Freezer Peach Pie Filling And Pie Freezing Method - cooking recipe

Ingredients

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

Preparation

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.