Peach pie is something I crave all year round, and the only way to satisfy that craving is by freezing perfectly ripe organic yellow peaches in their season. If you've been reading Delightful Repast for very long, you know I refuse to buy the out-of-season imports no matter how bad the craving.
Freezing Peaches Pie-Ready
1/2 to 2/3 cup (3.5 to 4.67 ounces/100 to 133 grams) sugar
1/4 cup (1.1 ounces/31 grams) tapioca flour (much better than cornstarch)
1/8 teaspoon salt
1/8 teaspoon cinnamon
1/8 teaspoon mace or nutmeg
Note: Freestone varieties are easiest to work with.