PEACH PIE USING CANNED FILLING RECIPES

Steps:

• Preheat oven to 375 degrees.
• Combine drained peaches, butter, cinnamon, nutmeg and sugar in a medium size pan, bring to a soft boil, reduce heat, simmer 10 minutes.
• Pour hot pie mixture into 1st pie crust. Place 2nd pie crust on top. Pinch edge together. Pierce with fork. Brush melted butter on top of crust and sprinkle with sugar and cinnamon.
• Bake 30 to 45 minutes in preheated oven. Crust should be lighty browned. If top/edges is browning to much, remove pie from over and cover edges of crust with foil. NOTE: Mixture is pretty much cooked before you pour in pie crust. You are cooking the pie dough/crust to a nice golden brown. I don't find this pie to be runny at all but you could add a thickener if desired like a tablespoonful of flour, potato starch or other thickener.

Steps:

• Heat oven to 400°F. Stir together pie filling and nutmeg in large bowl until well mixed. Pour into ungreased 13x9-inch baking pan.
• Combine flour, 2 tablespoons sugar, baking powder and salt in bowl. Cut in butter with pastry blender or fork until mixture resembles coarse crumbs. Stir in milk and egg with fork just until moistened. Spoon mixture over filling in pan; sprinkle with 3 tablespoons sugar.
• Bake 40-45 minutes or until golden brown and bubbly around edges. Serve warm with half & half or ice cream, if desired.