Pie Filling Recipe Using Canned Peaches
PIE FILLING RECIPE USING CANNED PEACHES:
I wanted to top a dessert with pie filling, but it's an expensive topping. So I used a can of peaches in lite syrup to make my own pie filling to use as a fruit topping. It yields 1-1/2 cups of pie filling. Fast, simple, delicious! #TexasHomesteader
Provided by www.TexasHomesteader.com
Categories Dessert
Number Of Ingredients 6
Steps:
- Whisk together 1/3 cup sugar & a heaping tablespoon cornstarch. Then add reserved 1/2 cup drained fruit juice with the sugar mixture in a saucepan.
- Bring mixture to a boil over medium-high heat, stirring constantly. Boil until thickened and mixture begins to bubble.
- Add reserved fruit (chopped if desired) all at once. Return to a boil, stirring constantly but gently until it's as thick as you like it.
- Add 1 teaspoon lemon juice. Simmer for 1 minute longer, stirring constantly.
- Remove from heat, stir in 1 teaspoon vanilla extract.
CLASSIC PEACH PIE (FROM CANNED PEACHES)
Steps:
- Prepare crusts if homemade.
- Preheat oven to 400 degrees.
- Open cans of peaches and drain liquid into your saucepan. Set aside peaches.
- Except peaches and vanilla extract, add all ingredients to liquid and heat on medium stirring constantly until mixture thickens.
- Add peaches and stir until they are heated through.
- Add vanilla extract and immediately pour filling into pie crust.
- Add crust top. Brush with butter and cut a slit in the top of the pie.
- Add tin foil to the edges of the pie and bake at 400 degrees for ten minutes.
- Lower heat to 350 degrees and bake for an additional 40 minutes.
- Remove from oven and completely cool before serving.
Nutrition Facts : Calories 250 kcal, ServingSize 1 serving
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