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Рецепт Peach Pie Filling
by CookEatShare Cookbook

Peach Pie Filling
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Ингредиенты

  • 4 quart. sliced peeled peaches (9 lbs.)
  • 1 teaspoon powdered ascorbic acid
  • 1 gallon water
  • 3 c. sugar
  • 1/2 c. plus 2 tbsp. quick-cooking tapioca
  • 1/4 c. lemon juice
  • 1 teaspoon salt

Инструкции

  1. Place peaches in large container. Dissolve ascorbic acid in water and pour over peaches. Drain. Combine peaches, sugar, tapioca, lemon juice and salt.
  2. Line four 8-inch pie pans with heavy duty aluminum foil, letting it extend 5 inches beyond rim. Divide filling proportionately between pans. Makes filling for four 9-inch pies.
  3. To freeze, fold foil loosely over filling. Freeze. Remove from freezer, turn filling from pans and wrap snugly with foil. Return to freezer. Recommended storage time--6 months.
  4. To bake, remove foil from frzn pie filling and place it unthawed in a pastry lined 9-inch pie pan. If desired, sprinkle with 1/4 tsp. grnd nutmeg or possibly cinnamon. Adjust top crust; flute edges and cut vents (or possibly use a lattice crust). Bake in warm 425 degree oven for 1 hour and 10 min or possibly till syrup boils with heavy bubbles which don't burst.