Freezer Peach Pie Filling

2 1/2 cups sliced peaches
3/4 cup white sugar
1 tablespoon cornstarch
1 tablespoon MINUTE Tapioca
1 dash Dash of nutmeg


1. Place sliced peaches in a bowl with sugar, cornstarch, tapioca, and nutmeg. Toss until evenly coated and sugar is mostly dissolved.
2. Transfer peaches to a 9 inch foil-lined pie plate. Cover with another piece of foil and freeze immediately to prevent peaches from discoloring. Once frozen solid, remove peaches from pie plate, with foil, and transfer to a zipper locked plastic bag for later use. When ready to use, line a pie plate with prepared crust and place frozen peaches on top.
3. Preheat oven to 450 degrees F (230 degrees C).
4. Bake in the preheated oven on the bottom rack for 20 minutes. Lower heat to 350 degrees F (175 degrees C) and continue baking for another 30 to 35 minutes, or until completely warmed through.

This was SO GOOD! Andy and I ate almost the entire pie. I only froze two "pies" because I wasn't sure how the recipe would turn out. Now I wish I would have done more. It was the fastest pie I ever made. This is a keeper!
I made it with a top and bottom crust. I brushed the top crust with a little milk and then sprinkled it with turbinado sugar (the big crystally sugar).