Sunday, August 28, 2011

Peach pie filling

We're canning peaches today, and I want to make some pie filling for the freezer. This recipe is from Farm Journals's Canning and Freezing cookbook. When the pie is baked, it tastes like it was made fresh.

4 quarts sliced and peeled peaches (9 pounds)
1 teaspoon powdered ascorbic acid
1 gallon water
3 1/2 cups sugar
1/2 cup plus 2 tablesppons quick-cooking tapioca
1/4 cup lemon juice
1 teaspoon salt

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 four 8" pie pans with heavy-duty aluminum foil letting it extend 5" beyond rim. Divide filling evenly between pans. Makes fillings for four 9" pies.

To freeze, fold foil loosely over fillings; freeze. Remove from freezer when solid and turn filling from pans. Wrap snugly in foil and return to freezer. Recommended storage time is six months.

To bake, remove foil from frozen filling and place it (unthawed) in a pastry lined 9" pie pan. Dot with butter and sprinkle on 1/4 teaspoon cinnamon. Adjust top crust, flute edges, and cut vents. Bake at 425 F for one hour and ten minutes or until syrup boils with heavy bubbles that do not burst.

This tastes so good on a winter day!


Kathy Ellen said...

Thank you for the wonderful Peach Pie recipe! Can't wait to try it!

I love your gorgeous Iowa Girl Sampler quilt too. Each block is beautiful!

Melanie said...

Bet your house smell good!!!!

Barb said...

Oh what a great recipe, thank you for sharing with us! I love the quilt on your previous blog post, it is really pretty. The applique is perfect, really makes the quilt unique! Have a great week, sorry I have been MIA recently, but I think of you often! Blessings to you, Mary!

At Home With Amy said...

Good morning sweet Mary. How delicious does your pie sound! Peach pie is my favorite kind of pie! This sounds like a recipe that even I couldn't mess up. Thanks for sharing and have a blessed week.

Amy Kinser said...

That sounds wonderful. I always love a new good recipe. Have fun!

Blessings to you, Amy

Karen Sue said...

Just wanted to say I love julie, love having her in my class and smile whenever I see her.
The quilt in your header - with chickens? How big is it and is it something you could direct me to patternwise?? You know, it's a fevor and I was just going for pop and ice Saturday, but ended up at My Sewing Room.!!

Donna said...

Sounds so yummy and to have them ready to thaw and bake is great!
Thanks for the recipe ... I love peaches.

Linda said...

Sounds great! Don and I made peach and apple pies and froze them last month when our fruit was ready...we also froze peaches for smoothies...your way sounds great too...I'll save this recipe for next year!Thanks for sharing!

The Old Parsonage said...

Mmm... last year I made preserves, but my favorite pie is peach, so why not make filling right? I'm headed to Lancaster county this weekend - I'll buy a bushel!

Thanks for the inspiration!

Siobhán said...

Thanks for the recipe! I can't wait to try it. I wish we had fresh peaches here--I don't think they grow in Ireland. The peaches I get in the store are nothing compared to the peaches in Delaware!