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!
- 6 Cups thinly sliced, peeled fresh peaches (Read my tutorial on how to quickly and easily peel peaches)
- ½ – ¾ Cup Sugar
- 3 Tablespoons flour
- ½ Teaspoon Ground Cinnamon
- Dash of Ground Nutmeg
- 2 tsp lemon juice
- In a big bowl, mix together your sugar, flour, cinnamon and nutmeg. Add peaches and lemon juice. Toss peaches until coated.
- Line a 9″ pie plate with foil. Spoon pie filling into pie plate. Cover and freeze until firm. I put mine in overnight.
- Pull foil off of filling and place inside a gallon Ziploc bag. Place it back in the freezer until it’s pie time.
- To serve, pop frozen filling into the same pie plate with a crust (pre-made or homemade) Dot with 2 tbsp butter, diced.
- 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.
- Remove foil from edge and back 30 minutes more until crust is golden brown and juice begins to bubble. Cool on wire rack.
- Enjoy your pie!
(source: Midwest Living)
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:
- ½ Cup Quick Cook Oats
- ½ Cup Brown Sugar
- 12 Tablespoons butter , diced
- ¼ Cup Flour
- ½ 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!
Have you done this before? What’s your favorite make ahead pie filling recipe?