Freezer Peach Pie Filling And Pie Freezing Method

• 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
• PIE TOP FOR BAKING DAY
• 1 (9 inch) pie crusts
• 4 tablespoons cold butter, cut into pieces
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg

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.

peaches, fruit fresh, sugar, quickcooking tapioca, tapioca, lemon juice, salt, aluminum foil, baking, cold butter, cinnamon, nutmeg

Taken from www.food.com/recipe/freezer-peach-pie-filling-and-pie-freezing-method-183269 (may not work)