Last summer my sister-in-law texted me asking me if I would be interested in peaches. I, of course, said “yes!” We went to her mother-in-law’s house and picked a bunch of peaches from their trees! This is what prompted me to plant our own fruit trees this year.
It was so fun to have so many peaches. We ate a bunch, put some in our Fruit & Zucchini Smoothies, and I froze some to have for later.
I really wanted to make a peach pie but it was just too hot last summer for baking. So I found this freezable peach pie filling in a Ball Blue Book of Preserving, all about canning and freezing. So I would have peach pie filling to pull out later to use. I made a peach pie to take to the family Christmas gathering and it turned out great!
- 6 pounds peaches washed, about 20-22 medium peaches
- 2 1/4 cup sugar
- 1/2 cup flour
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 cup lemon juice
- Peel, pit, and slice peaches. Rinse and drain peaches.
- Combine sugar, flour, and spices in saucepan. Stir peaches into sugar mixture. Let stand about 30 minutes until juices begin to flow.
- Add lemon juice. Cook over medium heat until mixture begins to thicken.
- Ladle pie filling into 2 or 3 can-or-freeze jars or freezer bags .
- Cool at room temperature no more than 2 hours and then freeze.
The amount of jar or freezer bags depends on what size pies you normally make and how full you like them, I did 2.
When Ready to Bake: Thaw in fridge and then pour into a pie crust and then cover with another crust. Cut slits in top crust. Bake at 350 degrees for 45 mins. or until crust is golden brown.
And you will be ready to make a peach pie whenever you want! I love having goodies stored in my freezer to pull out whenever I need to make a dessert and peach pie is one of my favorites!