Freeze and Bake Peach Pie
Ready In: 1 hr 25 mins
Yields: 1 pie
Ingredients
- 1 quart peach, sliced
- 1 cup sugar
- 2 1⁄2 tablespoons tapioca
- 1⁄4 teaspoon salt
- 1 teaspoon lemon juice
- 1 tablespoon butter
Directions
- Using favorite double pie crust for 9-inch pan, mix together all ingredients except butter.
- Fill bottom crust.
- Dot peach mixture with the butter.
- Top with remaining crust.
- Crimp edges, but do not cut vents.
- TO FREEZE: cover with plastic rap, then foil.
- This can be frozen for up to 12 months.
- TO BAKE; cut vents in top of frozen pie and bake frozen at 425 degrees for 45 minutes, then 30 minutes at 350 degrees or until filling bubbles and crust is brown.
- Cool one hour, then serve.
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