Peach Pie With Canned Peaches Recipes

EASY PEACH PIE WITH CANNED PEACHES

Steps:

• Prepare pie crust if using homemade.
• Preheat the oven to 420°F (210°C).
• Prepare the filling: If you're using canned peaches, drain the slices thoroughly and toss with flour, sugar, vanilla extract and milk.
• If you're using fresh peaches, you will need to peel and slice them first. To do this, simply cut an "x" on the blossom end of the peach (the tip of the fruit opposite the stem side) and dunk each peach into boiling water for 30 to 60 seconds before dunking into an ice bath. The skins should peel off easily if the peaches are ripe enough.
• Transfer the peach filling into the prepared bottom layer of the crust.
• Make the lattice crust: Roll out the second disc of pie crust dough on floured surface until you get a 12″ circle. Using a pizza cutter, slice dough into 1/2″ pieces and start placing on top of pie dish, creating lattice design; tuck or pinch dough together for crust edge. Alternatively you could place entire piece of dough over top of dish, trim edge and crimp together and cut 1″ slits in the top to release steam.
• Brush the top of the dough with melted coconut oil and sprinkle with coarse sugar and ground cinnamon if desired.
• Bake at 420°F (210°C) for about 15 to 20 minutes, then lower the oven temperature to 350°F (175°C) and bake for 40 to 45 minutes until golden brown. You may need to turn your pie in the oven to get an evening browning.
• Remove the pie from the oven and allow it to cool completely - about 3 to 4 hours.
• Covered with plastic wrap, this pie can last in the fridge for up to 5 days, and up to 8 months in the freezer (see notes above for more information on storing and freezing).

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 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.