Prep 2 hrs
Cook 0 mins
This method will work perfectly every time! If you follow this recipe and do not change any ingredient amounts, you will have perfect peach pies all year round! You can omit the nutmeg if desired though, I like to add it in for an extra flavor boost! Use only quick-cooking tapioca for this, Fruit Fresh can be found at any major supermarket.
- 9 lbs fresh peaches
- 2 teaspoons fruit fresh (fruit preservative)
- 3 1⁄2 cups sugar
- 1⁄2 cup quick-cooking tapioca, plus
- 2 tablespoons quick-cooking tapioca
- 1⁄4 cup fresh lemon juice
- 1 teaspoon salt
- 4 aluminum foil, pie plates
PIE TOP FOR BAKING DAY
- 1 (9 inch) pie crusts
- 4 tablespoons cold butter, cut into pieces
- 1 teaspoon cinnamon
- 1⁄2 teaspoon nutmeg
- Bring a large pot of water to a boil.
- Using a paring knife score the peaches with an X into the skins only.
- Carefully drop the peaches into the boiling water; for about 30 seconds to 1 minute. Using a slotted spoon remove the peaches to a large bowl of ice water for 1 minute (the skins should slip off easily, if not place them back into the boiling water for 30 seconds).
- Slice the peaches then put them into a large bowl; sprinkle with Fruit Fresh and sugar; toss to combine.
- Stir in the tapioca, lemon juice and salt; mix well to combine.
- Line 4 foil pie plates with heavy foil or freezer paper, placing a piece of plastic wrap over the foil.
- Put 4-5 cups of peach filling into each pan, then loosely fold wrapping around the pie; freeze until firm.
- When the filling is frozen solid remove from pans and wrap tightly, then return to freezer until ready to use.
- ON PIE BAKING DAY; for each pie place one frozen pie filling in a unbaked 9-inch pie shell, then add in 4 tablespoons butter pieces (1/4-cup) then sprinkle with cinnamon and nutmeg.
- Top the pie with an additional prepared pie crust; seal well, then flute as desired.
- Bake for about 50-60 minutes in a 375 degree oven.
This is the 2nd year I am using this recipe. I use this method to make cobblers so I don't have the added calories of pie crusts. At baking time, I put the frozen peach filling in a crustless greased pie plate and then I prepare a crumb topping of 1/2 cup each of oatmeal, whole wheat flour, and sugar in a food processor and add 1/4 cup( half stick) butter, and a teaspoon of cinnamon. Process until crumbly; spread over filling. Sometimes I add some pecan flour for some of the flour in the topping.
I made these this summer. I put the filling into pie crusts before freezing. I bought cheap throw-away foil pans just for making pies for the freezer this year. The only thing I did was forget the butter, still tasted great though. I did bake 20-30 minutes more, I just kept poking a knife in the center to test the temperature in the middle of the pie. I was happy to have these in the freezer. I was able to make dessert without standing around.
This turned out lousy for me. :( It seemed like a brilliant idea, but unfortunately never worked for me. The crust was nice and brown and the filling was runny and cold despite leaving it in for an extra 20 minutes.