This Freezer Peach Pie Filling is full of fresh peaches, a deliciously spiced syrup, and is so easy to whip up. Make it now and have scrumptious pies or cobblers all year long!
One of my favorite parts about fall is ripe and juicy peaches!
We have a peach tree in our backyard and we got a pretty good crop this year, so I couldn’t wait to make a batch of this delicious freezer peach pie filling.
This recipe works because it’s:
- Super easy to make. There’s no boiling jars or lids required for this pie filling.
- Delicious! The spices give this pie filling a delicious fall taste.
- Incredibly versatile. You can use this pie filling in cobblers, crisps, and pies, of course. But also on ice cream, oatmeal, or even by the spoonful!
- A great food storage item. If you’re ever in a pinch for dessert, grab a jar of this pie filling and a pie crust or crisp topping and you have the easiest dessert ever.
PEEL, pit, and slice 6 pounds of peaches.
THEN rinse, drain the slices, and place them in a large mixing bowl.
COMBINE 2 1/4 cups of granulated sugar, 1/2 cup flour, 1 teaspoon of cinnamon, and 1/2 teaspoon of nutmeg in a small bowl.
ADD the sugar mixture to the drained peaches and gently stir to combine.
LET the mixture stand until the peaches have released some juice, about 30 minutes.
STIR in 1/4 cup lemon juice and 2 teaspoons lemon peel into the peach mixture.
ADD the pie filling to a large pot and cook over medium heat until the mixture begins to thicken, about 5 minutes. Stir frequently and do not overcook.
REMOVE the pot from the heat and carefully ladle the mixture into canning jars leaving 1 inch of space at the top. Seal the jars with lids.
ONCE the jars have cooled, place them in the freezer and keep for up to 12 months.
Recipe Tips and Substitutions
The peaches that I used for this recipe were very ripe, so it was easy to remove the peel. If you have peaches that aren’t overripe and it’s difficult to remove the peel, cut an “x” on the bottom of each peach and place them in a pot of boiling water for 1 minute (4 or 5 peaches at a time). After 1 minute, use a slotted spoon to move them to an ice bath for 20 seconds. The skins should then peel off easily.
You do not want to overcook the peach pie filling or it could burn to the bottom of the pan and become very dark. Once the mixture starts to bubble and isn’t easily falling off the spoon, it’s time to take it off the heat.
You can use whatever size canning jars you want for this recipe, just make sure you have enough for about 64 ounces or 4 pints.
More Like This
Yes! Especially this recipe.
It was made to go in the freezer and can last up to 12 months.
If you don’t have a food scale and need to determine how many peaches to cut, know that most large peaches are 1/4 to ⅓ of a pound so there are usually about 3 to 4 peaches per pound.
This will vary based on the size of the peach, so you’ll need to make your best guess on how many peaches you need for this recipe. And always estimate on the high end, because it’s better to have more than not enough!
I hope your family loves this freezer peach pie filling recipe! If you make it, be sure to take a picture and tag me on Instagram with @ashcroftfamilytable and use the hashtag #ashcroftfamilytable!
And if you’d like to get a 4-week meal plan featuring my recipes, just enter your email in the form above and you’ll get it straight to your inbox!
- 6 pounds of peaches (about 18-24 large or 36-48 small)
- 2¼ cups granulated sugar
- 1/2 cup flour
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 cup lemon juice
- 2 teaspoons lemon peel
- Peel, pit, and slice peaches.
- Rinse and drain the slices and place them in a large mixing bowl.
- Combine sugar, flour, cinnamon, and nutmeg in a small bowl.
- Add the sugar mixture to the drained peaches and gently stir to combine.
- Let the mixture stand until the peaches have released some juice, about 30 minutes.
- Stir in lemon juice and lemon peel into the peach mixture.
- Add the pie filling to a large pot and cook over medium heat until the mixture begins to thicken, about 5 minutes. Stir frequently and do not overcook.
- Remove the pot from the heat and carefully ladle the mixture into canning jars leaving 1 inch of space at the top. Seal the jars with lids.
- Once the jars have cooled, place them in the freezer and keep for up to 12 months.
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Nutrition Information:Yield: 16 Serving Size: 1
Amount Per Serving: Calories: 191Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 1mgCarbohydrates: 48gFiber: 3gSugar: 42gProtein: 2g