While you're welcome to try using this make-ahead technique with peaches, it's likely that the texture of the filling will be quite soft after the pie is baked. You can try to compensate for this by using peaches that are slightly firm to the touch and also avoid cooking the pie filling too much. You want the peaches to be able to hold their shape during baking, so avoid cooking the heck out of them initially. Just a gentle simmer will be enough for this stone fruit. Happy pie baking! Kye@KAF

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