Easy How-To: Freeze Peaches for Pie Filling or Smoothies

Easy How-To: Freeze Peaches for Pie Filling or Smoothies

Follow these easy steps to make your fresh peaches last all winter long.  When you bring Peach Pie to that winter potluck, everyone will wonder where you found the fresh peaches!


Frozen Peach Pie Filling

  • 4 cups sliced fresh peaches
  • 4 tablespoons minute tapioca
  • 3/4 cup sugar

Mix all ingredients together.  Leave on counter and stir occasionally until sugar dissolves, about 15 minutes.  Pour into a quart zip top freezer bag.  Label and freeze.

To use, place the bag of frozen pie filling in a large bowl of hot water.  Allow it to thaw while you prepare your crust and crumb topping.  Use in your favorite recipe just like you would a can of pie filling.


(Some people are surprised that there is no Fruit Fresh in this recipe.  I have used this recipe for years, and the peaches stay nice and bright with no browning.)


Peaches Close Up

Frozen Peaches for Smoothies

  • 2 cups thinly sliced fresh peaches
  • 1 teaspoon Fruit Fresh
  • 1/3 cup sugar

Stir all ingredients together.  Leave on the counter and stir occasionally until the sugar dissolves, about 5-10 minutes.  Freeze in a pint zip top freezer bag.


To make Peach Smoothies:

Leave frozen peaches on the counter a few minutes, until thawed enough that you can just begin to break the slices apart.  Place peaches in a blender and add:

1/2 cup milk
1/2 cup orange juice
1/2 cup fat-free vanilla yogurt
splash of vanilla

Blend until smooth.  Serve immediately; freeze any extra.  Makes 3 1/2 cups.

Helpful Hint to Peel Peaches

There is a simple way to peel your peaches that makes it easy to remove the skin.  Wash the peaches; then dip them in boiling water 30 seconds. Immediately dip peaches in cold water.  Slip off the peel.
This step is optional. Other than this there is no cooking involved! EASY Right!!

That is it.  Pretty simple, but very delicious! 

Let us know how your freezing project went! Leave a comment below!

Rebecca Bohling

Grimm’s Gardens


Special thanks to Karla Bohling for providing the recipe and extra hints!

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