Freezer Peach Pie Filling and Pie Freezing Method
eri
04:01
< 4 hours
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Brunch
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Dessert
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Easy
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Eggs/dairy
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Equipment
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Freezer
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Fruit
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Holiday
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Kid Friendly
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Peaches
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Pies and tarts
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Pitted fruits
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Sweet
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Taste/mood
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Time to make
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Freezer Peach Pie Filling and Pie Freezing Method
Time: 2 hrs
Ingredients
- 9 lbs fresh peaches
- 2 teaspoons fruit fresh (fruit preservative)
- 3 1/2 cups sugar
- 1/2 cup quick-cooking tapioca, plus
- 2 tablespoons quick-cooking tapioca
- 1/4 cup fresh lemon juice
- 1 teaspoon salt
- 4 aluminum foil, pie plates
Directions
- 1 Bring a large pot of water to a boil.
- 2 Using a paring knife score the peaches with an X into the skins only.
- 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 Slice the peaches then put them into a large bowl; sprinkle with Fruit Fresh and sugar; toss to combine.
- 5 Stir in the tapioca, lemon juice and salt; mix well to combine.
- 6 Line 4 foil pie plates with heavy foil or freezer paper, placing a piece of plastic wrap over the foil.
- 7 Put 4-5 cups of peach filling into each pan, then loosely fold wrapping around the pie; freeze until firm.
- 8 When the filling is frozen solid remove from pans and wrap tightly, then return to freezer until ready to use.
- 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 Top the pie with an additional prepared pie crust; seal well, then flute as desired.
- 11 Bake for about 50-60 minutes in a 375 degree oven.