This past Sunday the family went out to Carter Mountain in Charlottesville for a peach picking adventure. I had gone peach picking one other time since living in Virginia but it was a little farther away.
I now remember why despite the amazing flavor of a tree-ripened peach, I have not gone back in a while. The picking was so easy for the kids as the trees were fairly young and short, that we ended up with 30 pounds of peaches…Unlike apples that last a long time when stored properly, peaches have a shorter life span. So for the last two days I have been boiling, peeling and pitting peaches; especially the ones that were bruised in the picking process.
How to Freeze Peaches to Use in Recipes
Besides canning peaches which I have not tried, to save peaches for later use, you must peel, slice and freeze them on a cookie sheet before adding them to a freezer bag. Since they will still probably freeze together slightly, you may want to measure the peaches before you bag them..
- Wash and Dry Peaches
- Peel Your Peaches (Quick tip for Peeling Peaches)
- Slice Peaches to the desired size
- Place on a Parchment lined Cookie Sheet that fits in your Freezer
- Place In Freezer for a few hours
- Store Frozen slices in a Freezer Ziploc Bag
How Many Peaches to Freeze for a Recipe
Quick Peach Bread (or Muffins)
- 3 eggs
- 2/3 cup oil
- 1 cup sugar
- 2-2 1/2 cups chopped peaches
- 2 tsp vanilla
- 3 cups flour ( I used half whole wheat flour)
- 1 tsp salt
- 1 tsp soda
- 2 tsp cinnamon
- ½ tsp baking powder
- 1 cup chopped nuts (optional)
Preheat oven to 325
Beat eggs, oil, and sugar; cream well. Add peaches and vanilla. Stir in dry ingredients and nuts, until blended (do not overbeat). Pour batter into 2 greased loaf pans. Bake at 325 for one hour.
This batter may also be baked as muffins – bake at 375 for 15-20 minutes.
Too hot to have your oven on for 1 hr for a hot pie, try this refreshing cold version.
Cream Cheese Peach Pie Recipe
- 1 9 inch pie shell, unbaked
- 4 cups peeled, sliced peaches, divided
- 1 cup sugar
- 3 tablespoons cornstarch
- 1 tbs lemon juice
- 1 tbs butter
- 3 oz cream cheese, softened
- whipped cream for garnish.
Bake pie shell at 350′ for 9 to 11 mins. until brown. Set aside to cool.
Crush 2 cups of peaches in a saucepan. Add sugar, cornstarch, lemon juice, and butter. Cook over low heat until thickened. Cool.
Spread cream cheese in pie shell. (easiest to use an offset spatula)
Top with remaining 2 cups of peaches. Pour cooked peach mixture over the sliced peaches.
Refrigerate or serve immediately with whipped topping.
How to Freeze Fruit Pies
Pies are a great way to use up an abundance of fruit. last night I also made a peach blueberry pie. However I did not bake it, did you know that you can prepare most fruit pies without custard and freeze them to bake later.
- Simply prepare the pie per the directions up to the part in which your egg/milk wash the crust and sprinkle with sugar.
- Then cover the entire pie in tin foil and then place it into a freezer bag and freeze up to 6 months.
- To bake the pie, unwrap the pie, glaze the crust if you wish, bake it at 425 for 10 minutes, cut vents i the top and bake for 20 minutes more. reduce the oven to 350 degrees and bake the pie until thick juices bubble through the vent, about 1 hr longer.