A great way to have a fresh peach pie in the middle of winter!
Makes 1 pie filling
3/4 cup granulated sugar
1 tablespoon cornstarch
1 tablespoon MINUTE Tapioca
4 cups peeled, sliced peaches
Whisk together the sugar, cornstarch, tapioca, and nutmeg.
Add the peaches and toss to coat evenly.
Transfer the peaches to a 9-inch foil lined pie plate.
Cover tightly with another piece of foil and freeze immediately.
When frozen, remove the peaches with the foil from the pie plate and transfer to a zipper locked plastic bag.
Return to the freezer.
When ready to use, line a pie plate with prepared crust and place frozen peaches on top.
Cover with another crust.
Bake at 450 degrees F for 20 minutes.
Lower the temperature to 350 degrees F and continue baking for 30-35 minutes, or until completely warmed through.