Canned German Peach Pie Filling With Oatmeal Crunch Crust

Montana Heart Song's Note:

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.

• Total Time: 55 mins
• Prep Time: 40 mins
• Cook Time: 15 mins

Ingredients:

Serves: 28

Yield: 7.0 Pints

• 14 cups fresh sliced peaches, with juice (skins removed)
• 1 1/2 cups light brown sugar, firmly packed
• 2 1/2 tablespoons vanilla
• 2 1/2 tablespoons allspice

Syrup for Filling

• 4 cups water
• 2 cups white sugar
• 1 1/4 cups cornstarch
• cold water

Oatmeal Crunch Crust

• 1 1/4 cups dry oatmeal
• 1/2 cup white flour or 1/2 cup rice flour
• 1/2 cup butter
• 1/2 teaspoon powdered anise
• 1/2 cup brown sugar
• 1/2 teaspoon salt
• 1/3 cup milk

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.

Reviews

[Ceezie]

I made this in mass quanties so I didn't have the too much liquid issues. I just added more peaches when I saw that I had more liquid left in the pan. I will say however that I was disappointed in the flavor. I can't pin point what exactly is off but something. I am going to make the crisp and see how that works with the filling - I will update my review then.

[KUUISMA]

Like another reader, I was excited to try this out as it sounds wonderful. I was very disapointed in the results. Alot of liquid left over to start with. I even went so far as to double the amount of peaches on my last 2 batchs just to get enough peaches in the jar. It does taste great. I made them as Christmas gifts but it will take 2 jars just to get enough peaches (- the liquid of 1 jar).. I did make the pie and I took the suggestions of adding apples and nuts. What I ended up with was an apple pie with some peaches in it. It was good though.

[MichiganSuperstar]

Just canned this and it did not thicken up so I had to keep adding cornstarch. I did can Pints of plain peaches that I will add to the filling when I make a pie and hopefully it isn't so runny.