FREEZER PEACH PIE FILLING
Peach filling is prepared ahead of time and frozen inside a pie plate. When ready to bake, simply place it in a crust-filled pie plate of the same size, and bake.
Provided by Mary Hoggarth
Categories Desserts Fillings Fruit Fillings
Time 3h10m
Yield 8
Number Of Ingredients 5
Steps:
- Place sliced peaches in a bowl with sugar, cornstarch, tapioca, and nutmeg. Toss until evenly coated and sugar is mostly dissolved.
- Transfer peaches to a 9 inch foil-lined pie plate. Cover with another piece of foil and freeze immediately to prevent peaches from discoloring. Once frozen solid, remove peaches from pie plate, with foil, and transfer to a zipper locked plastic bag for later use. When ready to use, line a pie plate with prepared crust and place frozen peaches on top.
- Preheat oven to 450 degrees F (230 degrees C).
- Bake in the preheated oven on the bottom rack for 20 minutes. Lower heat to 350 degrees F (175 degrees C) and continue baking for another 30 to 35 minutes, or until completely warmed through.
Nutrition Facts : Calories 120.9 calories, Carbohydrate 30.9 g, Fat 0.2 g, Fiber 1.5 g, Protein 0.6 g, Sodium 1.2 mg, Sugar 27.8 g
FREEZE AHEAD PEACH PIE FILLING
To make peach pie even during the winter, I use this simple recipe. It also makes it easier when I have guests to prepare a quick and easy dessert.-Mary Ellen Thomas, Greer, South Carolina
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 4 pies, 24-32 servings.
Number Of Ingredients 5
Steps:
- In a large bowl, combine all ingredients. Let stand for 15 minutes. Line four 9-in. pie pans with foil. Add fruit mixture and level; place in freezer until frozen solid. When frozen, close foil, sealing well to prevent freezer burn. Remove from pans and stack in freezer until ready to use. , To bake, remove frozen peaches from the foil and place in an unbaked pie shell. Cover with top crust and seal. Brush with melted butter and cover crust edges with foil. Bake at 400° for 50 minutes. Remove foil and continue to bake about 20 minutes or until bubbly and golden brown.
Nutrition Facts : Calories 136 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 56mg sodium, Carbohydrate 35g carbohydrate (29g sugars, Fiber 2g fiber), Protein 1g protein.
MY GRANDMOTHER'S FRUIT SALAD WITH PEACH PIE FILLING
The pie filling serves as a base, rather than using a cream base. I have had a lot of people ask me for this recipe. Ingredient amounts are approximate, because with my grandmother, everything is "to taste".
Provided by JenPo
Categories Cherries
Time 15m
Yield 8 serving(s)
Number Of Ingredients 4
Steps:
- Toss all ingredients in a serving bowl and chill until ready to use.
CANNING PEACH PIE FILLING
Have a fresh pie filling when ever you want it. It is delish and very tasty.
Provided by Kim Kelemen
Categories Other Desserts
Number Of Ingredients 9
Steps:
- 1. Peel and Slice Peaches. Mix dry ingredients together in a large pot and slowly add water, stirring with a whisk until well blended. Bring to a boil while stirring constantly and allow to boil till mixture thickens and becomes more transparent. Remove from heat and add lemon juice. Stir.
- 2. I start my water heating up on high at this point. Pack peaches into hot jars leaving 1" head space from the top. Add 1/2 tsp cider vinegar to each. Ladle the filling syrup into each jar leaving 1" head room from the top.
- 3. Wipe the rims of the jars with a wet cloth. Almost boil the lids, place them on the jars with the rings. Place jars in canner, bring to a full boil. put lid on and boil for 20 minutes. Take the jars out and let cool and seal before storing.
CANNED GERMAN PEACH PIE FILLING WITH OATMEAL CRUNCH CRUST
I have revised this recipe. Cooks have told me it has been too juicy. When it is time to fill a pie shell,(if you desire) you can peel two apples and add sliced apples to this filling or raisins and nuts if you wish.Sprinkle 1/4 cups flour and 8 dots of butter before adding top crust. If you don't want a top crust,I have added recipe for oatmeal crunch crust.(Due to juicyness of some peaches i have revised this recipe and hope you now do not have any problems with it. Also slice your peaches at least 1/2 inch slices in width or a little more.
Provided by Montana Heart Song
Categories Dessert
Time 55m
Yield 7 Pints, 28 serving(s)
Number Of Ingredients 15
Steps:
- In large bowl add peaches with juice, brown sugar, vanilla and allspice. Stir to mix.
- Set aside.
- In large 8 guart stockpot, add 4 cups water, white sugar, and stir until dissolved.
- Heat the peach mixture until hot, medium heat. Do not burn. Stir.
- Add cornstarch and enough cold water in small bowl and stir until dissolved and stirable.
- Add to syrup mixture and stir on medium heat. The syrup will be cloudy and then clear as the syrup starts to thicken.
- Add hot peach mixture and cook for 10 minutes until it starts a rolling boil.
- Cook 2 minutes.
- Fill hot pint jars, wipe with clean damp cloth on the rim, seal with hot seals, rings and tighten.
- Place in a hot water bath for 15 minutes.
- Preparation for Oatmeal Crunch Crust:.
- In medium bowl, add the first six ingredients. Mix well.
- Sprinkle on the top of the filled pie shell.
- 10 minutes before end of baking pie, sprinkle milk over the crust.
- You can make a cobbler with this recipe also. Just grease the pan before adding the filling. I like to use my batter recipe for a cobbler.
Nutrition Facts : Calories 227.3, Fat 3.9, SaturatedFat 2.2, Cholesterol 9.1, Sodium 74.3, Carbohydrate 47.7, Fiber 1.9, Sugar 36.7, Protein 1.8
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.
PEACH PIE FILLING BREAD
My mom (88) gave me this recipe and has been begging me to make it. It is the new craze in her small town. She said this is the best recipe she has ever had and that it beats anything peach she has ever eaten, including peach cobbler.
Provided by Traderjosie
Categories Quick Breads
Time 31m
Yield 2 loaves, 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350.
- Heat pecans 5-8 minutes to toast them.
- Mix sugar, oil and eggs together in mixer.
- Stir flour, soda, salt and lemon rind together.
- Gradually add to oil and sugar mixture. Beat at low speed.
- Add Vanilla, Peach Pie Filling and pecans.
- Pour into 2 8"x4" loaf pans. Bake for 45 minutes. Shield with foil and cook 15 minutes longer. Cool 10 minutes in pan then remove and let cool.
- Joanne in Maricopa, Arizona.
Nutrition Facts : Calories 890.8, Fat 43.4, SaturatedFat 3.9, Cholesterol 105.8, Sodium 633.7, Carbohydrate 117.2, Fiber 3.5, Sugar 67.8, Protein 11.3
HOME CANNED PEACH PIE FILLING
There is nothing better than your own homemade pie fillings. I love making them and saving them for the winter to enjoy all over again. I even share them with my family!
Provided by Dana Ramsey
Categories Other Desserts
Number Of Ingredients 7
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 FILLING
I have not tried this recipe. I got the recipe from USA Weekend magazine. You can find powder-fine potato starch or potato flour in the kosher or health food aisle. The recipe is by Pam Anderson. She useually has a pound of butter and a couple of shortening sticks in the freezer, which means she can start making a pie at a moment's notice.
Provided by internetnut
Categories Pie
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Place the peaches in a large colander.
- Sprinkle with 2 tablespoons sugar and let stand until almost 1/2 cup juice is released, about 30 minutes.
- Mix 3/4 cup sugar with potato starch and salt.
- Add to peaches, along with almond extract; toss to combine.
- Pour filling into crust. Add the filling to a pie shell and dot with butter.
- Top filling with another crust and bake the pie for 20 minutes. Remove from oven, brush with beaten egg white, sprinkle with 1 1/2 tablespoon sugar. Bake until golden brown, about 20 minutes longer.
- Bake until filling bubbles, 15-20 minutes longer. Cool on a wire rack, 2-3 hours.
Nutrition Facts : Calories 163.5, Fat 1.8, SaturatedFat 0.9, Cholesterol 3.8, Sodium 38.5, Carbohydrate 37.2, Fiber 2.1, Sugar 32.8, Protein 1.9
FRUIT SALAD WITH PEACH PIE FILLING RECIPE - (4/5)
Provided by á-5133
Number Of Ingredients 5
Steps:
- Mix ingredients together and chill until serving. Coconut or mini marshmallows may be added. Or sprinkle with slivered almonds. Also, apple, apricot, or cherry pie filling can be substituted. Substitute a cup of halved grapes for the cherries.
FREEZER PEACH PIE FILLING AND PIE FREEZING METHOD
This method will work perfectly every time! If you follow this recipe and do not change any ingredient amounts, you will have perfect peach pies all year round! You can omit the nutmeg if desired though, I like to add it in for an extra flavor boost! Use only quick-cooking tapioca for this, Fruit Fresh can be found at any major supermarket.
Provided by Kittencalrecipezazz
Categories Dessert
Time 2h
Yield 4 pies
Number Of Ingredients 12
Steps:
- Bring a large pot of water to a boil.
- Using a paring knife score the peaches with an X into the skins only.
- Carefully drop the peaches into the boiling water; for about 30 seconds to 1 minute. Using a slotted spoon remove the peaches to a large bowl of ice water for 1 minute (the skins should slip off easily, if not place them back into the boiling water for 30 seconds).
- Slice the peaches then put them into a large bowl; sprinkle with Fruit Fresh and sugar; toss to combine.
- Stir in the tapioca, lemon juice and salt; mix well to combine.
- Line 4 foil pie plates with heavy foil or freezer paper, placing a piece of plastic wrap over the foil.
- Put 4-5 cups of peach filling into each pan, then loosely fold wrapping around the pie; freeze until firm.
- When the filling is frozen solid remove from pans and wrap tightly, then return to freezer until ready to use.
- ON PIE BAKING DAY; for each pie place one frozen pie filling in a unbaked 9-inch pie shell, then add in 4 tablespoons butter pieces (1/4-cup) then sprinkle with cinnamon and nutmeg.
- Top the pie with an additional prepared pie crust; seal well, then flute as desired.
- Bake for about 50-60 minutes in a 375 degree oven.
Nutrition Facts : Calories 1577.1, Fat 29.2, SaturatedFat 11.3, Cholesterol 30.5, Sodium 1133.2, Carbohydrate 337, Fiber 17.5, Sugar 290.1, Protein 12.3
3-INGREDIENT PEACH PIE FILLING
This is a great recipe to use when peaches are in season. This filling freezes wonderfully, and you can enjoy "Fresh" peach pie in the middle of winter!
Provided by MapleLeafLili Hill
Categories Pie
Time 20m
Yield 3 pies
Number Of Ingredients 3
Steps:
- Slice the peaches and mix with 1 1/2 cups sugar in a large pot.
- Bring to a boil, and add the other 1/2 cup sugar and the Tapioca.
- Boil again for 1 minute.
- Remove from heat and cool.
- Divide into thirds, and place in a freezeable container.
- Each portion will yield 1 pie.
- Thaw only at room temp, do NOT use the microwave to thaw.
- Place this filling into an unbaked pie shell, top with a pie pastry crust, and bake as you would a regular fruit filled-pie.
Nutrition Facts : Calories 837.9, Fat 1.7, SaturatedFat 0.1, Sodium 0.2, Carbohydrate 212.2, Fiber 10.3, Sugar 190.8, Protein 6.2
SOUTHERN PEACH PIE FILLING
Clear Jel is a modified food starch (powdered form) that will not break down in high heat during processing. DON'T SUBSTITUTE!! Clear Jell is well worth the effort, it leaves a cleaner and thicker filling that is simply delicious. Kitchencraft (1-800-776-0575) in Waterville, IA sells it by the 1# ($3.25 + S&H) or 5# bags. Also sold by Bakers Catalog (King Arthur Flour) and also at http://www.homecanningsupply.com/. Oh, now that about does it, Amazon.com even sells the stuff!
Provided by Charlotte J
Categories Pie
Time 1h10m
Yield 6 quart jars
Number Of Ingredients 7
Steps:
- Wash peaches or nectarines, peel peaches and cut fruit into 1/2 inch slices.
- To prevent darkening, place fruit in ascorbic acid solution (this can be found right next to the canning supplies in your local stores, it's in a small green canister); drain well. Measure 24 cups fruit. Set aside.
- In a 8-quart dutch oven or pot heat about 6 cups water to boiling.
- Add 6 cups peach slices; return to boiling. Boil for 1 minute.
- Using a slotted spoon, transfer peaches to a large bowl; cover.
- Repeat with remaining fruit, 6 cups at a time.
- Drain water from the pot.
- In same pot combine sugar, Clear Jell, cinnamon and nutmeg and stir in the 4 1/2 cups water.
- Cook over medium-high heat, stirring constantly, until mixture thickens and begins to boil.
- Add the lemon juice; boil 1 minute, stirring constantly.
- Stir in the almond extract.
- Immediately add fruit, stirring gently to coat.
- Heat for three minutes.
- Spoon hot fruit mixture into hot, clean, sterile quart size canning jars, leaving 1-inch headspace.
- Remove air bubbles, wipe jar rims, and adjust lids.
- Process filled jars in a boiling water canner for 30 minutes.
- Remove jars from canner; cool on wire racks.
- Makes 6 quarts (enough for 6 pies).
- To use pie filling: Spoon 1 quart filling into a pastry lined 9-inch pie pan. Dot with 1 tablespoon butter or margarine. Cut slits in top crust; adjust top crust. Seal and flute edges. Cover edge of pie with foil. Bake in a 375 degree oven for 25 minutes; remove foil. Bake 25-30 minutes more or until pastry is golden.
Nutrition Facts : Calories 1160.7, Fat 1.6, SaturatedFat 0.1, Sodium 0.9, Carbohydrate 297.7, Fiber 9.6, Sugar 285.8, Protein 5.8
PEACH & HATCH CHILE PIE FILLING RECIPE - (3.6/5)
Provided by cdh79
Number Of Ingredients 8
Steps:
- Roast, peel, deseed and dice Hatch chiles. Peel and slice peaches. In a 3-quart sauce pan, combine peppers and peaches with lemon juice, butter, brown sugar and cinnamon. Cook at medium heat. When peaches are tender, lower the heat then mix together the cornstarch and water. Pour the cornstarch mixture in with the other ingredients and stir in fully. Cook until the filling thickens. If you're using this in a standard pie, pre-cook your pie crust then add the filling and chill. If using phyllo pastry dough, cook according to directions, since the filling is already cooked.
PEACH PIE FILLING
Make and share this Peach Pie Filling recipe from Food.com.
Provided by Diana Adcock
Categories Pie
Time 2h
Yield 4 pints
Number Of Ingredients 10
Steps:
- Tie cinnamon stick and whole cloves in a cheesecloth spice bag.
- Combine all ingredients in a large stainless or enamel saucepan.
- Bring to a boil, cover and boil gently for about 75 minutes, stirring occasionally until thick.
- Discard spice bag and ladle pie filling into clean hot jars leaving 1/2 inch head space.
- Remove bubbles.
- Process in a boiling water bath for 15 minutes at altitudes up to 1000 feet.
Nutrition Facts : Calories 930.2, Fat 2.1, SaturatedFat 0.4, Sodium 11.2, Carbohydrate 237.9, Fiber 12.1, Sugar 215.9, Protein 6.9
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