Freezing peach pie filling
lilacs_of_may
15 years ago
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prairie_love
15 years agolast modified: 9 years agoRelated Discussions
Peach pie filling, Ball Complete recipe
Comments (3)We canned some in honey and some in a light syrup and we really liked the ones in light syrup for eating and are using the ones in honey to make cobblers with. Worked out really well both ways, but the kids said the honey taste was too strong for them....See MoreFreezing peaches for pie
Comments (13)I usually can peaches to save freezer space for beef and pork, which we raise ourselves, but I freeze a few for cobbler and pie as Iike the texture better, canned peaches seem softer when baked into a pie, etc. I blanch the peaches, peel them and put them into a solution of water with a couple of Vitamin C tablets broken open and dissolved in. Far cheaper than Fruit Fresh and it keeps the fruit from browning. Slice them, put them into a single layer on a sheet tray and freeze. If they stick just a few minutes will allow them to thaw just enough to release. Into a ziplock bag and into the freezer, and the individual slices let me take out just enough for a smoothie for the grandkids, a small batch of turnovers, some ice cream, topping for pancakes, whatever. I never use any sugar or syrup when freezing this way and even if I'm making scones or muffins the frozen slices still are easy enough to cut into smaller chunks. I've also done as Donna states and put all filling ingredients in a ziplock bag ready for use. The only thing I do differently is that I freeze the bags right in my pie plates, so they are the right shape to just plop into my pie crust for pie or into the pan to thaw and get ready for cobbler or crisp topping. When they are frozen they can be removed from the pie plate and stacked up for later use and the pie plate goes back into the cabinet for future use. Annie...See MorePeach Pie Filling
Comments (3)The lemon juice tends to give a taste you may not want. Ascorbic acid is great for peaches. Its also called Fruit Fresh, and in a recent post, I mentioned that K-Mart has some. To make a filling, suggest you should use Clear Jel which is much more stable in the thickening of a pie filling. You can make a looser filling, and add the starch when you use it, but its much easier to thicken to teh right amount when its being made. Buy some Pepperidge Farm puff pastery sheets. These, once slightly thawed (keep it cold), can be cut into quarters and then a spoonful of filling goes into each. Fold over diagonally. Pinch the edges of the dough. Then refreeze or bake. Canning pie filling cannot use flour as a thickener, or even regular cornstarch, or tapioca, or other unstable thickeners...See MoreRECIPE: Can you freeze peach pie filling?
Comments (5)yes line the pan with plastic wrap..then fold the wrap over the filling, then put in the freezer, when solid, pop out of pan, and place inside freezer bags. You will have a much longer baking time if you use the frozen pie filling. Some schools say to thaw the filling over night and then bake. But that would negate the point in freezing first in a pie pan/dish. I often just put the filling into a ziploc and freeze. Try it both ways and see, what works best for you....See Moredigdirt2
15 years agolast modified: 9 years agobusylizzy
15 years agolast modified: 9 years agoreba_grows
15 years agolast modified: 9 years agolilacs_of_may
15 years agolast modified: 9 years agoksrogers
15 years agolast modified: 9 years agolilacs_of_may
15 years agolast modified: 9 years agoksrogers
15 years agolast modified: 9 years agodafygardennut
15 years agolast modified: 9 years agoreba_grows
15 years agolast modified: 9 years agoksrogers
15 years agolast modified: 9 years ago
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