Freezer Peach Pie Filling

A great way to have a fresh peach pie in the middle of winter!

Makes 1 pie filling


3/4 cup granulated sugar

1 tablespoon cornstarch

1 tablespoon MINUTE Tapioca

dash nutmeg

4 cups peeled, sliced peaches

Whisk together the sugar, cornstarch, tapioca, and nutmeg.

Add the peaches and toss to coat evenly.

Transfer the peaches to a 9-inch foil lined pie plate.

Cover tightly with another piece of foil and freeze immediately.

When frozen, remove the peaches with the foil from the pie plate and transfer to a zipper locked plastic bag.

Return to the freezer.

When ready to use, line a pie plate with prepared crust and place frozen peaches on top.

Cover with another crust.

Bake at 450 degrees F for 20 minutes.

Lower the temperature to 350 degrees F and continue baking for 30-35 minutes, or until completely warmed through.

Printable Version with Adobe

Printable Version with Microsoft Word


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