I LOVE this tip that I got from Jennifer after I asked for ideas on what I should do with 25 pounds of peaches! She not only gave me a great peach pie filling recipe, but recommended freezing in pie plates so it could easily be popped into a pie plate and baked when needed!
MAKE AHEAD PEACH PIE FILLING
(source: Midwest Living)
Makes enough for ONE pie.
6 Cups thinly sliced, peeled fresh peaches
Read my tutorial on how to quickly and easily peel peaches
1/2 – 3/4 Cup Sugar
3 Tablespoons flour
1/2 Teaspoon Ground Cinnamon
Dash of Ground Nutmeg
2 tsp lemon juice
HOW TO PREPARE YOUR PRE-MADE PIES
1.) In a big bowl, mix together your sugar, flour, cinnamon and nutmeg. Add peaches and lemon juice. Toss peaches until coated.
2.) Line a 9″ pie plate with foil. Spoon pie filling into pie plate. Cover and freeze until firm. I put mine in overnight.
3.) Pull foil off of filling and place inside a gallon Ziploc bag. Place it back in the freezer until it’s pie time. 🙂
4.) To serve, pop frozen filling into the same pie plate with a crust (pre-made or homemade) Dot with 2 tbsp butter, diced.
5.) Top with pie crust, with slits, for steam to escape. Cover edge with foil to avoid over browning and bake at 375 for 45 minutes.
6.) Remove foil from edge and back 30 minutes more until crust is golden brown and juice begins to bubble. Cool on wire rack.
7.) Enjoy your pie!
Like Jennifer, I’m not a fan of pie crust, so we’ll probably use this to make a crisp. You can skip the pie crust all together and use this is Jennifer’s crisp topping recipe:
1/2 Cup Quick Cook Oats
1/2 Cup Brown Sugar
12 Tablespoons butter , diced
1/4 Cup Flour
1/2 tsp Cinnamon
Dash of salt
Place filling into pie plate. Top with crisp topping mixture. Bake at 375 degrees for 50 minutes or until filling tests done with a fork!
What a time saving tip and a great way to have fresh peach pie in the middle of winter!
Other peach posts you might like:
Have you done this before? What’s your favorite make ahead pie filling recipe?
I made the crisp topping today for one of the frozen pie fillings and it never got crispy! It was runny. Are you sure there are supposed to be 12 Tblsp of butter?
I wonder if this would work for apple pies too? I can’t see why it wouldn’t.
Thank you so much for sharing your awesome recipe with Full Plate Thursday. Hope you have had a great weekend and have a fabulous week.
Come Back Soon!
Miz Helen
Awesome idea! I wish I would have had it when I was given 2 bushels of peaches a couple of weeks ago. Going to pin it for future use though.
One question. Do you bake the pies with the filling still frozen or do you let it thaw first?
My mom loves peach pie, This is the perfect way that I can surprise her the next time she comes to visit. Thanks for sharing at Inspire Us Thursday on Organized 31.
this is brilliant! thanks so much for sharing
Did you forget butter in the crisp topping recipe 😉
Just to clarify, your recipe is for ONE pie filling, right?
Oh yes! Thank you for clarifying, I will update the post. Silly me. . .
How do you make sure that your pie crust cooks all they way through?? I made a pie and for some reason the bottom of the pie crust didn’t cook all the way through.