CANNED PEACH PIE
2 c. or 1 (#2 1/2) can peaches
1 c. sugar
2 tbsp. cornstarch
1/8 tsp. nutmeg
1/8 stick butter
Drain juice from peaches. Mix sugar, cornstarch, and nutmeg and add to juice. Add butter and cook over low heat until mixture thickens. Line pie tin with crust. add peaches and thickened juice. Top with second crust. Bake at 450 degrees for 20 minutes or until brown.
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PEACH PIE
2 16 oz. cans sliced peaches in syrup
1/2 cup sugar
2 tablespoons butter
2 tablespoons flour
1/4 teaspoon ground nutmeg
1 tablespoon fresh lemon juice
2 pie crusts (top and bottom)
cinnamon sugar
Preheat oven to 400°F degrees. Drain peaches, reserving 1/3 cup syrup.
In a saucepan, mix together sugar, flour, nutmeg and a pinch of salt. Add reserved syrup and cook, stirring constantly, over medium heat until mixture becomes thick and bubbly.
Add butter, lemon juice and peaches. Remove from heat and allow to cool.
Meanwhile, line a 9 inch pie dish with pie crust; fill.
Using a wavy-edged pastry wheel, cut upper pastry crust into lattice strips (optional). Put lattice strips on top of filled pie and dust with cinnamon sugar.
Bake at 400°F degrees 40 to 45 minutes until golden brown.
Serve with vanilla ice cream topped with peach syrup or garnished simply with a sprig of fresh mint.
I need a peach pie recipe using can peaches?
I found a deep dish pie for you:
Deep Dish Pie from Canned Peaches
Crust:
1 cup flour
1/4 teaspoon salt
1/3 cup shortening
3 tablespoons cold water
Filling:
2 - 29 ounce cans of peaches
2 cups juice from the canned peaches (add water to make 2 cups if necessary)
1/4 cup cornstarch
1/2 cup sugar
1 tablespoon lemon juice
1/4 teaspoon nutmeg
First prepare the crust. In a large bowl combine the flour and salt. Add the shortening, and mash it into the flour until it is crumbly. Add 3 tablespoons water and stir to combine. Now use your hands to press everything together to try and form a ball of dough. If it is too crumbly, then add more water a little at a time. You may not need any water. You may need another tablespoon, maybe even more. Keep pressing and gently kneading the mixture together until you get a stiff pie dough. Rip off two sheets of waxed paper. Place the ball of dough between the sheets and flatten it some with your hands. Use a rolling pin, or sturdy bottle or jar to roll the dough out between sheets of waxed paper. Work slowly and diligently, trying to make a large rectangle, a little bigger than your baking pan (I use a 9 by 9-inch square pan, but a 2-1/2 quart casserole would also work very well). It doesn't have to be perfect, so just do your best and don't worry about it. When you are done, set the dough (still wrapped up in the waxed paper) aside while you prepare the rest of the recipe.
Drain the juice from the canned peaches into a measuring cup. If you have more than 2 cups of liquid, you can drink or discard the extra (I put it in kool-aid usually). If you don't have 2 cups of liquid, then add enough water to make 2 cups.
In a very large saucepan, combine the cornstarch, sugar and nutmeg. Gradually stir in the peach liquid, and the lemon juice. Stir to dissolve the cornstarch. Heat the mixture over a medium flame, stirring very frequently. You could even stir constantly, if you had a mind to. Bring the mixture to a boil and boil for at least a minute, or until the mixture is very thick. Remove the pan from the heat and gently stir in the canned peaches. The mixture will thin out some. Turn the thick peach filling into a well oiled 2-1/2 quart casserole dish, or an oiled 9 by 9-inch square pan.
Loosen the waxed paper on both sides of the rolled out crust. Arrange it carefully on top of the filling. Crimp the edges if you have enough dough, otherwise, just let them lay where they fall. Score the dough into 6 servings. Bake it at 425° for about an hour. The top will be golden brown, the filling will be bubbly, and it will be very hot. Allow it to cool for a little bit before serving. Great with whipped topping or vanilla ice cream. This is a delicious way to make a very elegant dish out of inexpensive canned peaches.
Reply:**You can use drained canned peaches for either of these, just measure like the recipe calls for. Enjoy! **
Peach Cream Tart
Crust:
1 1/4 cups all-purpose flour
1/2 cup (1 stick) butter, softened
2 tablespoons sour cream
Filling:
About 6 medium peaches, peeled and sliced*, or 1 (28-ounce) can and 1 (16-ounce) can sliced peaches in light syrup, well drained
3 large egg yolks
3/4 cup sour cream
3/4 cup sugar
1/4 cup all-purpose flour
Glaze:
1/2 cup peach preserves or jelly, warmed
1 tablespoon frozen lemonade concentrate
Preheat the oven the 375º F.
To make the crust, place the flour, butter, and sour cream in food processor and pulse to combine. When the dough has formed a ball, pat with lightly floured hands into the bottom and sides of an ungreased 10-inch tart pan with a removable bottom and 1/2-inch sides, or a round au gratin dish. Bake for about 15 minutes, until the crust is set but not browned. Let cool while preparing the filling.
Lower the oven temperature to 350º F.
To make the filling, if using fresh peaches, peel and thickly slice the peaches. Arrange the fresh or canned peach slices in overlapping circles on top of the crust, until it's completely covered. Overfill the crust, as peaches will draw up during cooking. Combine the egg yolks, sour cream, sugar, and flour and beat until smooth. Pour the mixture over the peaches.
Place the tart pan on a baking sheet and bake for about 1 hour, until the custard sets and is pale golden in color. Cover with an aluminum foil tent if the crust gets too dark.
Transfer the tart pan to a wire rack to cool. When cool, remove the side wall of the pan. To make the glaze, combine the preserves or jelly and lemonade. Spread with a pastry brush over the top of the warm tart. Serve the tart warm, at room temperature, or chilled.
*Cook's Note: If using fresh peaches, sprinkle with a little lemon juice after slicing.
--Paula Dean, FoodTV
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PEACH PIE
Enough pastry for double-crust 9” pie
3/4 cup sugar
3 Tbsp. cornstarch
1/2 tsp ground nutmeg
1/4 tsp ground ginger
1/4 tsp ground cinnamon
3 tablespoons whipping cream, divided
1 tablespoon lemon juice
1/2 tsp almond extract
7 cups sliced peeled peaches (about 7 medium)
1 Tbsp. whipping cream
1 Tbsp. sugar.
Line a 9-in. pie plate with bottom pastry, trim even with edge of plate. Set aside. In a bowl, combine 3/4 cup sugar, cornstarch, nutmeg, ginger and cinnamon; stir in 3 tablespoons cream, lemon juice and extract. Add the peaches; toss gently. Pour into pie crust.
Top pie with remaining pastry, adding decorative cut-outs as desired. Brush top pastry with 1 Tbsp. whipping cream and sprinkle with remaining sugar.
Cover edges loosely with foil. Bake at 400ºF for 40 minutes; Remove foil; bake 8-12 minutes longer or until crust is golden brown and filling is bubbly. Cool on a wire rack. Refrigerate leftovers.
--Taste of Home
Reply:Just make it the same as with fresh peaches, only drain the peaches first.
Reply:http://www.cooks.com/rec/doc/0,1937,1521...
OR
http://www.hillbillyhousewife.com/deepdi...
Reply:2 c. or 1 (#2 1/2) can peaches
1 c. sugar
2 tbsp. cornstarch
1/8 tsp. nutmeg
1/8 stick butter
Drain juice from peaches. Mix sugar, cornstarch, and nutmeg and add to juice. Add butter and cook over low heat until mixture thickens. Line pie tin with crust. add peaches and thickened juice. Top with second crust. Bake at 450 degrees for 20 minutes or until brown.
Reply:1 cup sugar
1 cup flour
1 cup milk
1 teaspoon vanilla
Mix all if this together
1 can peaches drained
1 stick butter
Melt butter pour in peaches drained into a casserole serving bowl
Pour in the mixture
Bake 350 until batter is brown
This is an easy cobbler recipe where the mixture forms a wonderful cooked dough. Serve with vanilla ice cream. A lot easier than making a pie.
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