Peach Pie Filling
Source of Recipe
bakespace
List of Ingredients
Stack several of these in your freezer when peaches
are ripe
4 qts. sliced peeled peaches (9 lbs.)
1 tsp. powdered ascorbic acid
1 gal. water
3 1/2 C. sugar
1/2 C. plus 2 Tblsp. quick-cooking tapioca
1/4 C. lemon juice
1 tsp. salt
Recipe
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 pastry-lined 9" pie pan. Dot with butter and if you
like, sprinkle on
1/4 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.
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