My step-by-step instructions walk you through the whole process of making peach pie with canned peaches. To make it, mix an egg with a tablespoon of milk and sprinkle with brown sugar. Egg wash: To give the crust a gorgeous golden-brown color, brush your pie with an egg wash.They also contain pectin, a natural thickening agent, which aids in thickening the filling. Lemon juice + zest not only brighten the peach flavor.Vanilla extract adds complexity and complements the peaches well.Cinnamon: Ground cinnamon adds warmth to the filling.Cornstarch: I prefer cornstarch over flour to thicken the pie filling because it has more thickening power.Since canned peaches are usually sweetened, we only need a little. I like to use homemade canned peaches, but you can also use your favorite store-bought brand. Canned peaches: Peach halves, slices, or chunks are all fine.I highly recommend my favorite 3-ingredient pie crust for this recipe. Pie crust: Either a homemade or store-bought pie crust will do.Check out the recipe card below for exact ingredient quantities. The pie is done when the crust and topping are golden brown and the fruit juices are bubbling.Simple yet delicious ingredients make canned peach pie unforgettable. If the crust and topping is browning to quickly, tent lightly with a foil. Reduce the oven to 400 degrees and bake for 30 to 35 more minutes. Bake in the middle of the oven for 30 minutes.Sprinkle the crumb mixture in marble sized pieces over the pie filling. Pour the peach filling into the pie crust and evenly spread out the fruit.Stir to combine the ingredients and until crumbs form the size of marbles. For the crumb topping, combine the flour, light brown sugar, granulated sugar, cinnamon, and melted butter.Stir to thoroughly combine the fruit with the ingredients. Add the sugar, flour, cinnamon, vanilla extract and a pinch of kosher salt. For the filling, place the peaches in a large bowl.Sprinkle the bottom of the crust with the breadcrumbs. Place the pie crust and in a pie plate.Place a large sheet of foil on the lowest rack to catch any fruit juices that drip over. Place one baking rack in the middle of the oven and another in the lowest position in the oven. Bake the pie ~ The crust and topping is golden brown, and the peach filling bubbling when the pie is baked to perfection.Sprinkle with the topping ~ Top the peaches with the crumbs.Fill the crust ~ Evenly spread the fruit filling in the crust.Make the crumb topping ~ Combine flour, light brown sugar, sugar, cinnamon, and melted butter to form marble sized crumbs for the topping.Make the filling ~ Toss peeled and sliced peaches with sugar, flour, cinnamon, vanilla extract, and kosher salt.Prep the crust ~ Place the crust in a pie plate, crimp the edges, and sprinkle with dried plain breadcrumbs.Quick snapshot for making a peach crumb pie Grab some plain dried breadcrumbs ~ Before adding the peach pie filling, sprinkle the unbaked pie crust with 2 tablespoons of plain dried breadcrumbs to help soak up the fruit juices.Isn’t that how the saying goes? Scanning my Mom’s handwritten notes in her old copy of the Woman’s Home Companion Cook Book, I stumbled upon her pie crust baking tip to prevent soggy bottoms.
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