Freezer Peach Pie Filling And Pie Freezing Method Recipes

FROZEN PEACH PIE

Steps:

• Wash and pit the peaches. You can peel them if you like, but I never bother. Mash half into a small bowl and slice the remaining half.
• Whisk together the sugar, salt, smoked paprika, and tapioca flour in a medium bowl. Add the mashed peaches and stir in the mango juice. Let the mixture sit for 15 minutes, then fold in the sliced peaches.
• Line a 9-inch pie plate with aluminum foil. Place the peach mixture into the foil and freeze until solid, 6 to 8 hours.
• Once the filling is frozen, remove from the aluminum foil and wrap in plastic wrap and store in a freezer bag for up to 3 months.
• To bake: Heat oven to 325°F.
• Unroll first piece of dough and place into a 9-inch pie pan, making sure the dough reaches to the lip of the pie pan. Trim excess, if necessary. Prick the bottom and sides with a fork and set aside.
• Unroll second piece of dough and cut into 1 1/8-inch-wide strips using a pizza cutter or sharp paring knife; you should end up with 9 to 10 strips.
• Remove the frozen pie filling from the freezer and place into the prepared dough in the pan.
• Build your lattice by laying 4 to 5 strips of dough in horizontal stripes across the top of the pie. Weave the remaining strips vertically into the horizontal strips, creating a basket-weave lattice. Crimp around the edge with a fork. If you refrigerated the lattice beforehand, place on top of the pie and leave at room temperature for 10 minutes before continuing.
• Lightly brush the edge of the crust with the egg yolk and place pie on the bottom rack of the oven. Bake until the pie bubbles around the edges, about 1 hour 15 minutes
• Place the pie on a rack and cool to room temperature before serving, 1 1/2 to 2 hours.

FREEZER PEACH PIE RECIPE

Steps:

• Toss together fresh peaches, sugar, cornstarch, ground ginger, ground cardamom, and ground cinnamon in a large bowl, making sure spices are distributed throughout. Line a 9-inch pie pan with aluminum foil, and transfer peach mixture to the pie pan. Cover and freeze 8 to 12 hours. Remove frozen peach filling from pan, discard foil, and place filling in a ziplock plastic freezer bag. Return to freezer until ready to use. Peach filling will keep up to 6 months in the freezer.
• To make pie, preheat oven to 450°F. Unroll 1 piecrust, and fit into the same 9-inch pie pan. Fold edges under, and crimp. Place frozen filling on crust.
• Unroll second piecrust on a lightly floured surface, and cut into 8 (1-inch-wide) strips. Arrange strips in a lattice design over filling; gently press ends of strips, sealing to bottom piecrust. Shield crust edge with foil to prevent the crust from burning.
• Bake in preheated oven 10 minutes. Reduce oven temperature to 350°F, leaving edges covered with foil, and continue to bake until top crust is brown and filling is bubbly, about 40 minutes.

FREEZE AHEAD PEACH PIE FILLING

Steps:

• In a large bowl, combine all ingredients. Let stand for 15 minutes. Line four 9-in. pie pans with foil. Add fruit mixture and level; place in freezer until frozen solid. When frozen, close foil, sealing well to prevent freezer burn. Remove from pans and stack in freezer until ready to use. , To bake, remove frozen peaches from the foil and place in an unbaked pie shell. Cover with top crust and seal. Brush with melted butter and cover crust edges with foil. Bake at 400° for 50 minutes. Remove foil and continue to bake about 20 minutes or until bubbly and golden brown.

FREEZER PEACH PIE FILLING AND PIE FREEZING METHOD

Steps:

• Bring a large pot of water to a boil.
• Using a paring knife score the peaches with an X into the skins only.
• Carefully drop the peaches into the boiling water; for about 30 seconds to 1 minute. Using a slotted spoon remove the peaches to a large bowl of ice water for 1 minute (the skins should slip off easily, if not place them back into the boiling water for 30 seconds).
• Slice the peaches then put them into a large bowl; sprinkle with Fruit Fresh and sugar; toss to combine.
• Stir in the tapioca, lemon juice and salt; mix well to combine.
• Line 4 foil pie plates with heavy foil or freezer paper, placing a piece of plastic wrap over the foil.
• Put 4-5 cups of peach filling into each pan, then loosely fold wrapping around the pie; freeze until firm.
• When the filling is frozen solid remove from pans and wrap tightly, then return to freezer until ready to use.
• ON PIE BAKING DAY; for each pie place one frozen pie filling in a unbaked 9-inch pie shell, then add in 4 tablespoons butter pieces (1/4-cup) then sprinkle with cinnamon and nutmeg.
• Top the pie with an additional prepared pie crust; seal well, then flute as desired.
• Bake for about 50-60 minutes in a 375 degree oven.

FREEZER PEACH PIE FILLING

Steps:

• Place sliced peaches in a bowl with sugar, cornstarch, tapioca, and nutmeg. Toss until evenly coated and sugar is mostly dissolved.
• 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.
• Preheat oven to 450 degrees F (230 degrees C).
• 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.

FREEZE AND BAKE PEACH PIE

Steps:

• Using favorite double pie crust for 9-inch pan, mix together all ingredients except butter.
• Fill bottom crust.
• Dot peach mixture with the butter.
• Top with remaining crust.
• Crimp edges, but do not cut vents.
• TO FREEZE: cover with plastic rap, then foil.
• This can be frozen for up to 12 months.
• TO BAKE; cut vents in top of frozen pie and bake frozen at 425 degrees for 45 minutes, then 30 minutes at 350 degrees or until filling bubbles and crust is brown.
• Cool one hour, then serve.