FROZEN PEACH PIE FILLING
Source of Recipe
Recipe courtesy Paula Deen
Recipe Introduction
Recipe Summary
Prep Time: 45 minutesCook Time: 1 hour
Inactive Prep Time: 4 hoursYield: filling for 4 pies
List of Ingredients
9 pounds fresh peaches
2 teaspoons 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 teaspoon salt
1 9-inch pie, top crust
1/2 stick (4 tablespoons) butter
1 teaspoon 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 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.
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