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Freeze Ahead Fresh Peach Pies
Ingredients:
3 1/2 c. sugar
2 tsp. ascorbic acid
4 qts. sliced, peeled fresh peaches
1/2 c. p[lus 2 Tbs. Minute Tapioca
1/4 to 1/3 c. lemon juice
1 tsp. salt
3 1/2 c. sugar
2 tsp. ascorbic acid
4 qts. sliced, peeled fresh peaches
1/2 c. p[lus 2 Tbs. Minute Tapioca
1/4 to 1/3 c. lemon juice
1 tsp. salt
Directions:
To prepare and freeze filling: Blend sugar and acid; mix with remaining ingredients. Line four 8" pie pans with heavy-duty aluminum foil, letting it extend 5" beyond the 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 freezer up to 6 months.
To bake pies: Unwrap fillings - do not thaw. Place in pastry-lined 9" pie pans. Dot with about 1 Tbs. butter. Add top crust; seal and flute edges. Cut slits in top crust. Bake at 425 for about 1 hour.
Crumb crust may be substituted fot top crust.
To prepare and freeze filling: Blend sugar and acid; mix with remaining ingredients. Line four 8" pie pans with heavy-duty aluminum foil, letting it extend 5" beyond the 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 freezer up to 6 months.
To bake pies: Unwrap fillings - do not thaw. Place in pastry-lined 9" pie pans. Dot with about 1 Tbs. butter. Add top crust; seal and flute edges. Cut slits in top crust. Bake at 425 for about 1 hour.
Crumb crust may be substituted fot top crust.
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