The peach season seems to be here, and I was able to take advantage of a really good sale on them a couple of weeks ago. Hmm… plump, sweet, juicy peaches. Time for freezer peach pie filling! Unfortunately, I don’t have many canning supplies currently, and wasn’t ready to go out and buy it all. So, I did the next best thing – I made freezer peach pie filling with cinnamon sauce.
Don’t those look yummy?
The recipe below is the basic cinnamon sauce for the peaches. One recipe is enough for 8 lbs. of peaches. Multiply (or divide) the recipe according to how many pounds of peaches you have. This is a wonderful recipe even if you’re just making one pie. Before starting anything, weigh your peaches, so you know exactly how much sauce you are making for the freezer peach pie filling.
Helpful notes for You
~ If you have 25 lb. of peaches, simply tripling the recipe will make plenty of sauce. Don’t bother to make a little extra sauce for that last pound of peaches.
~ 8 lb. of peaches – and I had filling for three 9″ pies.
How to Peel a Peach
If you have been peeling peaches with a peeler, let me show you something. There’s something almost fun about this… even if you have 50 lb. of peaches! If you have little fingers around to help you, rubbing the skins off of the peaches is terrific fun.
*NOTE* If you are having trouble peeling your peaches with this method, they may be under ripe. Hard peaches can be hard to peel. Perfectly ripe peaches are a cinch to peel.
Quickly rinse your peaches (so you’re not making the boiling water dirty!) Prepare a large bowl of ice water. Bring a large pot of water to boil. Add the peaches in batches, and boil for 4 minutes. While the peaches are boiling, use a fork to prick the peaches 3-4 times each.
Remove the peaches and immediately put them in the ice water. Let them sit for 2 minutes and then remove them.
Use your fingers to rub and peel the loose skins from the peaches. Isn’t that great?
Remove the pits and scrape out any rough stuff from the pit from the centers of the peaches. Slice into 1/2″ to 3/4″ slices (your choice depending on how you like your pie).
Once all of your peaches are peeled and sliced, place them in a large bowl (or two or three bowls, depending on the number of peaches you have). Ready to make the cinnamon sauce?!
Cinnamon Sauce for Peach Pie
- 2 c. sugar
- 2 c. water
- 1 tbsp. ground cinnamon
- 1/2 tsp. ground nutmeg
- 1 tbsp. vanilla extract
- 1/2 cup lemon juice
- 2/3 plus 2 Tbsp. cornstarch
- In a large pot, whisk the first five ingredients together. Bring to a boil, while whisking constantly, and then lower heat.
- Mix the lemon juice and cornstarch together and slowly pour it into a hot sugar syrup mixture. Turn back up the heat and whisk and cook until sauce is thick and clear. This takes about 2 minutes. Remove from heat.
Whisk the first five ingredients.
Bring to a boil, while whisking constantly, and then lower heat while you mix up the lemon and cornstarch.
Slowly pour into hot sugar syrup mixture. Turn back up the heat and whisk and cook until sauce is thick and clear. This takes about 2 minutes. Remove from heat.
Pour sauce over your peaches. If you had to separate all of your peaches into separate bowls, you will have to divide the sauce accordingly. Gently fold peaches into the sauce until well combined. Isn’t that beautiful?
It’s so hard to not just get out a spoon and start eating! Ready for the freezer. I’m sure we’ve all seen the pre-frozen pie fillings – frozen so it can be immediately popped into a pie crust – that’s what I did with mine. Line 9″ pie plates/dishes or even 9″ cake plates with foil. Then place lots of plastic wrap over the foil.
Fill with yummy peach pie filling.
And now, you need to freeze it at least until it’s firm before you can wrap it up. Mine was ready in about 2 hours or so. Wrap the plastic wrap and foil around the pie filling, and then cover with additional foil to prevent freezer burn.
Now you have pie filling that’s ready to go into a pie crust, or perhaps just a peach crumble with a cinnamon streusel topping or peach cobbler! 🙂
A note on baking with a frozen pie filling like this. If you are putting this into a pie crust, I would line the pie plate with crust, and then plop the frozen filling in, but then I would let it thaw for 2-3 hours before baking it. Same with a streusel or cobbler, you just aren’t working with a crust for those.
Have a lovely day! ~ Jessica