Peach Pie

We get some amazingly delicious peaches each year and depending on my schedule and motivation, I do several things with those peaches:  eat, freeze, can, eat, frozen pie filling, eat and cook with said peaches.  Yes, it is likely that someone in the house will end up with a belly ache from too many fresh peaches, but for the most part we control it pretty good!  I decided to cook a pie, using the pie filling and thought I'd share:

Frozen Peach Pie Filling
  Courtesy of Paula Deen and the Food Network

9 lbs fresh peaches
2 tsps Fruit Fresh
3 1/2 cups sugar
1/2 cup plus 2 tablespoons quick cooking tapioca
1/4 cup fresh lemon juice
1 tsp salt

Directions:
To peel peaches, first bring a pot of water to a boil.  Using a paring knife, score the peaches with an X into the skins only.  Gently drop the peaches in the boiling water for approx. 30 sec-1min.  Using a slotted spoon, remove the peaches and place them in iced water for a minute.  The skins should slip off easily.  If not, place them back into the boiling water for another 30 seconds.
Slice the peaches and put them in a bowl.  Sprinkle Fruit Fresh and sugar, and stir into peaches.  Stir in remaining ingredients and mix well.
Line 4 pie pans with heavy foil or freezer paper, placing a piece of plastic wrap over foil.  Put 4-5 cups filling in each pan.  Loosely fold wrapping around pie and freeze until firm.  When filling is frozen solid, remove from pans and wrap tightly.  Return to freezer until ready to use.
On pie baking day, for each pie, simply place frozen pie filling in pie shell, add 1/2 stock of butter and sprinkle with cinnamon or nutmet.  Top pie with crust, seal well and bake for 50-60 minutes in preheated 375 degree oven.