~ Peach Pie Filling to Freeze

Dear Fans of Hounds Who Cook,

We hounds have been immensely pleased at all of the peach parts we've been partaking of as our girl readies them for various sundry purposes. Tonight she found a recipe to freeze up pie filling in advance so that in the winter we will have fresh peach pie at the most uncanny time.

Here it is. We'll let you know how it works out.

Peach Pie Filling

• 2 1/2 cups sliced peaches
• 3/4 cup white sugar
• 1 Tb. cornstarch
• 1-1/2 tsp.  Tapioca flour (or 1 Tb. minute tapioca)
  
• 1 tsp. nutmeg

Toss all together and freeze in an aluminum pie tin. When frozen, release from the pie mold and place in a ziploc freezer bag.

To bake the pie, drop frozen filling into a prepared pie crust. Cover with top crust or lattice crust. Brush with milk or egg white and sprinkle with sugar.

Bake at 450 degrees for 20 minutes on the bottom rack of the oven. Reduce temperature to 350 degrees, and bake 30-35 minutes longer.