Ingredients
Instructions
- After peeling and slicing peaches, toss with lemon juice.
- Stir together flour and sugar and toss well with peaches.
- Place into foil lined deep pie plate, dot with butter and cover with foil.
- Freeze immediately. Next day lift foil package from pie plate and return to freezer.
- To bake pie, prepare pastry for a double crust and line a 10 inch pie plate with pastry.
- Fit unwrapped pie filling into crust and cover with a lattice crust.
- Cover the edge with aluminum foil to prevent excessive browning.
- Cook at 425 for 35 minutes. Remove foil and bake another 15 minutes until crust is brown and juices bubble through vents.