SOUTHERN PEACH PIE FILLING
Clear Jel is a modified food starch (powdered form) that will not break down in high heat during processing. DON'T SUBSTITUTE!! Clear Jell is well worth the effort, it leaves a cleaner and thicker filling that is simply delicious. Kitchencraft (1-800-776-0575) in Waterville, IA sells it by the 1# ($3.25 + S&H) or 5# bags. Also sold by Bakers Catalog (King Arthur Flour) and also at http://www.homecanningsupply.com/. Oh, now that about does it, Amazon.com even sells the stuff!
Provided by Charlotte J
Categories Pie
Time 1h10m
Yield 6 quart jars
Number Of Ingredients 7
Steps:
- Wash peaches or nectarines, peel peaches and cut fruit into 1/2 inch slices.
- To prevent darkening, place fruit in ascorbic acid solution (this can be found right next to the canning supplies in your local stores, it's in a small green canister); drain well. Measure 24 cups fruit. Set aside.
- In a 8-quart dutch oven or pot heat about 6 cups water to boiling.
- Add 6 cups peach slices; return to boiling. Boil for 1 minute.
- Using a slotted spoon, transfer peaches to a large bowl; cover.
- Repeat with remaining fruit, 6 cups at a time.
- Drain water from the pot.
- In same pot combine sugar, Clear Jell, cinnamon and nutmeg and stir in the 4 1/2 cups water.
- Cook over medium-high heat, stirring constantly, until mixture thickens and begins to boil.
- Add the lemon juice; boil 1 minute, stirring constantly.
- Stir in the almond extract.
- Immediately add fruit, stirring gently to coat.
- Heat for three minutes.
- Spoon hot fruit mixture into hot, clean, sterile quart size canning jars, leaving 1-inch headspace.
- Remove air bubbles, wipe jar rims, and adjust lids.
- Process filled jars in a boiling water canner for 30 minutes.
- Remove jars from canner; cool on wire racks.
- Makes 6 quarts (enough for 6 pies).
- To use pie filling: Spoon 1 quart filling into a pastry lined 9-inch pie pan. Dot with 1 tablespoon butter or margarine. Cut slits in top crust; adjust top crust. Seal and flute edges. Cover edge of pie with foil. Bake in a 375 degree oven for 25 minutes; remove foil. Bake 25-30 minutes more or until pastry is golden.
Nutrition Facts : Calories 1160.7, Fat 1.6, SaturatedFat 0.1, Sodium 0.9, Carbohydrate 297.7, Fiber 9.6, Sugar 285.8, Protein 5.8
SOUTHERN SUMMER PEACH-CHERRY PIE
Provided by Food Network
Categories dessert
Time 1h20m
Yield 8 to 10 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F. Line a 9-inch pie plate with one of the pie crusts.
- In a bowl, put the peaches, cherries, sugar, cornstarch, bourbon and lime zest and stir to combine. Pour into the pie shell and top with the second crust. You can do cut-outs or a lattice top if you'd like. Trim any extra dough off the edges, then crimp the edges. Make a tent out of foil and place over the pie.
- Bake until the crust is golden brown and the filling is bubbly, 45 to 50 minutes. Serve warm or cool.
SOUTHERN PEACH PIE
Make and share this Southern Peach Pie recipe from Food.com.
Provided by Chef mariajane
Categories Pie
Time 1h
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 400°F Prepare pie crust as directed on package for two-crust pie, using a 9-inch pie plate.
- Mix sugar, cornstarch and apple pie spice in large bowl. Add peaches; toss gently. Spoon mixture into pastry-lined pie plate. Top with second pie crust. Seal and flute edge. Cute small slits in top crust.
- Bake 50-60 minutes or until crust is golden brown and filling is bubbly. Cool on wire rack.
- After 15-20 minutes of baking , cover edge of crust with strips of foil to prevent excessive browning.
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