Best Canned German Peach Pie Filling With Oatmeal Crunch Crust Recipes

FRUIT CRISP

Fruit Crisp image

No need to have fresh fruit on hand to pull together this classic cobbler. Canned apple or peach pie filling form a sweet base, and dried cranberries add just the right touch of tang.

Provided by By Betty Crocker Kitchens

Categories Dessert

Time 40m

Yield 8

Number Of Ingredients 8

Ingredients

2 cans (21 oz each) apple or peach pie filling
1/2 cup dried cranberries
1/2 cup Gold Medal™ all-purpose flour
3/4 cup packed brown sugar
1/2 cup old-fashioned oats
1 teaspoon ground cinnamon
1/3 cup butter or margarine, softened
1/4 cup chopped pecans

Steps:

Heat oven to 375°F. Grease or spray 9-inch square (2-quart) glass baking dish. Spoon pie filling into baking dish. Stir in cranberries.
Add flour, brown sugar, old-fashioned oats and ground cinnamon into bowl. Cut in butter with fork until well mixed. Stir in pecans. Sprinkle over pie filling.
Bake about 30 minutes or until topping is browned.

Nutrition Facts : Calories 430, Carbohydrate 80 g, Cholesterol 20 mg, Fat 2, Fiber 3 g, Protein 2 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 65 mg, Sugar 62 g, TransFat 0 g

CANNED GERMAN PEACH PIE FILLING WITH OATMEAL CRUNCH CRUST

Canned German Peach Pie Filling With Oatmeal Crunch Crust image

I have revised this recipe. Cooks have told me it has been too juicy. When it is time to fill a pie shell,(if you desire) you can peel two apples and add sliced apples to this filling or raisins and nuts if you wish.Sprinkle 1/4 cups flour and 8 dots of butter before adding top crust. If you don't want a top crust,I have added recipe for oatmeal crunch crust.(Due to juicyness of some peaches i have revised this recipe and hope you now do not have any problems with it. Also slice your peaches at least 1/2 inch slices in width or a little more.

Provided by Montana Heart Song

Categories Dessert

Time 55m

Yield 7 Pints, 28 serving(s)

Number Of Ingredients 15

Ingredients

14 cups fresh sliced peaches, with juice (skins removed)
1 1/2 cups light brown sugar, firmly packed
2 1/2 tablespoons vanilla
2 1/2 tablespoons allspice
4 cups water
2 cups white sugar
1 1/4 cups cornstarch
cold water
1 1/4 cups dry oatmeal
1/2 cup white flour or 1/2 cup rice flour
1/2 cup butter
1/2 teaspoon powdered anise
1/2 cup brown sugar
1/2 teaspoon salt
1/3 cup milk

Steps:

In large bowl add peaches with juice, brown sugar, vanilla and allspice. Stir to mix.
Set aside.
In large 8 guart stockpot, add 4 cups water, white sugar, and stir until dissolved.
Heat the peach mixture until hot, medium heat. Do not burn. Stir.
Add cornstarch and enough cold water in small bowl and stir until dissolved and stirable.
Add to syrup mixture and stir on medium heat. The syrup will be cloudy and then clear as the syrup starts to thicken.
Add hot peach mixture and cook for 10 minutes until it starts a rolling boil.
Cook 2 minutes.
Fill hot pint jars, wipe with clean damp cloth on the rim, seal with hot seals, rings and tighten.
Place in a hot water bath for 15 minutes.
Preparation for Oatmeal Crunch Crust:.
In medium bowl, add the first six ingredients. Mix well.
Sprinkle on the top of the filled pie shell.
10 minutes before end of baking pie, sprinkle milk over the crust.
You can make a cobbler with this recipe also. Just grease the pan before adding the filling. I like to use my batter recipe for a cobbler.

Nutrition Facts : Calories 227.3, Fat 3.9, SaturatedFat 2.2, Cholesterol 9.1, Sodium 74.3, Carbohydrate 47.7, Fiber 1.9, Sugar 36.7, Protein 1.8

PEACH PIE FILLING

Peach Pie Filling image

When it's peach season and you don't feel like making a pie, prepare this filling ahead of time and make the pie when the mood strikes :).

Provided by Jan in Lanark

Categories Pie

Time 1h20m

Yield 1 pie, 6-8 serving(s)

Number Of Ingredients 5

Ingredients

6 cups sliced peaches, preferably free stone (about 10 peaches)
1 teaspoon lemon juice
2/3 cup sugar
1/4 cup flour or 3 tablespoons quick-cooking tapioca
2 tablespoons butter

Steps:

After peeling and slicing peaches, toss with lemon juice.
Stir together flour and sugar and toss well with peaches.
Place into foil lined deep pie plate, dot with butter and cover with foil.
Freeze immediately. Next day lift foil package from pie plate and return to freezer.
To bake pie, prepare pastry for a double crust and line a 10 inch pie plate with pastry.
Fit unwrapped pie filling into crust and cover with a lattice crust.
Cover the edge with aluminum foil to prevent excessive browning.
Cook at 425 for 35 minutes. Remove foil and bake another 15 minutes until crust is brown and juices bubble through vents.

Nutrition Facts : Calories 199.2, Fat 4.3, SaturatedFat 2.5, Cholesterol 10.2, Sodium 34.1, Carbohydrate 41, Fiber 2.5, Sugar 35.1, Protein 2

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