In my twentieth year I moved out west and, for the first time, paid my own rent and bought my own food. My roommate made me add steamed broccoli to my mac n’ cheese being that we were so poor and our nutrition was limited. I loved it and realized that if I could eat broccoli, I might be able to love lots of other foods that I would regularly reject. As a kid, our mother was super busy with six kids and did not enjoy cooking, which resulted in most of us kids having a very limited diet. After I got married, I started a garden, but if the cooking was elaborate Darren would step up to the challenge in our house. I loved the act of growing our own food when possible and that drove me to learn more about making food. Even now, I am a newbie at growing, cooking and preparing food, but I am determined to learn and pass on some helpful skills to my kids.
Thank goodness for my village. Once a week, through the late summer and fall, we get together to cook, learn from each other and try new things. This week my friend Kate took the lead in sharing her Frozen Fresh Peach Pie recipe. The western slope of Colorado grows amazing peaches. They start showing up at the farmers’ market in early August. Kate is originally from Missouri where pie is held in high esteem. She first made us a frozen fresh peach pie right before the Colorado peaches were in season. We were hooked and decided we all needed to have a taste of summer in the dead of winter.
The goal is to freeze these the fresh peach pie filling in a pie plate and have them ready to fill freshly made dough.
This is super easy. You will just have to perfect your crust for the perfect pie.
Serving size: One pie (Pictures are multiple servings. We froze 19 pies!)
1 quart peeled, pitted and sliced – roughly 4-5 large peaches
1 cup sugar
1/2 cup flour
1/4 teaspoon salt
Bring large pot of boiling water to a boil. Score your peaches on round side and boil for 30 – 45 seconds. Cool in a bowl of ice water for a minute or so. Work the skin off the peaches with your hands. It should come off easily.
In a large bowl, cover the peach slices with the sugar and let them rest for about 30 minutes to develop juices. Add the flour and salt and mix well, making sure the peaches are well coated.
Line a pie plate with overlapping plastic wrap. The lining should extend five inches or so over the edge. Place the filling in the pie plate and loosely fold wrapping around the pie filling. Freeze until firm. When filling is frozen solid, remove from pan and wrap tightly with aluminum foil and/or freezer bags. Return to freezer until ready to use.
On pie baking day, simply pop the frozen pie filling into a pastry-lined pan, dot with the butter, and if you choose, sprinkle cinnamon over the top. Top pie with remaining pastry crust and seal well. Sprinkle with sugar. Bake at 400 degrees for 50-60 minutes or until juices begin to bubble through the crust. If you feel the pie is browning too fast, lower temperature to suit your oven, possibly to between 350 degrees and 375 degrees.
The above was the easy part. On baking day the challenge is to get the perfect pie crust. I use an all butter recipe from SmittenKitchen and Kate uses this recipe from Barefoot Contessa. She substituted the vegetable shortening in this recipe with real lard. Yes, lard. and instead of using a food processor she grated the butter and lard into the flour mixture. It was amazing.
Kate baked us a fresh pie so that we could taste the fruits of our labor.