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Thread: Peach Pie Filling Using Canned Peaches

  1. #1
    Join Date
    Sep 2008
    Location
    Montgomery, Alabama
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    Default Peach Pie Filling Using Canned Peaches

    Anyone Have A Recipe For Peach Pie Filling Using Canned Peaches???

    Thanks,
    Lee

  2. #2
    Join Date
    Nov 2008
    Location
    South Central Wisconsin
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    Default Re: Peach Pie Filling Using Canned Peaches

    I found this in a Taste of Home forum...
    http://community.tasteofhome.com/forums/t/400388.aspx

    "I refer to this as "winter time peach pie" when I am out of frozen peaches. My daughter actually likes it better than fresh peaches.

    PEACH PIE
    3 c. sliced canned peaches, drain
    and reserve syrup
    1/2 c. brown sugar, packed
    1/3 c. reserved peach syrup
    2 Tblsp. lemon juice
    2 Tblsp. cornstarch
    1/8 tsp. salt
    1/4 tsp. almond extract

    Mix all ingrediants together, place in pie shell, dot with 2 Tblsp. butter. Top with second crust.
    Bake 400 degrees for 45 minutes

    nancy "
    Mary Ann in Wisconsin
    "A man will be imprisoned in a room with a door that is unlocked and opens inwards as long as it does not occur to him to pull rather than push.

    Ludwig Wittgenstein

  3. #3
    Join Date
    Nov 2008
    Location
    South Central Wisconsin
    Posts
    2,982

    Default Re: Peach Pie Filling Using Canned Peaches

    Here's from Yahoo! Answers...
    http://in.answers.yahoo.com/question/index?qid=20071120113509AATi2xt
    Oh, and personally, I'd choose Freestone peaches myself. M.A.

    "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.
    --------------------------------------
    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 400F 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 400F 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."
    Mary Ann in Wisconsin
    "A man will be imprisoned in a room with a door that is unlocked and opens inwards as long as it does not occur to him to pull rather than push.

    Ludwig Wittgenstein

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