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?