In large mixing bowl, stir together sugar, flour, cinnamon, and nutmeg. Add peaches and lemon juice. Gently toss until peaches are coated.
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.
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).
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.
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.
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.
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.
May also use 9-inch foil pie pans to freeze fillings. The filling fits the foil pie pans for pies she takes to potlucks. Then, you don't have to worry about the pie plate.
In a large bowl, stir together all-purpose flour and salt. Using a pastry blender, cut in shortening until pieces are pea size. Sprinkle 1 tablespoon of cold water over part of the mixture; gently toss with a fork. Push moistened dough to the side of the bowl. Repeat moistening dough, using 1 tablespoon cold water at a time, until all the dough is moistened (6 to 7 tablespoons cold water total). Divide dough in half. Form each half into a ball. On a lightly floured surface, use your hands to slightly flatten 1 dough ball. Roll dough from center to edge into a circle about 12 inches in diameter. To transfer pastry, wrap it around the rolling pin. Unroll pastry into a 9-inch pie plate. Ease pastry into pie plate, being careful not to stretch pastry. Transfer filling to pastry-lined pie plate. Trim pastry even with rim of pie plate. Roll remaining dough into a circle about 12 inches in diameter. Cut slits to allow steam to escape. Place remaining pastry on filling; trim pastry to 1/2 inch beyond edge of pie plate. Fold top pastry under bottom pastry. Crimp edge as desired.