What To Know
- Learning how to make peach pie with canned peaches is a lifesaver for those craving a taste of sunshine, even when the weather turns chilly.
- Cut strips for a lattice top, or simply cut out a circle for a single-crust pie.
- Bake the pie for 15 minutes, then reduce the heat to 375°F (190°C) and bake for an additional 30-35 minutes, or until the crust is golden brown and the filling is bubbling.
Summer may be over, but that doesn’t mean you have to say goodbye to delicious peach pie! Learning how to make peach pie with canned peaches is a lifesaver for those craving a taste of sunshine, even when the weather turns chilly. This simple recipe allows you to enjoy the sweet, juicy flavors of peaches all year round, without the hassle of fresh fruit prep.
The Allure of Canned Peaches
Canned peaches are a culinary treasure. They offer convenience, affordability, and a consistent flavor that’s perfect for baking. No need to worry about ripeness or seasonal availability. Just grab a can, open it up, and get ready to bake!
Gather Your Ingredients
Before we dive into the baking process, let’s gather our ingredients. You’ll need:
- 1 (29-ounce) can sliced peaches in heavy syrup – The foundation of our pie.
- 1 cup all-purpose flour – For the crust, providing structure and texture.
- 1/2 cup shortening – Adds tenderness and flakiness to the crust.
- 1/4 cup cold water – Helps bind the dough together.
- 1/2 cup granulated sugar – Sweetens the filling and balances the tartness of the peaches.
- 1/4 cup packed brown sugar – Adds depth of flavor and caramel notes.
- 2 tablespoons all-purpose flour – Thickens the filling, preventing it from becoming runny.
- 1/2 teaspoon ground cinnamon – Warms up the flavors and complements the peaches.
- 1/4 teaspoon ground nutmeg – Adds a touch of warmth and complexity.
- 1/4 teaspoon salt – Enhances the sweetness of the filling.
- 1 tablespoon butter – Adds richness and a beautiful golden hue to the top crust.
A Step-by-Step Guide to Peach Pie Nirvana
Now, let’s get baking! Follow these steps to create a delicious peach pie:
1. Prepare the Crust:
- Combine flour and shortening in a bowl. Use a pastry blender or your fingers to cut the shortening into the flour until the mixture resembles coarse crumbs.
- Gradually add cold water, mixing until the dough just comes together.
- Divide the dough in half, flatten each disc, wrap in plastic wrap, and chill for at least 30 minutes.
2. Create the Filling:
- Drain the peaches, reserving 1/2 cup of the syrup.
- In a large bowl, combine the drained peaches, granulated sugar, brown sugar, 2 tablespoons flour, cinnamon, nutmeg, and salt. Stir gently to combine.
3. Assemble the Pie:
- On a lightly floured surface, roll out one dough disc to a 12-inch circle. Carefully transfer it to a 9-inch pie plate.
- Pour the peach filling into the pie crust.
- Roll out the remaining dough disc to a 12-inch circle. Cut strips for a lattice top, or simply cut out a circle for a single-crust pie.
- Arrange the lattice strips or the top crust over the filling. Crimp the edges, sealing the pie.
- Brush the top crust with milk or egg wash for a golden finish.
4. Bake to Perfection:
- Preheat oven to 425°F (220°C).
- Bake the pie for 15 minutes, then reduce the heat to 375°F (190°C) and bake for an additional 30-35 minutes, or until the crust is golden brown and the filling is bubbling.
- To prevent over-browning, cover the edges of the crust with foil for the last 15 minutes of baking.
5. Cool and Serve:
- Let the pie cool completely on a wire rack before serving. This allows the filling to set and the crust to become crisp.
Tips and Tricks for a Perfect Peach Pie
- For a crispier crust: Add a tablespoon of cornstarch to the flour and shortening mixture.
- To prevent a soggy bottom crust: Bake the pie on a baking sheet lined with parchment paper. This helps to absorb any excess moisture.
- For a richer filling: Add a tablespoon of butter to the filling.
- To enhance the flavor: Add a pinch of almond extract to the filling.
More Than Just a Pie: A Culinary Journey
Making a peach pie with canned peaches isn‘t just about following a recipe. It’s about creating a sensory experience, a taste of summer captured in a golden crust. It’s about sharing a piece of warmth and sweetness with loved ones, a simple act that brings people together.
Sweet Memories, Every Bite
As you savor each bite of your homemade peach pie, you’ll be transported back to warm summer days, to the scent of peaches ripening on the vine, to the joy of sharing a simple pleasure with those you love. And with canned peaches readily available, you can create these memories anytime, anywhere.
Answers to Your Most Common Questions
Q: Can I use frozen peaches instead of canned peaches?
A: Absolutely! Frozen peaches work well in this recipe. Just make sure to thaw them completely and drain them well before using.
Q: Can I make a single-crust peach pie instead of a lattice-top pie?
A: Yes, you can! Simply roll out one dough disc and place it in the pie plate. Trim the edges and crimp them to seal the pie.
Q: How long can I store leftover peach pie?
A: Leftover peach pie can be stored in an airtight container in the refrigerator for up to 3 days.
Q: Can I freeze peach pie?
A: Yes, you can freeze peach pie for up to 3 months. Wrap the pie tightly in plastic wrap and then aluminum foil. Thaw in the refrigerator overnight before serving.
