How do you make peach pie filling from canned peaches?

Here you go - fantastic peach cobbler (slight variation)





Triple-Crust Peach Cobbler


When two crusts in a cobbler just aren’t enough, try this recipe. You’ll find three flaky layers separated by sweet, juicy peaches.





3 packages (11 ounces each) Betty Crocker® pie crust mix


1 cup cold water


1 1/2 cups sugar


3/4 cup butter or margarine, melted


2 teaspoons ground nutmeg


2 teaspoons ground cinnamon


2 teaspoons vanilla


2 teaspoons lemon extract


2 cans (29 ounces each) sliced peaches in syrup, undrained








1 . Heat oven to 350ºF. Stir 1 package pie crust mix and 1/3 cup of the cold water until mixture forms a ball. Flatten ball; roll into rectangle, 11x8 inches. Cut into 4 strips, 11x2 inches each. Place strips on ungreased cookie sheet; bake 18 minutes. Set aside.


2 . Stir 1 package pie crust mix and 1/3 cup of the cold water until mixture forms a ball. Flatten ball; roll to fit bottom and sides of ungreased rectangular baking dish, 13x9x2 inches. Place in dish; set aside.


3 . Stir together sugar, butter, nutmeg, cinnamon, vanilla, lemon extract and peaches in large bowl. Pour half of mixture in baking dish. Arrange the 4 pastry strips on top. Pour remaining half of peach mixture on top.


4 . Stir 1 package pie crust mix and remaining 1/3 cup cold water until mixture forms a ball. Flatten ball; roll to fit on top of mixture in baking dish. Cut several holes or slits in crust. Place crust on top of mixture in baking dish; seal to edges of dish.


5 . Bake about 1 hour or until crust is golden brown. Store covered in refrigerator.

How do you make peach pie filling from canned peaches?
They are already cooked if you bake them in a pie they will be mushy. You can strain the liquid and season it with lemon juice, cinnamon, and a little nutmeg. Bring the liquid to a boil and thicken the juice with a mixture of cornstarch dissolved in cold water. You can add the peaches to this, but I would not suggest baking any further. You can make a crumb topping and Brown it under a broiler, the crumbs can get brown and the peaches will stay warm and not over cook. If you want to make peach pie use frozen peaches and ask the question again.
Reply:I use canned peaches just like fresh except I drain the juice. I put flour and sugar in botton of pie crust,mix together. I then put in peaches and top with more sugar,flour,cinnamon,nutmeg,and butter. Cover and bake as usual. Comes out pretty good.
Reply:Dissolve some cornstach in water.


Just so that it looks like milk.


Heat the peaches with the juice in a sauce pan until it reaches a simmer. Do not boil!


Slowly stir in cornstarch/water while stirring constantly.


Juice will thicken like a sauce.


Ta dah!


Pie filling!


You could get fancy, and add some brown sugar, and vanilla, but you won't die with out it.


If you don't have cornstarch you can use flour.


Good luck
Reply:To use can peaches for pie you drain juice off and run cold water over them and let drain; while you prepare your pie crust, in large mixing bowl add your brown sugar, cinnamon, and pwder sugar put in 350 oven and bake for 1 hr.



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