Canned Peach Pie Recipes

CLASSIC PEACH PIE (FROM CANNED PEACHES)

Steps:

• Prepare crusts if homemade.
• Preheat oven to 400 degrees.
• Open cans of peaches and drain liquid into your saucepan. Set aside peaches.
• Except peaches and vanilla extract, add all ingredients to liquid and heat on medium stirring constantly until mixture thickens.
• Add peaches and stir until they are heated through.
• Add vanilla extract and immediately pour filling into pie crust.
• Add crust top. Brush with butter and cut a slit in the top of the pie.
• Add tin foil to the edges of the pie and bake at 400 degrees for ten minutes.
• Lower heat to 350 degrees and bake for an additional 40 minutes.
• Remove from oven and completely cool before serving.

STREUSEL PEACH PIE

Steps:

• Chop cold butter into small cubes.
• To a large mixing bowl or to the bowl of a food processor, add the flour, sugar, and salt and mix them together. Add the cold butter cubes to the flour.
• Use a pastry cutter to cut the butter into small pieces into the flour, or use your fingertips to rub the butter into the flour or pulse it a few times in the food processor. The end result should be like coarse bread crumbs with a few pea-sized butter pieces in the mix.
• Pour the lemon juice or vinegar over the dough and some of the ice-cold water. Drizzle it in slowly, about a tablespoon worth at a time.
• Pulse the food processor or use your hands to combine the dough and add in as much chilled water as needed. Add any extra water in slowly, a tablespoon at a time. It should hold together easily when pressed but not be sticky. If the dough is crumbly, add a bit more water.
• If the butter has softened or the dough is warm, place it in the fridge for 30 minutes before continuing with the next step.
• On a lightly floured work surface roll the dough into a rough 10inch/25cm rectangle. There's no need to measure it perfectly.
• Fold the bottom ⅓ of the dough up to the middle, then fold the top ⅓ of the dough over top to make a pamphlet shape.
• Turn the dough a quarter turn, roll the dough and repeat this process twice more.
• Once finished rolling, use your cupped hands to gently shape the dough into a flat disc. Wrap the dough up tightly using compostable plastic wrap, or beeswax wrap. Chill it in the fridge for at least 2 hours or up to 2 days
• Drain the canned peaches in a colander and let them drip for at least 10 minutes to remove the excess juice.
• While the peaches are draining, make the streusel. In a small bowl whisk together the flour, sugar, salt and cinnamon. Add in the melted butter and stir it together with a fork to make a crumbly mixture.
• Preheat the oven to 425°F/220°C.
• Once the peaches have drained, add them to a large bowl along with the remaining sugar, lemon juice, lemon zest, vanilla, cornstarch, cinnamon, and salt. Toss it all together to coat.
• Scoop the peaches into the prepared pie dish. Hold back the excess liquid that has accumulated. Generously spread over the streusel topping.
• Bake the peach pie for for 15 minutes at 425°F/220°C.
• Turn down the temperature to 350°F/180°C and continue baking for a further 45-55 minutes until the filling is bubbling and the pastry is browned.
• If the pie is browning too much at the end of the baking, loosely tent it with aluminium foil.
• Once baked, let the pie cool down for at least 2 hours until it's still slightly warm, or room temperature before slicing it. Serve with a scoop of vanilla ice cream.
• Leftover pie can be covered and stored in the refrigerator for up to three days.

PEACH PIE

Steps:

• In a large bowl, combine sugars; add peaches and toss gently. Cover and let stand for 1 hour. On a lightly floured surface, roll one half of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate or iron skillet.Trim even with rim. Refrigerate while preparing filling. , Preheat oven to 400°. Drain peaches, reserving juice. In a small saucepan, combine cornstarch, nutmeg, cinnamon and salt; gradually stir in reserved juice. Bring to a boil; cook and stir until thickened, about 2 minutes. Remove from the heat; stir in lemon juice and butter. Gently fold in peaches. Pour into crust. , Roll remaining dough to a 1/8-in.-thick circle; cut into 1-1/2-in.-wide strips. Arrange over filling in a lattice pattern. Trim and seal strips to edge of bottom crust; flute edge. Cover edge loosely with foil. Bake 40 minutes; remove foil. Bake until crust is golden brown and filling is bubbly, 10-20 minutes longer. Cool on a wire rack. If desired, serve with vanilla ice cream.

PEACH PIE

Steps:

• Mix flour, sugar and butter into crumb stage.
• Place one crust in the bottom of a 9 inch pie plate. Line the shell with some sliced peaches. Sprinkle some of the butter mixture on top of the peaches, then put more peaches on top of the the crumb mixture. Continue layering until both the peaches and crumbs are gone.
• Top with lattice strips of pie crust.
• Bake at 350 degrees F (175 degrees C) for 45 minutes, or until crust is golden. Allow pie to cool before slicing. Best when eaten fresh.

PEACH PIE THE OLD FASHIONED TWO CRUST WAY

Steps:

• Preheat the oven to 450 degrees F (220 degrees C).
• Line the bottom and sides of a 9 inch pie plate with one of the pie crusts. Brush with some of the beaten egg to keep the dough from becoming soggy later.
• Place the sliced peaches in a large bowl, and sprinkle with lemon juice. Mix gently. In a separate bowl, mix together the flour, sugar, cinnamon, nutmeg and salt. Pour over the peaches, and mix gently. Pour into the pie crust, and dot with butter. Cover with the other pie crust, and fold the edges under. Flute the edges to seal or press the edges with the tines of a fork dipped in egg. Brush the remaining egg over the top crust. Cut several slits in the top crust to vent steam.
• Bake for 10 minutes in the preheated oven, then reduce the heat to 350 degrees F (175 degrees C) and bake for an additional 30 to 35 minutes, until the crust is brown and the juice begins to bubble through the vents. If the edges brown to fast, cover them with strips of aluminum foil about halfway through baking. Cool before serving. This tastes better warm than hot.

PEACH PIE WITH CANNED PEACHES

Steps:

• Put 1/2 cup sugar and 1 Tbsp. flour in bottom crust. Place peaches on top. Sprinkle on remaining flour and sugar.
• Put on second crust and seal. Cut slits in top.
• Bake at 425°F for 10 minutes. Reduce heat to 350°F for 30 minutes.