Freezer Peach Pie
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Both Red Haven and Hale Peaches work
well for me in this recipe, designed to take
the fresh taste of summer fruit into winter,
when it’s quick to make because it is all there!
Save these innards but make a fresh
Daisy Pastry Flour Pie Crust when you are
ready to bake and eat the pie. |
1 ¾ cup sugar
1 tsp ascorbic acid
2 Tablespoons lemon juice
½ tsp salt
¼ cup + 1 Tablespoons quick-cooking tapioca |
Blend sugar and ascorbic acid. Add peaches,
tapioca, lemon juice, and salt. Mix and let stand
for 15 minutes. Line two 8-inch pie plates with
foil or plastic wrap to extend 5-inches beyond
the rim. Measure one quart of the peach
mixture into each plate and fold the foil
loosely over the top. Freeze. Then wrap
carefully and label it for future use.
To Bake (unthawed): Make a Daisy Pastry Flour
pie crust and slip the frozen peach mixture into
the crust. Dot the top with butter. Bake at 425
degrees for one hour. Cover the crust edges
with foil to keep them from getting too brown
during this relatively long baking time.
To Bake (thawed): Slip the thawed peach
mixture into a Daisy Pastry Flour Pie Crust
and bake for 20 minutes at 425 degrees.
If you want to add a Crumb topping:
Mix together to the size of peas:
½ cup Daisy flour
¼ cup brown sugar
¼ cup room-temperature butter
Sprinkle on top and bake for 45
minutes at 425 degrees
Send your questions or your recipes to
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Daisy Flours are milled by McGeary Organics
Lancaster, Pennsylvania 800-624-3279
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