Peach Raspberry Pie Filling For Now or Later

It has been very hot and humid. After this summer's heat, I am looking forward to fall. Homemade bread, apple pie and chili sound enticing to me right now. Unusually cold temperatures left me yearning for summer last winter. This winter I will have this pie filling ready to go when I desire the taste of summer fruit and berries. I might be able to cure a few days of the winter blahs by popping this into the oven occasionally.

Peach Raspberry Pie Filling 

(Printable Recipe)

6-7 medium peaches, peeled and sliced

2 cups raspberries

1/4 cup flour

3/4 cup sugar

Toss all ingredients together. Place in a lightly greased pie plate. Cover and freeze overnight. Pop filling out into a gallon size bag. When you have the winter blahs, place filling into a pie crust and dot with butter. Top with another pie crust and bake at 400 degrees for 20 minutes. Turn down heat and bake an additional 40 minutes at 350 degrees or until crust is golden brown and filling is bubbly. Enjoy the taste of summer all year long!