Food and Recipes Desserts Pies Freezer Peach Pie Recipe 2.3 (3) 3 Reviews What's better than peach pie in summer? Peach pie in winter! Imagine a freezer full of frozen peach pies fillings, ready to just drop into a piecrust and bake into a sweet and fragrant taste of summer. Try this genius freezing method to get your pie fix anytime. With this recipe, you mix the pie filling, pour it into an aluminum foil lined pie pan, and freeze it. Once frozen, simply remove the filling from the foil, place it in a freezer storage bag, and store in the freezer until you are ready to bake a pie. Then simply drop the frozen filling into a piecrust and bake. Just make sure you make enough to last you until winter. These might go faster than you think. By Southern Living Editors Southern Living Editors Since 1966, the editors of Southern Living have been carrying out the mission of the brand: to bring enjoyment, fulfillment, and inspiration to our readers by celebrating life in the South. We inspire creativity in their homes, their kitchens, their gardens, and their personal style. We are a friend they can trust, a guide to the seasons, a helping hand during the holidays, and a relentless champion of the Southern way of life. Southern Living's editorial guidelines Updated on March 14, 2022 Print Share Share Tweet Pin Email Photo: Iain Bagwell; Prop Styling: Mindi Shapiro Levine; Food Styling: Torie Cox Active Time: 10 mins Freeze Time: 8 hrs Total Time: 9 hrs Yield: 8 serves Ingredients 1 1/2 pound 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 Directions 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. 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. 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. 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. Print