PEACH PIE WITH CANNED PEACHES AND TAPIOCA RECIPES

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FREEZER PEACH PIE FILLING RECIPE | ALLRECIPES



Freezer Peach Pie Filling Recipe | Allrecipes image

Peach filling is prepared ahead of time and frozen inside a pie plate. When ready to bake, simply place it in a crust-filled pie plate of the same size, and bake.

Provided by Mary Hoggarth

Categories     Fruit Filling Recipes

Total Time 3 hours 10 minutes

Prep Time 15 minutes

Cook Time 55 minutes

Yield 8 servings

Number Of Ingredients 5

2 ½ cups sliced peaches
¾ cup white sugar
1 tablespoon cornstarch
1 tablespoon MINUTE Tapioca
1 dash Dash of nutmeg

Steps:

  • Place sliced peaches in a bowl with sugar, cornstarch, tapioca, and nutmeg. Toss until evenly coated and sugar is mostly dissolved.
  • Transfer peaches to a 9 inch foil-lined pie plate. Cover with another piece of foil and freeze immediately to prevent peaches from discoloring. Once frozen solid, remove peaches from pie plate, with foil, and transfer to a zipper locked plastic bag for later use. When ready to use, line a pie plate with prepared crust and place frozen peaches on top.
  • Preheat oven to 450 degrees F (230 degrees C).
  • Bake in the preheated oven on the bottom rack for 20 minutes. Lower heat to 350 degrees F (175 degrees C) and continue baking for another 30 to 35 minutes, or until completely warmed through.

Nutrition Facts : Calories 120.9 calories, CarbohydrateContent 30.9 g, FatContent 0.2 g, FiberContent 1.5 g, ProteinContent 0.6 g, SodiumContent 1.2 mg, SugarContent 27.8 g

CONTEST-WINNING PEACH COBBLER RECIPE: HOW TO MAKE IT



Contest-Winning Peach Cobbler Recipe: How to Make It image

Canned peaches make this cobbler quick to assemble. The tender topping pairs nicely with the sweet fruit filling and butterscotch sauce. The sauce should always be served warm. —Ellen Merick, North Pole, Alaska

Provided by Taste of Home

Categories     Desserts

Total Time 01 hours 10 minutes

Prep Time 20 minutes

Cook Time 50 minutes

Yield 12 servings.

Number Of Ingredients 20

2 cans (29 ounces each) sliced peaches
1/2 cup packed brown sugar
6 tablespoons quick-cooking tapioca
1 teaspoon ground cinnamon, optional
1 teaspoon lemon juice
1 teaspoon vanilla extract
TOPPING:
1 cup all-purpose flour
1 cup sugar
1 teaspoon baking powder
1/2 teaspoon salt
1/4 cup cold butter, cubed
2 large eggs, room temperature, lightly beaten
BUTTERSCOTCH SAUCE:
1/2 cup packed brown sugar
2 tablespoons all-purpose flour
1/8 teaspoon salt
1/4 cup butter, melted
2 tablespoons lemon juice
Vanilla ice cream, optional

Steps:

  • Drain peaches, reserving 1/2 cup syrup for the sauce. In a large bowl, combine peaches, brown sugar, tapioca, cinnamon if desired, lemon juice and vanilla. Transfer to an ungreased 11x7-in. baking dish. Let stand for 15 minutes., In a large bowl, combine the flour, sugar, baking powder and salt; cut in butter until mixture resembles coarse crumbs. Stir in eggs. Drop by spoonfuls onto peach mixture; spread evenly. Bake at 350° until filling is bubbly and a toothpick inserted in topping comes out clean, 50-55 minutes. Cool for 10 minutes., For butterscotch sauce, in a small saucepan, combine the brown sugar, flour, salt, butter and reserved peach syrup. Bring to a boil over medium heat; cook and stir until thickened, 1 minute. Remove from the heat; add lemon juice. Serve cobbler with sauce and, if desired, ice cream.

Nutrition Facts : Calories 352 calories, FatContent 9g fat (5g saturated fat), CholesterolContent 51mg cholesterol, SodiumContent 248mg sodium, CarbohydrateContent 67g carbohydrate (51g sugars, FiberContent 1g fiber), ProteinContent 2g protein.

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CONTEST-WINNING PEACH COBBLER RECIPE: HOW TO MAKE IT
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