16 July 2015

Freezing Peaches Pie-Ready

Freezing Peaches Pie-Ready / www.delightfulrepast.com

Peach pie is something I crave all year round, and the only way to satisfy that craving is by freezing perfectly ripe organic yellow peaches in their season. If you've been reading Delightful Repast for very long, you know I refuse to buy the out-of-season imports no matter how bad the craving. 

Usually I freeze peaches in August, but I've heard the season is going to be short so I thought I better get on it right away. And I don't just freeze sliced peaches in bags or jars, I freeze them pie-ready. I've been doing this since I was a girl. With all kinds of fruits. Here's how it all started.

My parents had an apple tree. And one day when we were drowning in apples, my mother and I got the brilliant idea of freezing them pie-ready. We had four pie plates and we lined each with a square of foil, then stirred up four batches of apple pie filling and poured them into the foil-lined pie plates, folded the corners over the apples and set the pie plates in the freezer. Once the pie filling was frozen, we removed the foil-wrapped filling from the pie plates, wrapped them in another layer of foil and stacked the tidy packages in the freezer. And repeated the procedure many times! 

Then anytime you want a pie, just line a pie plate with pastry, set the frozen pie filling in it, put on the top crust and bake as usual. I love a lattice crust on peach pie. If you've never made one, you can see how here at Peach Pie with Lattice Crust.


Freezing Peaches Pie-Ready / www.delightfulrepast.com

Freezing Peaches Pie-Ready 

For each 9-inch pie, you will need: 

2 1/2 pounds (1134 grams) perfectly ripe yellow peaches
1/2 to 2/3 cup (3.5 to 4.67 ounces/100 to 133 grams) sugar
1/4 cup (1.1 ounces/31 grams) tapioca flour (much better than cornstarch)
1/8 teaspoon salt
1/8 teaspoon cinnamon
1/8 teaspoon mace or nutmeg 

1 Get out your 9-inch pie plates (I have two 9-inch Pyrex pie plates). Line each with a square of foil. For each pie plate, set aside 2 1/2 pounds of peaches.

Note: Freestone varieties are easiest to work with. 

2 Get out a small bowl for each of your pie plates. In each small bowl, whisk together the sugar, tapioca flour, salt and spices for one pie. 


Freezing Peaches Pie-Ready / www.delightfulrepast.com

3 Working with just one batch of peaches at a time, wash the peaches well, rubbing off as much fuzz as possible. No need to peel. Really, there is no need to peel. Slice into a medium bowl (I use a 2-quart Pyrex glass measure). You'll have about 6 cups of sliced peaches. (I slice them like this: Quarter peach, cut each quarter into 1/2-inch wedges, cut wedges in 1/2- to 3/4-inch pieces.) 

4 With a silicone spatula, gently stir the sugar mixture into the peaches. Pour the peaches into the foil-lined pie plate. Turn the corners of the foil over the pie filling; it won't cover completely, but that's okay. Pop it into the freezer. 


Freezing Peaches Pie-Ready / www.delightfulrepast.com

5 Repeat for as many pie plates and peaches you have. When they are completely frozen, remove the frozen rounds of pie filling from the plates, tear off a piece of foil (about 23 inches long) to wrap each completely. Stack in the freezer, and start all over again with your now-empty pie plates. 

6 When ready to bake: Preheat oven to 425F/220C/Gas7. Place a foil-lined rimmed baking sheet in the middle of the oven to catch any drips, and place the pie on the baking sheet. Bake at 425F/220C/Gas7 for 30 minutes. Lower temperature to 350F/180C/Gas4, and bake for an additional 35 minutes (juices should be bubbling). Cool on wire rack for at least 3 hours before serving.

50 comments:

Thomas "Sully" Sullivan said...

Dear Addict – Here at the center we all understand where you are coming from. Everyone in the support group has been there. Peaches, plums, kumquats – we all know the cravings and the hidden shame. We will welcome you with an open freezer… – Kiwi Junkie

Bwahahaha!...well, it’s a fascinating slice of…your life and peach/apple pie. But what I want to know is whether the freezing process adds/diminishes from the fork-ready end product. I can see where freezing might make it better, if you are an aficionado of fructified glurp where the fruit and the sugar and the crust kind of exchange DNA. I am. (…5 Cleavers if it does.)

Jean | DelightfulRepast.com said...

Ooh, Sully's 5 Cleavers -- I am honored! I've made pie from my frozen pie-ready peaches after about 10 months in the freezer, and they have been absolutely perfect.

eileeninmd said...

Hello Jean, I love peaches and it is a great idea to have the peaches in the freezer ready to be used. Peach Pie is yummy. peaches on anything is delicious! Enjoy your day!

Jean | DelightfulRepast.com said...

Thanks, Eileen! And I *am* enjoying my day -- freezing more peaches today!

Stephanie said...

Mmmm... I can't wait until I can make a fresh peach pie :) This was an excellent post, my friend, and I appreciate your helpdul tips. I am going to try freezing some pies this year.

Thanks for sharing with Roses of Inspiration. Hugs!

Jean | DelightfulRepast.com said...

Stephanie, thank you! And you will thank yourself one fine winter day when you can bake a peach pie with your summer stash!

jeannettestgermain said...

Wow, I wished I was a disciplined. Although I don't eat much peach pie. But your Madeleines below peeked my interest, that is I guess my craving! Thanks for sharing:)

Vee said...

Oh to live in the land of peaches! I really like your idea for pie-ready freezing. That would make everything so much easier. Oh for more freezer space!

Sandi@ Rose Chintz Cottage said...

What a fabulous idea! I don't make peach pie very often but I will have to try doing this. Your mother was a very smart lady and I bet those pies turned out perfectly every time. Have a lovely weekend and thanks so much for sharing.

Blessings,
Sandi

Jean | DelightfulRepast.com said...

Jennette, thank you! I hope you'll try the madeleines and then tell me all about it!

Jean | DelightfulRepast.com said...

Vee, I don't have much freezer space at all, but I'm willing to give it all to peaches!

Jean | DelightfulRepast.com said...

Sandi, my mother was very creative and a fabulous cook, but she left the pie-baking to me. One time after I moved out, I was over having dinner with the parents and she suggested I make a pie out of I-don't-remember-what now. She didn't have a rolling pin, so I soaked the label off a wine bottle and used that!

Mildred said...

Thanks so much for this post. We are fortunate to live within a few minutes from a peach orchard here in north GA.

Jean | DelightfulRepast.com said...

Living near a peach orchard would just be heaven for me, Mildred! Enjoy!

Swathi Iyer said...

Jean you made stunning pie, I haven't tried any stonefruit pie for long time, your post is tempting me to make it, I am pinning and tweeting.

Jean | DelightfulRepast.com said...

Thank you, Swathi. I think it makes a great dessert for a meal of Indian food. To me, peach goes well with the Indian spices.

Judith @ Lavender Cottage said...

What a great idea to freeze the fruit pie ready, I'll be using your idea for our favourite apple pie.

Jean | DelightfulRepast.com said...

Judith, thank you! I'm so glad you're going to try it! Sometimes I add a little squeeze of lemon juice (about 1 to 2 tablespoons per pie), but even when I don't I haven't had any problem with the fruit turning brown. I first tried it without the lemon when I began making pies for a friend who is allergic to lemons.

DeniseinVA said...

I am trying to figure out why I have never frozen fresh peaches before? This looks delicious! Thanks for visiting me at my blog. I have my latest and last post on my travel journey up now, though I have a lot more holiday photos to share in the future :)

Jean | DelightfulRepast.com said...

Thanks, Denise! And I look forward to reading that post this weekend!

Angie Schneider said...

That's a brilliant idea, Jean. I only wish I had a large freezer, so I could store as much summer fruit as I wish!

Jacquelineand.... said...

Absolutely perfect timing, one of my favourite stands at the farmer's market just announced it has a truckload of fresh, organic, Georgia peaches in for tomorrow morning.
Wonder if this would also work for cobblers?

Cheryl said...

That is a fabulous, creative idea, Jean!! If I have enough peaches after I make peach chutney, I am going to give it a try! What's not to like about peach pie in the wintertime?! :D

whiteangel said...

Looks good enough to eat. Before freezers there was preserving.

Jean | DelightfulRepast.com said...

Angie, thank you! And, yes, I need a much bigger freezer.

Jean | DelightfulRepast.com said...

Thank you, Cheryl! Then, come winter, when you bake that pie, come back here and tell me about it.

Jean | DelightfulRepast.com said...

Jacqueline, works great for cobblers. Just freeze them in the different shaped baking dish or pan.

Jean | DelightfulRepast.com said...

whiteangel, I like canning and jam-making, too. But my mother was just into freezing and had a huge chest-type deep-freezer. And so I like freezing, too, but I don't have much freezer space.

Daniela said...

This is simply wonderful, easy and fast to prepare and I'm sure so very delicious !!!
Thank you for another wonderful idea Jean, perfect for this far too hot Summer of ours,
with gratitude
Dany

Jean | DelightfulRepast.com said...

Thank you, Dany! Preparing food for the freezer is so much more pleasant than canning in hot weather.

Carrie B. said...

This is genius Jean!! Thanks for the great idea! Just imagine fresh tasting peach pie in the middle of winter. Pure heaven. xoxo

Jean | DelightfulRepast.com said...

Thanks so much, Carrie! I've got more peaches on the counter just waiting. I'll be popping two more into the freezer tomorrow. It's going to be a peachy winter around here!

kitty@ Kitty's Kozy Kitchen said...

I would love to try this for Apple,pie, Jean! Peach pie is not my favorite, but apple pie is a different story! Thanks for sharing your technique with us. Happy Baking!!

kitty@ Kitty's Kozy Kitchen said...

I forgot to ask...why do you like tapioca flour better than cornstarch?

Jean | DelightfulRepast.com said...

Kitty, I use all-purpose flour to thicken some pies, apple for instance, but peach is one that cornstarch is typically used for. I've found that no matter how long a pie with cornstarch cooks, I can taste the cornstarch and even feel it on my tongue. So some years ago I experimented with various things and found that tapioca flour was perfect. Haven't looked back since! I'll have to try it on apple as well, making it gluten-free for my GF friends.

April J Harris said...

This is such a wonderful idea! It's like 'instant' pie, but deliciously homemade. Thank you so much for sharing with us at the Hearth and Soul hop. Pinning and sharing your post!

Jean | DelightfulRepast.com said...

Thank you, April! And I usually have a couple of homemade all-butter pie crusts in the freezer, too! Thanks for all you do.

Sara | Belly Rumbles said...

That is just one of the cleverest kitchen baking tips I have seen to date. I love freezing or canning summer fruits to use when they are out of season. Freezing peaches pie ready, you clever duck you!

Jean | DelightfulRepast.com said...

Sara, thank you so much! It really simplifies my life! Popped another one in the freezer this afternoon.

Have a Daily said...

What a fabulous idea! Never would have thought to do that. Thanks for sharing with SYC.
hugs,
Jann

Jean | DelightfulRepast.com said...

Jann, thank YOU! SYC is such fun! (I put another one in the freezer today. My husband was shocked to open the freezer this evening and find almost nothing but pie-ready peaches!)

Rue said...

Hello Jean :)

Thank you so much for leaving a comment on my blog, because it made it so I could discover you! I love that you make fresh delicious recipes and I'm adding you to my beautiful food blog list.

This is a wonderful idea that I never thought of. I have peaches that are about to go bad, so I know just what I'm going to do with them now :)

I'm off to see some more recipes that you've shared.... have a lovely week!

rue

Rue said...

Oops! I forgot to tell you that the color I chose for my bedroom after three years was Whisper Yellow by Behr. You can read about it here: http://anoldfashionedworld.blogspot.com/2015/02/three-years.html

Jean | DelightfulRepast.com said...

Rue, thank you so much! I'm so glad you like it! I'm off to read about the bedroom wall color now.

Susan J Meyerott, M.S. said...

Impeccable timing Jean! We have the most delicious 49er peaches that are only grown in the 'Rogue Valley' that are ready for the picking the last 2 Weeks in August. I too love a (firm) peach pie or picked off the tree Apricot pie. I grew up in Apricot country and spent my summers jamming, canning, freezing and drying apricots, peaches, plums. Freezing maintains the best flavor and texture! Thanks to you I just might get me a case of those 49ers to freeze.

Sippity Sup said...

Peaches! Peach Pie! And now the promise of fresh peach pie anytime I want it. Life is good. GREG

Jean | DelightfulRepast.com said...

Sue, "Apricot country." I love the sound of that. I love apricots, plums and peaches. How I envy you, getting a case of 49ers to freeze.

Jean | DelightfulRepast.com said...

Greg, we ARE pie fans, aren't we?! Keep making those fabulous pies, Greg!

Creatively Homespun said...

GREAT IDEA!! I love it!! Thank you for linking up at the Creative K Kids’ Tasty Tuesdays! I have pinned your post to our Tasty Tuesdays Pinterest Board!! I hope to see you again this week! xo

Jean | DelightfulRepast.com said...

Thanks, Homespun! Much appreciated!

Related Posts Plugin for WordPress, Blogger...