DIY Peach Pie Filling

Peaches and Cream Pie

Peaches and Cream Pie

I am starting to come to the realization that I have a hard time living in the now and prefer to live in the future. With produce that is. Whenever there is a sale or we go picking, my first thought is to stock up so that I can make jam and pie filling. Next, I think about actually eating the fruit and enjoying its summer freshness. Kind of backwards don’t you think!?

Peach Pie Filling

There is just something about homemade jam and pie filling that gets me so excited. You know how annoying “name droppers” are, well I am a total food/ experience dropper. “You like that spaghetti sauce? Well it is made from tomatoes from our garden.” Wow, just writing that makes me realize how annoying I must be. But the thought of serving a dozen summer fruit pies at Thanksgiving, with produce that we picked and canned, makes me proud.

Peaches and Cream Pie

Canned Peach Pie Filling

Preserve your summer peaches for the cold winter nights! This recipe makes 7 quarts of fresh peach pie filling! Make sure you save a jar or two for Thanksgiving!

Ingredients

  • 6 qts of sliced peaches, about 10 pounds
  • 7 cups sugar
  • 2 cups ClearJel liquid pectin
  • 5 1/4 cups cold water or peach juice
  • 2 teaspoons cinnamon
  • 1 3/4 cup lemon juice
  • 7 qt mason canning jars/lids rings
  • Plus an additional 1/4 cup lemon juice

Instructions

  1. To remove the skins, place peaches (a couple at a time)into boiling water for 30-60 seconds
  2. Remove from water and place into ice cold water, then remove the skins.
  3. Cut up the peaches into thick slices.
  4. To keep fresh cut peaches from turning brown mix in 1/4 cup lemon juice.
  5. Combine the water, sugar, ClearJel and cinnamon in large pot.
  6. Stir and cook over medium high heat until the mixture thickens and begins to bubble.
  7. Add the lemon juice and boil the sauce for 1 minute more, stirring constantly.
  8. Drain the peach slices, add to boiling liquid, and cook for 3 minutes.
  9. Carefully fill the jars within ¾”-1” from the top.
  10. Put the filled jars in the canner and keep them covered with at least 1” of water.
  11. Cover and boil for 30 minutes.
  12. Remove from water and bring to room temperature.
http://theseasidebaker.com/recipe-items/peaches-and-cream-pie/

Homemade Peach Pie Filling

After I made a huge batch of this Peach Pie filling, my husband insisted that I make a fresh pie to try it out. I had my eye on this Raspberry and Cream Pie from  Stetted.com. Since we were fresh out of raspberries, I swapped them out with the peaches. The pie was creamy and delicious. So much so that my husband actually hid it in the back of the fridge to insure that our monster eating machine children would not eat the rest before he got home from work. I hope you enjoy it as much as we did!

Fresh Peach Pie

Ingredients

  • 1 deep dish pie crust
  • 3 cups sliced peaches or 2 cups of peach pie filling
  • *2 tablespoons cornstarch if using fresh peaches
  • 1 cup granulated sugar
  • 1/3 cup all-purpose flour
  • 2 large eggs
  • 1/2 cup sour cream
  • 1 teaspoon pure vanilla extract
  • FOR THE TOPPING
  • 2 tablespoons brown sugar
  • 2 tablespoons granulated sugar
  • 1 teaspoon cinnamon
  • 1/4 teaspoon vanilla bean powder (optional)
  • 1/4 cup melted butter
  • 1/2 cup plus 2 tablespoons all-purpose flour

Instructions

  1. Preheat oven to 350 degrees.
  2. Place peach pie filling in the pie crust, or if using fresh peaches mix with cornstarch first.
  3. Combine sugar and flour in a bowl.
  4. Add eggs, sour cream, and vanilla, mix until creamy.
  5. Pour mixture over peaches.
  6. In a separate bowl make the topping by combining sugars, cinnamon, vanilla bean powder (optional), melted butter and flour. Mix until small clumps form.
  7. Sprinkle over pie.
  8. Bake pie for 45-50 minutes. Serve with caramel sauce and ice cream.

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