This is a great way to preserve local peaches to have local peach pie all year!
- 10 cups of peeled, sliced peaches
- 1 cup sugar
- 3 heaping Tbsp flour
- cinnamon, to taste
- nutmeg, to tase
Combine all ingredients in a large bowl. Line two pie pans with foil or parchment. Fill each pan with half of the peaches. Freeze until solid, then seal in a large freezer bag.
When you want to make a pie, line the bottom of a pie pan with dough. Place the unwrapped frozen peach filling in the bottom crust, cover with the top crust and bake. You can also make a peach crisp by placing the peach filling in a pie pan, top with crumb topping, and bake.