Peach pie is my favorite, made with ripe, juicy, flavorful peaches. This recipe saves those perfect peaches from summer time as frozen slices so that you can enjoy great peach pie all year. Really, I was pleasantly surprised at how good this is! The judges thought so, too, giving it a blue ribbon at the state fair this year.
Pie crust for 9” double crust pie
5 c. sliced frozen peaches (see note, below)
½ c. sugar
¼ t. cinnamon
2 T. instant “Clear Jel” (from King Arthur Flour Co.)
dash of salt
3 drops almond extract
1 t. vanilla
2 T. butter
It’s challenging to get good peaches here at State Fair time (mid-September in New Mexico), so I used really tasty peaches that had been purchased during peach season, which I then peeled, sliced, treated with “Fruit Fresh,” and froze. It works really well to freeze them as individual slices on parchment paper (on a cookie sheet), then save them in a plastic zip-style bag.