BALL PEACH PIE FILLING RECIPE RECIPES

Steps:

• Wash peaches or nectarines, peel peaches and cut fruit into 1/2 inch slices.
• To prevent darkening, place fruit in ascorbic acid solution (this can be found right next to the canning supplies in your local stores, it's in a small green canister); drain well. Measure 24 cups fruit. Set aside.
• In a 8-quart dutch oven or pot heat about 6 cups water to boiling.
• Add 6 cups peach slices; return to boiling. Boil for 1 minute.
• Using a slotted spoon, transfer peaches to a large bowl; cover.
• Repeat with remaining fruit, 6 cups at a time.
• Drain water from the pot.
• In same pot combine sugar, Clear Jell, cinnamon and nutmeg and stir in the 4 1/2 cups water.
• Cook over medium-high heat, stirring constantly, until mixture thickens and begins to boil.
• Add the lemon juice; boil 1 minute, stirring constantly.
• Stir in the almond extract.
• Immediately add fruit, stirring gently to coat.
• Heat for three minutes.
• Spoon hot fruit mixture into hot, clean, sterile quart size canning jars, leaving 1-inch headspace.
• Remove air bubbles, wipe jar rims, and adjust lids.
• Process filled jars in a boiling water canner for 30 minutes.
• Remove jars from canner; cool on wire racks.
• Makes 6 quarts (enough for 6 pies).
• To use pie filling: Spoon 1 quart filling into a pastry lined 9-inch pie pan. Dot with 1 tablespoon butter or margarine. Cut slits in top crust; adjust top crust. Seal and flute edges. Cover edge of pie with foil. Bake in a 375 degree oven for 25 minutes; remove foil. Bake 25-30 minutes more or until pastry is golden.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Slowly sprinkle flour into a large bowl, a tiny bit at a time. Mix in sugar and salt. Cut in shortening until sort of smooth.
• Mix milk and oil together in a measuring cup. Make a well in the center of the flour mixture and pour oil mixture in slowly, stirring to combine.
• Separate dough smoothly into 2 balls, trying not to knead. Chill for 30 minutes.
• Roll out dough balls into 10-inch circles. Press 1 circle into a 9-inch pie pan as evenly as possible, but don't worry about messy edges. Reserve remaining circle for the top.
• Slice all but one peach into coarse chunks, removing skins as you go. Don't worry about removing all the skin. Toss with brown sugar, white sugar, lemon juice, and vanilla extract. Remove 2 1/2 spoonfuls of liquid from the bottom so it isn't soggy.
• Mix flour, cornstarch, 1/2 teaspoon cinnamon, nutmeg, cloves, cardamom, allspice, cayenne, and salt together in a separate bowl.
• Mix peaches with flour mixture until combined. Pour into the pie crust. If it's too much liquid, hold some back. Slice the remaining peach very thinly and lay in a pinwheel design over the filling. Dot butter over the top.
• Lay the top crust gently over the top. Dip a fork in the beaten egg and use it crimp the edges to seal. Brush remaining egg over the top. Sprinkle with 1 pinch cinnamon and cut a few slits in the top.
• Bake in the preheated oven for 35 minutes. Increase temperature to 400 degrees F (200 degrees C) and continue to bake until golden brown, about 10 minutes more. Remove from the oven and let cool at least 1 1/2 hours before slicing and serving.