Peach Pie Filling Recipe – a delicious recipe with peaches, ascorbic acid, water, sugar, quick-cooking tapioca, lemon juice. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Place peaches in large container.
2
Dissolve ascorbic acid in water and pour over peaches.
3
Drain.
4
Combine peaches, sugar, tapioca, lemon juice and salt.
5
Line 4 (8 inch) pie pans with aluminum foil, letting it extend 5 inches beyond rim, divide proportionately between pans.
6
Makes filling for 4 (9 inch) pies.
7
To Freeze: Fold foil over filling; freeze.
8
Wrap snugly.
9
To Bake: Remove foil from frzn pie filling and place it unthawed in a pastry lined 9 inch pie pan.
10
Use a top crust.
11
Cut slits in crust.
12
Dot with butter.
13
Sprinkle with 1/4 tsp.
14
cinnamon.
15
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.
817
kcal
Calories
212
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. sliced peeled peaches (9 lbs.), 1 teaspoon ascorbic acid, 1 gal. water, 3 1/2 c. sugar, and more.
Yes, Peach Pie Filling Recipe 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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