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Receta Peach Pie Filling
by CookEatShare Cookbook

Peach Pie Filling
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  Raciónes: 12

Ingredientes

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

Direcciones

  1. Place peaches in a large container. Dissolve ascorbic acid in water and pour over peaches. Drain. Combine peaches, sugar, tapioca, lemon juice and salt. Line 4 (8 inch) pie pans with heavy-duty aluminum foil letting it extend 5 inches beyond rim. Divide filling proportionately between pans. Make filling for 4 (9-inch pies).
  2. TO FREEZE: Fold foil loosely over filling; freeze. Remove from freezer, turn filling from pans. Wrap snugly with foil. Return to freezer.
  3. TO BAKE: Remove foil from frzn pie filling and place it unthawed in a pastry-lined 9-inch pie pan. Dot with butter and if desired, sprinkle with 1/4 tsp. grnd nutmeg or possibly cinnamon. Cut vents, etc. Bake in warm 425 degree oven for 1 hour and 10 min or possibly till syrup boils.