PEACHY FRUIT SALAD
Peach pie filling is the unexpected ingredient in this yummy medley of canned and fresh fruits shared by Deanna Richter, Elmore, Minnesota. "This is the kind of recipe I really appreciate when time is short," she says.
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 6-8 servings.
Number Of Ingredients 6
Steps:
- In a large bowl, combine all ingredients; stir gently. Refrigerate until serving.
Nutrition Facts :
HOMEMADE PEACH PIE FILLING
This delicious Peach Pie Filling will really make your homemade pie shine. Syrupy, sweet, and spiced, this is the perfect dessert for summer.
Provided by Dina
Categories condiments
Time 20m
Number Of Ingredients 8
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.
Nutrition Facts : Calories 120 kcal, Carbohydrate 30 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 5 mg, Fiber 1 g, Sugar 27 g, ServingSize 1 serving
PEACH PIE FILLING
This simple peach pie filling is the perfect recipe to whip out when you've got fresh summer peaches on hand. No time for pie? No problem! Use the filling as a topping for yogurt or ice cream and as a topping for cream cheese bars.
Provided by Pam Lolley
Categories Healthy Cinnamon Recipes
Time 55m
Number Of Ingredients 7
Steps:
- Stir peaches and lemon juice together in a large saucepan. Whisk granulated sugar, brown sugar, cornstarch, cinnamon and salt in a small bowl. Add to the peach mixture and stir until well incorporated.
- Cook the peach mixture over medium heat, stirring often and gently, until thick and bubbly, about 8 minutes. Remove from heat and let cool for 30 minutes. Store the mixture in an airtight container in the refrigerator until ready to use and for up to 1 week.
Nutrition Facts : Calories 109 calories, Carbohydrate 27.5 g, Fat 0.2 g, Fiber 1.5 g, Protein 0.9 g, Sodium 60.1 mg, Sugar 22.9 g
QUICK PEACH FRUIT SALAD
Quick Fruit Salad is a beautiful, refreshing side dish or dessert from Sue Call of Beech Grove, Indiana. "I's a great way to round out a summer meal!" Sue asserts.
Provided by Taste of Home
Categories Lunch Side Dishes
Time 10m
Yield 8 servings.
Number Of Ingredients 4
Steps:
- In a large salad bowl, combine all the ingredients. Refrigerate until serving.
Nutrition Facts :
PEACH FLUFF SALAD
Made with peach pie filling as the base, creamy Peach Fluff Salad is quick and easy to prepare. It's a bowlful of peachy creamy comfort you'll definitely want to add to your fluff salad repertoire!
Categories Salads
Time 10m
Yield 10-12 servings
Number Of Ingredients 7
Steps:
- Combine peach pie filling, marshmallows, pineapple, pecans, cinnamon, and nutmeg; stir until well mixed.
- Add Cool Whip, stirring gently until well mixed.
- Refrigerate for at least 4 hours before serving.
PEACH PIE FILLING FRUIT SALAD RECIPE - (5/5)
Provided by clboring
Number Of Ingredients 5
Steps:
- 1. Pour pineapple in large bowl, reserving juice. 2. Peel and slice bananas. Place in reserved pineapple juice. 3. Peel and chop other fruits and place in bowl. 4. Add peach pie filling. 5. Add bananas and as much pineapple juice as desired to thin.
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- CRUST: To make the crust, sift together the flour, sugar, and salt in a medium bowl. Cut in the shortening with a pastry blender until the mixture resembles large peas. Whisk together the ice water, vinegar, and egg in a small bowl. Add the egg mixture to the flour mixture and stir with a fork until just combined. Divide the dough in half; flatten each half into a disk and wrap in plastic wrap. Chill for 2 hours or up to overnight.
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