Last week my uncle brought me a whole bunch of perfect Ontario peaches and I knew I wanted to preserve them in a way that we’d be able to enjoy them on through our long Canadian winter. I turned some of them into a strawberry-peach freezer jam (which I shared about on Instagram Stories) and I called my great aunt to see what I should do about the rest. She had an awesome suggestion – make peach pie filling for the freezer! She used to do it all the time to save her summer produce and make it into beautiful fruit pies in the middle of winter.
I tripled the recipe and was able to whip up three pies worth of filling in no time. I tossed them in the freezer and I’ll just need to make up some pie crust whenever we’re ready to use them!
- 6 cups sliced fresh peaches
- ¾ cup sugar
- 3 tbsp cornstarch
- 1 tsp vanilla
- ½
tsp cinnamon - ½
tsp ginger - ¼
tsp nutmeg
- To make it easier to peel the peaches, drop them into a pot of boiling water for a minute. Remove them with tongs and dunk in a bowl of ice cold water. The skin will slip right off the peaches. Then you just need to slice them, with very little waste.
- Toss sliced peaches with sugar, cornstarch, cinnamon, ginger,
nutmeg and vanilla. Stir until evenly distributed. Allowto sit for 15 minutes. - Line a 9” pie pan with aluminum foil and pour in the filling. Place in the freezer for 2-3 hours or until frozen. Remove from pan, wrap in more foil and place in a plastic freezer bag. I labeled mine for which pan I froze it in because some of
mine are different sizes than others. Return frozen filling to the freezer and use within 6 months. - To make your pie: Preheat oven to 450°F. Place frozen pie filling into prepared pie crust and add lattice top. Bake for 10 minutes, then reduce the oven temperature to 350°F and bake for another 40 minutes or until the filling is bubbly and the top crust is brown. If the edges start to brown, cover them with foil to prevent them from burning.
- *You can easily double or triple this recipe
To make it easier to peel the peaches, drop them into a pot of boiling water for a minute. Remove them with tongs and dunk in a bowl of ice cold water.
The skin will slip right off the peaches.
Then you just need to slice them, with very little waste.
Toss sliced peaches with sugar, cornstarch, cinnamon, ginger, nutmeg and vanilla. Stir until evenly distributed.
Allow to sit for 15 minutes.
Line a 9” pie pan with aluminum foil and pour in the filling.
Place in the freezer for 2-3 hours or until frozen.
Remove from pan, wrap in more foil and place in a plastic freezer bag.
I like to label mine for which pan I froze it in because some of my pie plates are all slightly different sizes. Return frozen filling to the freezer and use within 6 months.
Peach season is here. I have made 2 pies and decided I needed to freeze some for the winter. Thanks for thisc