PEACH PIE FILLING WITH CANNED PEACHES RECIPES

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CONTEST-WINNING PEACH COBBLER RECIPE: HOW TO MAKE IT



Contest-Winning Peach Cobbler Recipe: How to Make It image

Canned peaches make this cobbler quick to assemble. The tender topping pairs nicely with the sweet fruit filling and butterscotch sauce. The sauce should always be served warm. —Ellen Merick, North Pole, Alaska

Provided by Taste of Home

Categories     Desserts

Total Time 01 hours 10 minutes

Prep Time 20 minutes

Cook Time 50 minutes

Yield 12 servings.

Number Of Ingredients 20

2 cans (29 ounces each) sliced peaches
1/2 cup packed brown sugar
6 tablespoons quick-cooking tapioca
1 teaspoon ground cinnamon, optional
1 teaspoon lemon juice
1 teaspoon vanilla extract
TOPPING:
1 cup all-purpose flour
1 cup sugar
1 teaspoon baking powder
1/2 teaspoon salt
1/4 cup cold butter, cubed
2 large eggs, room temperature, lightly beaten
BUTTERSCOTCH SAUCE:
1/2 cup packed brown sugar
2 tablespoons all-purpose flour
1/8 teaspoon salt
1/4 cup butter, melted
2 tablespoons lemon juice
Vanilla ice cream, optional

Steps:

  • Drain peaches, reserving 1/2 cup syrup for the sauce. In a large bowl, combine peaches, brown sugar, tapioca, cinnamon if desired, lemon juice and vanilla. Transfer to an ungreased 11x7-in. baking dish. Let stand for 15 minutes., In a large bowl, combine the flour, sugar, baking powder and salt; cut in butter until mixture resembles coarse crumbs. Stir in eggs. Drop by spoonfuls onto peach mixture; spread evenly. Bake at 350° until filling is bubbly and a toothpick inserted in topping comes out clean, 50-55 minutes. Cool for 10 minutes., For butterscotch sauce, in a small saucepan, combine the brown sugar, flour, salt, butter and reserved peach syrup. Bring to a boil over medium heat; cook and stir until thickened, 1 minute. Remove from the heat; add lemon juice. Serve cobbler with warm sauce and, if desired, ice cream.

Nutrition Facts : Calories 352 calories, FatContent 9g fat (5g saturated fat), CholesterolContent 51mg cholesterol, SodiumContent 248mg sodium, CarbohydrateContent 67g carbohydrate (51g sugars, FiberContent 1g fiber), ProteinContent 2g protein.

CUSTARD PEACH PIE - CINCYSHOPPER



Custard Peach Pie - CincyShopper image

Custard Peach Pie is sweet, creamy, and oh so delicious! We make it with creamy custard, fresh or canned peaches, and top it with crumb topping.

Provided by Jen

Categories     Dessert

Prep Time 15 minutes

Cook Time 60 minutes

Yield 8

Number Of Ingredients 10

1 store bought Pie Crust
3 Egg Yolks
2 containers (6 oz Peach Yogurt)
3/4 cup Sugar
1/4 cup Flour
1 tsp vanilla
2 1/2 cans (15 oz Peach slices, drained)
6 tbsp Butter
1/2 cup Flour
1/4 cup Brown Sugar

Steps:

  • Preheat oven to 425.
  • Pierce pie crust several times with a fork and prebake for 5-10 minutes.
  • Beat egg yolks in a medium bowl until blended.
  • Add yogurt, sugar, vanilla and flour. Beat until smooth. Set aside.
  • Pat peach slices dry and place in bottom of pie crust.
  • Pour custard mixture over peach slices.
  • Bake pie for 20 minutes.
  • Remove from oven and cover crust with aluminum foil.
  • Bake for another 15 minutes.
  • In a small bowl combine topping ingredients and blend with pastry cutter or 2 forks.
  • Evenly sprinkle the streusel over the top of the pie.
  • Bake for 20 more minutes or until a custard is only slightly jiggly.
  • Allow to cool before cutting.

Nutrition Facts : Calories 341 kcal, CarbohydrateContent 45 g, ProteinContent 4 g, FatContent 16 g, SaturatedFatContent 8 g, CholesterolContent 96 mg, SodiumContent 169 mg, FiberContent 1 g, SugarContent 26 g, ServingSize 1 serving

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