Peach pie filling

Yield: 1 servings

Measure Ingredient
4 quarts Sliced peeled peaches (9 lbs.)
1 each Stp. powdered ascorbic ascid
1 gallon Water
3½ cup Sugar
½ cup Plus, 2 Tbsp. quick-cooking tapioca
¼ cup Lemon juice
1 teaspoon Salt

Place peaches in large container. Dissolve ascorbic acid in water and pour over peaches. Drain. Combine peaches, sugar, tapioca, lemon juice and salt. Line four 8" pie pans with heavy duty aluminum foil, letting it extend 5" beyond rim. Divide filling evenly between pans.

Makes filling for four 9" pies. To freeze, fold foil loosely over fillings; freeze. Remove from freezer, turn filling from pans and wrap snugly with foil. Return to freezer. Recommended storage time: 6 months. To bake, remove foil from frozen pie filling and place it, unthawed, in a pasty lined 9" pie pan. Dot with butter and if you like, sprinkle on ¼ tsp. ground nutmeg or cinnamon. Adjust top crust; flute edges and cut vents. Bake in hot oven (425 F) 1 hour and 10 minutes or until syrup boils with heavy bubbles that do not burst.

From: Freezing and Canning Cookbook, Farm Journal Shared by: Pat Stockett

Submitted By PAT STOCKETT On 09-07-95

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