Frozen Peach Pie

4 cups sliced fresh peaches
2 teaspoon lemon juice
¾ cup packed brown sugar (may use ½ white, ½ brown)
¼ cup flour
¼ teaspoon cinnamon
1 unbaked 9-inch pie crust (double crust0

TO FREEZE AHEAD: Line a 9-inch pie plate with foil (I doubled the length of the foil so I could wrap the foil over the top of the pie plate). Toss sliced peaches with lemon juice. Mix brown sugar/white sugar and flour and cinnamon; fold in peaches. Place peach mixture into foil lined pie plate. Freeze until solid. Remove pie filling from pie plate, wrap well, place in freezer bag or with freezer wrap and keep frozen until ready to use. Pies will stack nicely in freezer once frozen.

TO BAKE: Line 9-inch pie plate with unbaked pastry crust; remove frozen filling from foil and freezer wrap, place in prepared pie plate. Top with second pastry crust, seal edges, cut holes to vent top crust. Wrap strips of foil around outside edges of pie crust to prevent fluted edge from over cooking. Allow pie to set on counter while oven pre-heats to 400 degrees. Bake pie 60-65 minutes or until bubbly inside. Serve with ice cream if desired.

TO ENJOY NOW: If you do not want to freeze pie for later, place peach filling directly into prepared pie crust and bake in pre-heated 400 degree oven for 30-35 minutes.