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    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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