adapted slightly from Paula Deen
Yield: filling for 4 pies
9 lbs fresh peaches
2 t Fruit Fresh (fruit preservative)
3 1/2 c sugar
1/2 c plus 2 T quick cooking/instant tapioca or arrowroot starch/flour
1/4 c fresh lemon juice
1 t salt
1 t cinnamon or nutmeg
4 (9 inch) pie pans
On pie baking day:
2 T butter
To peel peaches, bring a pot of water to a boil. Using a paring knife, score the peaches with an x into the skins only. Gently drop into the water for about 30 seconds to a minute. Using a slotted spoon, remove peaches and place in a bowl of iced water for a minute. The skins should slip off easily.
Slice the peaches and put them in a bowl. Sprinkle peaches with Fruit Fresh and sugar and stir. Add tapioca, lemon juice, salt and cinnamon or nutmeg. Stir to combine.
4 (9 inch) pie pans
On pie baking day:
2 T butter
To peel peaches, bring a pot of water to a boil. Using a paring knife, score the peaches with an x into the skins only. Gently drop into the water for about 30 seconds to a minute. Using a slotted spoon, remove peaches and place in a bowl of iced water for a minute. The skins should slip off easily.
Slice the peaches and put them in a bowl. Sprinkle peaches with Fruit Fresh and sugar and stir. Add tapioca, lemon juice, salt and cinnamon or nutmeg. Stir to combine.
Line 4 pie pans with heavy foil or freezer paper, placing a piece of plastic wrap over foil. Put 4-5 cups filling into each pan. Loosely fold wrapping around pie and freeze until firm. When filling is frozen solid, remove from pans and wrap tightly. Return to freezer until ready to use.
On pie baking day, unwrap and place frozen pie filling in pie shell. Add 2 T butter. Top pie with additional pastry crust, seal well, and bake for 15 minutes at 425 degrees, then decrease temperature to 375 and continue to bake for 50-60 minutes until filling is bubbly and cooked through.
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