Peaches, Peaches everywhere



I knew if I didn't hurry up with this blog post someone would be saying, "peaches, where did she get peaches this time of year?"  Lordy, lordy where does the time go?  Hopefully I've posted this in time that you can still relate to the abundance of summer peaches and the many yummy possibilities.

So, here is the deal.  I've become addicted to food preservation ideas.  I love having great food available to present at that last minute when you get the word your BFF is dying to see the farm and will come for lunch tomorrow or your husbands family is on the interstate just passing by and would love to come say Hi!  You know those moments. We all have them in some form.

 I love to cook and serving good food is very important to me.   I don't want those moments when an unexpected guest graces our home to be any different.  I might not be the best at making sure the Welcome mat is swept off but rest assured,  I'll serve something to remember.  During the summer when fresh food is abundant and full of flavor I have plenty of opportunity to make and stash those yummy treats.

Over the last couple of years, peaches have been a  star ingredient. The addiction began when the peach vendor next to me at the Durham Farmers Market would have boxes of peaches that couldn't be sold because they weren't perfect so I would gladly take them off their hands for a few dollars.  I gathered some of my favorite jam recipes during that time but today I am here to share my favorite of all surprises...


Freezer Peach Pie.  The filling is oh so simple.  You then fill a pie plate lined with foil full of the peach mixture.  Freeze the plate with the peaches.  Then, after it has had time to freeze, you remove the pie plate from the foil and Voila!   You have a frozen peach pie filling ready to rest in the buttery crumb of a freshly made pie crust and baked to perfection just as if you'd freshly peeled and sliced those peach beauties!



5 cups of peeled and sliced fresh Peaches




Mix your cornstarch, Tapioca, sugar and nutmeg and/or cinnamon with peaches


Line pie plate with foil, crossing layers opposite directions



Add peach mixture



Crimp foil together going all around to be sure you have a tight seal



After the foil is sealed, place the plate and all in the freezer.  In a few hours you can remove the plate.  I then place the foil in a zip lock bag ready to use at a later date.




After you've followed these easy steps (exact recipe below) at any time you place the frozen filling into your favorite double pie crust recipe and bake to a glorious golden Peach Pie fresh tasting as a summer day.

Ingredients:
4-5 Cups Fresh Peaches (original recipe called for 2.5 cups but I say, why not more?)
2Tablespoons Cornstarch
2Tablespoons Tapioca
3/4 - 1 cup of sugar recommended but I add it based on peach sweetness (usually 1/2-3/4)
Dash of fresh Nutmeg
Cinnamon if desired.  I add a touch but husband not a huge fan.
Mix it all together and place in your foil lined deep dish pie plate.
When your ready to use:
Preheat oven to 450.  Place frozen peach mixture on top of your favorite crust.  Top with another crust or lattice strips.  Bake for 20 minutes.  Lower heat to 350 and bake another 30 or until lightly browned.

Recipe adapted from a recipe found on allrecipes.com