Dessert - How to thicken canned peaches recipes

Author: Mabel Flores  

Since the peak season for peaches is so short, I’m going to share an easy way to make peach pie filling using canned peaches. Peach pie is a summertime favorite with the color and flavors of fresh peaches.

Peach Filling

Peach Filling
How to make your own homemade peach filling using fresh, frozen, or canned peaches! This peach filling is great for pie, hand pies, cake filling, or fruit topping! Takes less than 10 minutes to make.
Provided by: Elizabeth Marek
Total time: 55 minutes
Cook time: 30 minutes
Yields: 4 servings
Cuisine: American
Number of ingredients: 10
  • 32 ounces peaches (fresh or frozen, peeled and sliced)
  • 8 ounces water (or peach juice)
  • 6 ounces white sugar
  • 2 ounces brown sugar
  • 1/8 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 2 ounces ClearJel (or 1.5 ounces cornstarch)
  • 2 ounces cool water
  • 2 Tablespoons lemon juice
  • 1 teaspoon clear vanilla extract
  • Serving Size: 1 cup
  • Calories: 264 kcal
  • Carbohydrate: 68 g
  • Protein: 1 g
  • Fat: 1 g
  • Saturated Fat: 1 g
  • Sodium: 153 mg
  • Fiber: 2 g
  • Sugar: 66 g
How to cook:
  1. Peel, core, and chop the peaches into small, 1/2" cubes or thin slices depending on what you're using the filling for. I like small pieces for things like hand pies and larger pieces for peach pie or for use as a topping. Make sure you remove the skins or they will taste chewy and not have a great texture. You can also use frozen peaches which makes this even easier!
  2. Add your sliced peaches to a large saucepan over medium heat. Add water, sugar, cinnamon, salt, and brown sugar.
  3. Cook the mixture until the peaches are as soft as you like them. Fresh peaches will take the longest to cook.
  4. Combine your ClearGel (or cornstarch) with the cool water and whisk together to make a slurry
  5. Pour the slurry into your hot peach mixture and cook until the peach filling is nice and thick and turns clear. 3-5 minutes. Cook for one more minute to make sure the ClearGel is thoroughly cooked.
  6. Remove the mixture from the heat and add in your lemon juice and vanilla extract. Stir to combine.
  7. Now you can pour the hot filling into jars and can store your peach filling! Check out this blog post on canning peach pie filling for more detailed info. Storing in the fridge will work, but I prefer to let the filling cool down and freeze peach pie filling. The filling is good in the fridge for up to a week or 6 months in the freezer.
Notes: Peach Pie Filling From Canned Peaches, Whisk together 1/3 cup sugar & a heaping tablespoon cornstarch. · Bring mixture to a boil over medium-high heat, stirring constantly. · Add

Homemade Peach Pie filling

Homemade peach pie filling using canned peaches. This is great for fried pies, regular pies
Duration: 3:45

Peach Pie filling using Canned Peaches

Peach Pie filling using Canned Peaches
Peach pie is a summertime favorite with the color and flavors of fresh peaches. Since the peak season for peaches is so short, I’m going to share an easy way to make peach pie filling using canned peaches.
Provided by: Liz Quick
Total time: 25 minutes
Cook time: 10 minutes
Yields: 4 servings
Cuisine: American
Number of ingredients: 7
  • 5 cups canned peaches, (drained)
  • 1 cup water
  • 1 cup white sugar, (or brown sugar)
  • 5 tablespoons cornstarch
  • 1 tablespoon lemon juice
  • ½ teaspoon pure vanilla
  • ½ teaspoon ground cinnamon
  • Calories: 300 kcal
  • Serving Size: 1 serving
How to cook:
  1. Drain canned peaches and pat dry to release excess liquid from the fruit.
  2. In a small saucepan, heat the water, white sugar, and cornstarch until bubbly.
  3. Add in the vanilla, lemon juice, and cinnamon and allow the filling to begin to gel.
  4. Cool the filling for 5 minutes and fold in the peaches.
  5. Cool to room temperature and either store in a glass jar with an airtight lid or use to bake a pie.
Notes: How To Thicken Canned Peaches For Pie Recipes, 02 Mix sugar, cornstarch, and nutmeg and add to juice. Add butter and cook over low heat until mixture thickens. Line pie tin with crust. add peaches

Peach cobbler (with canned peaches)

Peach cobbler (with canned peaches)
not set
Provided by: Cnpeterson
Total time: 60 minutes
Cook time: 30 minutes
Prep time: 30 minutes
Yields: 10 servings
Cuisine: not set
Number of ingredients: 9
  • 4 Can peaches in syrup
  • 1 c sugar
  • 1/2 c brown sugar
  • 2 tbsp Corn starch
  • 2 tbsp Vanilla extract
  • 1 stick butter
  • 1 tbsp Cinnamon
  • 1 tbsp Nutmeg
  • 1 Box Rolled pie crust
  • Calories: 547 calories
  • Fat: 15.2958800004862 g
  • Carbohydrate: 104.50416600066 g
  • Cholesterol: 24.295 mg
  • Fiber: 2.829859977953 g
  • Protein: 1.6488480000782 g
  • Saturated Fat: 8.19594500034735 g
  • Serving Size: 1 1 Serving (303g)
  • Sodium: 107.285400000214 mg
  • Sugar: 101.674306022707 g
  • Trans Fat: 1.10414900009105 g
How to cook:
  1. drain juice from peaches. Mix sugar, corn starch, nutmeg, brown sugar, and cinnamon. Add dry mixture, vanilla extract, and butter to juice. Cook on low until mixture thickens. Line pie tin with crust. Add peaches and thickened with second crust. Bake at 450 degrees for 20 minutes or until crust browned.
Notes: How to Make Peach Pie Filling - Easily! With Step-by-step Photos, Making and canning your own homemade peach pie filling is easy! It is preferred for thickening canned pie fillings as well as other foods over other

Canned Peach Pie Recipe

Canned Peach Pie Recipe
This easy Peach Pie Recipe is made with canned peaches! It calls for simple ingredients and can be made even when fresh peaches aren't in season. The perfect summer dessert that can be topped with a scoop of vanilla ice cream!
Provided by: Ashley Howry
Total time: 80 minutes
Cook time: 50 minutes
Prep time: 30 minutes
Yields: 1 serving
Number of ingredients: 13
  • 1 cup cold, unsalted butter, cut into small cubes
  • 2 ½ cups flour
  • 1 tsp salt
  • 2 tsp sugar
  • ½ cup ice water
  • 3 cans sliced peaches (regular size can)
  • ¾ cup sugar
  • ⅓ cup cornstarch
  • 1 ½ tsp vanilla
  • ¼ tsp cinnamon
  • 2 tbsp butter
  • 1 tbsp water
  • 1 tsp water
How to cook:
  1. Pie Crust Instructions
  2. In a mixing bowl, combine the cold butter and flour. Using a fork or a pastry blender, work the butter into the flour.
  3. Add in the salt and sugar and continue to work the mixture until the ingredients are the consistency of cornmeal.
  4. Add in the water slowly and continue to knead and mix until the dough comes together.
  5. Form the dough into two balls, wrapping each ball in plastic wrap and pressing down to create a disk.
  6. Chill in the refrigerator for 3 hours.
  7. After 3 hours, lightly flour the surface you'll be working on.
  8. Unwrap the pie dough and roll the discs out into 12-inch circles on top of the floured surface.
  9. Transfer one of the pie dough to a 9-inch pie plate and crimp the edges.
  10. Set your second rolled out pie dough aside to place on top of your pie.
  11. Pie Filling Instructions
  12. Prepare pie crusts with the recipe listed.
  13. Preheat oven to 400 degrees.
  14. Open the cans of peaches and drain the excess peach liquid into a sauce pan. Set the peaches aside in their cans.
  15. Add the sugar, cornstarch, cinnamon and butter to the peach liquid.
  16. Turn the stovetop heat to medium and stir constantly until the mixture thickens.
  17. Add the peaches and vanilla to the thickened mixture and stir.
  18. Pour the peach mixture into the prepared pie crust.
  19. Add the second pie crust to the top and carefully pinch the top pie crust to the bottom pie crust.
  20. In a small bowl, whisk the egg together with the water. Brush the top of your pie crust with the egg wash then cut a slit in the top of the pie. Fee free to create a lattice design with your crust as well.
  21. Add tin foil to the edges of the pie crust and bake at 400 degrees for 10 minutes.
  22. Lower the heat of the oven to 350 degrees and bake the pie for an additional 40 minutes.
  23. Remove from the oven and let it cool slightly before serving.
Notes: Quick and Easy Peach Pie Filling, In a large saucepan over medium heat, stir together the water, lemon juice, sugar, and cornstarch. Cook until thickened and bubbly, for around 5 minutes. Cook
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