Canned Peach Pie

By: admin | Date: 16.01.2007 | Categories: General

Peaches not really being in season, it’s a little hard to put together a decent peach pie.  I’ve never tried using frozen peaches, but I’ve heard mostly good things.

But the ultimate in cheap fruit is canned peaches.  I often get 12 can case at CostCo.  The only problems are that, well, their canned, and they come in “lightly sweetened juice” (read: light syrup).  But I was really into peach pie so I decided to see what I could find on the net.  Sure enough, there were several interesting possibilities.  But they were all pretty random.

I decided to wing it, taking a little from all of them.  Here’s the basic recipe I produced for a 9 inch pie.

3 cans of peaches (in light syrup)
1 cup sugar
2 tbsp. cornstarch
1/8 tsp. nutmeg
1 tbsp. butter

1 double crust flaky pie pastry

Open all three cans and drain the juice from two of the cans and set aside.  Drain the juice from the third can and save it or not.  I didn’t use it.  Juice will vary from brand to brand, so you might want it if your cans seem a bit “dry.”  In a medium sauce pan, mix the sugar, cornstarch and nutmeg.  Mix in the juice and butter and allow it to thicken over a low to low-medium heat, stirring frequently.  The idea is to let it slightly boil, but not get too hot to burn.  Remove from heat and allow to cool down.  You don’t want to throw boiling sugar into an uncooked pie crust. The butter in the crust would melt and turn your flaky pastry into hardtack.  It should be a little thinner than cool honey and will thicken a bit more as it cools some.

While the sauce thickens, line your pie shell with the larger crust and stow in the fridge.  When ready, preheat the oven to 450 degrees and pour in the peaches and the sauce.  Top the pie with the second crust and form an upstanding ridge.  Make a few slits in the top of the pie for venting and maybe a little one near the edge.  Bake until bubbling and the crust is golden brown.  Tent with loose aluminum foil if the edge gets too dark.  Approximately 30-40 minutes.

It was a little runny still but plenty yummy, especially for a cheap off-season peach pie.