This is exactly what I was looking for.
You probably want to use more than 2 1/2 cups of fruit, if you are going to have a 9 inch pie. I'd say 4 cups, at least, as they cook down. The only things I did differently are that I added about 1-2 tsp Cinnamon AND did a pre-treat on my peaches with Ever Fresh (or Fruit Fresh). Just added about 3 tablespoons to a large basin of water (large enough for 15-20 pounds of peaches). I also added 1 tsp. Ever Fresh per cup of sugar (I use a lot of estimating in my kitchen) in this recipe. I was working on a much larger scale than this recipe called for. My plan is for using this 'filling' for much more than just pie. I don't want to have to freeze this in a pie plate, so I don't want the fruit to brown when I thaw it. Will be using it for fruit topping on pancakes, cobbler, pie, and anything else I can think of. Very versatile recipe! Thanks!
SIDENOTE: I did bake up one pie. It's nice. Wished I would have had a top crust and used a smaller pie plate. You live and learn.
UPDATE: I used this recipe to make Peach cobbler while camping. I used the Peach cobbler VI recipe. I received RAVES from the camping buddies. Used in place of the peaches & spices in the other recipe.
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