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We (7 of us) fell in love with this. After canning my first batch, I had some left that wouldn't fill a jar. I heated a cast iron skillet added 1/2 stick of butter and 1/2 cup brown sugar, poured the excess on top of this and topped it with a butter cake mix. Baked it until golden brown and let it cool for 10 minutes. When I turned it out of the pan onto a plate, we could hardly wait to taste it. To say the least, we were not disappointed!

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CindyB7 August 12, 2002

Great recipe! I didn't have quite enough peaches (and nectarines) so I filled in the remainder with apples. I also used ground spices instead of whole. I ended up with a darker final product but the house smelled amazing. After printing this off of Zaar, I checked my canning book and found this in there!

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dicentra October 15, 2010
Peach Pie Filling