1. In large bowl add peaches with juice, brown sugar, vanilla and allspice. Stir to mix. 2. Set aside. 3. In large 8 guart stockpot, add 4 cups water, white sugar, and stir until dissolved. 4. Heat the peach mixture until hot, medium heat. Do not burn. Stir. 5. Add cornstarch and enough cold water in small bowl and stir until dissolved and stirable. 6. Add to syrup mixture and stir on medium heat. The syrup will be cloudy and then clear as the syrup starts to thicken. 7. Add hot peach mixture and cook for 10 minutes until it starts a rolling boil. 8. Cook 2 minutes. 9. Fill hot pint jars, wipe with clean damp cloth on the rim, seal with hot seals, rings and tighten. 10. Place in a hot water bath for 15 minutes. 11. Preparation for Oatmeal Crunch Crust: 12. In medium bowl, add the first six ingredients. Mix well. 13. Sprinkle on the top of the filled pie shell. 14. 10 minutes before end of baking pie, sprinkle milk over the crust. 15. 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. ---------------------------------------------------------------------------
Nutrition
Ingredients
