CANNED PEACH PIE FILLING RECIPE RECIPES

Steps:

• In a large nonstick saucepan, add water, lemon juice, sugar, cornstarch and cook at medium-high heat until mixture becomes thick (About 5-8 minutes).
• Stir consistently to prevent any clumps from forming. 
• Turn off heat and add vanilla extract, cinnamon powder, peaches and mix everything together.
• Allow the fulling to cool down completely and then use it in pies or you can even freeze it for later or store in the fridge for up to 5 days. 

Steps:

• In a large saucepan, combine the sugar, cornstarch and salt. Add the cherries, water and lemon juice. Bring to a boil; cook and stir until thickened, 2 minutes. Remove from the heat; if desired stir in food coloring. , For a lattice-crust pie: Preheat oven to 400°. On a lightly floured surface, roll one half of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim even with rim. Add filling. , Roll remaining dough to a 1/8-in.- thick circle; cut into 1/4-in.- wide strips. Arrange over filling in a lattice pattern. Trim and seal strips to edge of bottom crust; flute edge. Bake until crust is golden brown and filling is bubble, 15-20 minutes. Cool on a wire rack.