Peach Pie Filling Or Topping

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Peach Pie Filling Or Topping

 

This can also be used on pancakes. Just freeze in smaller containers.

Other fruits can be done the same was, I have with strawberry,

blueberry, rhubarb, and a mixed berry, experiment.

 

16 medium peaches (about 4 lbs.)

1 cup sugar

1/3 cup quick-cook tapioca

1/2 tsp. salt

1/2 tsp. cinnamon

2 tbsps. butter, cut into bits

 

Blanche peaches. Peel and slice.

 

Mix sugar, tapioca, fruit fresh, salt and cinnamon.

Add peaches. Toss with rubber spatula to mix well.

Line two 9 " pie plates with heavy duty foil, extending

it 6 " beyound rims. Spoon half of peach mixture into

each pie plate. Dot with 1 Tbsp butter. Tent foil

and freeze. After frozen, wrap foil tightly over pie

filling.

Or freeze in 1 cup containers for pancakes or topping for other things

you can think of.

To use: Remove filling from foil and place in a 9 "

pie crust. Cover with a second crust, and make slits

for steam to escape. Bake at 425 for 1 hour 15.

 

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