For best results, use ripe but firm peaches. Avoid overripe peaches, as they will become mushy during freezing and baking. Quick-cooking tapioca helps to thicken the filling without making it gummy. If you don't have tapioca, you can substitute an additional tablespoon of cornstarch. Adding a squeeze of lemon juice (about 1 teaspoon) to the peach mixture can help to prevent browning and brighten the flavor. If the crust begins to brown too quickly, tent it loosely with foil during the last 15-20 minutes of baking.
Freezer Peach Pie Filling
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PREP TIME15 mins
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COOK TIME55 mins
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TOTAL TIME3 hrs 10 mins
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SERVING8 People
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VIEWS186
Capture the taste of summer with this make-ahead freezer peach pie filling. Prepare it now, freeze it flat, and enjoy a warm, comforting peach pie anytime the craving strikes!
Ingridients
Adjust Servings
Nutrition
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Carbohydrate31 g
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Fiber2 g
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Protein1 g
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Sodium1 mg
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Sugar28 g
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Fat0 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View 5 mins In a large bowl, gently combine the sliced peaches, sugar, cornstarch, tapioca, and nutmeg. Toss until the peaches are evenly coated and the sugar begins to dissolve. (5 minutes)
02 Step
Recipe View 5 mins Line a 9-inch pie plate with heavy-duty aluminum foil, ensuring the foil extends over the edges. Transfer the peach mixture into the foil-lined pie plate. (5 minutes)
03 Step
Recipe View 10 mins Cover the pie plate tightly with another sheet of foil. Freeze immediately to prevent the peaches from browning. Once the filling is frozen solid (about 4-6 hours, or overnight is best), remove the foil package from the pie plate. Fold the foil over to seal completely. Label with the date and contents, and store in the freezer for up to 3 months. (10 minutes)
04 Step
Recipe View 15 mins When ready to bake, preheat oven to 450 degrees F (230 degrees C). (15 minutes)
05 Step
Recipe View 5 mins Line a 9-inch pie plate with your favorite pie crust. Place the frozen peach filling directly into the prepared crust. (5 minutes)
06 Step
Recipe View 55 mins Bake on the bottom rack of the preheated oven for 20 minutes. Reduce the oven temperature to 350 degrees F (175 degrees C) and continue baking for another 30-35 minutes, or until the crust is golden brown and the filling is bubbly. (55 minutes)
07 Step
Recipe View Let the pie cool completely on a wire rack before serving. This allows the filling to set properly.
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Mervin Bauch
Mar 18, 2025The instructions were very clear and easy to follow. My pie turned out perfectly!
Elise Klein
Dec 8, 2024I found that my pie needed a bit longer to bake, probably because my peaches were extra juicy. Just keep an eye on it and bake until the filling is bubbly.
Sigrid Schroeder
Jun 22, 2024I added a little almond extract to the filling and it was delicious!
Mollie Keebler
Jan 17, 2024This recipe is a lifesaver! I made several batches when peaches were in season and now I have pies ready to go for holiday dinners.
Allen Koch
Oct 20, 2023Freezing the filling in foil is a great idea! It saves so much space in the freezer.