Directions

1. In large mixing bowl, stir together sugar, flour, cinnamon, and nutmeg. Add peaches and lemon juice. Gently toss until peaches are coated.
2. Line a 9-inch pie plate with foil, being careful not to crease it. Spoon filling into a foil-lined pie plate*. Cover and freeze for about 6 hours or until firm.
3. Pop frozen filling with foil out of pie plate and place in a large freezer bag; seal. Label the date and pan size on the bag. Return to freezer. The bags should stack well in your freezer. Makes enough filling for one pie (8 servings).
4. To Use Filling: Prepare pastry for each pie: Roll out half of the pastry on a lightly floured surface. Fit pastry into same size pie plate as the one in which filling was frozen. Trim pastry even with edge of pie plate. Remove foil from frozen filling; place frozen filling on crust. Dot with 2 tablespoons butter.
5. Roll out remaining pastry. Cut slits to let steam escape and place pastry on filling. Trim top crust to 1/2 inch beyond edge of pie plate. Fold top pastry under bottom pastry and crimp edge. Cover edge with foil to prevent overbrowning.
6. Bake in a 375 degree oven for 45 minutes. Remove foil. Bake for 30 minutes more or until crust is golden brown and juice begins to bubble. Cool pie on a wire rack. Makes 8 servings.
7. *Note: Debbie also uses 9-inch foil pie pans to freeze fillings. The filling fits the foil pie pans for pies she takes to potlucks. Then, she doesn't have to worry about the pie plate.