Roll out the crust into about 12-inch circle, and then use a pizza cutter to make about 1/2-inch wide strips. This will allow the extra juices be pulled out of the peaches and you won’t have a soggy crust. Sprinkle 2 tbsp sugar over top of the peaches (if you are going for a very low sugar pie, then omit the sugar, since canned peaches already have sugar in them. Privacy Policy. Bake at 425°F for 10 minutes. You can use any type of peaches (fresh, canned, or frozen). Tell me in the comments below, what your favorite kind of fruit pie is! To prepare the filling, all you need to do is mix 5 cups of peeled and sliced peaches (canned or fresh), flour, sugar, vanilla extract and milk (I used almond milk) in a large bowl. Take about 2 tbsp of this mixture and sprinkle it over the bottom of the pie crust. Save my name, email, and website in this browser for the next time I comment. Peach crumble pie combines peaches and a beautiful mixture of brown sugar, flour and oats for a topping that tops the pie … Trim pastry to 1 in. Yes, here the pie is in a foil pie pan, that because when I took this picture I was making about 5 pies to go in the freezer. This is a recipe for an easy peach pie using canned peaches. If you are using fresh peaches up the sugar amount to 1/4 cup. This easy peach pie with canned peaches is healthier than most and an absolute breeze to make. If you don’t have fresh peaches using canned peaches also work well, haha- that is what I pretty much always use unless the peaches are in season, and really even with canned peaches, the pie is incredibly delicious:). This pie is a slightly healthier, plant-based version of a traditional peach pie. In a word, yes. Made with a lattice crust and filled with the most amazing peach pie filling. And if you’ve never made a lattice pie crust, I know it can look a bit daunting. If, however, you want to learn more about the mystery of blind baking pie crusts, Sally has a very detailed guide on how to blind bake pie crust that will answer all of your questions. Opens cans and drain peaches, putting peaches in a large bowl and the syrup in a large pot. My kids LOVE this recipe! If the pie isn’t completely cooled in the fridge for a few hours the sauce will not thicken and you will still have a runny pie. I love using my deep stone dish pie pan. Place a stick of butter (1/4 pound) into the bottom of your baking dish. Peaches, peeled and chopped, can coconut milk, vegetable or canola oil, Greek Yogurt, plain, Sugar, Ground Orange Peel, White Wine, Mint Leaves I’m going to be completely honest with you. Canned peaches may also be used instead of fresh peaches. Here’s how you do it: Watch this video tutorial on how to weave a lattice top for pies for a more descriptive explanation! Blind baking is a fancy term that simply means baking an empty crust, usually weighed down by pie weights or some dry beans to prevent the dough from puffing up. Peach pie, cobbler, dump cakes, pie bars—we can’t get enough. I like to use the beaten egg that you need for the top crust, this way you use more of the egg, and it creates a better seal! - (125 gram size) cream cheese, softened 2 tbsp. I really do! My grandmother has made this recipe for over 50 years and it has always been a favorite of mine. Now sprinkle in the all purpose flour, and fold the ingredients until everything is well incorporated. Transfer the filling to the pie crust and cover with another layer of … Can I use canned peaches instead of fresh? I even use it for making small vegetable casseroles. I'm Jacqueline welcome to my kitchen where I'll teach you how to get easy, but real family food on the table fast. And this pie pan is lasting me a lifetime! Preheat the Oven and Drain the Canned Peaches - Preheat the oven to 425 degrees Fahrenheit. Place your 2nd pie crust over top cut it down to about 1-inch overlay. Will make again but next time will freeze for This easy peach pie(many of my pies actually) start with this basic pie crust recipe. This website uses cookies to improve your experience. If you have store-bought canned peaches you could easily go the lemon juice route, since store boughten canned peaches use much more sugar than homemade canned peaches. Use the picture as a guideline for how much I used. Now this is the easy part. Bake for 40 – 45 minutes … I love the wave pattern on the top that really helps you make that pie look really pretty! How to Make a Simple Peach Pie Preheat oven to 425 degrees. Bake for 15 minutes at 425 degrees F Find out more about me →, Copyright © 2020 Spoonful of Creative Ltd Accept Read More, The Best Peach Pie With Canned Peaches (picture tutorial), Disclosure- This post contains affiliate links, meaning I get a percentage of the payment for promoting the product at no extra…, 5 fresh peaches peeled and sliced (or canned), While it is slightly more than your average pie pan, 5 ingredients or less healthy popsicles for kids, The Best Dressing Ever For Strawberry Spinach Salad, Easy Pasta Recipe- One Pot Sausage and Spinach, 2 Ingredient Healthy Yogurt Snack for Kids, Super Easy Ways to Start Eating Healthier, Super Quick 3 Ingredient Shortbread Cookies. Peach crumb pie is an American classic, made from fresh peaches with a brown sugar cinnamon filling and and a crispy buttery oat crumb topping. Crimp the edges together like this, fold the top crust under the bottom, then make them fluted/waved between your fingers. Bring to a soft boil and allow to simmer at a boil for 10 minutes, stirring occasionally. You can also do this step with sugar, but I prefer to do it with lemon juice. If you enjoyed my recipes for Apple Pie, Mixed Berry Pie and Pumpkin Pecan Streusel Pie, you definitely should try my peach crumb pie. 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. and place the cubes on top of the peaches. Disclosure- This post contains affiliate links, meaning I get a percentage of the payment for promoting the product at no extra cost to you! Flaky, easy, baked Peach Hand Pies make a delicious treat anytime of year. This recipe has been passed down for generations I’ll let you in on a secret, while most pie crust recipes are the same, it’s the technique that you need to learn to get that perfect flaky crust. This pie is best in my opinion, when it is completely cooled. You can either lay the strips across each other (without braiding them), or you can simply place the entire piece of dough over the top of the dish, trim the edge and crimp it together, and cut 1-inch slits in the top to release steam. You will have to use your own judgment here based on how much juice your peaches still have( if they still have a lot you are better off adding more lemon juice or sugar and letting them drain longer!) But I promise you, it’s so much easier (and more fun) than it looks. Let stand for 15 minutes. I'm not joking. Yes, you can use canned peaches to make a peach pie, and, if the peaches are home-canned with love, the pie is just as good, if not better, than a pie made with fresh peaches. Just be sure to wash the peaches well before use. Peach Crumb Slab Pie is a fun way to serve pie like a bar. Top with brown sugar and oat mixture. To maximise the shelf life of peach pie, cover it loosely with foil or plastic wrap. If you need a good pie crust recipe, or if you want to try a new one, this is the one. 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). CANNED PEACH PIE. Take half of your peaches and lay them over top, then add 1 tbsp more of the flour mixture. In a large mixing bowl add in the peaches, sugar, vanilla, lemon juice, cinnamon, and nutmeg. Check out my complete tutorial here on how to get the best, and most flaky pie crust. What I did do was cut the sugar because I used the canned Peaches that had heavy syrup. Preheat oven to 425°F. No soggy crusts and the filling is never runny even after it cools. 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. Peach pie in pick-up-able form! You may need to turn your pie in the oven to get an evening browning. One of the things I love most about this recipe is that it works well with both canned and fresh peaches. 1/8 tsp. Click here for a complete listing of vegan pie recipes. I promise that it works better than glass or tin foil pans! There is nothing better than a fresh peach pie for an easy summer dessert. If you're using fresh peaches, you will need to peel and slice them first. pie plate with bottom crust. How to Make Peach Pie Filling. Made your recipe for peach pie today. When fresh peaches are in season, we like to double down on making every peach recipe we can get our hands on. … Mix together these ingredients: flour, cornstarch, cinnamon, nutmeg, cloves. I hope your OK with this! This step is usually required with pies where you want the crust to remain crunchy despite a very moist filling, for example when you’re making quiche, no-bake pies, custard pies, cream pies or pudding pies. 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