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Peach Pie Filling Recipe

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This recipe for Peach Pie Filling, by , is from The Robert S. Fouts Family and Friends Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Rob Fouts
Added: Thursday, May 7, 2009

Category:
Category:

Ingredients:  
Ingredients:  
9 lb. fresh peaches
2 tsp. Fruit Freshİ
3 1/2 c. sugar
1/2 c. plus 2 Tbsp quick-cooking tapioca
1/4 c. fresh lemon juice
1 tsp. salt

Directions:
Directions:
Peel, halve, pit, and slice peaches and put in a large bowl. Stir together Fruit Fresh and sugar, then stir into peaches. Stir in remaining ingredients. Line 4 pie pans with heavy foil, placing a piece of plastic wrap over foil. Let the lining extend 5" over the edges of the pans. Put 4 to 5 cups of filling in each pan. Loosely fold wrapping around pie; freeze until firm. When frozen solid, remove from pans and wrap tightly. Keep frozen until ready to use.

When ready to bake, put frozen pie filling into a pastry lined pan, dot with butter, and sprinkle with nutmeg and cinnamon. Top with another pastry crust and seal well. Bake at 400 degrees for 50 to 60 minutes or until juices begin to bubble through the crust.

Yield: 4 pies.

 

 

 

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