Make this peach pie filling ahead of time by tossing the fruit with sugar, cornstarch, tapioca, then freezing it in a pie plate so it's ready when needed.
Preparation Time
15 mins
Cooking Time
50 mins
Total Time
1 hr 5 mins
Calories
121 Calories
Recipe Instructions
Step 1
Preheat the oven to 450 degrees F (230 degrees C).
Step 2
Line a 9-inch pie plate with aluminum foil. Set aside.
Step 3
Place sliced peaches into a large bowl; sprinkle with sugar, cornstarch, tapioca, and nutmeg. Toss until evenly coated and sugar is mostly dissolved. Transfer peaches to the prepared pie plate. Cover with another piece of foil and freeze immediately to prevent peaches from discoloring.
Step 4
Once frozen solid, remove peaches with the foil from the pie plate and transfer to a zippered plastic bag for later use.
Step 5
Line a 9-inch pie plate with your desired crust and place frozen peaches on top.
Step 6
Bake in the preheated oven on the bottom rack for 20 minutes. Reduce heat to 350 degrees F (175 degrees C) and continue baking until completely warmed through and filling is bubbly, 30 to 35 more minutes.
