We are in the thick of the annual canning and freezing marathon of summer. We are eating like kings with all the fresh fruits and vegetables that are in season. And with what we are preserving we will be eating good all winter.
One of the things I have been doing for years is freezing fruit pie fillings. With a supply on hand, I can easily whip up a pie on short notice. I had used up all the fillings I had and started a fresh supply of peach pie fillings today. It's quite simple and requires no cooking.
Here's the recipe:
Peel and slice enough peaches to fill a 9 in. foil pie pan.
Mix 3/4 cup of sugar with 3 tbs. instant clear jel
Add peaches to the dry mix and stir until coated
Put pie filling in the foil pan, cover with foil, and freeze.
To bake:
Remove pie filling from foil pan and place in an unbaked pie shell.
DO NOT THAW
Sprinkle with nutmeg and cinnamon.
Dot with butter
Top with crust or crumb topping.
Bake at 350 until fruit is soft and bubbling (45-50 minutes)
I also make apple and cherry pie fillings like this too. Any kind of fruit can be used.
I always get compliments when I take one to a meal somewhere because they taste like fresh fruit. The secret is not thawing them.
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