Canned German Peach Pie Filling With Oatmeal Crunch Crust Recipes
CANNED GERMAN PEACH PIE FILLING WITH OATMEAL CRUNCH CRUST
I have revised this recipe. Cooks have told me it has been too juicy. When it is time to fill a pie shell,(if you desire) you can peel two apples and add sliced apples to this filling or raisins and nuts if you wish.Sprinkle 1/4 cups flour and 8 dots of butter before adding top crust. If you don't want a top crust,I have added recipe for oatmeal crunch crust.(Due to juicyness of some peaches i have revised this recipe and hope you now do not have any problems with it. Also slice your peaches at least 1/2 inch slices in width or a little more.
Provided by Montana Heart Song
Categories Dessert
Time 55m
Yield 7 Pints, 28 serving(s)
Number Of Ingredients 15
Steps:
- In large bowl add peaches with juice, brown sugar, vanilla and allspice. Stir to mix.
- Set aside.
- In large 8 guart stockpot, add 4 cups water, white sugar, and stir until dissolved.
- Heat the peach mixture until hot, medium heat. Do not burn. Stir.
- Add cornstarch and enough cold water in small bowl and stir until dissolved and stirable.
- Add to syrup mixture and stir on medium heat. The syrup will be cloudy and then clear as the syrup starts to thicken.
- Add hot peach mixture and cook for 10 minutes until it starts a rolling boil.
- Cook 2 minutes.
- Fill hot pint jars, wipe with clean damp cloth on the rim, seal with hot seals, rings and tighten.
- Place in a hot water bath for 15 minutes.
- Preparation for Oatmeal Crunch Crust:.
- In medium bowl, add the first six ingredients. Mix well.
- Sprinkle on the top of the filled pie shell.
- 10 minutes before end of baking pie, sprinkle milk over the crust.
- You can make a cobbler with this recipe also. Just grease the pan before adding the filling. I like to use my batter recipe for a cobbler.
Nutrition Facts : Calories 227.3, Fat 3.9, SaturatedFat 2.2, Cholesterol 9.1, Sodium 74.3, Carbohydrate 47.7, Fiber 1.9, Sugar 36.7, Protein 1.8
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