Tuesday, November 2, 2010

Freeze ahead peach pie filling {Recipe}

I love the following recipe...
It is seriously the best thing since chocolate and pb and...
you all know how much I *heart* that combination.

My friend, "K," passed along an awesome recipe for preparing...
fresh, peach pie filling that can be frozen until ready to bake.

This is the best because...
1. It tastes homemade.
2. It creates a "full" pie.
3. It takes about 2 seconds to make a pie once you have this step done.
4. I easily have a dessert to take to a supper, a friend in need, a party.

Are you ready?
{Fair warning....lots of pictures coming up} :)

And remember...
if it seems like a lot,
it's not bad.
The pay-off is so WORTH IT!

Ingredients:
4 qt. peeled, sliced fresh peaches (about 20-25 medium)
         TIP: You can score these for cheap if you have an orchard near by.
3 1/2 C sugar
3/4 C quick cooking tapioca OR 1/2 C + T ultra gel ( I used the Ultra Gel...it's wonderful!)
3/4 tsp salt
1/2 tsp lemon juice

Directions:
1. Prepare ingredients and utensils, etc. that you will need. (This makes it so much easier)

2. Poach the peaches in a pot of boiling water, leaving them in there no longer than a minute. Tip: I used a ladle to get them out of the boiling water.
 {I only did one for the camera shot...didn't want to lose peaches or my camera}

3. After you remove the peaches from the boiling water, stop the cooking process by putting them into a bowl of ice water.

4. Take the peaches out of the water and you will literally be able to pull the skins off in 1 or 2 pieces.
{The peaches will sort-of fall apart at this point}

5. Cut the peach in half and remove the seed with a spoon.

6. Thinly slice the peaches. Put the sliced peaches into a bowl and add some fruit fresh while you slice your remaining peaches.

7. Combine all your ingredients together with the peaches (you will need a bigger bowl) and let it stand for 15 minutes.

8. While the mixture is "standing," line 4 (9 inch, foil) pie pans with foil. After 15 minutes, add the fruit mixture to the pie pans with foil and level.

9. Place in freezer until frozen, then carefully take the foil full of filling out of the pie pan and close the foil. Sealing well to prevent freezer burn. 
TIP: I then wrap the foil filled with fruit in press-n-seal wrap. {This helps to ensure no frost.}

10. Place two pie fillings each into a zip-lock freezer bag and freeze until you need it. 


When you're ready to make your pie:
1. Take the filling out of the freezer and its wrappers.

2. Place filling (frozen) into your pie pan (crust already in it) ;)
TIP: I used the "B.C." instant pie-crust and it tasted homemade. (You bakers will know what I mean, if not shoot me an email or leave a comment.)

3. Cover with your top crust, seal tightly.

4. Brush top of crust with a little bit of milk, sprinkle with sugar, and cut some vents into it.

5. Bake at 400 for 50 minutes with the edges covered. Then remove the foil around the edges and back for another 20 minutes or until golden brown and bubbly.

The end result?!?!


 A scrumptious pie Simply Created by Cole...

 This week I am joining Kristen over at her blog, "We are THAT family,"  for her "Works For Me Wednesday" party. I would highly recommend it. There are going to be some great fall recipes. 

 


works for me wednesday at we are that family

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Thank You for stopping by Simply Created by Cole. I love this space for conversation and community. Won't you join us on this journey?!{Please keep this space honoring to God and to those who visit, thank you.} Love, Cole

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