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Freezer Peach Pie Filling

Western.Chefs's picture
Ingredients
  Water 1 Cup (16 tbs)
  Peaches 16 Medium
  Sugar 1 Cup (16 tbs)
  Quick-cooking tapioca 1⁄3 Cup (5.33 tbs)
  Ascorbic acid mixture 4 Teaspoon
  Salt 1⁄2 Teaspoon
  Ground cinnamon 1⁄2 Teaspoon
  Butter/Margarine 2 Tablespoon
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

Recipe Summary

Cuisine: 
American
Method: 
Baked
Dish: 
Pie

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1 Comment

Anonymous's picture
can you use the comstock country cherry pie filling in cobbler?