Home Canned Peach Pie Filling Food

CANNED GERMAN PEACH PIE FILLING WITH OATMEAL CRUNCH CRUST

Steps:

• In large bowl add peaches with juice, brown sugar, vanilla and allspice. Stir to mix.
• Set aside.
• In large 8 guart stockpot, add 4 cups water, white sugar, and stir until dissolved.
• Heat the peach mixture until hot, medium heat. Do not burn. Stir.
• Add cornstarch and enough cold water in small bowl and stir until dissolved and stirable.
• Add to syrup mixture and stir on medium heat. The syrup will be cloudy and then clear as the syrup starts to thicken.
• Add hot peach mixture and cook for 10 minutes until it starts a rolling boil.
• Cook 2 minutes.
• Fill hot pint jars, wipe with clean damp cloth on the rim, seal with hot seals, rings and tighten.
• Place in a hot water bath for 15 minutes.
• Preparation for Oatmeal Crunch Crust:.
• In medium bowl, add the first six ingredients. Mix well.
• Sprinkle on the top of the filled pie shell.
• 10 minutes before end of baking pie, sprinkle milk over the crust.
• You can make a cobbler with this recipe also. Just grease the pan before adding the filling. I like to use my batter recipe for a cobbler.

PEACH PIE

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.

3-INGREDIENT PEACH PIE FILLING

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.

PEACH PIE WITH CANNED PEACHES

Steps:

• Put 1/2 cup sugar and 1 Tbsp. flour in bottom crust. Place peaches on top. Sprinkle on remaining flour and sugar.
• Put on second crust and seal. Cut slits in top.
• Bake at 425°F for 10 minutes. Reduce heat to 350°F for 30 minutes.