I love this recipe.
It is quick, easy, and delicious. You can have a summer peach pie any time of year.
Ingredients:
9-10 pounds peaches
2 teaspoons Fruit Fresh
3 1/2 cups sugar
1/2 cup plus 3 Tablespoons quick cooking tapioca
1/4 cup lemon juice
1 teaspoon salt
Directions:
To peel peaches, first bring a pot of water to a boil. Using a paring knife, score the peaches with an X in the the blossom end of the skin only. Gently drop the peaches in the boiling water for approximately 30-60 seconds. Using a slotted spoon, remove the peaches and place them in iced water for a minute or so. The skins should slip off easily. If not, place back into the boiling water for another 30seconds.
Peel, remove the pit, and discard. Slice the peaches and put them in a bowl. Add lemon juice. Mix. Mix Fruit Fresh, sugar, tapioca and salt together, add to peaches, mixing well.
Line 4 pie pans with heavy foil, placing plastic wrap across in one direction and then turn the pan 1/4 turn and put another piece of plastic wrap across in the other direction. Make sure they are long enough to cover the filling. Divide evenly (about 4-5 cups) per pan. Loosely fold wrap over filling, then the foil, leaving it in the pan and freeze until firm. When filling is frozen solid, remove from pans and wrap tightly. Put into gallon ziploc freezer bags and label. Return to freezer until ready to use.
On Pie Baking Day:
Ingredients:
2 nine-inch pie crusts (for bottom and top)
1/2 stick (4 tablespoons) butter
1 teaspoon cinnamon or nutmeg
For each pie, simply place frozen pie filling in pie shell, dot with butter and sprinkle with cinnamon or nutmeg. Top pie with an additional pastry crust, seal well, brush with a little milk and sprinkle with a bit of sugar. Bake for 50-60 minutes in a preheated 375 degree oven.
