I froze apple slices single layer last summer and then sealed them in measured bags using the food saver. My husband made apple pies all year . . . it was great!

We have a lot of peaches right now so I'm thinking of freezing peach slices in this manner. I'm assuming I should hand peel the skins instead of using the blanch method to keep them as dry as possible? I'll single layer freeze them on parchment so they don't freeze to the sheet.

Any comments would be appreciated!

You also don't need to thaw them before you make a pie. Just plop them in the crust and bake :).

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I've been wanting to ask folks here: Is there a texture difference in the finished pie, cobbler, etc., depending on whether the peaches are frozen (but not old) or canned?

I have mostly canned them before, but now I have this new freezer :)

Nila - IME pies made from frozen peaches are soupier than when made from canned peaches. Freezing breaks down the cell walls so they tend to be more watery.

But for many it is a personal preference thing.

Dave

It is easier to get the skins off if you dunk them in boiling water first, but some peaches can be peeled without that if they are ripe enough.

The first batch I froze on a baking sheet on top of parchment, but for the second batch I sealed the bottom of the bags and using a wide mouth funnel put the peeled, cut peaches in then set them on the pan and froze. Once they were solid I sealed the tops. Either way would work.

I blanch the peaches, peel them and put them into a solution of water with a couple of Vitamin C tablets broken open and dissolved in. Far cheaper than Fruit Fresh and it keeps the fruit from browning. Slice them, put them into a single layer on a sheet tray and freeze. If they stick just a few minutes will allow them to thaw just enough to release. Into a ziplock bag and into the freezer, and the individual slices let me take out just enough for a smoothie for the grandkids, a small batch of turnovers, some ice cream, topping for pancakes, whatever. I never use any sugar or syrup when freezing this way and even if I'm making scones or muffins the frozen slices still are easy enough to cut into smaller chunks.

I've also done as Donna states and put all filling ingredients in a ziplock bag ready for use. The only thing I do differently is that I freeze the bags right in my pie plates, so they are the right shape to just plop into my pie crust for pie or into the pan to thaw and get ready for cobbler or crisp topping. When they are frozen they can be removed from the pie plate and stacked up for later use and the pie plate goes back into the cabinet for future use.

Annie

>make up a pie filling by mixing the fruit, flour, sugar, spices, etc all at once.

>I freeze the bags right in my pie plates, so they are the right shape to just plop into my pie crust for pie

Clever, both!

I have done this, and also have taken it a step further by freezing the whole pie. Just make the whole pie in a pie plate that you have first lined with plastic or foil, freeze it and then next day pop out the pie and seal it up, 'rinse and repeat'. I use store bought crusts since I am a lousy pastry maker. This works very well, no defrosting needed, just unwrap the frozen pie, replace in pie plate, and though it does take longer to bake, the quality seems pretty good (of course, with home grown peaches). However, if freezer space is limited, this might not be the best option.

Oh, yes, I have done this.

Sometimes when making a pie it's just as easy to make two. I freeze one without cooking, then pull it out and stick it in the oven, frozen. Yum!

I haven't done a series of them, though, for longer-term storage like you talk about.