Freezer Peach Pie

Freezer Peach Pie

What's better than peach pie in summer? Peach pie in winter! Try this genius freezing method to get your pie fix anytime.

Active Time 10 Mins
Total (including freezing) Time  9 Hours
Yield Serves 8

  • 1 1/2 pounds fresh peaches, peeled and sliced (about 3 cups) 
  • 1/2 cup granulated sugar 
  • 1 tablespoon plus 2 tsp. cornstarch 
  • 1/4 teaspoon ground ginger 
  • 1/4 teaspoon ground cardamom 
  • 1/4 teaspoon ground cinnamon 
  • 1 (14.1-oz.) pkg. refrigerated piecrusts

How to Make It
Step 1
Toss together fresh peaches, sugar, cornstarch, ground ginger, ground cardamom, and ground cinnamon in a large bowl, making sure spices are distributed throughout. Line a 9-inch pie pan with aluminum foil, and transfer peach mixture to the pie pan. Cover and freeze 8 to 12 hours. Remove frozen peach filling from pan, discard foil, and place filling in a ziplock plastic freezer bag. Return to freezer until ready to use. Peach filling will keep up to 6 months in the freezer.

Step 2
To make pie, preheat oven to 450°F. Unroll 1 piecrust, and fit into the same 9-inch pie pan. Fold edges under, and crimp. Place frozen filling on crust.

Step 3
Unroll second piecrust on a lightly floured surface, and cut into 8 (1-inch-wide) strips. Arrange strips in a lattice design over filling; gently press ends of strips, sealing to bottom piecrust. Shield crust edge with foil to prevent the crust from burning.

Step 4
Bake in preheated oven 10 minutes. Reduce oven temperature to 350°F, leaving edges covered with foil, and continue to bake until top crust is brown and filling is bubbly, about 40 minutes.


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