Frozen Peach Pie Filling

Judy Stanfield

9 pounds fresh peaches
2 tsp fruit fresh
3 1/2 cups sugar
1/2 cup plus 2 T quick cooking tapioca
1/4 cup lemon juice
1 tsp salt
1/2 stick (4T) butter
1 tsp cinnamon or nutmeg


To peel the peaches first bring a pot of water to a boil. Using a paring knife score the peaces with an x into the skins only. Gently drop the peaches in the boiling water for approx 30 sec to one min. Using slotted spoon remove and place in ice water for a min. The skins should slip off easily. If not place back in boiling water for another 30sec.

Slice the peaches and put them in a bowl. Sprinkle fruit fresh and sugar and stir into peaches. Stir in remaining ingred and mix well.

Line 4 pie pans with heavy foil or freezer paper placing a piece of plastic wrap over foil. Put 4-5 cups filling in each pan. Loosely fold wrapping around pie and freeze until firm. When filling is solid remove from pans and wrap tightly. Return to freezer until ready to use.

On pie baking day for each pie simply place frozen filling in pie shell and add 1/2 stick of butter and sprinkle with cinnamon or nutmeg, Top pie with an additional pastry crust seal well and bake for 60 min in 375 oven.

*Needs to sit after baking to cool and set up!
*