Peach Pie Filling
photo by Derf2440
- Ready In:
- 1hr 20mins
- Ingredients:
- 5
- Yields:
-
1 pie
- Serves:
- 6-8
ingredients
- 6 cups sliced peaches, preferably free stone (about 10 peaches)
- 1 teaspoon lemon juice
- 2⁄3 cup sugar
- 1⁄4 cup flour or 3 tablespoons quick-cooking tapioca
- 2 tablespoons butter
directions
- After peeling and slicing peaches, toss with lemon juice.
- Stir together flour and sugar and toss well with peaches.
- Place into foil lined deep pie plate, dot with butter and cover with foil.
- Freeze immediately. Next day lift foil package from pie plate and return to freezer.
- To bake pie, prepare pastry for a double crust and line a 10 inch pie plate with pastry.
- Fit unwrapped pie filling into crust and cover with a lattice crust.
- Cover the edge with aluminum foil to prevent excessive browning.
- Cook at 425 for 35 minutes. Remove foil and bake another 15 minutes until crust is brown and juices bubble through vents.
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Reviews
-
lovely peach pie filling! I would definately make this again, I used splenda instead of the sugar and cut it back to 1/2 cup and instead of flour I use 3 tablespoons of corn starch for the thickener and left out the butter. I used it in a shortcrust pastry, it was a huge success, thanks for posting.
Tweaks
-
lovely peach pie filling! I would definately make this again, I used splenda instead of the sugar and cut it back to 1/2 cup and instead of flour I use 3 tablespoons of corn starch for the thickener and left out the butter. I used it in a shortcrust pastry, it was a huge success, thanks for posting.