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#Peach pie with crumb topping with canned peaches how to#

Sprinkle the top of the pie with granulated sugar (optional). Using a pastry brush, brush the pie with egg wash. Beat the eggs with a tablespoon of water until evenly combined. Slits are unnecessary if using an open crust design like the lattice crust shown below.īrush the pie with egg wash. If using a single sheet for the top crust, make several slits for steam to exit during the baking process. Crimp the edges of the pie crust and decorate as desired. Both a lattice top or a plain top crust works well with peach pie. Dot the top with unsalted butter.Ĭover the top of the pie crust with the second pie crust. Pour the peach filling from the over the pie crust. Pour the liquid into a saucepan and reduce it over medium heat until it until it thickens to a gel-like consistency. If you feel that the peach mixture is too runny, separate the liquid from the peaches.

Note: Sometimes the peaches release water after draining. Combine the drained canned peaches, sugar, cornstarch, salt, lemon juice, pure vanilla extract, cinnamon and nutmeg. Place the drained peaches in a large bowl. Using a sieve, drain the can of peaches to remove all the excess moisture. Place the crust in the refrigerator to chill until ready to use. When fully defrosted, the pastry should unfold easily. If using frozen pie crust, make sure the crust is defrosted. Step One: Make and prepare the pie crust.

This easy peach pie recipe consists of a few simple steps.

#Peach pie with crumb topping with canned peaches how to#

How to make the best peach pie with canned peaches I use egg wash to give the crust a lovely, golden brown color. You can also use puff pastry - it gives the crust, a flakier, airy texture.

Pie Crust.You can make your own homemade pie crust or store-bought pie crust for this recipe.

I like to add these flavors because it makes the entire house smell wonderful. I always find that adding a little salt helps to brighten all the flavors. If using salted butter, omit adding additional salt. Unsalted butter allows you to control the amount of salt in the recipe. Dotting the filling with unsalted butter gives the filling a silkier texture and buttery flavor. It also creates that silky finish to the filling. This is used as a thickening agent so that you don't get a runny pie. The acid and fresh flavors of lemon juice intensifies the peach flavor. Brown sugar will add a light caramel flavor. The recipe works with Splenda instead of sugar. I add a little bit at a time until the filling tastes just right. I avoid purchasing canned peaches with added sugar as I like the flexibility of being able to control the amount of sugar in the filling. The best type are no-sugar-added organic canned peaches packed in water and juice. This fruit pie recipe uses simple ingredients which are easily available at your local grocery store. This is one of those recipes where the canned version is better because the fruit is already at the optimal texture and ripeness for pie. Perfectly ripe, fresh peaches are only available a few weeks during the year.

No need to peel, cut and cook the peaches! The soft fruit is already soft, making it ideal for adding to pies, cobblers and tarts. The canning process preserves the natural peach flavor and sweetness. Why make a peach pie with canned peaches?