Living without gluten, casein, soy, eggs and peanuts. Living with ASD and ADHD. Life is good!

Thursday, July 28, 2011

Peach Pie Filling

The other day I intended to make peach pie, but I ran out of time. So I threw the filling into a baking dish, topped it with Nut Free Crumb Topping, and baked it at 375 degrees for about 25 minutes and called it dessert. It was so good we called it breakfast the next day, too.

As an aside...supposedly, peaches are easiest to peel when you dunk them into boiling water for a few seconds. The skin is supposed to slip right off. I never understood all the work that goes into that...bringing water to a boil, blanching the peaches, draining them and letting them cool so you can handle them. I think it's easier and faster to take the skins off peaches with a knife - if your peaches are ripe, the skin will peel right off with little effort and nearly no mess.

Peach Pie Filling

8 large, ripe peaches, peeled, pitted and thickly sliced
1 tbsp. lemon juice
1/4 cup brown sugar
2 tbsp. tapioca flour
1/2 tsp. vanilla extract
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. salt

Place the sliced peaches in a large bowl and toss them with the lemon juice. In a small bowl, whisk together the remaining ingredients, then toss with the peaches. Use the filling for pies, cobblers, crisps, etc.

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