• 3 cups peaches, peeled, pitted, and sliced (approximately 3-4 peaches)
• ¼ teaspoon ground ginger
• ¼ teaspoon ground cinnamon
• 2 tablespoons tapioca starch (or corn starch)
• ½ cup granulated sugar
  

You'll also need:

• Your preferred pie crust

Instructions:

1. Toss all of your filling ingredients together to combine. Be sure that the spices are distributed evenly throughout the filling. 
2. Line a pie pan with foil, and transfer the peach mixture to the pie pan. Freeze overnight. Once frozen overnight, you can remove the foil and store the filling in a freezer-safe container or bag until ready to use.
3. When you’re ready to make a pie, prepare your same pie pan with a bottom layer of pie crust. Place frozen filling on top of the bottom crust and cover the top as desired. Wrap foil around the outer edge of the pie to prevent burning while baking.
4. Bake in a 450°F oven for 10 minutes before reducing temperature to 350°F, and continuing to cook until the top crust is brown, and filling is bubbling. Approximately 20 minutes.
   
   

For a printable PDF, click here!