Step-by-step recipe for making canned peach pie

Date of publication: 08/18/2018. Last modified: 06/19/2020.

Many modern housewives often prepare a pie with canned peaches, since the baked goods turn out fluffy and tasty. Even an inexperienced cook can make it, because recipes for a pie filled with peaches are quite simple to prepare and do not require a lot of money.

• 1 Recipe with cottage cheese and peaches
• 2 Recipe with sour cream and peaches
• 3 Kefir pie with canned peaches
• 4 Recipe with yogurt and peaches

Basic recipe for dessert with kefir

Housewives often lovingly call this peach pie “Fluffy” because of the fluffiness and softness of the kefir dough. The baking is prepared very simply and quickly, while the filling turns out juicy and looks very elegant in appearance.

Ingredient proportions:

• 2 eggs;
• 180 g sugar;
• 80 g melted butter;
• 250-300 g canned peaches;
• 250 g flour;
• 12 g baking powder;
• vanilla and thick apricot jam, optional.

Step by step baking:

1. Place the canned peach halves in a colander to drain excess syrup while the dough is kneaded. The syrup that remains can first be boiled until thick over a fire, then thickened with a small amount of starch and used as a sauce for pancakes, pancakes or the pie itself.
2. Beat the eggs with sugar, pour in the melted butter and stir in the mixture of flour, baking powder and vanillin. The result should be a fairly thick dough.
3. Line a rectangular baking pan with parchment; additionally, the latter can be greased with oil. Pour the dough into it and smooth it with a spoon dipped in cold water. Place the peach halves on top, rounded side up, sinking them slightly into the dough and leaving gaps between them.
4. Bake the pie at 180 degrees until the toothpick is dry (30-35 minutes). Grease the hot pastry with thick apricot jam using a pastry brush and let cool in the pan.

To give the sponge cake a peach flavor, kefir can be diluted with syrup from canned halves or even replaced with peach yogurt.

Recipe for “Peach pie in a slow cooker”:

Beat the eggs with a pinch of salt, then gradually add sugar to the eggs and beat again. Mix flour with baking powder and sift. Stir flour into eggs and sugar. Grease the multicooker with oil. Pour the dough into the bowl. Cut the peaches into slices and roll in flour or starch. Place on the dough. Bake on the BAKING setting for 45 minutes.

Enjoy your tea)))

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Layer Pie with Canned Peaches

The easiest way to make this pie is to place canned peach halves between two sheets of puff pastry and pinch the edges, but you can complicate the recipe by adding a delicate yoghurt filling.

In this case you will need:

• 500 g puff pastry;
• 850 g puff peaches;
• 350 g thick natural yogurt;
• 100 g sugar;
• 1 egg;
• 60-80 g semolina;
• vanillin optional.

1. Whisk yogurt, sugar and semolina. Set aside to allow the cereal to absorb moisture.
2. Roll out the defrosted layer of dough and line the bottom and sides of the pan with it. Sprinkle the top of the base with a small amount of semolina.
3. Strain the syrup from the peaches, chop them into thin slices, which are then placed tightly on the bottom of the puff pastry pie base.
4. Beat the egg into a fluffy foam and mix with yogurt. Pour the resulting mixture over the fruit halves and place the pie in the oven for 20-25 minutes until the filling thickens and the dough bakes. Baking temperature – 200-220 degrees.

According to this recipe, you can bake not only a layer cake with peaches, but also with apricots or nectarines, using both canned and fresh fruits.

Useful tips

• peaches can be used together with syrup, it will add flavor and juiciness to baked goods;
• Additionally, peaches can be filled with sour cream filling. In this form, the pie turns out very tasty;
• After baking, the cake can be sprinkled with powdered sugar.

Baking with canned peaches is not that difficult to prepare, the main thing is to choose the appropriate recipe. These baking options will be ideal assistants for novice housewives. If you want to surprise your loved ones with an unusual and delicious dessert, then this pie will be the most suitable choice.

Cooking using the aspic method

Pies made from bulk dough belong to the category of “guests on the doorstep” desserts. The jellied peach pie was no exception. To prepare it you will need not only canned peaches, but also syrup from a jar. The amount of ingredients for a baking tray measuring 30 by 40 cm will be as follows:

• 300 g canned peaches;
• 200 ml peach syrup;
• 200 g butter;
• 4 eggs;
• 300 g sugar;
• 390 g flour;
• 14 g baking powder.

Progress:

1. Shake the flour with baking powder. Drain the canned fruit in a colander. Heat the oil until liquid and let it cool slightly.
2. Beat the eggs with sugar, continuing to work with the mixer, add liquid butter, syrup and flour mixture. The dough will be like pancakes.
3. Generously grease the mold with a small piece of soft butter, place slices of canned fruit on the bottom and pour the dough on top.
4. After this, the cake can be baked. The approximate baking time will be half an hour, and the recommended temperature is 180 degrees.

To prevent the crust on top of the pie from being too hard, the hot pastry can be greased with butter or heavy cream. This will add tenderness to the dessert.

From Yulia Vysotskaya

Whether you use fresh or canned peaches for this pie, the result is a delicious dessert.

Preparation next.

What ingredients will you need?

You will need:

• 1.5 tbsp. all-purpose flour;
• 0.75 tbsp. Sahara;
• 2 tsp. baking powder;
• 0.5 tsp. salt;
• 1/8 tsp. nutmeg;
• 0.25 tbsp. cold butter, cut into small pieces;
• 0.5 tbsp. whole milk;
• 1 egg;
• 1 large can (825 g) peach halves, drained and thinly sliced.

For the custard:

• 1 tbsp. heavy cream;
• 2 tsp. flour;
• 0.5 tbsp. Sahara;
• 1 egg;
• 1 tsp. vanilla extract;
• a pinch of salt.

Sequencing

Progress:

1. You need to preheat the oven to 200˚C in advance.
2. Next, you need to mix flour, sugar, baking powder, salt, nutmeg in a large container and mix well with a whisk.
3. After this, add pieces of cold butter and grind well until the mixture reaches the consistency of fine crumbs.
4. In a separate small bowl, beat the milk and egg well and pour this mixture into the butter crumbs, mix with a fork until smooth.
5. Next, you need to grease a 25-centimeter round spring form with oil and distribute the resulting dough along its bottom.
6. Place peach slices on top and then bake in the oven for 15 minutes.
7. Meanwhile, prepare the custard. To do this, in a small bowl you need to mix 0.25 tbsp. cream with flour and beat to get rid of large lumps.

8. Then you need to add the remaining cream, sugar, egg, vanilla flavoring and salt, mix everything well.
9. After this, you need to take out the cake and pour the cream mixture into it, then put it back in the oven and reduce the temperature to 180°C, continue baking for 35-40 minutes.
10. When the top of the pie rises and the edges acquire a deep golden hue, the dessert is ready.
11. You need to remove it from the oven, cool in the pan for 15 minutes, then remove and cool completely.

Very tasty cottage cheese pastries

The pie, the base of which is made from cottage cheese dough, turns out to be incredibly appetizing.

To prepare it you must prepare:

• 220 g cottage cheese;
• 2 eggs;
• 155 g sugar;
• 75 g soft butter;
• 230 g flour;
• 7 g baking powder;
• 350 g canned peaches.

How to bake cottage cheese pie with peaches:

1. Grind eggs, soft butter, sugar and cottage cheese until smooth by hand or using kitchen gadgets. Lastly, stir in the baking powder and flour.
2. Place the dough in a generously greased pan, top with peach slices, pressing them into the base.
3. Bake the pie in a well-heated (up to 180 degrees) oven until the toothpick is dry (about 20-25 minutes).

You can decorate the cooled pie by dusting it with powdered sugar and serve with a scoop of ice cream. The fat content of the cottage cheese is not of fundamental importance when kneading the dough.

Shortbread pie with peaches

A delicate sand base, filled with cottage cheese and canned peaches, hidden behind shortbread crumbs, is a version of grated pie that will not leave anyone indifferent.

To do it, you need to prepare for the test:

• 2 eggs;
• 195 g granulated sugar;
• 120 g soft butter;
• 11 g baking powder;
• 390 g flour.

For the juicy curd-peach filling you will need:

• 500 g cottage cheese;
• 1 can of canned peaches;
• 3 eggs;
• 80 g sugar (some can be replaced with vanilla);
• 50 g corn starch;
• orange or lemon zest to taste.

Method for making shortcrust pastry:

1. Beat the eggs with sugar, add butter and grind until smooth. Then add flour with baking powder and quickly knead into an elastic dough, which should be refrigerated for half an hour.
2. Mix starch, eggs, sugar, zest and cottage cheese with a submersible blender into a homogeneous mass. Place the peaches in a sieve to drain excess liquid.
3. Spread 2/3 of the shortbread dough over the bottom and sides of the springform pan. Place the curd mixture into the resulting basket and place the peach halves on it, cut sides down. Grate the rest of the dough through a coarse grater on top.
4. Cook the dessert at 200 degrees for about 40-50 minutes until a beautiful golden crust. The finished pie should stand in the switched off oven for 10-15 minutes, and only then it can be taken out.

Despite the fact that the base of the baked goods is shortbread, it remains soft even after cooling, so there is no need to cut the pie hot into portions.

From shortcrust pastry

To quickly create a dessert based on shortcrust pastry, you should use the following components:

• butter – 120 g;
• flour – 200 g;
• sugar – 4 tbsp. l.;
• salt - on the tip of the knife;
• peaches – 2 – 3 pcs.;
• chilled water – 3 tbsp. l.

To get a delicious shortcrust pastry pie, you need to follow these steps:

1. Place butter, sifted flour, 2 tbsp in a deep bowl. l. granulated sugar and salt. Mix everything thoroughly with your hands until you get coarse crumbs.
2. Add cold water and quickly knead the dough.
3. Slice the fruit into thin slices.
4. Place parchment paper on a baking sheet, onto which spread the dough in an even layer so that its layer is no higher than 0.5 cm.
5. Place the peaches in a beautiful pattern, starting from the center, and sprinkle them with 2 tablespoons of sugar.
6. Bake in an oven preheated to 200 degrees for 20 - 25 minutes.

It is recommended to use only high-quality butter; do not replace it with margarine.

Lenten version of dessert

Lenten peach upside-down pie is prepared without eggs or fat-containing animal products, and the baked goods are very tasty. A special highlight is given to it by the caramel filling, which contains canned fruit slices.

To bake a Lenten dessert, you need the following products:

• 250 ml peach syrup;
• 210 g sugar (of which 100 g for caramel);
• 200 ml vegetable oil;
• 5 g soda;
• 30 ml lemon juice;
• 330 g flour;
• canned peaches.

Baking algorithm:

1. Place 45 ml of vegetable oil and 100 g of sugar in a frying pan with a thick bottom and prepare caramel. Line a pie pan with parchment, pour caramel onto the bottom and drown slices of canned peach in it.
2. Beat the syrup with a mixer with the remaining vegetable oil and sugar, add soda and flour slaked with lemon juice. Pour the resulting dough into the mold.
3. Place the dough in a hot oven for half an hour. Then remove, let stand for 10-15 minutes in the pan and turn over onto a serving plate, carefully remove the parchment.

You can prepare the pie in a greased pan without parchment, but in this case, before removing the dessert onto a dish, the bottom must be heated over the fire. This way the baked goods will not break, but will remain whole.

Sponge cake

A classic sponge cake can become the basis of many delicious cakes, or it can turn into a delicious pie with canned peaches, reminiscent of a classic charlotte.

This dessert is prepared from simple and affordable products:

• 5 eggs;
• 180 g sugar;
• 160 g flour;
• 2-3 g citric acid;
• 2 g vanillin;
• canned peaches in syrup.

Bakery:

1. Pour sugar into a container with raw eggs and beat with a mixer at medium speed for 7-10 minutes. Then add citric acid and continue beating for another three minutes.
2. Gently sift the flour onto the egg foam on top through a sieve and stir it in with a spatula, using upward movements. Place the finished dough into a greased and floured pan.
3. Drain the syrup from the peaches and chop them into medium cubes, which are placed on top of the dough in random order. Bake until deliciously golden brown at 180 degrees.

This pie, like any sponge cake, can be baked in a slow cooker. The approximate cooking time is 60 minutes in the “Baking” mode.

All of the suggested options for pies with canned peaches can also be baked with fresh fruit during the season, but they must be peeled. To do this quickly, each fruit is dipped into boiling water for 30 seconds and then immediately into ice water.