Peach Pie

[dogmom4]

Anyone have a recipe using canned peaches? Or maybe I should I ask can you make pie with canned peaches? All the recipes I find use fresh or frozen.

Stacy

[Shawna]

I have one....I'll have to look for it tonight (all of my cookbooks are packed up for the move!). You can definitely make pies with canned peaches (store bought or your own canned peaches).

 

I'll find my recipe and post it later on tonight

Shawna

[dogmom4]

Thanks!

Stacy

[Shawna]

Hi Stacy,

 

I am so sorry....I can't find it!!

Shawna

[Buttercup]

http://www.mrssurvival.com/ubbthreads/show...mp;Number=45577

[Buttercup]

I also found this one in a cookbook I have.

1 quart canned peach halves

or 3 1/2 cups sliced peaches

1 1/2 cups water (use peach juice if canned peaches are used.)

1 cup of sugar

1/3 cup cornstarch in 1/2 cup water

1 T lemon juice

1/2 t vanilla

 

Boil water and sugar. Add cornstarch in 1/2 cup water and boil till thick. Add sliced peaches. Bring back to a boil and remove from heat. Add lemon juice and vanilla. Cool. Makes 3 shallow or 2 deep 9" pies.

 

 

( when making a juicy berry pie, sprinkle bottom crust lightly with sugar and flour. Mix equal proportions. This keeps the bottom crust from becoming soggy before the pie is eaten)

[dogmom4]

Shawna, don't feel stressed hon! It's fine. Other recipes were posted and I will try one this weekend. Thanks for the recipes everyone!

Stacy

[dogmom4]

Quote:

I also found this one in a cookbook I have.
1 quart canned peach halves
or 3 1/2 cups sliced peaches
1 1/2 cups water (use peach juice if canned peaches are used.)
1 cup of sugar
1/3 cup cornstarch in 1/2 cup water
1 T lemon juice
1/2 t vanilla

Boil water and sugar. Add cornstarch in 1/2 cup water and boil till thick. Add sliced peaches. Bring back to a boil and remove from heat. Add lemon juice and vanilla. Cool. Makes 3 shallow or 2 deep 9" pies.
( when making a juicy berry pie, sprinkle bottom crust lightly with sugar and flour. Mix equal proportions. This keeps the bottom crust from becoming soggy before the pie is eaten)

I made this peach pie and it turned out pretty good. It got eaten all in one sitting. I didn't do the flour/sugar thing on the bottom so the bottom crust was a little soggy. Not too bad for my first peach pie.

[Domestic_Goddess]

Stacy, here's 2 of my "favorite" peach pie recipes, both made with canned peaches.

 

Canned Peach Pie

 

Pastry for 1 (9-inch) 2 crust pie

2 cans (1 lb. 13 oz. each) sliced peaches, drained

1 teaspoon lemon juice

1/2 cup sugar

1/4 cup all-purpose flour

1/4 teaspoon cinnamon

2 tablespoons butter or margarine

 

Heat oven to 425 degrees.

Prepare pastry.

Mix peaches and lemon juice.

Stir together sugar, flour and cinnamon; mix with the peaches.

Turn into pastry-lined pie pan; dot with butter.

Cover with top crust which has slits cut in it; seal and flute.

Cover edge with 2- to 3-inch strip of aluminum foil to prevent excess browning;

remove foil last 15 minutes of baking.

... ... ... ... ... ... ... ... ... ...

 

Glazed Peach Pie

 

1 (3 oz.) box orange gelatin

1 cup boiling water

2 cup ice cubes (I always use 7 large ice cubes)

1/2 tsp. almond extract

1 (1 lb. 13 oz.) can sliced peaches, drained

1 (9-inch) pie shell, baked and cooled

Cool Whip

 

Dissolve gelatin in boiling water.

Add the ice cubes; stir constantly, until gelatin starts to thicken (3-5 minutes).

Remove any unmelted ice.

Add the almond extract; stir.

Layer almost all of the sliced peaches in the baked pie shell.

Pour the gelatin mixture carefully over the peaches.

Chill until firm (about 3 hours).

Garnish with Cool Whip.