Peach Pie Filling Recipes

Steps:

• Place sliced peaches in a bowl with sugar, cornstarch, tapioca, and nutmeg. Toss until evenly coated and sugar is mostly dissolved.
• Transfer peaches to a 9 inch foil-lined pie plate. Cover with another piece of foil and freeze immediately to prevent peaches from discoloring. Once frozen solid, remove peaches from pie plate, with foil, and transfer to a zipper locked plastic bag for later use. When ready to use, line a pie plate with prepared crust and place frozen peaches on top.
• Preheat oven to 450 degrees F (230 degrees C).
• Bake in the preheated oven on the bottom rack for 20 minutes. Lower heat to 350 degrees F (175 degrees C) and continue baking for another 30 to 35 minutes, or until completely warmed through.

Steps:

• 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.

Steps:

• In a large bowl, combine sugars; add peaches and toss gently. Cover and let stand for 1 hour. On a lightly floured surface, roll one half of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate or iron skillet.Trim even with rim. Refrigerate while preparing filling. , Preheat oven to 400°. Drain peaches, reserving juice. In a small saucepan, combine cornstarch, nutmeg, cinnamon and salt; gradually stir in reserved juice. Bring to a boil; cook and stir until thickened, about 2 minutes. Remove from the heat; stir in lemon juice and butter. Gently fold in peaches. Pour into crust. , Roll remaining dough to a 1/8-in.-thick circle; cut into 1-1/2-in.-wide strips. Arrange over filling in a lattice pattern. Trim and seal strips to edge of bottom crust; flute edge. Cover edge loosely with foil. Bake 40 minutes; remove foil. Bake until crust is golden brown and filling is bubbly, 10-20 minutes longer. Cool on a wire rack. If desired, serve with vanilla ice cream.

Steps:

• Tie cinnamon stick and whole cloves in a cheesecloth spice bag.
• Combine all ingredients in a large stainless or enamel saucepan.
• Bring to a boil, cover and boil gently for about 75 minutes, stirring occasionally until thick.
• Discard spice bag and ladle pie filling into clean hot jars leaving 1/2 inch head space.
• Remove bubbles.
• Process in a boiling water bath for 15 minutes at altitudes up to 1000 feet.

Steps:

• Place the peaches in a large colander.
• Sprinkle with 2 tablespoons sugar and let stand until almost 1/2 cup juice is released, about 30 minutes.
• Mix 3/4 cup sugar with potato starch and salt.
• Add to peaches, along with almond extract; toss to combine.
• Pour filling into crust. Add the filling to a pie shell and dot with butter.
• Top filling with another crust and bake the pie for 20 minutes. Remove from oven, brush with beaten egg white, sprinkle with 1 1/2 tablespoon sugar. Bake until golden brown, about 20 minutes longer.
• Bake until filling bubbles, 15-20 minutes longer. Cool on a wire rack, 2-3 hours.