Today I am making Peach Pie Filling but the same recipe works very well with apple too!
First lets get those peaches peeled.
I like to score my peaches with a knife.
Put peaches in boiling water for 1-2 minutes until peels start peeling away.
Remove from boiling water and plunge into ice water to stop the cooking process.
The peels should now just slide right off!
Slice your peaches.
Now we are ready for the pie filling recipe!
Freezer safe pie pans (Pyrex or Metal works great)
Plastic wrap, press & seal wrap, freezer safe bags.
Optional: Non stick cooking spray.
Peach Pie Filling:
(makes 1 pie)
6 cups sliced peaches
1/2 cup sugar or sugar substitute
1/2 teaspoon cinnamon
1 1/2 Tablespoons cornstarch
1 1/2 Tablespoons Instant Minute brand tapioca powder
Jan's Secret Ingredients: I add 1/2 teaspoon ground ginger and 1 teaspoon vanilla. I also love to use 1/4 cup brown sugar or splenda brown sugar and 1/4 cup white sugar or sugar substitute. It makes the pie so rich tasting! Yum! (My hubby is diabetic so I use as much sugar substitute as possible for him.)
In large mixing bowl combine all ingredients and set aside.
Line your pie pans with plastic wrap or press & seal wrap (I used the press & seal) leaving enough hanging over extra to cover the top of the pie plates later.
using non stick cooking spray, coat the pans in a thick layer of non stick spray (no plastic wrap on this option)
Directions for options 1 & 2:
Pour pie filling into prepared pans.
If using plastic wrap, fold the plastic wrap over the top of the pie filling.
Place pie pans on a flat surface in your freezer for 2-3 hours until it is frozen solid.
Remove frozen pie pans from freezer.
Remove frozen fruit from the pie pan and place into freezer safe bags.
Label and seal bags. Store in freezer until ready to bake.
Pour the filling straight into a freezer bag/container and freeze flat. To bake this go to the "from thawed" baking directions below.
Place frozen pie filling (Ok, obviously you'll need to unwrap it from the plastic wrap!) in a pie crust lined pie plate.
Top peaches with top pie crust and crimp/seal edges of pie.
Bake 20 minutes at 400° Then turn down heat to 350 ° for another 40 minutes or until crust is golden.
Fill pie plate same as above from frozen directions.
Bake at 400 ° for 40 minutes or until golden.