Canned German Peach Pie Filling With Oatmeal Crunch Crust

Total Time
55mins
Prep
40 mins
Cook
15 mins

I have revised this recipe. Cooks have told me it has been too juicy. When it is time to fill a pie shell,(if you desire) you can peel two apples and add sliced apples to this filling or raisins and nuts if you wish.Sprinkle 1/4 cups flour and 8 dots of butter before adding top crust. If you don't want a top crust,I have added recipe for oatmeal crunch crust.(Due to juicyness of some peaches i have revised this recipe and hope you now do not have any problems with it. Also slice your peaches at least 1/2 inch slices in width or a little more.

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Ingredients

Nutrition

Directions

  1. In large bowl add peaches with juice, brown sugar, vanilla and allspice. Stir to mix.
  2. Set aside.
  3. In large 8 guart stockpot, add 4 cups water, white sugar, and stir until dissolved.
  4. Heat the peach mixture until hot, medium heat. Do not burn. Stir.
  5. Add cornstarch and enough cold water in small bowl and stir until dissolved and stirable.
  6. Add to syrup mixture and stir on medium heat. The syrup will be cloudy and then clear as the syrup starts to thicken.
  7. Add hot peach mixture and cook for 10 minutes until it starts a rolling boil.
  8. Cook 2 minutes.
  9. Fill hot pint jars, wipe with clean damp cloth on the rim, seal with hot seals, rings and tighten.
  10. Place in a hot water bath for 15 minutes.
  11. Preparation for Oatmeal Crunch Crust:.
  12. In medium bowl, add the first six ingredients. Mix well.
  13. Sprinkle on the top of the filled pie shell.
  14. 10 minutes before end of baking pie, sprinkle milk over the crust.
  15. You can make a cobbler with this recipe also. Just grease the pan before adding the filling. I like to use my batter recipe for a cobbler.