Home Canned Peach Pie Filling Recipes

HOMEMADE PEACH PIE FILLING

Steps:

• In a large saucepan combine the vanilla, lemon juice, cornstarch, sugar, brown sugar, cinnamon, and water. A whisk does the best job of whisking everything together.
• Now bring the saucepan to a boil over medium heat stirring frequently. Let it thicken for about 2-3 minutes.
• Now wash and slice your peaches into 1/4 inch thick slices. You can use fresh or frozen peaches here. And you can leave the skin or peel it off. That's totally optional.
• Now add your peaches to the saucepan and simmer for about 5-7 minutes. This depends on how hard or soft your peaches are. If they are super ripe, this step may be done faster. If your peaches are on the harder side, this might take longer. You want them to soften slightly, but not get mushy.
• Once the pie filling is done, let it cool to room temperature and place them into glass jars. Keep refrigerated for up to 2 weeks.
• If you want to make this into a pie just roll out your first piece of pie dough and place it into a 9-inch pie pan. Then spoon the pie filling into the crust and place the second piece over it. Brush it with egg wash and bake at 375 degrees Fahrenheit for about 55-60 minutes.

HOME CANNED PEACH PIE FILLING

Steps:

• 1. Wash your fruit and sort it. Drain off any water.
• 2. Dip your fruit in boiling water for 30 to 60 seconds and then remove using a slotted spoon and put the fruit into a large bowl or pot of cold water and ice. The skins will just slide right off.
• 3. Cut out any brown or mushy spots and cut the peaches in half, or quarters or slices and don't forget to remove the pits.
• 4. Now to keep your fruit from turning brown spinkle 1/4 cup lemon juice or Fruit Fresh on your fruit making sure all fruit is coated. I do a bowlful at a time.
• 5. Combine water, sugar, Clear Jel and cinnamon and almond extract in a large kettle. Stir and cook over medium high heat until mixture thickens and begins to bubble.
• 6. Now add your drained peach slices and continue to heat mixture for 3 minutes.
• 7. Fill your jars to within 3/4 to 1 inch of the top, wipe any spilled peach pie filling of the top and add your lids and tighten the ring.
• 8. Put the filled jars in your canner and cover with water at least 1 inch and boil for 30 minutes. Remove jars and cool in a draft free place on 2 thick towels.

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.