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Frozen Peach Pie Filling

Everything has been coming up peaches around here lately...and now is the time to stock the freezer with one of my favorite fruits.  I clipped this recipe from a newspaper many decades ago...and have used it often through the years.  Freeze the peach pie filling in 9-inch pie plates lined with several thicknesses of plastic wrap.  When you are in pie making mode, just remove the pie-shaped frozen filling and set into a pastry lined pie pan.  Bring the taste of summer to your winter table!

  • 9 pounds fresh peaches
  • 3 1/2 cups sugar
  • 2 teaspoons Fruit Fresh (fruit preservative)
  • 1/2 cup plus 2 heaping tablespoons quick-cooking tapioca
  • 1/4 cup fresh lemon juice
  • 1 teaspoon salt
  1. Line four 9" pie plates with several thicknesses of plastic wrap, allowing wrap to extend 5 inches beyond rim of pan.
  2. Scald and peel about 9 pounds peaches.  
  3. Slice and measure 16 cups.
  4. Combine sugar and Fruit Fresh. 
  5. Add to sliced peaches along with tapioca, lemon juice and salt.
  6. Divide filling evenly among the pans.
  7. Loosely cover each filling with extended wrap and freeze until firm.
  8. Once filling is frozen solid, remove from pans and wrap tightly.
  9. Return to freezer until needed.
To make up pie:
  • Pastry for 2-crust 9" pie
  • 1 frozen block of peach pie filling
  • 1 tablespoon butter
  1. Line pie plate with pastry.
  2. Remove block of peach pie filling from freezer.  Unwrap and place into pastry lined pie plate. Do not thaw.
  3. Dot with butter.
  4. Cover with top crust and seal edges well.  
  5. Cut several small slits near center of crust.
  6. Bake at 425°F for 45 minutes; lower temp to 350°F and bake an additional 20-30 minutes (until filling bubbles and crust is golden brown).


  1. Do you put a pie crust under the peach pie filling before you freeze it?

    1. No. The filling is simply frozen in pie plates lined with plastic wrap...which makes it simple to use without thawing later.

  2. This works great with many fruit pies, I have used this method for 40+ years. It works especially well with apples. Sure saves time when one wants a fresh dessert in a hurry! ekh

  3. This is brilliant Judy!!! Love peach pie - oh my!

  4. How many pies does this make?

    1. I think it says to line four 9" pie plates in step one. (for 9 lbs. of peaches)
      Count approx. 2 lbs per pie.

  5. I did this method with apples this year. But I did not use plastic wrap, instead I put my apple mixture into ziplock bags and laid the filled bag into a pie plate, so it would freeze into the correct shape. Worked well, I was just disappointed that my filling was runny. I will have to try your recipe with the tapioca. It might work better.

  6. I cannot believe I have never thought of doing this until just now. What a great idea to freeze the right amount in the right shape ready to use. So happy to see this light bulb moment, thank you!

  7. Yummy :) I'm glad that you recommend using fresh peaches instead of the canned ones - I'm not really fond of them. And while we're on the subject of peaches, I usually peel them using this method:
    In short, you have to place a peach in a bowl of warm water and then give it an ice bath :)
    Thanks for sharing your recipe. Best wishes!

  8. Brilliant! Thank you so much for this great recipe although I have already frozen my peaches for this year but next year I'll be doing this for sure!

  9. Lorrie---I have never had a problem with apple pies being runny--apples are a fruit that has a lot of natural pectin and I don't use tapioca in apple pies at all. Maybe you had extra-juicy apples? I like Cortlands for pies although I use Macs some of the time, too.

    I love the idea of the frozen peach fillings, as pies are more time consuming when it's something that needs peeling. I am "alone" in my kitchen now, as my family is grown. My favorite pie is sour cherry---I buy the cherries pitted in 5 or 10# buckets at a farm about a mile away: pour into ziplock bags and freeze. When making a pie, it's defrost slightly in the bag while I roll out the crust, break up the semi-frozen cherries, add sugar, tapioca, top crust and bake. Who knew I was going to get so lazy in my older years??

  10. This looks so delicious; what a great idea! Just wanted to double-check that it is really supposed to bake at 425 for 45 minutes... that is a longer time at a higher heat than other recipes I'm familiar with and I wanted to make sure before I make it! Thanks for all the delicious recipes you share!

    1. It is baked at such a high heat for a longer period of time because the filling is frozen. If you are baking a peach pie using fresh peaches, you would use standard temp's and times.

  11. Judy : what is quick tapioca? is it the kind to make the pudding.

  12. Quick cooking tapioca is the same as instant tapioca, quick tapioca, instant pearl tapioca and granulated tapioca. Mine comes in a red box and is called Minit Tapioca. Just avoid regular tapioca, which has large pearl-like beads.

  13. This is exactly like Paula Dean's recipe?


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