have a peach tree here in WI, and this is one of my favorite ways to preserve the harvest. It sure tastes good in the middle of winter!"
"Haven't made this but what a fantastic idea! Looking forward to trying out soon."
"I made this into 3 10-in. pies. I baked them last winter and it was like eating fresh peaches while there was snow on the ground. Delicious!"