Every year at this time, I tend to go a little overboard making peach pies for the freezer! As a matter of fact I was teased so much about the 13 pies I usually made that for the last 2 years I haven't made any... that is until today!
Here is my peach pie for the freezer recipe:
One basket of peaches made 2 pies. I like to freeze them uncooked and cook them the morning I plan to serve.
The pie crust is a recipe my friend Margot gave to me many years ago. I used to be intimidated making pie crust until this recipe came along.
Crust for 1 -8 inch pie (can be doubled)
- 1 cup flour
- 1/3 plus 1 tbsp of shortening
- ice water
Use a pastry blender to mix flour and shortening until the size of small peas. Add the water a few tbsp at a time and mix with a fork. Don't handle the dough excessively or it will become tough. As soon as you have just enough water to hold the crust together form into a ball with your hands and split into 2. Roll thinly and line your pie plate. Roll second ball for the top and cover with plastic wrap so it doesn't dry out.
Pie filling
- Blanch 6-7 peaches in hot water for ~60 seconds, peel and slice into 1/2 inch slices, set aside in a medium bowl
- In a 2 cup measuring cup add 1/4 cup of flour, 1/2 cup flour, 3/4 tsp Cinnamon and a few grinds of freshly grated nutmeg. Use a fork to combine
- Add mixture to peaches and mix with a spoon
- Squeeze 1/2 a lemon over mixture and pour mixture into the pie shell
- Dot lightly with ~a tbsp of butter and add top of pie shell
- Crimp and mark with a "P" vent the rest of the pie, wrap well and freeze
- To cook frozen pie, brush with and egg yolk, sprinkle with sugar and bake at 425 F for 20 minutes, reduce heat to 350 and continue baking for ~40 minutes or until golden brown
- To cook immediately, follow same instructions and bake for 15 minutes in a 435 oven, reduce heat to 350 and continue to cook fro ~35 minutes or until nicely browned and peach juice bubbles through the top
- Serve with ice cream... delicious
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