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It was so fun to have so many peaches. We ate a bunch, put some in our Fruit & Zucchini Smoothies, and I froze some to have for later.
I really wanted to make a peach pie but it was just too hot last summer for baking. So I found this freezable peach pie filling in a Ball Blue Book of Preserving, all about canning and freezing. So I would have peach pie filling to pull out later to use. I made a peach pie to take to the family Christmas gathering and it turned out great!
Freezable Peach Pie Filling
(click title to print)
adapted from Jarden Home Brands 21400 Ball Blue Book
6 pounds peaches (about 20-22 medium peaches ), washed
2 1/4 cup sugar
1/2 cup flour
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 cup lemon juice
Peel, pit, and slice peaches. Rinse and drain peaches.
Combine sugar, flour, and spices in saucepan. Stir peaches into sugar mixture. Let stand about 30 minutes until juices begin to flow.
Add lemon juice. Cook over medium heat until mixture begins to thicken. Ladle pie filling into 2 -3 can-or-freeze jars or freezer bags (Depending on what size pies you normally make and how full you like them, I did 2).
Cool at room temperature no more than 2 hours and then freeze.
When ready to make pie. Thaw in fridge and then pour into a pie crust and then cover with another crust. Cut slits in top crust. Bake at 350 degrees for 45 mins. or until crust is golden brown.
This summer, I got another text, this time about blackberries. I will be sharing what I made with those next week. I just love getting free produce.
Happy Summer!
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