Frozen Peach Pie Filling from Fresh Peac
Source of Recipe
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List of Ingredients
9 pounds fresh peaches
2 tsp Fruit Fresh (fruit preservative)
3 1/2 cups sugar
1/2 cup plus 2 tablespoons quick cooking tapioca
1/4 cup fresh lemon juice
1 tsp salt
1 9-inch pie shell with top
1/2 stick butter
1 tsp cinnamon or nutmeg
Recipe
To peel the peaches, first bring a pot
of water to a boil.
Using a paring knife, score the peaches
with an X into the skins only.
Gently drop the peaches in the boiling
water for approximately 30 seconds to
1 minute.
Using a slotted spoon, remove the peaches
and place them in iced water for a minute.
The skins should slip off easily.
If not, place back into the boiling water
for another 30 seconds.
Slice the peaches and put them in a bowl.
Sprinkle Fresh Fruit and sugar, and stir
into peaches.
Stir in remaining ingredients and mix well.
Line 4 pie pans with heavy foil or freezer
paper, placing a piece of plastic wrap over
foil.
Put 4 to 5 cups filling in each pan.
Loosely fold wrapping around pie and freeze
until firm.
When filling is frozen solid, remove from
pans and wrap tightly.
Return to freezer until ready to use.
On pie baking day, for each pie, simply place
frozen pie filling in pie shell, add 1/2 a
stick of butter and sprinkle with cinnamon
or nutmeg.
Top pie with an additional pastry crust, seal
well, and bake for 50 to 60 minutes.
Prep Time: 45 minutes
Cook Time: 1 hour
Inactive Prep Time: 4 hours
Yield: filling for 4 pies
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