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Looking for peach pie recipe using canned or frozen peaches.

Last post Nov 13, 2008 6:41 PM by persimmon . 6 replies.


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  • Looking for peach pie recipe using canned or frozen peaches.

    Today is my husband's birthday and instead of cake he is craving peach pie. Of course he never "craved" it when peaches were in season. Confused

    Anyway, any good recipes out there that maybe taste almost as good as fresh peach pie?

     

    Thanks,

    Josie

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  • Re: Looking for peach pie recipe using canned or frozen peaches.

    This one is rated 5 stars. (Click name to see the recipe in a new window.)

    Peach Streusel Pie recipe

    Dad will want to save room for dessert when this peach pie from our Test Kitchen is on the menu. Serve each warm juicy slice with a scoop of vanilla ice cream.


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  • Re: Looking for peach pie recipe using canned or frozen peaches.

     This one is a contest winner. (Click name to see the recipe in a new window.)

    Peaches 'N' Cream Pie

    In summer, my aunt and uncle provide me with tree-fresh fruit from their peach orchard. My husband gets so excited when they have a bumper crop because he knows this dessert will be on our menu often.

     

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  • Re: Looking for peach pie recipe using canned or frozen peaches.

    Peach Pie Filling

    Stack several of these in your freezer when peaches are ripe

    4 qts. sliced peeled peaches (9 lbs.)
    1 tsp. powdered ascorbic acid
    1 gal. water
    3 1/2 C. sugar
    1/2 C. plus 2 Tblsp. quick-cooking tapioca
    1/4 C. lemon juice
    1 tsp. salt



    Place peaches in large container. Dissolve ascorbic acid in water and
    pour over peaches. Drain.
    Combine peaches, sugar, tapioca, lemon juice and salt.
    Line four 8" pie pans with heavy-duty aluminum foil, letting it extend
    5" beyond rim. Divide filling evenly between pans. Makes filling for
    four 9" pies.

     


    To freeze, fold foil loosely over fillings; freeze. Remove from
    freezer, turn filling from pans and wrap snugly with foil. Return to freezer.
    Recommended storage time: 6 months.

     


    To bake, remove foil from frozen pie filling and place it, unthawed, in
    a pastry-lined 9" pie pan. Dot with butter and if you like, sprinkle on
    1/4 tsp. ground nutmeg or cinnamon. Adjust top crust; flute edges and
    cut vents. Bake in hot oven (425 F.) 1 hour and 10 minutes or until syrup boils with heavy bubbles that do not burst.

     

     

     

    Redawna

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    Taste of Home Field Editor. Blogger & Photographer.  http://nutmegdisrupted.com/

     

     

  • Re: Looking for peach pie recipe using canned or frozen peaches.

    I posted the same request a while back (years) and found it for you.  I haven't tried the recipe - need to and might now that I "remembered" it.  Let us know how it turns out if you make it.  I plan to leave the almond extract out because we aren't too crazy about that at our house.

     

    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
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  • Re: Looking for peach pie recipe using canned or frozen peaches.

    Thank you so much for your replies and recipes!!!

    I'll post the one I chose and review it for you.

     

    Josie

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  • Re: Looking for peach pie recipe using canned or frozen peaches.

     Easy Peach Cobbler

    1 stick (1/2 cup) butter
    1 cup milk
    1 cup self rising flour
    1 cup sugar
    1 (15-16 oz.) can peaches (sweetened)(undrained)

    Melt butter in bottom of 9 inch cake pan (round or square). Mix flour and sugar; add milk and mix until smooth. Pour into pan with butter. Pour peaches on top of the batter (juice and all). Bake at 375 until golden brown and center is firm (40 - 45 minutes).

    (I've found that you can use more peaches (with juice) without a problem.)

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