August 21, 2013

Make ahead pie filling – freeze in pie plates, it’s ready to go

make-ahead-pie-filling-freezePin it for later

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!

(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

Make-ahead-peach-pie-filling-freezer Pin it for later.


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! 

Make-ahead-pie-filling-to-freezePin for later


Other peach posts you might like:

Have you done this before?  What’s your favorite make ahead pie filling recipe?


    Leave your comments here...


  1. 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

  2. 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?

  3. 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.

  4. this is brilliant! thanks so much for sharing

  5. Did you forget butter in the crisp topping recipe 😉

  6. Just to clarify, your recipe is for ONE pie filling, right?

Send this to a friend