Easy - Freeze Peach Pie Filling
From jo_jo_ba 14 years ago
- 15 to make
- Serves 24
Chinese five spice and super flavourful raw sugar make this make-ahead pie filling a winner! The tapioca flour here is key to the consistency in the finished pie, since it isn't affected the same way as cornstarch and flour by freezing. Read more Makes enough for one 10" deep dish pie, or one regular 9" pie and a peach crisp! 24 1/3-cup servings See less
Ingredients
- 4 lbs peaches, peeled shopping list
- 3/4 cup raw cane sugar shopping list
- 1/4 cup tapioca starch/flour (not pearls or granules) shopping list
- 1/2 tsp salt shopping list
- 1 tsp Chinese 5-Spice powder shopping list
How to make it
- Slice peaches into thin wedges, trying to preserve as much of the shape and juice as possible. Place into a large bowl.
- In a small bowl, combine sugar, tapioca starch, salt and 5-spice.
- Pour over the peaches and toss to coat.
- Use immediately, OR:
- For later pie, line a pie plate with greased foil. Spoon filling into the foil to the rim of the pie plate.
- Cover with another layer of greased foil and place in the freezer.
- When frozen, remove the foil bundle and store in a heavy-duty freezer bag.
- To use, unwrap (still-frozen) filling and place into prepared pie shell. Top with crust and bake immediately at 375F for 55 minutes.
- OR
- For cobbler or crisp filling, place amount required by the recipe in heavy-duty freezer bags, gently pressing to form a single layer of fruit. Place bags on cookie sheets and freeze solid, then store as desired.
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