Recipe By Mary Hoggarth
Published Jun 19th
Prep 15m Cook 55m Additional 2h Ready In 3h 10m
Servings 8 servings Calories 120.9

Peach filling is prepared ahead of time and frozen inside a pie plate. When ready to bake, simply place it in a crust-filled pie plate of the same size, and bake.

Recipe Ingredients

  • 2 ½ cups sliced peaches
  • ¾ cup white sugar
  • 1 tablespoon cornstarch
  • 1 tablespoon MINUTE Tapioca
  • 1 dash Dash of nutmeg

Cooking Directions

  1. 1 Place sliced peaches in a bowl with sugar, cornstarch, tapioca, and nutmeg. Toss until evenly coated and sugar is mostly dissolved.
  2. 2 Transfer peaches to a 9 inch foil-lined pie plate. Cover with another piece of foil and freeze immediately to prevent peaches from discoloring. Once frozen solid, remove peaches from pie plate, with foil, and transfer to a zipper locked plastic bag for later use. When ready to use, line a pie plate with prepared crust and place frozen peaches on top.
  3. 3 Preheat oven to 450 degrees F (230 degrees C).
  4. 4 Bake in the preheated oven on the bottom rack for 20 minutes. Lower heat to 350 degrees F (175 degrees C) and continue baking for another 30 to 35 minutes, or until completely warmed through.

Nutrition Facts

  • Calories 120.9
  • Carbohydrate 30.9 g
  • Fat 0.2 g
  • Fiber 1.5 g
  • Protein 0.6 g
  • Sodium 1.2 mg
  • Sugar 27.8 g


  1. I placed the frozen peaches into my prepared 10 " pie crust. Baked at 425 for 15 minutes and then lowered temp to 375. Took a total of 2.5 hours to fully bake and cooked all over my oven. I won't be doing this ever again!
  2. I had 6 cups of sweet peaches. I doubled the cornstarch and tapioca added only 1 cup sugar and 3 tsp fruit fresh. I divided it and froze it in containers. However I kept a little over 1 cup out. This morning I cooked it stove top slowly adding water (about 1/2 cup). I made - Read more ...
  3. Good. basic peach pie filling. You will need to use about twice the filling recommended to fill a 9" pie.
  4. I searched through the site looking for a recipe for peach pie. I had looked at the cans of peach pie filing at the store and balked at $3.00 a can, and two were needed (and they are heavy on the syrupy filling and light on pieces of fruit.) I bought canned peaches in light - Read more ...
  5. Awesome simple recipe. I froze the filling maybe a month ago and baked a pie with little to no fuss today. One suggestion though... the pie crust I usually use is a pate brisee and it has some sugar in it, so... the extra baking time required to thaw and heat the filling made the - Read more ...
  6. AWSOME AWSOME AWSOME PIE:) I wouldnt be cooking if I didnt alter it at ALL though-i just cant leave well enough alone lol. SO as previously suggested up the peaches to 4 cups, toss in lemon juice to prevent browning-no need to buy fresh fruit preserver. I also threw in a dash of cinnamon and - Read more ...
  7. What a fantastic idea...I used 4 cups peaches for the 9" pie pan and added a crumb topping when I baked the pie. I also added 1 tsp. Fruit Fresh right to the sugar mixture, and the peaches didn't brown at all. My family raved about this, so I will be making a few more - Read more ...
  8. This is exactly what I was looking for. You probably want to use more than 2 1/2 cups of fruit, if you are going to have a 9 inch pie. I'd say 4 cups, at least, as they cook down. The only things I did differently are that I added about 1-2 tsp Cinnamon AND - Read more ...
  9. I didn't exactly make this into a pie. I had an overabundance of sweet peaches and since I made pancakes this morning, I didn't have any honey or syrup to put on them so decided to make this. Since the peaches I had were very sweet, I only used 1/2 cup sugar and 1:1 white/brown. - Read more ...
  10. works just great and easy to prepare. keeps well in freezer. try using more than just peaches. i used apples too.