Oh my Rhodas! I feel like I’ve let you down. I was talking to a great lifetime friend I grew up with last night and she said, “Oh Sis. Colorado peaches are down at the feed store now, and I don’t have time this weekend to buy them and put them up.” I was terrified. I thought I’d told all my friends how to be a lazy canner or a lazy squirrel, as it were, storing up food for the winter. I guess not.

Listen people. A girl has to have fresh peaches for the winter. Period. You can do this. You have time. Go buy a box of fresh peaches. Take them home. Spread them out on a cookie sheet WITHOUT WASHING THEM and put them in the freezer. Let them freeze over night or until they are solid and place six in gallon baggies. (That’s how many it takes for a fresh pie.) Put all the gallon baggies in the freezer until you need them.

Okay. Now, imagine it’s winter. You’re sitting by the fire and you get a hankering for a fresh peach pie. Go out to the freezer, grab a gallon baggie with peaches in it, take the peaches out and run them under hot water. Guess what happens, Rhodas! Their clothes fall off. Naked. Woo hoo. It’s easier than talking maters out of their clothes for sure.

Above is a picture of a fully clothed frozen peach. I don’t have a good picture of one that is naked. Sorry. No peach porn today.

Let them set until your pie crust is ready. Then slice while still frozen. Sprinkle one cup of sugar, and 1/2 cup flour over the sliced peaches and pour into unbaked pie crust throw on your top crust or top with a crumble topping, or a crisp topping…whatever and bake at 400 degrees for 30 minutes and then back the oven off to 350 for the rest of the time (usually 45 minutes to 1 hour). Take it out when it’s light brown and bubbly. It’s fresh cooked, Rhoda!

If your not a pie fan and just want peaches to eat…make the peaches naked, slice, and sprinkle with fruit fresh or lemon juice (I prefer fruit fresh) and sugar. Stir and let sit. Enjoy alone, with ice cream or in a fruit salad.

There. I feel better.

Simply,

Sis