Innkeeper Bonnie learned how to make this from her mother-in-law, Corinne.
Frozen Peach Pie Filling
Large frozen orange juice concentrate
Fill a dutch oven or large pot about ¾ full with water. Bring to a boil.
Mix frozen orange juice with 1 ½ cans of water vs. the usual 3 cans. Put in a large serving bowl.
Wash peaches off.
Carefully place 2-3 peaches in the hot water. Gently move them around until the skin begins to peel off. Usually takes just a minute or two.
Carefully cut the peach into slices, drop into the orange juice, and discard the pit.
Prep the pie pan with a long sheet of foil and one of wax paper laid over the foil.
After the peach slices have cooled slightly in the orange juice, spoon splices and very little juice into the prepared pie tin. When the pie tin is full, lay the wax paper over the top to protect the peaches and then wrap the foil over the top of the filling and pinch tight around the edges. Set the filled pie tin carefully into the freezer. Be careful that there is not too much juice in the pie tin – it will spill out when cooking.
After the filling has frozen, label with the date you prepared it.
When ready to use – simply pop the filling out of the pie tin and into a pie pan. I often sprinkle cinnamon over the peaches. Put whatever type of top you want on the pie and bake. I bake this pie slowly. I bake on 350 degrees and it takes about 1 hour and 45 minutes. Depending on the top you use. You probably could cook it like a pumpkin pie – hot first and then down to 350. It is a personal choice. I would suggest putting a cookie sheet under the pie in case the juices overflow. This pie is best served in a bowl. It is juicy and soft.