Freezer Peach Pie Filling Recipe
Ingredients
| Water | ||
| 16 medium-sized peaches | ||
| Sugar | 1 Cup (16 tbs) | |
| Quick-cooking tapioca | 1/3 Cup (16 tbs) | |
| 4 teaspoons ascorbic-acid mixture for fruit | ||
| Salt | 1/2 Teaspoon | |
| Ground cinnamon | 1/2 Teaspoon | |
| 2 tablespoons butter or margarine cut into bits | ||
Directions
1. Peel peaches: In 5-quart saucepot over high heat, heat 3 inches water to boiling; add peaches, a few at a time; cook 15 seconds. With slotted spoon, remove peaches to large bowl of cold water. Remove from water and peel off skins. Cut peaches into 1/4-inch-thick slices. Discard water in saucepot.
2. In same saucepot, mix sugar, tapioca, ascorbic-acid mixture, salt, and cinnamon. Add peaches; with rubber spatula, toss to mix.
3. Line two 9-inch pie plates with heavy-duty foil, extending it 6 inches beyond rims. Spoon half of peach mixture into each pie plate; dot each with 1 tablespoon butter or margarine. Fold foil loosely over filling. Place pie plates in freezer; freeze until firm, about 4 hours. Seal foil tightly; remove foil-wrapped fillings from pie plates; label and return packages of filling to freezer.
4. Use Freezer Peach-Pie Filling to make 2-crust or lattice-topped pie. Bake pie with un-thawed filling in preheated 425°F. oven 1 1/4 hours or until crust is golden and peach mixture begins to bubble. If crust begins to brown too much, cover with foil to prevent burning
2. In same saucepot, mix sugar, tapioca, ascorbic-acid mixture, salt, and cinnamon. Add peaches; with rubber spatula, toss to mix.
3. Line two 9-inch pie plates with heavy-duty foil, extending it 6 inches beyond rims. Spoon half of peach mixture into each pie plate; dot each with 1 tablespoon butter or margarine. Fold foil loosely over filling. Place pie plates in freezer; freeze until firm, about 4 hours. Seal foil tightly; remove foil-wrapped fillings from pie plates; label and return packages of filling to freezer.
4. Use Freezer Peach-Pie Filling to make 2-crust or lattice-topped pie. Bake pie with un-thawed filling in preheated 425°F. oven 1 1/4 hours or until crust is golden and peach mixture begins to bubble. If crust begins to brown too much, cover with foil to prevent burning
Chef
