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Perfectly Preserved Peach Pie Filling

Posted by Hallee on Oct 1, 2009 in Desserts, Hallee's Galley, Preserving, Recipes |

DSCF6132Perfectly Preserved Peach Pie Filling

I spent the day canning pears and peaches. The peaches were for my sister, Misty. She had a peach tree last year that would not quit, and when I was visiting this past weekend, she sent me home with seven gallons of frozen chopped peaches, with the only request that some of the preserves made be jelly because she doesn’t like chunks on her toast.

After making 6 pints of jelly (for her) and 6 pints of preserves (chunky for me), I had 2 gallons left and decided to make her some peach pie filling. She is a busy, working woman with a hectic schedule. I thought that maybe having a lot of the work already done for her would encourage her to treat herself to a couple of homemade pies over the winter.

INGREDIENTS:

8 cups chopped peaches
3 cups sugar
¾ cup corn starch
1 ½ tsp cinnamon
½ tsp ground cloves
1 ½ cups water
10 oz lemon juice

SUPPLIES:

Measuring cups/spoons
large sauce pan
wooden spoon
water bath canner
quart-sized jars with lids and rings
funnel

PREPARATION:

Sterilize the jars by boiling them for 20 minutes.

DIRECTIONS:

Mix all ingredients in a large saucepan. Bring to a rolling boil (that is, it doesn’t stop boiling when you stir it) stirring quite often – almost constantly. Keep in mind that the sugar will burn if it isn’t stirred almost continually.

Once it boils, boil and stir for two minutes. The sauce is going to thicken as it boils. Remove from heat.

Using a funnel, fill the jars leaving 1 inch headspace. Wipe the rims clean, cap and seal.

Process in a boiling water bath for 30 minutes.

YIELD:

3 quarts = 3 pies

NUTRITION: ~*~
High in vitamin C
Very low in saturated fat
Very low in sodium
No cholesterol
NUTRITION FACTS:
~*~
NOTES:

To bake into a pie:

Heat oven to 425° degrees F

Prepare 2-crust pie crust according to the recipe.

Line 9-inch pie plate with bottom crust. Fill with 1-quart of pie filling. Cover with top crust (fluted to allow steam to vent). Fold edges of crust under and seal. Cover the edge with foil to prevent burning.

Bake for 30 minutes then remove the foil. Continue baking 10-15 minutes or until the crust is lightly browned and the delicious juices are bubbling up through the slits in the top crust.

Serve with ice cream.

Hallee


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