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4 cups sliced fresh peaches
2 teaspoons lemon juice
3/4 cup packed brown sugar (may use 1/2 white, 1/2 brown)
1/4 cup flour
1/4 teaspoon cinnamon
1 unbaked 9-inch pie crust (double crust)
Vanilla ice cream (1/2 cup per serving)
To freeze ahead: Line a 9-inch pie plate with foil. Toss sliced peaches with
lemon juice. Mix brown sugar and flour; toss with peaches. Place peaches in foil
lined pie plate. Freeze until solid. Remove pie filling from pie plate, wrap
well, place in freezer bag or with freezer wrap and freeze until ready to use.
Pies will stack nicely in freezer once frozen.
To bake: Line 9-inch pie plate with unbaked pastry crust; remove frozen filling
from foil and freezer wrap, place in prepared pie plate. Top with second pastry
crust, seal edges, cut holes to vent top crust. Wrap strips of foil around
outside edges of pie crust to prevent fluted edge from over cooking. Allow pie
to set on counter while oven heats to 400 degrees F. Bake for 60 minutes or until
bubbly inside.
Serve with vanilla ice cream.
To enjoy now: If you do not want to freeze pie for later, place filling directly
into prepared pie crust and bake in preheated oven.
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