Peach Pie Filling
Peach pie is a classic dessert. It's best when peaches are in season, but can be frozen or canned to enjoy year-round.
Total Steps
3
Ingredients
10
Tools Needed
8
Ingredients
- 1 teaspoon salt
- 1/4 cup lemon juice
- 10 tablespoons quick-cooking tapioca
- 3 1/2 cups sugar
- 1 gallon water
- 1 teaspoon powdered ascorbic acid
- 4 quarts sliced peeled peaches (9 pounds)
- butter
- 1/4 teaspoon ground nutmeg(optional)
- 1/4 teaspoon cinnamon(optional)
Instructions
Step 1
Place peaches in a large container. Dissolve ascorbic acid in water and pour over peaches. Drain. Combine peaches, sugar, tapioca, lemon juice, and salt. Line 4 (8-inch) pie pans with heavy-duty aluminum foil, letting it extend 5 inches beyond the rim. Divide filling evenly between pans. This recipe makes filling for 4 (9-inch) pies.
Step 2
To freeze: Fold foil loosely over the filling in the pans, then freeze. Once frozen, remove the filling from the pans. Wrap the frozen filling snugly with foil and return to the freezer.
Step 3
To bake: Remove foil from the frozen pie filling and place it unthawed in a pastry-lined 9-inch pie pan. Dot with butter and, if desired, sprinkle with 1/4 teaspoon ground nutmeg or cinnamon. Cut vents into the pastry. Bake in a hot 425 degree Fahrenheit oven for 1 hour and 10 minutes or until the syrup boils.