Freezer Peach Pie Filling Recipes

Steps:

• In a large bowl, combine all ingredients. Let stand for 15 minutes. Line four 9-in. pie pans with foil. Add fruit mixture and level; place in freezer until frozen solid. When frozen, close foil, sealing well to prevent freezer burn. Remove from pans and stack in freezer until ready to use. , To bake, remove frozen peaches from the foil and place in an unbaked pie shell. Cover with top crust and seal. Brush with melted butter and cover crust edges with foil. Bake at 400° for 50 minutes. Remove foil and continue to bake about 20 minutes or until bubbly and golden brown.

Steps:

• Bring a large pot of water to a boil.
• Using a paring knife score the peaches with an X into the skins only.
• 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).
• Slice the peaches then put them into a large bowl; sprinkle with Fruit Fresh and sugar; toss to combine.
• Stir in the tapioca, lemon juice and salt; mix well to combine.
• Line 4 foil pie plates with heavy foil or freezer paper, placing a piece of plastic wrap over the foil.
• Put 4-5 cups of peach filling into each pan, then loosely fold wrapping around the pie; freeze until firm.
• When the filling is frozen solid remove from pans and wrap tightly, then return to freezer until ready to use.
• 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.
• Top the pie with an additional prepared pie crust; seal well, then flute as desired.
• Bake for about 50-60 minutes in a 375 degree oven.