PEACH PIE CANNED PEACHES RECIPES

Steps:

• Preheat the Oven and Drain the Canned Peaches - Preheat the oven to 425 degrees Fahrenheit. Using a mesh strainer or colander, drain the excess juice from the canned peaches.
• Line the Pie Pan with the Pie Crust - Take one of the unbaked pie crusts and gently lay it in the pie pan.
• Add Sugar and Flour - Place ½ cup of sugar and one tablespoon of flour on the pie crust. Gently mix the sugar and flour together.
• Add the Peaches and Remaining Flour and Sugar - Add the peaches to the pie. Top with the remaining sugar and flour, gently mixing it together. Add a sprinkling of cinnamon if desired.
• Add the Second Crust - Add the second crust to the top of the pie and seal. Use your fingers to pinch the crusts together until it has fully sealed. Use a knife to cut slits in the top.
• Bake the Pie - Bake the pie for 10 minutes at 425 degrees Fahrenheit. Reduce the heat to 350 degrees Fahrenheit and bake for another 30 minutes. Allow the pie to cool for at least an hour before serving.
• This peach pie is a simple yet delicious treat. Top with ice cream or whipped cream if desired to take this pie to the next level. Everyone is sure to love this classic dish.

Steps:

• Heat oven to 350 degrees. Butter a 9-inch cake or pie pan. Line the bottom of the pan with a round of parchment paper and butter that as well.
• Pit the peaches and cut into slices about 1/2-inch thick. Arrange the slices in a pattern on the bottom of the pie pan.
• Combine 1/2 cup/100 grams of the sugar with 1/4 cup/60 milliliters of water in a saucepan or skillet. Cook over medium-high heat until the mixture turns amber, about 10 to 12 minutes. Remove from heat immediately and pour this caramel evenly over the peaches in the pie pan.
• In a medium bowl, sift together the flour, baking powder and nutmeg, and set aside.
• In another medium bowl, beat together the butter and remaining 3/4 cup/150 grams sugar until light. Beat in the eggs 1 at a time. Stir in the flour mixture. Spread the batter evenly over the peaches and caramel.
• Bake for 30 to 35 minutes, until top is golden brown and cake is set. Remove from the oven and set on a cooling rack. Run a knife around the sides, place a platter on top and invert the cake onto the platter. If any of the peach slices stick to the pan, lift them off carefully and replace them on top of the cake. Serve the cake warm or cooled to room temperature, with crème fraîche on the side.