Frozen Peach Pie Filling

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Frozen Peach Pie Filling Frozen Peach Pie Filling Recipe Courtesy of

Servings: 6 to 8 servings
Prep Time: 45 min
Cook Time: 1 hour
Difficulty: Moderate

Ingredients Add to grocery list

1   9-inch pie, top crust
1/2   stick of butter
1 teaspoon salt
1/4 cup fresh lemon juice
1/2 cup plus 2 tablespoons quick cooking tapioca
3 1/2 cup sugar
2 teaspoon Fruit Fresh, fruit preservative
9 lb fresh peaches
1 teaspoon cinnamon or nutmeg





To peel the peaches, first bring a pot of water to a boil.  Using a paring knife, score the peaches with an X into the skins only.  Gently drop the peaches in the boiling water for approximately 30 seconds to 1 minute.  Using a slotted spoon, remove the peaches and place them in iced water for a minute.  The skins should slip off easily.  If not, place back into the boiling water for another 30 seconds.

Slice the peaches and put them in a bowl.  Sprinkle Fresh Fruit and sugar, and stir into peaches.  Stir in remaining ingredients and mix well.

Line 4 pie pans with heavy foil or freezer paper, placing a piece of plastic wrap over foil.  Put 4 to 5 cups filling each pan.  Loosely fold wrapping around pie and freeze until firm.  When filling is frozen solid, remove from pans and wrap tightly.  Return to freezer until ready to use.

On pie baking day, simply place frozen pie filling in pie shell, add half a stick of butter and sprinkle with cinnamon or nutmeg.  Top pie with an additional pastry crust, seal well, and bake for 50 to 60 minutes.

Show: Paula's Home Cooking
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Reader Comments:


looking for a pigs feeat and kale soup. My grandma used to cure the pigs feet with rock salt in heavy ceramic containers, and when she thought nthey were ready she would make this great soup(she was portugese) she also diced small potatoes is it, watercress, fava beans, kale and then the pigs feet, which i loved the best. Can you help me, no one seems to know what happen to her cookbooks when she past on. I just think the other side of family didn't want me to have her recipes, but i was the only grandchild that would eat it. Also sshe had Portugese sweet bread, pickle periwinkles, which the rich call them escargot. If you can help, it would be grately appeciated. TY to such a Great Lady Your Follower Nancy Collette

By Anonymous on September 07, 2013


hi guys, i just make this recipe yesterday and it was terrific !!! easy, quick and delicious.... one thing i did differently was, i used 2 pie for bottom crust and one for a top crust....i melted butter , brushed top of crust with it and sprinkled sugar on top before baking..that's it..AWESOME will be making more fillings this week to freeze for the holdays..ENJOY

By Anonymous on September 01, 2013


This recipe was absolutely delicious. It made quite a few bags of peaches. Love you Mrs. Dean, also can't wait to see you back to cooking on TV....

By Sharron Bohannon on August 31, 2013


Too many good things I. Love them.

By Frances Stewart on August 31, 2013


Does not say what temperature the oven should be on to bake the pies.

By June Whetstine on August 30, 2013


I saw this on a episode of her show many years happy to finally see it again so I can do this.....LOVE peach pie!!!!

By Angie Iwanicki on August 30, 2013


I haven't made the pie but I'm sure it's great but do you have a recipe which has no sugar?

By Ruth Elliott on August 30, 2013


Love this recipe and plan on freezing peaches for pies. Only one question-----What is the recommended oven temperature for baking these pies?? Love, love, love all Paula's recipes, I have not found one to fail me yet! My husband is a huge fan of Paula's Loaded Oatmeal Cookies. I like to make a double or triple batch, bake one batch and divide the rest and freeze it for a later date, which sometimes is two days late!!! LOL Sincerely, Deb Wilson

By Debbie Wilson on August 30, 2013


love the idea ! Thanks for sharing . oh just wanted to ask if you could tell me how many crabs wink are in this and if you think i could changw a few ing. to make a bit less sweet . thanks and may you be have a blessed day !

By connie on August 30, 2013


Love you Paula and all your recipes!! Would love to come see you at Lady & Sons sometime!!!!

By ronetteglover on August 30, 2013


This recipe sounds great. I can't wait to try it.

By Beth V on August 30, 2013


Still love you Paula Dean

By Anonymous on August 30, 2013


does the quick cooking tapioca have to be prepared? I have never used this.

By michele on August 30, 2013


What oven temp shd I use Sounds great, can't wait to try it. Thanks

By Anonymous on August 30, 2013


Hugs Paula!!

By Rita Shelley on August 29, 2013


I love Peach Cobbler, but I have seen other way to make it than my Mothers way. since I love hers that I am sticking with. but I have to try this recipe

By Bonita Garner on August 29, 2013


Like Frozen Peach Pie Filling recipe but what temp do you bake it at? Thank You

By Carolyn Craig on August 29, 2013


The peach pies sounds delicious, I am sharing the recipe so I can try it. Thank you for sharing.

By Valettia Wilson on August 29, 2013


Thank you Paula for all your recepies. Xoxo

By stella quinteto on August 29, 2013


Love this idea, now I just need the peaches

By Shirley Rasmussen on August 29, 2013

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