"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Fresh Peach Pie Filling Recipe

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This recipe for Fresh Peach Pie Filling, by , is from Hardie Family Cook Book, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Jackie Wilbourne
Added: Tuesday, September 2, 2008


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

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 425 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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