I guess I have just been in a pie mood these days. I had planned on making a peach pie for Easter with some fresh peaches and when I went to go cut them they were rotten on the inside. I defaulted to canned peaches that day. I finally found some bags of frozen peaches and tried making the pies with them.
Ingredients
1 pkg frozen peaches (4 cups) or 3 12 oz cans sliced peaches reserve 1/4 juice
3/4 cup sugar
3 tbs flour
1 tsp cinniamon
1 tsp lemon juice
1/8 tsp salt
2 tbs butter
Preheat oven to 425 degrees.
Line an 9 inch pie plate with one pie crust. Press firmly to the plate.
If using frozen peaches:
In a large bowl gently combine peaches with other ingredients. Layer peaches into prepared pie plate and sprinkle remaining sugar mix on top. Dot with 2 tbs butter. Top with second crust and fold excess under the bottom crust edge. Press edges together to seal (I fluted this particular pie). Cut vent slits on the top. Cover edges with 2 inch wide strips of foil and bake 25 minutes. Remove foil and bake an additional 20 to 25 minutes or until crust is golden brown.
For canned peaches:
On the stove top combine sugar, cinnamon and 1/4 reserved juice. Bring to a simmer and add Lemon juice and salt. Mix with drained peaches. Layer peaches in prepared pie plate. Dot with 2 tbs butter. Top with second crust and fold excess under the bottom crust edge. Press edges together to seal (I fluted this particular pie). Cut vent slits on the top. Cover edges with 2 inch wide strips of foil and bake 25 minutes. Remove foil and bake an additional 20 to 25 minutes or until crust is golden brown.
Ingredients
1 pkg frozen peaches (4 cups) or 3 12 oz cans sliced peaches reserve 1/4 juice
3/4 cup sugar3 tbs flour
1 tsp cinniamon
1 tsp lemon juice
1/8 tsp salt
2 tbs butter
Preheat oven to 425 degrees.
Line an 9 inch pie plate with one pie crust. Press firmly to the plate.
If using frozen peaches:
In a large bowl gently combine peaches with other ingredients. Layer peaches into prepared pie plate and sprinkle remaining sugar mix on top. Dot with 2 tbs butter. Top with second crust and fold excess under the bottom crust edge. Press edges together to seal (I fluted this particular pie). Cut vent slits on the top. Cover edges with 2 inch wide strips of foil and bake 25 minutes. Remove foil and bake an additional 20 to 25 minutes or until crust is golden brown.
For canned peaches:
On the stove top combine sugar, cinnamon and 1/4 reserved juice. Bring to a simmer and add Lemon juice and salt. Mix with drained peaches. Layer peaches in prepared pie plate. Dot with 2 tbs butter. Top with second crust and fold excess under the bottom crust edge. Press edges together to seal (I fluted this particular pie). Cut vent slits on the top. Cover edges with 2 inch wide strips of foil and bake 25 minutes. Remove foil and bake an additional 20 to 25 minutes or until crust is golden brown.
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