5 c. peeled sliced fresh peaches
1 1/2 tsp. lemon juice
1 c. sugar
1/4 c. all-purpose flour
1/2 tsp. ground cinnamon
2 tbsp. butter, melted

Place peaches in a medium bowl; sprinkle with lemon juice, tossing gently. Set aside. Combine 1 cup sugar, 1/4 cup flour and 1/2 teaspoon ground cinnamon; sprinkle mixture over peaches. Toss gently and set aside. Line a 9-inch pie pan or pie plate with heavy-duty plastic wrap, allowing edges to overhang 6 to 8-inches. Spoon filling into pan and drizzle with butter; fold edges of plastic wrap over top and seal securely. Freeze until firm. Remove filling from pan and wrap in foil. Label and freeze for up to a year.

Yield: Enough for 1 (9-inch) pie.

Fresh Peach Pie: Fit 1 crust from 1 (15 ounce) package refrigerated pie crusts into a 9-inch pie plate according to package directions. Unwrap frozen pie filling and place filling into pie crust. Roll remaining pie crust on a lightly floured surface to press out fold lines; place over peach mixture. Fold edges under and crimp. Cut slits in top crust for steam to escape.

Bake at 425°F for 15 minutes; cover edges with foil and bake 25 to 30 minutes or until golden. Cool on a wire rack.

Yield: 1 (9-inch) pie.