Fresh Peach Pie Filling Recipe
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 This recipe for Fresh Peach Pie Filling, by Jackie Wilbourne, is from Hardie Family Cook Book,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
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Contributor: |
Contributor: Jackie Wilbourne
Added: Tuesday, September 2, 2008
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Category: |
Category: |
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Ingredients: |
Ingredients: 5 C. peeled, sliced fresh peaches
1 1/2 tsp. lemon juice
1 C. sugar
1/4 C. all-purpose flour
1/2 tsp. ground cinnamon
2. T. butter, melted
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Directions: |
Directions:Place peaches in a medium bowl, sprinkle with lemon juice, tossing gently. Set aside.
Combine 1 C. sugar, 1/4 flour, and 1/2 tsp. ground cinnamon; sprinkle mixture over peaches. Toss gently. Set aside.
Line a 9-inch piepan or pieplate with heavy-duty plastic wrap, allowing edges to overhang 6-8 inches.
Spoon filling into pan, and drizzle with butter; fold edges of plastic wrap over the top and seal securely. Freeze until firm.
Remove filling from pan and wrap in foil. Label and freeze for up to a year. Yields enough for 1 9-inch pie.
Fresh peach pie: Fit 1 crust (15 ounce) package refrigerated pie crusts into a 9-inch pie plate according to package directions. Roll remaining pie crust on a lightly floured surface to press out fold lines; place over the peach mixture. Fold edges under and crimp. Cut slits in top crust for steam to escape. Bake at 425º for 15 minutes; cover edges with foil and bake 25-30 minutes or until golden. Cool on a wire rack.
Note: Fresh Peach Pie Filling may be baked into pie crust immediately. Bake as directed, reducing second baking time to 20-25 minutes. |
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