Peach Pie Filling Recipe

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0 votes | 1383 views
Servings: 12

Ingredients

Cost per serving $1.19 view details
  • 4 quarts. sliced peeled peaches (9 lbs.)
  • 1 teaspoon ascorbic acid
  • 1 gal. water
  • 3 1/2 c. sugar
  • 1/2 c. plus 2 tbsp. quick-cooking tapioca
  • 1/4 c. lemon juice
  • 1 teaspoon salt

Directions

  1. Place peaches in large container. Dissolve ascorbic acid in water and pour over peaches. Drain. Combine peaches, sugar, tapioca, lemon juice and salt.
  2. Line 4 (8 inch) pie pans with aluminum foil, letting it extend 5 inches beyond rim, divide proportionately between pans. Makes filling for 4 (9 inch) pies.
  3. To Freeze: Fold foil over filling; freeze. Wrap snugly.
  4. To Bake: Remove foil from frzn pie filling and place it unthawed in a pastry lined 9 inch pie pan. Use a top crust. Cut slits in crust. Dot with butter. Sprinkle with 1/4 tsp. cinnamon. Bake in warm oven at 425 degrees for about 45 to 60 min or possibly till syrup boils with heavy bubbles which don't burst.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 586g
Recipe makes 12 servings
Calories 338  
Calories from Fat 4 1%
Total Fat 0.49g 1%
Saturated Fat 0.04g 0%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 207mg 9%
Potassium 383mg 11%
Total Carbs 85.99g 23%
Dietary Fiber 3.1g 10%
Sugars 75.26g 50%
Protein 1.83g 3%
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