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Freezer Peach Pie Filling
Prep
15 mins
Cook
55 mins
Servings
8
Difficulty
Hard
One of my favorite kitchen shortcuts is making peach pie filling ahead and freezing it for later. This recipe comes together in just 15 minutes of prep work, so you can have homemade pie ready whenever the craving strikes without any last minute stress. Fresh peaches are packed with vitamin C and fiber, making this a fruit filled dessert that actually does your body some good. The combination of cornstarch and tapioca creates the perfect silky texture, and a whisper of nutmeg adds warmth and depth to the filling. Whether you're planning ahead for summer entertaining or want to capture peak peach season in your freezer, this simple recipe is an absolute game changer.
Ella x
Ingredients
- 22 ½ cups sliced peaches
- ¾ cup white sugar¾ cup white sugar
- 11 tablespoon cornstarch
- 11 tablespoon minute tapioca
- 11 dash dash of nutmeg
Detail level
Instructions
- 1
Place sliced peaches in a bowl with sugar, cornstarch, tapioca, and nutmeg. Toss until evenly coated and sugar is mostly dissolved.
- 2
Transfer peaches to a 9 inch foil-lined pie plate. Cover with another piece of foil and freeze immediately to prevent peaches from discoloring. Once frozen solid, remove peaches from pie plate, with foil, and transfer to a zipper locked plastic bag for later use. When ready to use, line a pie plate with prepared crust and place frozen peaches on top.
- 3
Preheat oven to 450 degrees F (230 degrees C).
- 4
Bake in the preheated oven on the bottom rack for 20 minutes. Lower heat to 350 degrees F (175 degrees C) and continue baking for another 30 to 35 minutes, or until completely warmed through.
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