"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

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PEACH PIE FILLING Recipe

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This recipe for PEACH PIE FILLING, by , is from The Kurland/Stabrylla Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Contributor:  
Contributor:  
Michele Kurland
Category:
Category:
Ingredients:  
Ingredients:  
6 pounds peaches
ascorbic acid or other darkening preventer
2 1/2 cups sugar
1/2 cup flour
1 tsp cinnamon
1/2 tsp nutmeg
2 tsp lemon peel
1/4 cup lemon juice
Directions:
Directions:
Peel, pit and slice peaches. Treat to prevent darkening. (Use ascorbic and citric acid mixture according to package directions.) Combine sugar, flour and spices. Rinse and drain peaches; stir into sugar mixture. Let stand until juices begin to flow, about 30 minutes. Stir in lemon peel and lemon juice. Cook over medium heat until mixture begins to thicken. Ladle pie filling into can-or freeze jars or plastic freezer boxes, leaving 1/2-inch headspace. Cool at room temperatures, not to exceed 2 hours. Seal, label and freeze.
Number Of Servings:
Number Of Servings:
Makes about 4 pints.
Personal Notes:
Personal Notes:
I don't use the ascorbic or citric acid.

 

 

 

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