One of my favorite things to make (and okay, if I'm being honest - eat) are pies. There's just something so homey and domestic about pulling a hot pie out of the oven. Each summer, usually in July or August, I buy a whole lug of Fay Elberta Peaches when they come to town. I make jam, desserts, and pie fillings from this that last the whole (long) winter.
I found my last filling in the freezer and decided to surprise Nate with a Father's Day pie. Enjoy!
Frozen Peach Pie Fillings
by Suzie Ogren
4 qt fresh peaches, sliced (fuzz removed)
3 1/2 cup sugar
1/2 cup and 2 tablespoons tapioca (the dry kind - not pudding)
1 tsp salt
2 tsp Fruit Fresh
1/3 cup lemon juice (bottled is fine)
In a LARGE bowl mix together the sugar, tapioca, salt and Fruit Fresh. Stir well. Slice the fresh peaches into this mixture and stir gently to coat. Add the lemon juice and stir again to coat. Line 3-4 pie plate with tin foil an fill with the pie filling. Free fillings until solid, then slip the fillings out of the pie plate and into a freezer bag. Freeze until ready to make your 'fresh peach pie'. Bake in a double crust pie shell, check your favorite cookbook for time and temperatures. Bake until the peach juice starts to bubble out of the steam vents in the upper crust.