Giant Peaches, Numbers, and a Recipe
Four people picked Three half-bushel baskets of peaches in less than Twenty minutes.
One of us (me) picked less than Ten.
One peach=One pound
Two quarts of peach ice cream used Four peaches.
Two people in the kitchen worked for two hours with peaches and two cups of bourbon.
Five pounds of sugar and five pints of water for the sugar syrup plus Nineteen peaches made
Four little jars of peaches and Eight Big jars of peaches.
Eight giant Peachy crumb buns only used Two peaches and were gone in less than 48 hours.
Three quarts of peach pie filling for the freezer used Eight peaches.
Thirty-three peaches used so far.
Lots more left.
Do you have a lot of peaches? Here’s a little recipe to help you out.
Summer Peach Pie Filling for Winter
For each quart of pie filling you will need:
2 pounds peaches.
1/2 cup sugar
1/4 cup light brown sugar
1/4 cup minute tapioca
1 Tablespoon lemon juice
1/8 teaspoon cinnamon
Peel, pit and slice the peaches into 1/2 inch slices. If you are doing a lot of peaches, peel them by blanching them in boiling water for a minute. The skins should slide off or at least peel more easily. Toss them with the lemon juice as you slice to keep from browning.
When I am making more than one batch, I like to get all the containers out that I want to fill and just prep the peaches, filling the containers as I go. This way, I can make sure I use only what I need without having any leftover. Take the contents of each container and dump them into a bowl, along with the rest of the ingredients. Toss gently.
Return the filling mixture to the container, wipe the outside, put the top on, and stow it in your freezer. When you are longing for a little summer in midwinter, take out a container and let it thaw. Dump it in your prepared pie crust. Here’s a recipe if you need one.
One quart will make a fairly thin pie, but we don’t mind a higher crust to filling ratio! Sometimes, I like to add a cup of blueberries to it or use two quarts to make a larger crisp or crumble.