To make peach pie even during the winter, I use this simple recipe. It also makes it easier when I have guests to prepare a quick and easy dessert.—Mary Ellen Thomas, Greer, South Carolina
- 4 quarts sliced peeled fresh peaches
- 3-1/2 cups sugar
- 3/4 cup quick-cooking tapioca
- 3/4 teaspoon salt
- 1/4 teaspoon lemon juice
- 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. Yield: 4 pies, 24-32 servings.
Originally published as Freeze Ahead Peach Pie Filling in Country Woman May/June 1991, p35
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