Ingredients
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14 cups fresh sliced peaches, with juice (skins removed)
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1 1/2 cups light brown sugar, firmly packed
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2 1/2 tablespoons vanilla
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2 1/2 tablespoons allspice
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4 cups water
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2 cups white sugar
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1 1/4 cups cornstarch
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cold water
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1 1/4 cups dry oatmeal
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1/2 cup white flour or 1/2 cup rice flour
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1/2 cup butter
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1/2 teaspoon powdered anise
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1/2 cup brown sugar
Instructions
- In large bowl add peaches with juice, brown sugar, vanilla and allspice. Stir to mix.
- Set aside.
- In large 8 guart stockpot, add 4 cups water, white sugar, and stir until dissolved.
- Heat the peach mixture until hot, medium heat. Do not burn. Stir.
- Add cornstarch and enough cold water in small bowl and stir until dissolved and stirable.
- Add to syrup mixture and stir on medium heat. The syrup will be cloudy and then clear as the syrup starts to thicken.
- Add hot peach mixture and cook for 10 minutes until it starts a rolling boil.
- Cook 2 minutes.
- Fill hot pint jars, wipe with clean damp cloth on the rim, seal with hot seals, rings and tighten.
- Place in a hot water bath for 15 minutes.
- Preparation for Oatmeal Crunch Crust:
- In medium bowl, add the first six ingredients. Mix well.
- Sprinkle on the top of the filled pie shell.
- 10 minutes before end of baking pie, sprinkle milk over the crust.
- You can make a cobbler with this recipe also. Just grease the pan before adding the filling. I like to use my batter recipe for a cobbler.