Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Sealed freezer bags of peach pie filling labeled with the date, laid flat for storage

Peach Pie Filling for the Freezer

  • Author: Marie Bostwick
  • Yield: Enough filling for 2 pies (If you only want one pie, just half the recipe)

Ingredients

Scale
  • 6 to 7 pounds of ripe peaches (about 7 large peaches)
  • ¼ cup lemon juice
  • 1.5 cups white sugar
  • 1/4 cup brown sugar
  • 1/4 tsp salt
  • 2 tsp ground cinnamon
  • ½ cup flour (can also use half the amount of quick-cooking tapioca, see post for instructions)
  • 2 tsp vanilla extract

Instructions

  1. Peel and slice the peaches. (See post for boil and ice bath method to easily peel peaches.)
  2. Place peeled peaches in a large mixing bowl. Add lemon juice, white sugar, and brown sugar. Mix gently until juices begin to release and sugars are partially dissolved.
  3. Add cinnamon, salt, and flour to bowl. Stir gently until ingredients are just combined and peaches are thoroughly coated with flour.
  4. Place filling in a large pot or saucepan over medium low heat and bring to a simmer. Simmer for 5 to 10 minutes, until filling is thick.
  5. Remove pot from heat, gently stir vanilla into the filling. Allow to cool completely.
  6. Ladle cooled filling into plastic freezer bags or freezer safe containers. Can be stored in freezer for 3 to 4 months.

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Find it online: https://mariebostwick.com/peach-pie-filling-for-the-freezer/