Type of dish: Dessert

Did you know that you can freeze your pie filling? Simply mix your filling as though you were making a fresh pie. Then wrap your pie pan in saran wrap and freeze your filling in the pan. When it is frozen solid, wrap it tightly in foil and store in the freezer. When you’re ready to bake, just make a fresh crust, place your filling inside and bake at the normal temperature. A wonderful winter treat!

Recipe for 9″ double pie crust
5 cups peach slices, peeled and pitted
1 1/4 cup sugar
1/2 cup flour
1/2 – 3/4 teaspoon cinnamon or nutmeg to taste
1 teaspoon lemon juice
2 Tablespoons cold butter, cut in small pieces
1 Tablespoon milk or cream for brushing the top crust
1 Tablespoon sugar and 1/4 teaspoon ground cinnamon for dusting the crust

Preheat oven to 375ºF.

Roll out the pie crust bottom and tops according to directions leaving enough overhang to fold underneath. Place the bottom pie crust evenly in a 9″ pie pan or ceramic pie dish and set aside. Fold the top crust in half and place a towel over it so it doesn’t dry out.

Toss together gently in a large bowl; peaches, sugar, flour, spices if desired and lemon juice. Fold into prepared pie crust and dot with cold butter. Put top crust on and bake for 45-60 minutes or until crust is golden brown and juices are bubbling from vent holes. If the edges start to brown too quickly, place a piece of aluminum foil around the rim.

Remove to cooling rack and let cool for 30-60 minutes. Serve Peach Pie à la mode with ice cream or sweetened whipped cream.

Refrigerate leftovers if there are any!

Recipe courtesy of Gazy Brothers Farm