Mark did the grocery shopping Sunday afternoon before us girls were back in town and by today, Saturday, we still had two apples, four peaches, and green grapes left in the fridge. We ended up eating away from home more than planned this week as we ate out one night, went to a potluck, and did some more visiting than we had planned. In turn, I had fruit that I needed to use up!
I knew the apples and grapes would get eaten but that was a lot of peaches! So, I hopped online and Googled "Fresh Peach Pie Recipe." I found an easy recipe that I had all of the ingredients for. I was also excited because it was just a recipe for the filling that could be refrigerated for up to one month!
(The link goes to the original recipe
but here it is for easy making for you!)
1 Cup Water
1 Tbsp. Lemon Juice
1 Cup Sugar
1/4 Cup Cornstarch (I used Rapunzel Organic GMO Free)
1/4 Teaspoon Vanilla Extract
3 Cups, Peeled and Chopped
1. In a large saucepan, combine first four ingredients.
2. Stir over medium heat until thick and bubbly. Cook 2 minutes more,
3. Remove from heat. Add vanilla and peaches.
4. Cool to room temperature and use immediately or refrigerate.
**The original states that this is not for canning due to the cornstarch.
Also, storing in the fridge may cause ingredients to separate.
Reheat until combined and
thickened again. **
I am looking forward to using this filling next weekend to make a pie for a homeschool craft day that we are hosting at our house. I think it should be quite good with vanilla ice cream! Yum!