Introduction to Making Canned Peach Pie
When it comes to peach pie, there’s nothing quite like the comforting taste of peaches baked into a golden, flaky crust. While fresh peaches are delightful, using canned peaches can be just as tasty and save you considerable time. Here’s how you can make a delicious canned peach pie in five easy steps:
1. Gather Your Ingredients
Before you start, ensure you have all the ingredients ready. Here’s what you’ll need:
- 2 cans of peach slices in syrup (approximately 29 ounces each)
- 1 cup sugar
- 1⁄3 cup all-purpose flour or cornstarch
- 1⁄4 teaspoon ground cinnamon
- 1⁄4 teaspoon ground nutmeg (optional)
- 2 pie crusts (homemade or store-bought)
- 1 tablespoon of lemon juice
- 1 tablespoon of butter, cut into small pieces
- Egg wash (1 egg beaten with 1 tablespoon of water)
- Coarse sugar for topping (optional)
2. Prepare the Peach Filling
To prepare your peach filling:
- Drain the syrup from the canned peaches into a bowl, reserving it for later. You might also find some syrup alternatives if you prefer less sugar.
- In a large mixing bowl, combine the peaches, sugar, flour (or cornstarch), cinnamon, and nutmeg if using. Mix gently to avoid breaking the peaches.
- Stir in the lemon juice to enhance the flavor and act as a natural preservative.
⚠️ Note: If your peaches are very sweet, reduce the amount of sugar to avoid an overly sweet pie.
3. Assemble the Pie
Now it’s time to put the pie together:
- Roll out one pie crust and line the bottom of a 9-inch pie dish. Trim any overhanging dough to about half an inch from the edge of the dish.
- Pour your prepared peach mixture into the crust. Dot the top with small pieces of butter.
- Roll out the second crust and place it over the filling. You can either crimp the edges together or create a lattice top for an elegant look.
- Brush the top crust with egg wash and sprinkle with coarse sugar if desired.
| Step | Action |
|---|---|
| 1 | Bottom Crust |
| 2 | Peach Filling |
| 3 | Top Crust/Lattice |
| 4 | Egg Wash & Sugar |
🔧 Note: Make sure to leave vents in the top crust for steam to escape during baking.
4. Bake Your Peach Pie
Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius):
- Bake the pie for about 45-50 minutes or until the crust is golden and the filling is bubbly.
- After 30 minutes, you might want to cover the edges with foil to prevent over-browning.
5. Cooling and Serving
After baking:
- Remove the pie from the oven and let it cool on a rack for at least 2 hours. This helps the filling set up.
- Serve the canned peach pie at room temperature or slightly warm. It pairs wonderfully with vanilla ice cream or whipped cream.
The beauty of using canned peaches lies in their convenience and the fact that they are consistently ripe. This makes for a delicious and reliable dessert you can whip up any time of the year. The combination of sweet peaches, spices, and a buttery crust creates a peach pie that is both comforting and indulgent.
Can I use frozen peaches instead of canned?
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Absolutely! Thaw and drain the frozen peaches, and adjust the sugar level as frozen peaches might be less sweet than canned ones.
How long does a canned peach pie last?
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A canned peach pie can last 2-3 days at room temperature or up to a week when refrigerated.
Can I make this pie ahead of time?
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Yes, you can bake the pie, let it cool, and then freeze it for up to 3 months. Thaw and reheat when ready to serve.
What are some good substitutes for lemon juice?
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You can use lime juice or orange juice to add a tangy flavor to your pie filling.
How do I prevent a soggy pie crust?
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Blind bake the bottom crust for 10-15 minutes before adding the filling to reduce excess moisture from the canned peaches.
