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Freeze Ahead Peach pie
Ingredients:
3 1/2 c. sugar
2 tsp. ascorbic acid
4 qts. sliced fresh peaches
1/2 c. plus 2 Tbs. Minute Tapioca
1 tsp. salt
3 1/2 c. sugar
2 tsp. ascorbic acid
4 qts. sliced fresh peaches
1/2 c. plus 2 Tbs. Minute Tapioca
1 tsp. salt
Directions:
Blend sugar and acid; mix with remaining ingredients. Line four 8" pie pans with heavy duty aluminum foil, letting it extend 5" beyond rims.Pour filling mixture into pans. Fold foil loosely over fillings. Freeze until firm. Seal foil tightly, remove from pans, and return to freezer. Fillings may be stored in freezr up to 6 months.
To bake pies: Unwrap fillings-do not thaw. Place in pastry lined 9" pie pan. Dot with about 1 Tbs. butter. Add top crust; seal snd flute edge. Cut or open slits in top crust. Bake in hot oven(425) about 1 hour.
Makes 6-8 Servings
Blend sugar and acid; mix with remaining ingredients. Line four 8" pie pans with heavy duty aluminum foil, letting it extend 5" beyond rims.Pour filling mixture into pans. Fold foil loosely over fillings. Freeze until firm. Seal foil tightly, remove from pans, and return to freezer. Fillings may be stored in freezr up to 6 months.
To bake pies: Unwrap fillings-do not thaw. Place in pastry lined 9" pie pan. Dot with about 1 Tbs. butter. Add top crust; seal snd flute edge. Cut or open slits in top crust. Bake in hot oven(425) about 1 hour.
Makes 6-8 Servings
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