Ingredients

Instructions

  1. Bring a large pot of water to a boil.
  2. Using a paring knife score the peaches with an X into the skins only.
  3. 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).
  4. Slice the peaches then put them into a large bowl; sprinkle with Fruit Fresh and sugar; toss to combine.
  5. Stir in the tapioca, lemon juice and salt; mix well to combine.
  6. Line 4 foil pie plates with heavy foil or freezer paper, placing a piece of plastic wrap over the foil.
  7. Put 4-5 cups of peach filling into each pan, then loosely fold wrapping around the pie; freeze until firm.
  8. When the filling is frozen solid remove from pans and wrap tightly, then return to freezer until ready to use.
  9. 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.
  10. Top the pie with an additional prepared pie crust; seal well, then flute as desired.
  11. Bake for about 50-60 minutes in a 375 degree oven.