EASY PEACH PIE FILLING RECIPE
Quick and easy peach pie filling recipe from scratch, requiring simple ingredients and ready in 20 minutes. Use fresh, frozen or canned peaches!
Provided by CakeWhiz
Categories Dessert
Time 20m
Number Of Ingredients 7
Steps:
- In a large nonstick saucepan, add water, lemon juice, sugar, cornstarch and cook at medium-high heat until mixture becomes thick (About 5-8 minutes).
- Stir consistently to prevent any clumps from forming.
- Turn off heat and add vanilla extract, cinnamon powder, peaches and mix everything together.
- Allow the fulling to cool down completely and then use it in pies or you can even freeze it for later or store in the fridge for up to 5 days.
Nutrition Facts : Calories 303 kcal, Carbohydrate 76 g, Protein 1 g, Sodium 4 mg, Fiber 3 g, Sugar 66 g, ServingSize 1 serving
3-INGREDIENT PEACH PIE FILLING
This is a great recipe to use when peaches are in season. This filling freezes wonderfully, and you can enjoy "Fresh" peach pie in the middle of winter!
Provided by MapleLeafLili Hill
Categories Pie
Time 20m
Yield 3 pies
Number Of Ingredients 3
Steps:
- Slice the peaches and mix with 1 1/2 cups sugar in a large pot.
- Bring to a boil, and add the other 1/2 cup sugar and the Tapioca.
- Boil again for 1 minute.
- Remove from heat and cool.
- Divide into thirds, and place in a freezeable container.
- Each portion will yield 1 pie.
- Thaw only at room temp, do NOT use the microwave to thaw.
- Place this filling into an unbaked pie shell, top with a pie pastry crust, and bake as you would a regular fruit filled-pie.
Nutrition Facts : Calories 837.9, Fat 1.7, SaturatedFat 0.1, Sodium 0.2, Carbohydrate 212.2, Fiber 10.3, Sugar 190.8, Protein 6.2
HOMEMADE PEACH PIE FILLING
This delicious Peach Pie Filling will really make your homemade pie shine. Syrupy, sweet, and spiced, this is the perfect dessert for summer.
Provided by Dina
Categories condiments
Time 20m
Number Of Ingredients 8
Steps:
- In a large saucepan combine the vanilla, lemon juice, cornstarch, sugar, brown sugar, cinnamon, and water. A whisk does the best job of whisking everything together.
- Now bring the saucepan to a boil over medium heat stirring frequently. Let it thicken for about 2-3 minutes.
- Now wash and slice your peaches into 1/4 inch thick slices. You can use fresh or frozen peaches here. And you can leave the skin or peel it off. That's totally optional.
- Now add your peaches to the saucepan and simmer for about 5-7 minutes. This depends on how hard or soft your peaches are. If they are super ripe, this step may be done faster. If your peaches are on the harder side, this might take longer. You want them to soften slightly, but not get mushy.
- Once the pie filling is done, let it cool to room temperature and place them into glass jars. Keep refrigerated for up to 2 weeks.
- If you want to make this into a pie just roll out your first piece of pie dough and place it into a 9-inch pie pan. Then spoon the pie filling into the crust and place the second piece over it. Brush it with egg wash and bake at 375 degrees Fahrenheit for about 55-60 minutes.
Nutrition Facts : Calories 120 kcal, Carbohydrate 30 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 5 mg, Fiber 1 g, Sugar 27 g, ServingSize 1 serving
PEACH PIE
I acquired this delicious peach pie filling recipe some 40 years ago, when my husband and I first moved to southern Iowa and had peach trees growing in our backyard. It's been a family favorite since then and always brings back memories of both summer and those happy early years. - June Mueller, Sioux City, Iowa
Provided by Taste of Home
Categories Desserts
Time 1h25m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine sugars; add peaches and toss gently. Cover and let stand for 1 hour. On a lightly floured surface, roll one half of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate or iron skillet.Trim even with rim. Refrigerate while preparing filling. , Preheat oven to 400°. Drain peaches, reserving juice. In a small saucepan, combine cornstarch, nutmeg, cinnamon and salt; gradually stir in reserved juice. Bring to a boil; cook and stir until thickened, about 2 minutes. Remove from the heat; stir in lemon juice and butter. Gently fold in peaches. Pour into crust. , Roll remaining dough to a 1/8-in.-thick circle; cut into 1-1/2-in.-wide strips. Arrange over filling in a lattice pattern. Trim and seal strips to edge of bottom crust; flute edge. Cover edge loosely with foil. Bake 40 minutes; remove foil. Bake until crust is golden brown and filling is bubbly, 10-20 minutes longer. Cool on a wire rack. If desired, serve with vanilla ice cream.
Nutrition Facts : Calories 380 calories, Fat 16g fat (7g saturated fat), Cholesterol 14mg cholesterol, Sodium 254mg sodium, Carbohydrate 59g carbohydrate (29g sugars, Fiber 2g fiber), Protein 3g protein.
EASY PEACH PIE WITH CANNED PEACHES
This easy peach pie with canned peaches is healthier than most and an absolute breeze to make. It calls for only five easy-to-find ingredients and requires no special skills or prior baking experience. If you go with a vegan pie crust, this peach pie is also 100% vegan.
Provided by Ana
Categories Dessert
Time 1h20m
Number Of Ingredients 9
Steps:
- Prepare pie crust if using homemade.
- Preheat the oven to 420°F (210°C).
- Prepare the filling: If you're using canned peaches, drain the slices thoroughly and toss with flour, sugar, vanilla extract and milk.
- If you're using fresh peaches, you will need to peel and slice them first. To do this, simply cut an "x" on the blossom end of the peach (the tip of the fruit opposite the stem side) and dunk each peach into boiling water for 30 to 60 seconds before dunking into an ice bath. The skins should peel off easily if the peaches are ripe enough.
- Transfer the peach filling into the prepared bottom layer of the crust.
- Make the lattice crust: Roll out the second disc of pie crust dough on floured surface until you get a 12″ circle. Using a pizza cutter, slice dough into 1/2″ pieces and start placing on top of pie dish, creating lattice design; tuck or pinch dough together for crust edge. Alternatively you could place entire piece of dough over top of dish, trim edge and crimp together and cut 1″ slits in the top to release steam.
- Brush the top of the dough with melted coconut oil and sprinkle with coarse sugar and ground cinnamon if desired.
- Bake at 420°F (210°C) for about 15 to 20 minutes, then lower the oven temperature to 350°F (175°C) and bake for 40 to 45 minutes until golden brown. You may need to turn your pie in the oven to get an evening browning.
- Remove the pie from the oven and allow it to cool completely - about 3 to 4 hours.
- Covered with plastic wrap, this pie can last in the fridge for up to 5 days, and up to 8 months in the freezer (see notes above for more information on storing and freezing).
Nutrition Facts : Calories 182 kcal, Carbohydrate 37 g, Protein 2 g, Fat 4 g, SaturatedFat 3 g, Sodium 11 mg, Fiber 2 g, Sugar 30 g, ServingSize 1 serving
PEACH PIE FILLING
When it's peach season and you don't feel like making a pie, prepare this filling ahead of time and make the pie when the mood strikes :).
Provided by Jan in Lanark
Categories Pie
Time 1h20m
Yield 1 pie, 6-8 serving(s)
Number Of Ingredients 5
Steps:
- After peeling and slicing peaches, toss with lemon juice.
- Stir together flour and sugar and toss well with peaches.
- Place into foil lined deep pie plate, dot with butter and cover with foil.
- Freeze immediately. Next day lift foil package from pie plate and return to freezer.
- To bake pie, prepare pastry for a double crust and line a 10 inch pie plate with pastry.
- Fit unwrapped pie filling into crust and cover with a lattice crust.
- Cover the edge with aluminum foil to prevent excessive browning.
- Cook at 425 for 35 minutes. Remove foil and bake another 15 minutes until crust is brown and juices bubble through vents.
Nutrition Facts : Calories 199.2, Fat 4.3, SaturatedFat 2.5, Cholesterol 10.2, Sodium 34.1, Carbohydrate 41, Fiber 2.5, Sugar 35.1, Protein 2
CANNING PEACH PIE FILLING
Have a fresh pie filling when ever you want it. It is delish and very tasty.
Provided by Kim Kelemen
Categories Other Desserts
Number Of Ingredients 9
Steps:
- 1. Peel and Slice Peaches. Mix dry ingredients together in a large pot and slowly add water, stirring with a whisk until well blended. Bring to a boil while stirring constantly and allow to boil till mixture thickens and becomes more transparent. Remove from heat and add lemon juice. Stir.
- 2. I start my water heating up on high at this point. Pack peaches into hot jars leaving 1" head space from the top. Add 1/2 tsp cider vinegar to each. Ladle the filling syrup into each jar leaving 1" head room from the top.
- 3. Wipe the rims of the jars with a wet cloth. Almost boil the lids, place them on the jars with the rings. Place jars in canner, bring to a full boil. put lid on and boil for 20 minutes. Take the jars out and let cool and seal before storing.
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- In a separate large saucepan, add about 2-3 quarts of water and bring it to a boil. Once boiling, add the peach slices and allow the water to return to a boil. Boil for 2-3 minutes and then strain, reserving the liquid. Remove the peaches to a separate bowl and cover to keep warm.
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- Prep the peaches (peel and pit). Slice no more than 1 cm (1/2 inch) thick. Set aside in a large bowl or pot of water with some lemon juice or ascorbic acid in it to prevent discolouring.
- In a large pot, mix together the Clearjel, cinnamon, sugar, almond extract if using, and water. Set aside.
- Boil a large pot of water (4 litres / quarts). Add about 500 g / 4 cups / 1 lb of peach slices at a time to the boiling water. When the water returns to the boil after adding the peaches, time 1 minute, then remove the peaches with a slotted spoon or strainer, and put in a bowl or pot and cover to keep warm.
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- Wash all your jars, lids, rings and keep them warm. Get your water bath canner ready by bringing water to a boil.
- Remove peaches from water (be careful!!) and add immediately to 4 cups ice water with ¼ cup lemon juice. The peach peels should easily come off of the peaches. Once peeled add the peaches back into the cold water.
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- Before beginning, make sure to have all your canning supplies ready! Prepare jars, lids, and a water bath canner according to manufacturer instructions, and safe canning guidelines.
- Peel peaches with a knife OR bring a large pot of water to a boil. Place peaches (whole) 3-4 at a time into boiling water for 45 seconds to 1 minute. Immediately remove and place them into large bowl full of ice water, to stop cooking. After this, the peel should come off easily with a gentle rub! Repeat process, making sure water is boiling, and bowl of water is ice cold for each batch. Continue until all peaches are peeled. Remove peach pits, and slice peaches into 1/2"- 3/4" slices. Drop the slices as you cut them into a large bowl of a light syrup (see NOTE below), or use a product like Fruit Fresh, to prevent slices from browning. NOTE: If using a light syrup, heat 1/2 cup sugar into 5 cups of water only until sugar is dissolved. Pour into bowl, and then toss in the peach slices as you cut them. If using Fruit Fresh, follow package instructions.Bring a large pot of water to a full boil. Drain treated peach slices, and place them in the boiling water (6-7 cups at a time). Bring wat
- In a separate large pan, mix granulated sugar, Clear Jel and water. Heat on medium-high heat, stirring often, until it begins to thicken, and gets bubbly. Add cinnamon and bottled lemon juice to the pan; let it boil for 1 more minute. Yes... use all that bottled lemon juice (it's for long term preservation). It will not affect the taste of your pie filling. Now fold in warm peach slices, to fully combine ingredients. Continue to cook for 3 minutes, stirring the peach pie filling constantly.
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