Peach Pie Filling
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1 Tablespoon butter (I used unsalted but you can use salted)
2 teaspoons pure vanilla extract
¼ cup cornstarch (don’t pack, just loosely measure)
½ cup granulated sugar
½ cup light brown sugar, packed
1 teaspoon ground cinnamon
⅛ teaspoon salt
2 pounds fresh peaches (about 6), peeled and sliced (this recipe is for fresh peaches, not canned or frozen)
Instructions
Melt 1 Tablespoon butter in a medium pot over medium heat. Add 2 teaspoons pure vanilla extract and ¼ cup cornstarch. Whisk really well until smooth.
Stir in ½ cup granulated sugar, ½ cup light brown sugar, packed , 1 teaspoon ground cinnamon and ⅛ teaspoon salt and stir once again
Then stir in 2 pounds fresh peaches (about 6), peeled and sliced.
Stir regularly and cook on medium heat (you don’t want it to boil, just very warm and only very slightly bubbly) for about 10-12 minutes or until the peaches cook down, become soft, release their juices and the filling has thickened. This time is only an estimate and can vary so don’t just go by time.
Can do simliar for apple, but use half the corn starch
Bryan
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