Here’s how to have a FRESH Peach Pie in the middle of winter!

I love taking the fresh tastes of summer into the winter, don’t you? This will do just that. Grab some fresh peaches and get ready to make 4 peach pies at once! Trust me, you’ll be glad you did!

  • 6 TBS ascorbic acid fruit protector
  • 1 gallon water
  • 4 quarts sliced fresh peeled peaches
  • 3 ½ cups sugar
  • ½ cup plus 2 TBS quick-cooking tapioca
  • ¼ cup lemon juice
  • 1 tsp salt
  1. Disolve fruit protector in water.
  2. Slice peaches into solution and then drain well
  3. Combine peaches, sugar, tapioca, lemon juices and salt in large mixing bowl
  4. Line four 8″ pie pans with heavy-duty foil, letting foil extend beyond rim
  5. Divide filling evenly between pans
  6. To freeze, fold foil looely over fillings; freeze
  7. Remove from freezer, remove filling from pans and wrap snugly with foil
  8. Wrap with freezer wrap or bag
  9. Label. date and return to freezer for no longer than 6 months
Ready to freeze!


To bake:

  1. Remove foil from frozen pie fililng and place it unthawed in a pastry-lined 9″ pie pan
  2. Dot with butter and ¼ tsp nutmeg and ¼ tsp cinnamon
  3. Adjust top crust; flute edges and cut vents
  4. Bake in preheated 425 oven for 1 hour and 10 minutes or until syrup boils with heavy bubbles
YUM! Don’t forget to top with ice cream!

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