This is a wonderful summer treat! Prepare a fresh pie now while peach season is here and plan ahead for winter by preparing a batch of the fruit filling in a unlined pie pan and freezing it. Once frozen, the filling slides right out to be put into an airtight freezer bag. When company arrives next winter, pop the frozen filling inside a pie crust and bake.

Ingredients:

• 5 cups fresh peaches, peeled, sliced
• ¾ cup granulated sugar
• 2 Tbsp quick cooking tapioca
• 1 Tbsp fresh lemon juice
• 1/8 tsp ground cinnamon
• pinch of kosher salt
• 1 Tbsp unsalted butter
• pastry for a two-crusted pie
• 1 tsp turbinado sugar

Directions:

Preheat oven to 400 degrees. In a large mixing bowl, stir together the peaches, sugar, tapioca, lemon juice, cinnamon and salt. Let stand while arranging pastry. Line a 9-inch pie plate with half of the pastry. Spoon in the seasoned peaches. Cover with the remaining pastry and crimp the edges of the pie together using fingers or the tines of a fork. Prick a few holes in the top of the crust, using the tines of a fork. Brush the top of pastry with a bit of cold water and sprinkle with the remaining teaspoon of sugar. Place pie on lowest rack of oven and bake for 40 to 50 minutes or until nicely browned and juicy. Allow to cool at least 20 minutes before slicing and serving.