A straightforward but opulent treat that satisfies the craving to dunk your chocolate bar in peanut butter.
| Prep Time: | 15 mins |
| Cook Time: | 55 mins |
| Additional Time: | 2 hrs |
| Total Time: | 3 hrs 10 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 2 ½ cups sliced peaches
- ¾ cup white sugar
- 1 tablespoon cornstarch
- 1 tablespoon MINUTE Tapioca
- 1 dash Dash of nutmeg
Instructions
- 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.
Reviews
I used to make this every year. I always had a frozen peach pie in the freezer. If I needed a quick dessert I would make a pie crust and sit it in a pie plate and I had a great dessert. I would put aluminum foil in pan and add filling. When frozen, wrap it up and use freezer paper as a final cover. These are flat and stack great in freezer. If you have more than 1 size pie pan, mark the filling as to which one you froze it in.
Sounds like a great idea to freeze and then bake but after doing this more than twice, I came to the conclusion that freezing the peaches puts way too much water in the filling. Never mind about serving warm as it will be too runny.
It needs to bake longer at 350 degrees than the recipe indicates. Probably added another 20 minutes to the baking time.
Looks and smells great. Followed the recipe, but increased the peaches to 4 large per pie dish. In the freezer they go…
Fantastic & easy! I haven’t baked a pie yet but can’t wait till the winter and pull out the peach filling to make a pie.
This is a great recipe. I made the mistake of using peaches that werent as ripe as they could have been so my filling was quite tart. Next time I’ll be using fully ripened peaches!
I placed the frozen peaches into my prepared 10 ” pie crust. Baked at 425 for 15 minutes and then lowered temp to 375. Took a total of 2.5 hours to fully bake and cooked all over my oven. I won’t be doing this ever again!
I absolutely loved the peach filling! I made little peach pies using it, and instead of minute tapioca, I used an extra tablespoon of cornstarch. I also added some cinnamon. I will without a doubt make this again.
I made changes, in that we had a diabetic in the house! It was served, telling the company that I had (10 people in all)! We had two pies made with sucralose and anyone could have Yasso yogurt bars who didn’t want the pie! It was delicious!
No changes. Excellent pie. Quick, easy, and delicious! Will probably be my go to recipe from now on.
I wanted to make a pie that was not very sweet and not too runny. This was the pie for us my Hubby loved it! Oh yeah, I didn’t have any heavy cream so I used coconut milk on the top.
The only thing I changed was by adding cinnamon instead of nutmeg. Delicious!
Really good
A great recipe to use the peaches from our peach tree. I used 4 cups peaches and might use more next time. It was easy to make and delicious to eat! Thanks!
Tasted like summer in the middle of a cold January blizzard.
yes you need more than 2.5 cups of peaches I used 4 cups
I found the most luscious peaches at Trader Joe’s yesterday. I just processed two frozen pies and six mini pies. One will be for the 4th of July…the rest, I will pull out of the freezer as I need them. Hat tip to my friend, Becky, for teaching me this trick.
I use home grown peaches and apple pies with this recipe. I can cut down on sugar because they are naturally sweeter. I’ forgot a pie for over a year in the freezer and it still turned out good! I usually make 9” and pot pie size pies, tonight I’m wrapping the small one in a store bought puff pastry, perfect for 2-3 people.
This turned out great. I added a little lemon juice. The peaches did not turn brown at all. I would have liked a little more filling, so next time I will add more peaches and adjust the ingredients. I got rave reviews from my mother and sister who said it was the best peach pie that they had ever eaten.
Excellent. But I made the first one with 2.5 cups of peaches and it was not enough filling. Made a second with about 4 cups and that seemed much better. I was using a regular glass pyrex pie pan and not a deep dish one.
The taste was pretty good but did use more tapioca & cornstarch others suggested. This sure was easy to make into a pie since the work was done & in the freezer. The problem I had was I thought it was frozen when I took it out of the pan to put into the freezer bag & it wasn’t as solid as I thought so ended up with a mess dripping down the freezer walls. When I went to bake things were fine, except it took so much longer. I’d say when I turned it down to the 350 it actually baked for more than an hour total. Will make again & see how it goes then.