Ingrédients pour Freezer Peach Pie Filling And Pie Freezing Method
- Fresh Peaches
- 2 tablespoons Fruit Fresh
- 1 ½ cups granulated sugar
- Quick Cooking Tapioca
- Fresh Lemon Juice
- ¼ teaspoon salt
- Aluminum Foil
- Four 9-inch unbaked pie crusts
- 4 tablespoons (1/4 stick) cold unsalted butter, per pie
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg (optional)
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Comment préparer Freezer Peach Pie Filling And Pie Freezing Method
- Bring a large pot of water to a rolling boil.
- Score 6-8 ripe peaches (about 6 cups peeled and sliced) with an 'X' on the bottom of each peach, cutting only through the skin.
- Carefully add peaches to the boiling water and blanch for 30-60 seconds.
- Immediately transfer peaches to a bowl of ice water to stop the cooking process. Let them sit for 1 minute.
- Once cool enough to handle, slice the peaches. You should have approximately 6 cups of sliced peaches.
- In a large bowl, combine the sliced peaches with 1 ½ cups granulated sugar, 2 tablespoons Fruit Fresh, and ¼ teaspoon salt.
- Gently toss to coat the peaches evenly.
- Stir in ½ cup quick-cooking tapioca and 2 tablespoons lemon juice.
- Mix thoroughly until all ingredients are well combined.
- Line four 9-inch foil pie plates with heavy-duty foil or freezer paper. Place a piece of plastic wrap over the foil.
- Divide the peach filling evenly among the four prepared pie plates (about 4-5 cups per plate).
- Loosely fold the foil or freezer paper over the filling.
- Freeze until completely solid (at least 6 hours, preferably overnight).
- Once frozen, remove the filling from the pie plates. Wrap each individually in plastic wrap, then in foil for freezer storage.
- On baking day: Preheat oven to 375°F (190°C).
- Place one frozen peach filling into each unbaked 9-inch pie crust.
- Dot each pie with 4 tablespoons (1/4 stick) of cold unsalted butter, cut into small pieces.
- Sprinkle with 1 teaspoon ground cinnamon and ½ teaspoon ground nutmeg (optional).
- Top with your prepared pie crust. Seal the edges and crimp decoratively.
- Bake for 50-60 minutes, or until the crust is golden brown and the filling is bubbly. If the crust browns too quickly, tent loosely with foil.
Nutrition Information (Approximate per serving)
Sodium
47 g
Sugar
1160g
Fat
56g
Carbs
112g
