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PEACH PIE FILLING 
6 lbs. (2.7 g) peaches
2 1/4 c. (540 mL) sugar
1/2 c. (120 mL) flour
1 tsp. (5 mL) cinnamon
1/2 tsp. (2.5 mL) nutmeg
2 tsp. (10 mL) lemon peel
1/4 c. (60 mL) lemon juice

Peel, pit and slice peaches. Place sliced peaches in soaking solution to prevent darkening. Combine sugar, flour and spices. Rinse and drain peaches; stir into sugar mixture. Let stand until juices begin to flow, about 30 minutes. Stir in lemon peel and lemon juice.

Cook over medium heat until mixture begins to thicken. Pour into can or freeze jars or plastic freezer boxes. Seal, label, and freeze.

Yield: about 4 pints (1920 mL).

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Reviews: 2
Jun 25, 9:28 PM
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