Peach Pie Filling

Last year I made peach pie filling in a jar.   The kind that all I had to do was open it up and pour it in a pie crust and bake.  

I love that kind.

It was delicious.  Here's the link.

So this year, I decided to make some more with our peach bounty.

Only I wanted to do something a little different than just nutmeg.

So I added some red raspberries and vanilla.

Raptures.

I made a big batch so I'd have several bottles.    I'm so glad I did.

Peach Raspberry Vanilla Pie Filling

• 16 cups chopped peaches
• 2 cups raspberries
• 4 Tablespoons lemon juice
• 4 cups sugar
• 1/2 cup corn starch
• 1/2 tsp nutmeg
• 4 Tablespoons vanilla

Mix it all together and bring to a boil.   It'll get clear when the corn starch does it's thing.   Yield 4 quarts.  Process for canning 20 minutes.

Note:   The cornstarch will do just fine in this pie filling for 6 months.   After that it starts to separate a bit.   Make sure you keep these at the front of the cupboard so you remember to use them first.

Bon apetit!     [Is that how you spell that?]