Frozen Peach Pie Filling

One of the reasons our family planted rows and rows of peaches is because we love to eat peaches. Well, really the only reason we planted peaches is because we love to eat peaches. Now that our trees have grown so big and are producing more than we can eat ourselves, we have started selling them. Now we enjoy sharing some of the many ways we love to eat peaches besides right off the tree.

This recipe comes from my sister AnnaLynn, so you know it is going to be wonderful. Doing all of the work ahead of time is a huge time saver for you later when you need to make dessert for a special occasion later in the year.

9 lbs. Fresh picked peaches, remove skin and slice

2 teaspoons Fruit Fresh

3 ½ cups sugar

½ cups plus 2 tablespoons tapioca

¼ cups lemon juice

1 teaspoon salt

1 roll of heavy duty foil paper

3 or 4 pie pans

ASSEMBLE

1. Mix the 6 filling ingredients lightly in a large bowl.
2. Line three or four pie plates with the heavy duty foil paper. The foil should extend beyond the pie plate about 5 -inches or so. It is always a good thing to prepare for an extra pie, just in case you have more peach pie filling then you thought.
3. Spoon the peach pie filling into each pie plate, making sure there is a good amount in each pie plate.
4. Place another smaller piece of foil on top of the pie filling. Then seal the foil over the top of the filling, making sure you make a tight seal.
5. Then carefully place the filled pie plates in a freezer. Make sure they are placed on a level shelf.
6. When the pie filling is completely frozen, (about 24 hours) pop the foiled pie fillings out of the pie plate and return to the freezer. It’s a good idea the take a sharpie and label them.

BAKE

1.  Slightly thaw the peach filling to remove the foil.
2. Prepare your favorite pie crust and place bottom crust in pie plate. Place frozen pie filling into bottom crust and then place the top crust over the peach pie filling and crimp edges.
3. Lightly brush a small amount of milk over the top pie crust and then sprinkle lightly with  sugar.
4. To prevent over browning, cover edges of the pie with a shield. Place a cookie sheet under the pie to help keep your oven clean.
5. Bake at 375 degree oven for about an hour. You will need to keep an eye on this pie because it started out frozen, so it needs to bake slow and long. Bake until the crust is golden brown and the pie filling is bubbling.

Then when you are done eating this peach pie, you know that you have a few more left in the freezer to enjoy or bless someone else with.