Peach Pie Filling

1. 1

   After peeling and slicing peaches, toss with lemon juice.

2. 2

   Stir together flour and sugar and toss well with peaches.

3. 3

   Place into foil lined deep pie plate, dot with butter and cover with foil.

4. 4

   Freeze immediately. Next day lift foil package from pie plate and return to freezer.

5. 5

   To bake pie, prepare pastry for a double crust and line a 10 inch pie plate with pastry.

6. 6

   Fit unwrapped pie filling into crust and cover with a lattice crust.

7. 7

   Cover the edge with aluminum foil to prevent excessive browning.

8. 8

   Cook at 425 for 35 minutes. Remove foil and bake another 15 minutes until crust is brown and juices bubble through vents.

* Per serving · 4 servings · Values may vary.

No additional tips available.