Paula Deen Frozen Peach Pie Filling

Paula Deen frozen peach pie filling takes about 30 minutes and 9 pounds of fresh peaches to make a sweet, tapioca-thickened filling that freezes into four ready-to-bake pies. Try this make-ahead peach pie recipe for a holiday table or church supper, since it's freezer-friendly and saves peeling later.

Blanch the peaches for just 30 seconds to 1 minute, then drop them straight into iced water so the skins slip right off. If they cling, a second dunk in the boiling water for another 30 seconds loosens them.

Paula lines each pie pan with foil and plastic wrap, then freezes the filling in the pan until solid. After that you lift it out and wrap it tight, and on baking day it goes straight into a pie shell with butter and cinnamon.

Paula Deen Frozen Peach Pie Filling

0.0 from 0 votes

Course: DessertCuisine: American, SouthernDifficulty: Easy

Servings

15

servings

Prep time

45

minutes

Cooking timeminutes

Calories

200

kcal

Sliced peaches are tossed with sugar, lemon juice and quick cooking tapioca, then frozen solid in pie-pan shapes. Later the frozen block goes into a crust and bakes into a juicy, set peach pie.

Ingredients

• 4 (9-inch) pie pans
  

• ½ stick Butter
  

• 1 teaspoon salt
  

• ¼ cup fresh lemon juice
  

• ½ cup quick cooking tapioca, plus 2 tablespoons
  

• 3 ½ cups sugar
  

• 2 teaspoons fruit preservative
  

• 9 lbs fresh peaches
  

• 1 teaspoon cinnamon or nutmeg
  

Directions

• Peel the peaches: Bring a pot of water to a boil, then score an X into the skin of each of the 9 pounds of peaches with a paring knife. Drop them in gently for 30 seconds to 1 minute, then move them to iced water so the skins slip off.
• Slice and sweeten: Slice the peeled peaches into a large bowl, then sprinkle with 3 1/2 cups sugar and stir it through the fruit. Stir in the 1/4 cup lemon juice, 1/2 cup plus 2 tablespoons quick cooking tapioca and 1 teaspoon salt. Add 2 teaspoons fruit preservative and 1 teaspoon cinnamon or nutmeg, then mix until it is well combined.
• Line the pie pans: Line 4 pie pans with heavy foil or freezer paper, then lay a piece of plastic wrap over the foil. This lets you lift the frozen filling out of the pan later.
• Fill and freeze: Spoon 4 to 5 cups of filling into each lined pan, then loosely fold the wrapping over the top. Freeze until firm, so the filling holds its pie shape.
• Wrap for storage: Once the filling is frozen solid, pop each one out of its pan and wrap it tightly. Return the wrapped filling to the freezer until you are ready to bake.
• Bake the pie: On pie-baking day, set the frozen filling into a pie shell, then dot it with 1/2 stick butter and sprinkle on cinnamon or nutmeg. Cover with a second pastry crust, seal the edges well and bake for 50 to 60 minutes.

Tools for this recipe

• Pyrex 9.5-inch glass pie plate, OXO stainless slotted spoon, Victorinox Fibrox 8-inch chef's knife. As an Amazon Associate I earn from qualifying purchases.

FAQs

Do I have to thaw the frozen filling before baking the pie?

No, the recipe goes straight from freezer to pie shell. The filling bakes for 50 to 60 minutes, which gives it time to thaw and set inside the crust.

Can I use frozen or canned peaches instead of fresh?

This recipe is built around fresh peaches, so I would stick with them for the best texture. Canned peaches are packed in syrup, which would make the filling too sweet and watery.

How long does the frozen peach pie filling keep?

The recipe doesn't give a storage time, only that you wrap it tightly and keep it in the freezer until you need it. For best flavor, I like to use it within a few months.

What is the tapioca for?

Quick cooking tapioca thickens the peach juices as the pie bakes, so you get a sliceable filling instead of a runny one. Don't leave it out, since peaches release a lot of liquid.

What if the peach skins won't come off?

Put the peaches back into the boiling water for another 30 seconds, then dunk them in iced water again. A quick score with an X before the first dip also helps the skins slip off.