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11/11/2017

~ My Mom's Old-Fashioned Home-Canned Peach Pie~

IMG_0405The Summer peach season is long over, but, in my kitchen, that is not a reason to not bake a peach pie.  Yes, you can use canned peaches to make a peach pie, and, if the peaches are home-canned with love, the pie is just as good, if not better, than a pie made with fresh peaches. I'm not joking.  Women have been doing it for generations.  They water-bath-canned large quantities of fruits and vegetables so the family could enjoy them during the cold weather months.

6a0120a8551282970b01bb09671996970dMy mother's pantry was never without home-canned peaches.  My grandmother had a green thumb, and, in her smallish, in-town back yard, for as many years as she lived there, her peach tree gifted us with some the best peaches I have ever tasted -- I'm not just saying that because she was my grandmother. The peaches were exquisite, and, she did a stunning job of canning them.  They were pretty as a picture and tasted even better -- "to the tooth" (not at all mushy) and pleasantly, not cloyingly, sweet.

I do not know if it was my grandmother, mother, or someone else of their time who came up with our family's canned peach pie recipe.  What I do know is there isn't much to it.  After all, the hard work was done up front in the canning.

Every slice is plump w/peaches, nicely-spiced, & ...

IMG_0384... a canned-peach pie is one of the easiest pies to make too.

IMG_03052   9" pie pastries for a double-crust pie, preferably homemade pie pastry (pâte brisée)

7  cups sliced or chunked, very-well-drained canned peaches (Note:  If using store-bought peaches, drain 3, 29-ounce cans packed in light syrup.  Once I drain the liquid, I put the peaches on a paper-towel-lined plate for a few minutes, to remove as much excess liquid as possible.)

2  teaspoons lemon juice

2  teaspoons pure peach extract (optional)

1/2  cup granulated sugar

5  tablespoons minute tapioca

1  teaspoon ground cinnamon

1/4  teaspoon ground nutmeg

1/4  teaspoon sea salt

1  tablespoon salted butter, softened

1  large egg white, ideally at room temperature

additional granulated sugar, for sprinkling on top of pie prior to baking

IMG_0307 IMG_0307 IMG_0307 IMG_0307~Step 1.  Roll and fit one 9" pie pastry in the bottom of a 9" pie dish.  Using a pair of kitchen shears, trim it to hang slightly over the perimeter (about 1/8").  Set aside.  Thoroughly drain the peaches, placing them in a large bowl as you work.  In a medium-bowl, stir together the sugar, tapioca, cinnamon, nutmeg and salt.  Add the lemon juice and peach extract too.  Using a rubber spatula, gently toss to thoroughly combine the peaches with the tapioca/sugar/spice mixture.

IMG_0326 IMG_0326 IMG_0326~Step 2.  Spoon the peach pie filling into the pie pastry, mounding it slightly towards the center. Dot the top of the pie filling with the softened butter.  Place the second pie pastry over the top, and, using the kitchen shears, trim it around the perimeter to match the overhang of the bottom pastry (about 1/8").  Using your fingertips, seal the two crusts together and form a decorative edge all the way around perimeter.

IMG_0335 IMG_0335 IMG_0335 IMG_0335~Step 3.  Using a fork, whisk egg white until frothy.  Using a pastry brush, paint the smooth surface of top crust (not the decorative edge) with egg white, then, using your fingertips, sprinkle a light coating of sugar over the glossy top.  Using the sharp tip of a knife, poke a few small holes in the top pastry (to allow steam to escape as pie bakes).  Bake on center rack of 350° oven until golden brown and bubbly, 50-55 minutes, stopping to give the pie a quarter turn every 15 minutes, to insure even browning.  Place on wire rack to cool completely, about 3-4 hours, prior to slicing.

Bake on center rack of 350° oven, 50-55 minutes:

IMG_0359Place on a wire rack to cool completely, 3-4 hours:

IMG_0355Slice & serve ever-so-lightly warm or at room temperature:

IMG_0379And enjoy a peachy-keen taste of Summer all year round:

IMG_0408My Mom's Old-Fashioned Home-Canned Peach Pie:  Recipe yields 1, 9" double-crust pie/8-10 servings.

Special Equipment List:  pastry board; rolling pin; 9" pie dish, preferably glass; kitchen shears; cutting board; vegetable peeler; chef's knife; large rubber spatula; fork; pastry brush; sharp paring knife; wire cooling rack

IMG_4817Cook's Note:  Back in the 1990's, I was given this recipe, ~ Alice's Super-Simple Georgia Peach-Pie Cobbler ~, from a tailgating girlfriend.  Alice hailed from Atlanta. She made no secret of the fact that she detested the sport of cooking -- which complicates things for a woman in a tailgate group like ours. That said, she participated and prepared something good each week, and, this recipe is even easier than making a canned-peach pie!

"We are all in this food world together." ~ Melanie Preschutti

(Recipe, Commentary and Photos courtesy of Melanie's Kitchen/Copyright 2017

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