Combine all ingredients (except pie shells) in a large bowl. Line two pie pans with foil or parchment. Fill each pan with peaches. Cover, then freeze until solid. Remove from pie pan and seal in a large freezer bag. Return to freezer until needed.
To make a pie, line the bottom of a pie pan with dough. Place the unwrapped frozen filling on the bottom crust, cover with the top crust and bake. Peach crisp can be made by placing the frozen pie filling in a pie pan and covering it with a crumb topping before baking.
Recipe source: Farmer's Daughter (online) Added: 7/22/2013
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|Serving Size: 1 Serving (389g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 123 (33%)|
|Amt Per Serving||% DV|
|Total Fat 13.6g||18 %|
|Saturated Fat 4.9g||24 %|
|Monounsaturated Fat 5.3g|
|Polyunsanturated Fat 1.9g|
|Cholesterol 0mg||0 %|
|Sodium 205.8mg||7 %|
|Potassium 655.1mg||17 %|
|Total Carbohydrate 62.2g||18 %|
|Dietary Fiber 6.2g||25 %|
|Sugars, other 56g|
|Protein 4.4g||6 %|
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Calories per serving: 371
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