Freezer Peach Pie Filling And Pie Freezing Method

1. 1

   Bring a large pot of water to a boil.

2. 2

   Using a paring knife score the peaches with an X into the skins only.

3. 3

   Carefully drop the peaches into the boiling water; for about 30 seconds to 1 minute. Using a slotted spoon remove the peaches to a large bowl of ice water for 1 minute (the skins should slip off easily, if not place them back into the boiling water for 30 seconds).

4. 4

   Slice the peaches then put them into a large bowl; sprinkle with Fruit Fresh and sugar; toss to combine.

5. 5

   Stir in the tapioca, lemon juice and salt; mix well to combine.

6. 6

   Line 4 foil pie plates with heavy foil or freezer paper, placing a piece of plastic wrap over the foil.

7. 7

   Put 4-5 cups of peach filling into each pan, then loosely fold wrapping around the pie; freeze until firm.

8. 8

   When the filling is frozen solid remove from pans and wrap tightly, then return to freezer until ready to use.

9. 9

   ON PIE BAKING DAY; for each pie place one frozen pie filling in a unbaked 9-inch pie shell, then add in 4 tablespoons butter pieces (1/4-cup) then sprinkle with cinnamon and nutmeg.

10. 10

    Top the pie with an additional prepared pie crust; seal well, then flute as desired.

11. 11

    Bake for about 50-60 minutes in a 375 degree oven.

* Per serving · 4 servings · Values may vary.

No additional tips available.