Can you use canned peaches instead of fresh for a pie?

canned peaches can be ok to use in a pie if you drain them well, you will want as little liquid as possible.

Adjustments: canned peaches are generally sweet, so use less sugar. they are also pretty soft so decrease your cooking time by at least 10-15 minutes. the recipe below may help

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Pie Crust:

• 4 cups all-purpose flour

• 1/2 cup sugar

• 1/2 teaspoon salt

• 1 pound cold, unsalted butter, cut into half-inch cubes

• 2 tablespoons pure vanilla extract

• 1/4 cup ice water

• 1 whole egg, beaten with 1 tablespoon of water (for glazing)

California Cling Peach Filling:

• 3, 15-ounce cans California Cling Peach slices in light syrup, well drained

• 1/2 cup sugar

•

1/4 teaspoon ground cinnamon

• Juice of 1 lemon

• 1/3 cup all-purpose flour

Makes: 1, 9” double crust pies to serve 8-10

Necessary Equipment:

Mixer bowl with flat paddle attachment

Preparation for Pie Crust:

Measure out all ingredients. Place the flour, sugar and salt into the mixer bowl fitted with paddle attachment. Place the chilled butter in a separate bowl. Refrigerate flour mixture and butter separately for at least 30 minutes.

With the mixer on low speed, blend the sugar, salt and the flour for 30 seconds. Then, add the butter and continue to blend on low speed until the butter is well blended but still remains in separate, visible, oatmeal-sized pieces. Add the vanilla. Then, add the ice water all at once and let the dough come together. Do not over work.

Next, turn the dough out onto a lightly floured surface and separate into four equal portions and shape each piece into a flat disk. Cover each disk with plastic wrap and refrigerate for at least one hour. Once chilled, roll out into desired circles for the pies.

Hint: This pastry can be frozen for up to three months.

Preparation for the California Cling Peach Filling:

Place the well-drained peach slices in a work bowl. Add the sugar, cinnamon and lemon juice and combine thoroughly. Sprinkle the flour over the peach mixture and toss well. Reserve.

Hint: This process may be done in advance.

Preparation for the Pies:

Pre-heat the oven to 425°F.

Roll out the pastry dough into two rounds about three sixteenths inches thick.

Place one of the pastry rounds carefully into the bottom of the pie pans.

Fill pan with peach filling. Cover the filling with the remaining pastry circle, crimp the edges as desired and use a paring knife to make several vents in the top crust. Or, cut the top crust circle into half-inch strips and fashion a lattice on top of the filling.

Paint the top of the crust with the egg wash.

Bake in the 425°F oven for 10 minutes. Then, reduce heat to 350°F and bake for 35 to 45 minutes or until golden brown and the filling is bubbling and thickened.

Remove from oven and allow pies to cool before serving.

Well, peaches are peaches, so if you used canned instead of fresh, Fannie Farmer might be frowning, but the pie police would probably not show up at your door with a warrant!

I would imagine you wouldn't need to make any adjustments regarding preparations. You might consider decreasing the cooking time somewhat because they might be softer after sitting in that liquid can environment for awhile. But I would choose peaches that were canned in their natural juice or at least unsweetened, as opposed to the heavy syrup. Drain them thoroughly, and who knows? Perhaps no one would notice the difference!

Good luck, and bon appetite!

Marketing seasons for peaches differ by variety and location, with the California season occurring between June 1 and September 30 and Georgia and South Carolina marketing season lasting from May 20 to August 31 CANNED PEACH PIE 2 c. or 1 (#2 1/2) can peaches 1 c. sugar 2 tbsp. cornstarch 1/8 tsp. nutmeg 1/8 stick butter Drain juice from peaches. 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 and thickened juice. Top with second crust. Bake at 450 degrees for 20 minutes or until brown.

You'd have to make sure you use peach pie filling instead of canned peaches--they are too drippy and will ruin your piecrust. Bake your bottom piecrust first, let it cool, fill it with the pie filling. If you are using one, put your top crust on and then bake it as usual. You won't need to cook the filling, just bake the crust. Might want to put foil on the edges if they burn or bake too fast. Good luck.

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Yes just take the canned peaches out of the can first.

You can but it won't taste good. Just drain the liquid out of the can.

you can use them , and you don't need to prepare them. and they will be good, not as good as fresh ones like you said.

u can make it with cans just make sure it is hot

yes, drain them.