For the last few years I’ve been freezing loads of fresh Peach Pie Filling every summer. Want to know why? It’s pretty simple really, but I’ve discovered something that’s even better than Peach Pie in the summer.
Peach Pie in the dead of winter.
Just like peach season, I think summer is far too short. We’ve had some brutal winters here, and there have been times that serving a slightly warm summer pie after dinner has kept us from literally going crazy. And if Peach Pie is going to get me through more than 4 months of snow and freezing cold, I’m going to stock up folks. The taste helps catapult us right back to the dog days of summer. I’ve had a few occasions when I’ve shown up at friends houses with this unexpected treat in winter, and their excitement is adorable. An apple or even cherry pie is more often done in fall and winter, but an orchard fresh Peach Pie is not as easy to come by.
I like to freeze just the Peach Pie filling, and make fresh pastry the day I’m planning to bake it. In a good solid afternoon of work, I can have quite a load of pie fillings ready for the freezer. Count on using about 6-8 peaches per pie. Using foil pie plates make this pretty quick and easy.
First, mix the flour, cinnamon and sugar (full recipe below) together in small bowls and partner them up with a pie plate . Then, once the peaches are ready, it’s a quick assembly line.
Next, get the peaches ready. You want to use ripe peaches, which will be slightly soft when you press a finger into them. They also will have a lovely peachy, sweet smell. Peeling is done in 3 simple steps; boil one minute, ice bath 1 minute, and peel. I like to peel all of the them at once, so I can quickly slice them and then assemble everything at the same time.
Now, slice all of those peeled peaches up. Try not to eat them all as you’re working, they’ll smell so delicious. I’m really craving peaches as I type this. But, unfortunately, I’ve used them all in pie filling today.
Now that the fruit is sliced, the assembly for the Peach Pie Filling is going to be quick! Because peaches are so delicate, I don’t mix the flour mixture with the peaches. I just layer half peach slices, half flour mixture, and so on.
Once the fillings are done, I lightly cover them with foil and put them on a sheet tray in the freezer. After they’re frozen, I slip them in a freezer bag and label them. Labelling is important. Not labelling can be horribly disappointing when you make fresh pastry and peel the tin foil back on the filling to reveal chicken pot pie filling. Not that I’ve done that or anything.
On the day of baking, just slip that frozen filling into your fresh pastry and be a hero.
Eat it slightly warm from the oven.
And dream of warmer days.
Happy baking friends,
Peach Pie Filling
For the Filling:
- 4 cups of peaches, peeled and sliced, approx. 6- 8 medium peaches – per pie
- 3/4 cups white sugar, per pie
- 5 tbsp flour, per pie (if your peaches are super juicy use 5)
- 1/2 tsp cinnamon, per pie
- reusable foil pie plates, freezer bags
- Mix the flour, cinnamon and sugar, using a separate bowl for each pie; set aside. I very lightly spray the foil pie plate with all butter baking spray.
- Wash, peel and slice peaches.
- Place 2 cups of sliced peaches in the bottom of each pie plate. Sprinkle half of the sugar mixture on top. Add another 2 cups of sliced peaches and sprinkle remaining sugar mixture.
- Cover the filling lightly with foil and place on a baking sheet in the freezer. Once frozen, label and transfer to a freezer bag. Pie fillings will last for up to 4 months with no compromise to taste.
- Place filling in fresh pastry when ready to bake. Use my pastry recipe here! Put a tbsp. of cubed butter on top of the filling before putting the top pastry on. Baking time will be extended by 20-25 minutes or until filling is bubbling. In a pinch, I’ve kept the filling in the tin and baked it with a crumble crust on top too!