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Here in eastern Pennsylvania it is peach season! That means its time to can peach jam, sliced peaches, and peach pie filling so that we can enjoy it through out the year. Time to capture summer in a jar!
I’ll be honest, prior to this weekend, I have never before made a peach pie! Peach crisp – sure. Peach cobbler – absolutely. But never a peach pie.
The lovely woman who cuts my children’s hair barters with me for their haircuts. I’ve made her banana bread, apple pie filling, and a variety of jams, but her favorite thing is peach pie, so I decided I had to make one for her, and since I was making one, I might as well make two so that we can enjoy one too.
Peach Pie Filling for Canning
Homemade peach pie filling is perfect for canning because it only needs to be water bath canned which means any large pot will do.
For each quart of pie filling:
3 1/2 cups of sliced peaches
1 cup sugar
1/4 cup + 1 Tbsp Clearjel
3/4 cup cold water
1/8 tsp cinnamon
1/4 cup lemon juice
In a large pot, simmer your peach slices for 1 minute. Set aside so they stay warm.
In another large pot, combine the sugar, cinnamon, Clearjel, and water. Whisk to combine. Bring the mixture to a bubble. It will be thick. Once it comes to a boil, add the lemon juice and stir to combine. Return the mixture to a boil and boil for 1 minute. Add in the sliced peaches. Stir to coat, and simmer for 3 minutes.
Fill prepared quart jars with your pie filling, and process in a water bath canner for 30 minutes (at sea level).
Once your jars are processed, remove them from your water bath canner, and place on a towel in a draft free area. You will hear the lids ping as they seal. After 24-hours, check to make sure all jars have sealed. Remove the rings, wipe down the jars, and store in the pantry for up to 1 year.
You can scale this recipe up to a 7-quart batch as long as you have a large enough pot to hold all of the pie filling.
Peach Crumb Pie
When you are ready to make your pie, preheat your oven to 450°. Role out your pie crust to fit your pie plate. Open your jar of pie filling, and pour it into your crust. Top with the crumb mixture. Bake at 450° for 15 minutes, the lower the temperature to 350°, and continue to bake for another 45 minutes. Remove your pie from the oven and allow to cool before serving.
Once you have your homemade pie filling on hand, you can have a fresh baked, homemade pie in as little as 1 hour.
Peach Crumb Pie
- 1 pie crust
- 1 quart home-canned Peach Pie filling
- 1/2 cup sugar
- 3/4 cup flour
- 1/3 cup softened butter
- 1/4 tsp cinnamon
Preheat your oven to 450°.
Prepare your crumb topping by cutting the butter into the cinnamon, sugar, and flour mixture until it looks like coarse sand.
Role out your pie crust to fit a 8-9 inch pie plate.
Open your jar of pie filling, and pour it into your crust.
Top with the crumb mixture.
Bake at 450° for 15 minutes, the lower the temperature to 350°, and continue to bake for another 45 minutes.
Remove your pie from the oven and allow to cool before serving.
Robin @ A Life In The Wild
Thanks for the recipe! I’m printing it out to make tomorrow with a counter full of peaches I bought on sale and need to use up asap.
There is nothing better than fresh peaches!
Looks good enough to eat! Really! Your pictures make me wish for a bite! Thank you for coming to the September Country Fair Blog Party.
Laurie – Country Link
Looks delicious!!! Thanks for sharing! (I’m pinning to refer back to when peaches are ready for picking here in New England.) Glad to have “met” you on the Simple Homestead Blog Hop.
I’m in eastern PA, and our peach season is starting to wind down. I hope you get lots of delicious local peaches soon!