Blueberry Peach Pie Filling + Canning Instructions

When it comes to dessert I have surprisingly simple tastes. If you give me a slice of pie topped with real whipped cream I'll happily devour it and ignore everything else on the dessert table. Knowing that, it should come as no great surprise when I tell you that I make a pretty amazing assortment of pies when the holidays roll around: caramel apple, lemon meringue, and pumpkin frequently grace our table, but I've been making those same flavors for years. 

This year I decided to branch out a little, so I spent the summer putting up jars of Cherry Almond, Cardamom Peach, and Blueberry Peach pie filling to help make my holiday prep work a little less stressful. I know that making your own pie filling can seem like a lot of work once you read through the steps, which is why I prefer to preserve mine to use later, but it's definitely worth the extra effort. Being able to eat a fresh summer peach in the middle of winter will always improve a cold, dreary day.

While you're at it make sure to check out our Pie Crust 101 tutorial for more great pie making tips and our go-to pie crust recipe—you'll never go back to store bought again!

Blueberry Peach Pie Filling | Not Starving Yet

Blueberry Peach Pie Filling

makes 2 pints or 1 quart


Ingredients

3½ cups ripe peaches, peeled and sliced
1 cup fresh blueberries
1 cup granulated white sugar
1 vanilla bean, split and seeds removed
¾ cup cold water
¼ cup + 1 tbsp ClearJel (see notes)
4 teaspoons bottled lemon juice

Directions

  • Cut an X in the bottom of the peaches, dip them in a large pot of boiling water for 30 - 60 seconds or until the skins start to loosen, then quickly transfer them to a bowl of ice water. Slip the skins off, cut the peaches in half, remove the pit, and slice into equal-sized pieces. 
  • In a large saucepan combine white sugar, brown sugar, vanilla bean seeds, and ClearJel. Cook over medium-high heat, stirring frequently, until the mixture thickens and begins to bubble. Add lemon juice, continue to boil for an additional minute, stirring frequently. Gently fold in the peaches and blueberries, continue cooking for three minutes, then transfer directly to your pie crust.
  • This recipe is safe to can, so you can also put it in sterilized pint or quart jars, making sure to leave a full inch of headspace, and process in a water bath for 30 minutes (0 - 1,000 ft),  35 minutes (1,001 - 3,000 ft), 40 minutes (3,001 - 6,000 ft) or 45 minutes (if above 6,000 ft). The time is the same for both pints and quarts. 

Notes

 

Pie dishes come in a variety of sizes, so double check how much filling you need before you get started. A standard size pie dish takes 2 pints while a deep dish will take 3. 

Not sure where to find ClearJel? I've never seen it sold at our local stores, so I buy a from Amazon and have it shipped to me. My preferred brand comes from SB Canning, which isn't available at the moment, so my second choice would be from Hoosier Hill Farm

ClearJel expands quite a bit during processing, so make sure you leave a full inch of headspace when filling your jars. Anything less and you run the risk of your lid popping while it's in the water bath (if you're using Weck jars) or compromising your seal (if using Ball/Kerr jars.)
 

Disclosure


This post contains my Amazon affiliate links. I try to keep advertising unobtrusive and to a minimum in order to provide you with the best experience possible. Purchases made through these links provide me with a small income and ensure I can continue providing you with quality content.

Cardamom Peach Pie Filling + Canning Instructions

Earlier this summer I found myself the proud owner of 48lbs of fresh Georgia peaches, most of which went to make some pretty fabulous Vanilla Bean Infused Peach Slices. I could eat those bad boys all day long, but after putting up nearly four cases of them I decided it was time for a change, I wanted to try my hand at another pie filling.

I'm a firm believer than you can never have too much pie filling on hand so you'll normally find a case or two floating around our house, but our cherry harvest this year was smaller than normal leaving me with a measly 4 jars of the Cherry Almond Pie Filling I made back in May. That's not even enough to see me through a single holiday, so I decided a spiced peach filling had to be done, if only so I could eat my fill of cobblers and crisps this summer.

The combination of sweet peaches and warm spices is the perfect bridge between summer and fall, so I'll encourage you to make up a batch or two while you can still find fresh peaches. Before too long they'll be gone, along with our warm weather, and you'll regret that you only pinned this post instead of making it.

If you're new to pie making don't forget to check out our Pie Crust 101 tutorial. It will help you get a handle on the basics of making a good pie crust from scratch. It's not nearly as scary as the internet would have you belive, I promise!

If you're new to pie making don't forget to check out our Pie Crust 101 tutorial. It will help you get a handle on the basics of making a good pie crust from scratch. It's not nearly as scary as the internet would have you belive, I promise!

Cardamom Peach Pie Filling
 

makes 2 pints or 1 quart


Ingredients

3½ cups ripe peaches, peeled and sliced
½ cup granulated white sugar
½ cup light brown sugar
1 vanilla bean, split and seeds removed
¼ teaspoon cardamom, ground
¼ teaspoon ginger, ground
⅛ teaspoon cloves, ground
¾ cup cold water
¼ cup + 1 tbsp ClearJel (see notes)
4 teaspoons bottled lemon juice

Directions

  • Cut an X in the bottom of the peaches, dip them in a large pot of boiling water for 30 - 60 seconds or until the skins start to loosen, then quickly transfer them to a bowl of ice water. Slip the skins off, cut the peaches in half, remove the pit, and slice into equal-sized pieces. 
  • In a large saucepan combine white sugar, brown sugar, vanilla bean seeds, cardamom, ginger, cloves, cold water, and ClearJel. Cook over medium-high heat, stirring frequently, until the mixture thickens and begins to bubble. Add lemon juice, continue to boil for an additional minute, stirring frequently. Gently fold in the peaches, continue cooking for three minutes, then transfer directly to your pie crust.
  • This recipe is safe to can, so you can also put it in sterilized pint or quart jars, making sure to leave a full inch of headspace, and process in a water bath for 30 minutes (0 - 1,000 ft),  35 minutes (1,001 - 3,000 ft), 40 minutes (3,001 - 6,000 ft) or 45 minutes (if above 6,000 ft). The time is the same for both pints and quarts. 

Notes

 

You'll find cinnamon absent from all of the recipes here at Not Starving Yet because I have a pesky allergy to it, but for you cinnamon lovers out there I'll let you in on a secret: You can add it to your batch if you really miss it, although I'll encourage you to try the recipe the way it's written the first time, it really is wonderful.

Pie dishes come in a variety of sizes, so double check how much filling you need before you get started. A standard size pie dish takes 2 pints while a deep dish will take 3. 

Not sure where to find ClearJel? I've never seen it sold at our local stores, so I buy a from Amazon and have it shipped to me. My preferred brand comes from SB Canning, which isn't available at the moment, so my second choice would be from Hoosier Hill Farm

ClearJel expands quite a bit during processing, so make sure you leave a full inch of headspace when filling your jars. Anything less and you run the risk of your lid popping while it's in the water bath (if you're using Weck jars) or compromising your seal (if using Ball/Kerr jars.)
 

Disclosure


This post contains my Amazon affiliate links. I try to keep advertising unobtrusive and to a minimum in order to provide you with the best experience possible. Purchases made through these links provide me with a small income and ensure I can continue providing you with quality content.

Pie Crust 101 - Bake a Difference with OXO #Sponsored #OXOgoodcookies

How many of you are intimidated by making pie crusts from scratch? I'll readily admit that up until recently I hated the idea of rolling out my own dough, which is why more often than not I'd pop up to the store, pick up a box of refrigerated pie crusts and call it a day.  The thing is, I was never quite happy with my final product because ready made pie crusts lack the flaky, melt-in-your-mouth texture of a made from scratch crust.

Ultimately I decided it was time to tackle my pie making fear, so I locked myself in the kitchen and made pie crusts over and over again until I got it right. Do you know what I learned from that experience? Pie crusts aren't nearly as hard as I had imagined. That's why I thought I'd share some of the tips I've learned along the way and while I'm at it spread the word about the Cookies for Kids' Cancer 4th Annual 50 State Challenge.

DISCLOSURE: Today's post was sponsored by OXO as part of the Bake a Difference with OXO Campaign. They have provided me with a set of pie making tools for evaluation, but no other compensation was given for this post. 

DISCLOSURE: Today's post was sponsored by OXO as part of the Bake a Difference with OXO Campaign. They have provided me with a set of pie making tools for evaluation, but no other compensation was given for this post. 

Today we're partnering with OXO in support of this wonderful event. Did you know that September is National Childhood Cancer Awareness Month? Your mission, should you choose to participate, is to help us promote childhood cancer awareness and raise funds to help develop new, and less toxic pediatric cancer treatments.

How can you help? Host a neighborhood bake sale, run a race, throw a fundraiser at your school, or come up with an event of your own. You can join in the challenge by registering your event online today; if you mark that you were inspired by OXO when you register, then OXO will match proceeds from your event up to their annual commitment of $100,000 (see notes at the end of this post for more information.)

Want some recipes to help you get started? Make sure to check out our desserts section! We have all the basics covered: pies, cakes, brownies, and cookies or check back later this week for two new pie filling recipes: Cardamom Peach and Blueberry Peach.

DISCLOSURE: Today's post was sponsored by OXO as part of the Bake a Difference with OXO Campaign. They have provided me with a set of pie making tools for evaluation, but no other compensation was given for this post. 

DISCLOSURE: Today's post was sponsored by OXO as part of the Bake a Difference with OXO Campaign. They have provided me with a set of pie making tools for evaluation, but no other compensation was given for this post. 

Fool Proof Pie Crust

 

I've tried a variety of pie crust recipes over the years, but the one I always keep coming back to is my great-grandma's fool proof pie crust recipe. It's the the same basic recipe I use for making Lemon Meringue PieCaramel Apple Pie, and even Chicken Pot Pie (although I omit the sugar for savory pies.) The recipe has been modified a bit over the years, swapping out lard for vegetable shortening and butter, but no matter what fat you decide to use this recipes works perfectly every single time. 

Ingredients

double crust

3 cup all-purpose flour
1 Tablespoon sugar
1 teaspoon salt
½ cup vegetable shortening (see notes)
½ cup salted butter, cubed
8 - 10 Tablespoons cold water

single crust

1½ cup all-purpose flour
½ Tablespoon sugar
½ teaspoon salt
¼ cup vegetable shortening (see notes)
¼ cup salted butter, cubed
4 - 5 Tablespoons cold water

Directions

There are a number of ways you can approach mixing the ingredients. I prefer to keep it simple using a mixing bowl and my hands, but you can use a food processor or KitchenAid mixer if you prefer. 

  • In a bowl combine flour, sugar, and salt. Sift the dry ingredients once, then add shortening and cubed butter. 

  • Slowly add cold water, two tablespoons at a time until the dough starts to stick together. Keep in mind that adding too much water will make a sticky mess of your pie crust. You may not need the full 10 Tablespoons of water, so don't just dump it all in at once to save time. 

  • To check the consistency of your dough try pinching a small piece between your fingers, it should hold together; if it falls apart you will need to add more water. If you've accidentally added too much water try adding a tablespoon or two of flour to help bind the crust together.

  • Once mixed, divide the dough into two equal parts, form into a ball, then cover with plastic wrap and refrigerate for at least 15 minutes. If you have a kitchen scale now is a great time to pull it out to make sure your top and bottom crusts will be equal, if you don't have one you can just eyeball it.

  • Cover your work surface in parchment paper (to make cleanup a little easier), flatten the ball of dough and roll it out on a well floured surface. Make sure to cover your rolling pin with a bit of flour to keep it from sticking.

  • Start at the center and using your rolling pin work your way out until the dough is about ⅛ inch thick and circular in shape. If you notice your dough sticking, dust it with a little more flour. Work the dough lightly and quickly since over-handling the dough will make the it tough.

  • Transfer your dough to your pie plate and gently push it into place, be careful not to stretch the dough, since it will pull apart. Repeat the previous steps for your second crust or if you want to get fancy you can follow the steps below for a lattice top.

DISCLOSURE: Today's post was sponsored by OXO as part of the Bake a Difference with OXO Campaign. They have provided me with a set of pie making tools for evaluation, but no other compensation was given for this post. 

DISCLOSURE: Today's post was sponsored by OXO as part of the Bake a Difference with OXO Campaign. They have provided me with a set of pie making tools for evaluation, but no other compensation was given for this post. 

Lattice Crust




 

  • Roll out your second crust, then use a pastry wheel (as pictured above), pizza cutter, or sharp knife to cut one inch wide strips of dough. Use a metal ruler to help make equal-sized strips of dough or just eyeball it for a more rustic look.

  • Lay out one strip of dough horizontally and the other vertically so the two strips form a cross in the center off the pie. Add additional strips weaving them in and out as you go along.

  • Once finished trim the edges of the lattice strips so they're flush with the outer edge of the pie dish. Fold the lower crust up over the top, then use a fork or your fingers to crimp the edge. 
     

Blind Baking

 

  • If your recipe calls for pre-baking the bottom crust (sometimes referred to as blind baking), prick the bottom of the pie crust in several places with a fork, place a piece of parchment paper over the crust and add rice, beans, or pie weights to the center before baking it. This will prevent bubbles from forming on your crust as it cooks.

  • You may also want to put aluminum foil or a pie crust shield around the edge of the crust to keep it from become overly dark.

  • Let your bottom crust cool slightly before adding your filling to the crust. To add the top crust lightly moisten the edge of the bottom crust, gently add the top crust, and press into place along the edges. Trim off any excess dough around the edge.

DISCLOSURE: Today's post was sponsored by OXO as part of the Bake a Difference with OXO Campaign. They have provided me with a set of pie making tools for evaluation, but no other compensation was given for this post. 

DISCLOSURE: Today's post was sponsored by OXO as part of the Bake a Difference with OXO Campaign. They have provided me with a set of pie making tools for evaluation, but no other compensation was given for this post. 

Filling Ideas

 

Cherry Almond

Peach Cardamom

Caramel Apple

Blueberry Peach

Lemon Meringue
 

Notes


This year, OXO will donate up to $100,000 to Cookies for Kids' Cancer. Cookies for Kids' Cancer is a recognized 501c(3) public charity duly incorporated under the laws of the state of New Jersey. 100% of proceeds raised by Cookies fund pediatric cancer research. Visit OXO or cookiesforkidscancer.org for more information.

This crust recipe is very flexible, so I've been known to vary the ingredients slightly depending on what type of pie I'm making and what I happen to have in the kitchen. The original recipe calls for lard, which is fine for savory pies, but I prefer a combination of vegetable shortening and butter. You can easily turn this into an all butter or all shortening crust with fabulous results, so keep that in mind if you ever want to make a pie, but find you don't have a drop of shortening in the house.

DISCLOSURE: Today's post was sponsored by OXO as part of the Bake a Difference with OXO Campaign. They have provided me with a set of pie making tools for evaluation, but no other compensation was given for this post. 

DISCLOSURE: Today's post was sponsored by OXO as part of the Bake a Difference with OXO Campaign. They have provided me with a set of pie making tools for evaluation, but no other compensation was given for this post. 

Tools

 

To facilitate today's recipe OXO sent along a handful of pie making tools. Keep reading for more information on the tools featured in our post today and where you can purchase them.

Glass 9" Pie Plate OXO Glass Bakeware is made of thermal shock resistant borosilicate glass, which means it can go from freezer to oven without the need to thaw.  Purchase from Amazon or OXO

Double Pastry Wheel - This two-in-one tool has straight and fluted wheels made of sturdy stainless steel. The straight wheel is great for cutting pastas and dough, and the fluted wheel is perfect for lattice-top pies and lasagna noodles. Purchase from Amazon or OXO

Stainless Steel Measuring Spoons - The Stainless Steel Measuring Spoons' unique magnetic feature keeps the spoons neatly stacked together and allows you to easily remove one at a time. The soft, comfortable, non-slip handles feature permanent, etched measurement markings. Purchase from Amazon or OXO

4-Cup Angled Measuring Cup The patented angled surface allows you to see measurement markings from above as you're pouring, so you can better measure ingredients without bending or lifting the cup to eye level. Purchase from Amazon or OXO

Silicone 1" Pastry Brush - The Silicone Basting Brush's multi-layered bristles work as if they are natural but have heat resistance and quick-clean convenience. Gaps in the center bristles hold liquid as you transfer, and tapered outer bristles let you brush delicate pastries with ease. Purchase from Amazon or OXO

Blueberry Peach Pie | Pie 101 | Not Starving Yet

Disclosure

 

Today's post was sponsored by OXO as part of the Bake a Difference with OXO Campaign. They have provided me with a set of pie making tools for evaluation, but no other compensation was given for this post. 

This post contains my Amazon affiliate links. I try to keep advertising unobtrusive and to a minimum in order to provide you with the best experience possible. Purchases made through these links provide me with a small income and ensure I can continue providing you with quality content.