Cardamom peach pie filling
Pies
Every summer I put up about six quarts of this pie filling, a slight variation on my great-grandmother's recipe. It's just perfect in a one crust, two crust, lattice crust, or crumble topped pie. In fact, when I'm desperately wanting warm peachy wonderfulness in January, I'll pour the filling into a buttered baking dish and make a crisp topping or top with buttermilk biscuits. If you're not the preserving type, put the filling in a pie and bake it right away. That just might convince you to start canning. - MrsWheelbarrow
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