Canned German Peach Pie Filling With Oatmeal Crunch Crust
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.
- Ready In:
- 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
- In large bowl add peaches with juice, brown sugar, vanilla and allspice. Stir to mix.
- Set aside.
- In large 8 guart stockpot, add 4 cups water, white sugar, and stir until dissolved.
- Heat the peach mixture until hot, medium heat. Do not burn. Stir.
- Add cornstarch and enough cold water in small bowl and stir until dissolved and stirable.
- Add to syrup mixture and stir on medium heat. The syrup will be cloudy and then clear as the syrup starts to thicken.
- Add hot peach mixture and cook for 10 minutes until it starts a rolling boil.
- Cook 2 minutes.
- Fill hot pint jars, wipe with clean damp cloth on the rim, seal with hot seals, rings and tighten.
- Place in a hot water bath for 15 minutes.
Preparation for Oatmeal Crunch Crust:
- In medium bowl, add the first six ingredients. Mix well.
- Sprinkle on the top of the filled pie shell.
- 10 minutes before end of baking pie, sprinkle milk over the crust.
- 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.
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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.Reply
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.Reply
I was really excited to make this, but I had a hard time understanding the directions-particularly how long to cook the peaches initially. I ended up with way too much liquid and I was able to fill only 4 pint jars with peaches. After they were done in the canner, they were still really liquidy. I'm sure it'll taste good and then end result will be worth it, but I was disappointed in the process. Will try again, but next time will use half as much sugar on the peaches and maybe more cornstarch. Thanks for posting.Reply