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Peach Pie Filling

 
This recipe is vegetarian.vegetarian
This recipe is vegan.vegan
This recipe can be made gluten free by choosing gluten-free versions of basic ingredients commonly found in supermarkets or online.gluten-free
This recipe can be made completely dairy-free.dairy-free
 
One serving costs about $5 One serving costs about $5

$5.00 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

4 vegetarian,vegan,gluten-free,dairy-free,gluten free,dairy free,lacto ovo vegetarian,vegan dessert
spoonacular Score:61%

Spoonacular Score: 61%

 

Peach Pie Filling could be just the gluten free, dairy free, lacto ovo vegetarian, and vegan recipe you've been looking for. This recipe serves 4 and costs $5.0 per serving. One serving contains 1123 calories, 9g of protein, and 2g of fat. This recipe from Foodista has 1 fans. A mixture of peaches 9 lbs, lemon juice, water, and a handful of other ingredients are all it takes to make this recipe so tasty. It works well as a dessert. From preparation to the plate, this recipe takes roughly roughly 45 minutes. With a spoonacular score of 61%, this dish is pretty good. Similar recipes include Freezer Peach Pie Filling and Pie Freezing Method, Peach Pie Filling, and Homemade Peach Pie Filling.

Pie works really well with Lambrusco Dolce, Late Harvest Riesling, and Vin Santo. These wines are all sweet, which is important since wine should usually be sweeter than the food you're pairing with it. One wine you could try is Snake River Late Harvest Riesling. It has 5 out of 5 stars and a bottle costs about 16 dollars.

Snake River Late Harvest Riesling

Made from the grapes left to hang on the vine in our estate Arena Valley Vineyard, Late Harvest Riesling is our original dessert wine. Our 2011 has a limeade nose with a hint of minerals and a honey finish. Enjoy this wine with fruit based desserts or as a refreshing aperitif.

» Get this wine on Amazon.com

Ingredients

Servings:
4 qt
4 qt peaches
peaches
1 tsp
1 tsp citric acid
citric acid
1 gallon
1 gallon water
water
3.5 cups
3.5 cups sugar
sugar
0.5 cups
0.5 cups quick cooking tapioca
quick cooking tapioca
0.25 cups
0.25 cups lemon juice
lemon juice
1 tsp
1 tsp salt
salt
4 qt peaches
4 qt
peaches
1 tsp citric acid
1 tsp
citric acid
1 gallon water
1 gallon
water
3.5 cups sugar
3.5 cups
sugar
0.5 cups quick cooking tapioca
0.5 cups
quick cooking tapioca
0.25 cups lemon juice
0.25 cups
lemon juice
1 tsp salt
1 tsp
salt

Equipment

aluminum foil
aluminum foil
pie form
pie form
oven
oven
aluminum foil
aluminum foil
pie form
pie form
oven
oven


Instructions

Place peaches in a large container. Dissolve ascorbic acid in water and pour over peaches. Drain. Combine peaches, sugar, tapioca, lemon juice and salt. Line 4 (8 inch) pie pans with heavy-duty aluminum foil letting it extend 5 inches beyond rim. Divide filling evenly between pans. Make filling for 4 (9-inch pies). TO FREEZE: Fold foil loosely over filling; freeze. Remove from freezer, turn filling from pans. Wrap snugly with foil. Return to freezer. TO BAKE: Remove foil from frozen pie filling and place it unthawed in a pastry-lined 9-inch pie pan. Dot with butter and if you like, sprinkle with 1/4 teaspoon ground nutmeg or cinnamon. Cut vents, etc. Bake in hot 425 degree oven for 1 hour and 10 minutes or until syrup boils.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $5.00
Ingredient
4 quarts peaches
1 teaspoon citric acid
3.5 cups sugar
½ cups quick cooking tapioca
¼ cups lemon juice
Price
$16.74
$0.18
$0.96
$1.71
$0.41
$20.01

Tips

Health Tips

  • Frozen (and potentially even canned) fruit and vegetables contain as much?if not more?vitamins than fresh versions that have been sitting around the supermarket too long. So don't hesitate to buy canned or frozen goods if your budget or the season doesn't allow for fresh!

  • When buying canned fruit, buy fruit packed in fruit juice and check the label to avoid added sugar. The fruit is sweet enough, it doesn't need any help!

  • Although the body needs salt to survive, most of us get too much. The problem with consuming too much salt (what chemists call "sodium chloride") is actually the sodium part, which is why people concerned about high blood pressure go on low-sodium diets. If you are trying to reduce salt in your diet, you can try salt substitutes like potassium chloride or try to make do with less salt by using more black pepper, herbs, and spices.

  • If you're trying to cut back on sugar, consider replacing some of the sugar in this recipe with a sweetener like Stevia or Splenda. If you're against these kinds of sweeteners, start reducing the amount of real sugar you use until your tastebuds adjust.

  • get more health tips

Cooking Tips

  • The average fresh lemon contains between 2 to 3 tablespoons of lemon juice (just in case you are substituting bottled lemon juice).

Disclaimer

Nutritional Information

Quickview
1123 Calories
8g Protein
2g Total Fat
283g Carbs
21% Health Score
Limit These
Calories
1123
56%

Fat
2g
4%

  Saturated Fat
0.19g
1%

Carbohydrates
283g
95%

  Sugar
254g
283%

Cholesterol
0.0mg
0%

Sodium
630mg
27%

Get Enough Of These
Protein
8g
17%

Vitamin C
68mg
83%

Vitamin A
3086IU
62%

Fiber
14g
57%

Potassium
1817mg
52%

Vitamin E
6mg
46%

Copper
0.81mg
41%

Vitamin B3
7mg
38%

Manganese
0.59mg
29%

Magnesium
95mg
24%

Vitamin K
24µg
23%

Vitamin B2
0.33mg
19%

Phosphorus
190mg
19%

Vitamin B1
0.23mg
15%

Vitamin B5
1mg
15%

Iron
2mg
14%

Vitamin B6
0.24mg
12%

Zinc
1mg
12%

Folate
40µg
10%

Calcium
88mg
9%

Selenium
2µg
3%

covered percent of daily need

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