Remember last week, when I told you about the Oatmeal Breakfast Cookies? Did you know that the peach pie filling I used was home-made? Yep! It was, and it’s very easy to do. I’m telling you about it now so you can plan to make it yourself this summer when peaches are in season.
Here’s what you need:
6 pounds peaches
2 and 1/4 cups sugar
1/2 cup flour
1 teaspoon cinnamon
1/2 teaspoon nutmeg
2 teaspoons lemon peel
1/4 cup lemon juice
Fruit Fresh or other treatment to prevent darkening.
Wash and drain peaches. Then peel*, pit, and slice them. Sprinkle with Fruit Fresh to maintain color. Rinse peaches, mix with sugar, flour, and spices. Let stand until juices begin to flow, about 30 minutes. Cook over medium heat until mixture begins to thicken. Ladle into jars or freezer boxes.
I usually use jars and seal with the water bath process. (A quart jar of pie filling fills a deep dish pie perfectly.) Or you may cool and freeze. You’ll get a fresher taste freezing, but I prefer to can for storage space reasons.
*To peel peaches easily, drop into boiling water for one minute then remove and place in cold water. The skins will slip right off.
Earnest Parenting: help for parents who love peach pie filling.