Peach Pie (filling), Oh my

Everyone likes pie. Custard pies, French style tarts, diner style meringue topped ones, pumpkin, the variety goes on and on. The number one type of pie for me is fruit pie. Aside from ice cream I can think of no better summer time indulgence. The main reason that I don’t make pies more often is because of how many steps that are required. Preparing the crust, preparing the filling. These each often take overnight, minimum since I chill my crust for at least 8 hours prior to using. Then you have to roll out the dough, chill the pie, bake the pie, cool the pie. It’s kind of a hassle to be honest. The amount of work is easy, it’s the forethought that’s a pain in the ass. Despite my hyper tendency to prepare things and store them I like to have the freedom to just “whip up” something from time to time. Maybe I’m lazy, sick, or have unexpected guests coming by. Thats where home canned pie filling comes in. There will be an upcoming post on safe canning procedures in the upcoming couple of weeks. What I really want to focus on today however is the peach pie filling.

Here's looking at you, kid.

Here’s looking at you, kid.

As I mentioned before I almost always have a double batch of pie dough in my freezer. This can thaw on the counter in 20 minutes. Whenever I am making cookies, pizza dough, or the like in my food processor I quickly throw in a batch of pie dough, saving me from having to pull out and clean the food processor on a separate occasion.  I will be posting about pie dough most likely sometime next week, as I used my last batch for this pie.

This was less than a third of the peaches bought this year. Not nearly enough if you ask me.

This was less than a third of the peaches bought this year. Not nearly enough if you ask me.

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