I was leery to give this recipe a try for fear of loss. A passion of mine is sweet, juicy summer peaches and if this did not work the waste of peaches would have brought tears for the loss of what could have been enjoyed in season.
I was told this could not be done so a dig through old cookbooks was required, found this in the Farm Journal. I must confess a shortcut…prepared pie crust that was taking up space in the freezer and had to be used…and easily sacrificed if it did not work. This pie recipe requires, obviously, that it be prepared when local peaches are in season.
The photo is of the filling out of the freezer before being baked. The peaches did not darken and the pie was rather amazing in the chilly winter months.
Freezer Peach Pie
4 quarts of peaches, peeled and sliced (9 lbs)
3 1/2 cups raw sugar (turninado or demerara)
OR
2 cups agave syrup
1/2 cup tapioca, grind to a powder in your blade coffee grinder
1/4 cup fresh lemon juice
1 tsp salt
prepare for freezing by lining 4, 9″ pans with aluminum foil and then a layer of plastic wrap.
combine all of the ingredients in a large bowl. scoop the pie filling evenly between all 4 pans. cover completely and freeze. when they are frozen to the form of the pan you can then remove the filling and store for a chilly day. make sure the filling is wrapped well and freeze for up to 6 months.
to bake
preheat the oven to 425. remove the foil and plastic wrap and drop the unthawed filling into uncooked pie crust. I used an oatmeal crumble topping but use whatever you like (dough, crumb…nuts…sprinkle with nutmeg…). Bake for approximately 1 hour and 10 minutes or until bubbly. cool for a bit
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