Peach Pie Filling – a delicious recipe with peaches, gallon water, sugar, tapioca, lemon juice, salt. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Place peaches in a large container. Dissolve ascorbic acid in water and pour over peaches. Drain. Combine peaches, sugar, tapioca, lemon juice and salt. Line 4 (8 inch) pie pans with heavy-duty aluminum foil letting it extend 5 inches beyond rim. Divide filling evenly between pans. Make filling for 4 (9-inch pies).
2
TO FREEZE: Fold foil loosely over filling; freeze. Remove from freezer, turn filling from pans. Wrap snugly with foil. Return to freezer.
3
TO BAKE: Remove foil from frozen pie filling and place it unthawed in a pastry-lined 9-inch pie pan. Dot with butter and if you like, sprinkle with 1/4 teaspoon ground nutmeg or cinnamon. Cut vents, etc. Bake in hot 425 degree oven for 1 hour and 10 minutes or until syrup boils.
682
kcal
Calories
177
g
Carbs
Carbs
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 4 quarts peaches sliced peeled, 9 lbs., 1 teaspoon powdered ascorbic acid, 1 gallon water, 3 1/2 cups sugar, and more.
Yes, Peach Pie Filling falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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