Ingredients:

  • 6 lbs fresh peaches, peeled and sliced
  • 1.5 cups granulated sugar
  • 3 tbsp lemon juice, freshly squeezed
  • 1/4 cup cornstarch
  • 2 tbsp instant tapioca
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1 tsp vanilla extract

Instructions:

  1. Peel and slice peaches into uniform 1/4-inch wedges and place them in an extra-large mixing bowl.
  2. Stir in the lemon juice and vanilla extract, tossing gently to coat the slices and prevent browning.
  3. In a separate small bowl, whisk together granulated sugar, cornstarch, tapioca, salt, cinnamon, and nutmeg until evenly distributed.
  4. Sprinkle the dry mixture over the peaches and fold gently with a spatula until the fruit is coated in a velvety syrup.
  5. Divide the mixture evenly between two 9-inch pie plates.
  6. Place pie plates in the freezer for 4 hours or until the filling is firm to the touch.
  7. Scoop the frozen filling into heavy-duty freezer bags, squeeze out excess air, and seal.