Fresh Peach and Lemon Verbena Pie filling!

A taste of summer year round?! With an abundance of fresh fruit, why not turn them into homemade pie fillings! Perfect pies in matter of minutes! ~Amy

Fresh Peach and Lemon Verbena Pie Filling:

6 cups fresh peaches, peeled and sliced
1 cup sugar
1/4 cup cornstarch
1 tbsp lemon juice
2 lemon verbena leaves, snipped or zest of 1 lemon
Dash of salt

In a large bowl toss peaches with lemon juice and snipped leaves or zest. Set aside.

In a small bowl, whisk together sugar, cornstarch and salt.

Pour over fruit and stir until well blended.

Cooked method:
Pour into medium sized saucepan and cook over medium heat until bubbly and thickened. Pour into a sterilized 1 quart jar, clean rim, seal with lid and water process.

Freezer method:
Pour mixed contents into a one gallon freezer bag. And place flat to freeze.
When ready to use defrost and place into prepared crust. Bake at 400 degrees for 1 hour or until crust is lightly brown and filling is bubbly.

Makes 1 Quart

Recipe by Amy Richardson


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