Pie with canned peaches is very tasty and can decorate any, even festive, table. However, most recipes are simple to prepare and do not require a large number of products.
General principles for making tinned peach pie
You can make a pie with canned peaches very often, at least every week. Of course, one must change the recipe at the same time: for example, make a pie with canned peaches and cottage cheese once, another layer cake with canned peaches, the next time think of something else. There are a lot of recipes for delicious pastries, you can cook a treat for a long time without repeating.
Try, for example, adding cocoa to the dough, the result will be very good; Often you can find a recipe that recommends preparing a pie with canned peaches with spices, vanilla, cinnamon, cardamom, anise are especially popular.
If desired, as an additive to the filling of the pie with canned peaches, you can take some fresh or canned cherries (of course, without seeds), strawberries or apricots. Just a little so that they tinted, and not hammered the delicious taste of peaches.
Recipe 1. Changeling tart with canned peaches
Ingredients
Canned peaches - contents of a regular can 400 g
Butter - 100 g
Eggs - 3 things
Flour - about a glass
Sugar - a glass
Vanilla
Baking powder - 1 small spoon
Cookies of the "Jubilee" type - 4-5 cookies
Cooking method
Remove the peaches from the syrup and let them drain. Cut into chunky slices.
Sift flour and mix with baking powder.
Melt half the butter and beat with sugar, for which it is better to use a blender. Put the remaining 50 g of oil in the freezer.
Beat the eggs separately and combine them with the oil mixture. Beat again.
Add vanilla to taste (or vanilla sugar) and add flour, whisking, until the dough acquires the consistency of sour cream of medium density.
Roll out a cookie with a rolling pin into a medium-sized crumb (but still not at all "to dust").
Cover the mold with oiled baking paper or oil the silicone properly. Pour cookies crumbs into it.
Put peach slices in the shape of a flower or in any other form. Rub the frozen butter on top of the fruit.
Pour dough and place the cake pie with canned peaches in the oven, which must first be warmed up to 180 degrees. For the first 30 minutes, it’s better not to open the oven, and then you can open and check the readiness of the dish with the help of a small knife: pierce the pie in the thickest place and remove the small stone; if the sticky dough is left on it, the cake must still be kept in the oven; if the splinter is clean, the baking is ready.
Turn the finished cake onto a plate so that its bottom with peaches becomes the top side. If desired, garnish with whipped cream, caramel or pour honey.
Recipe 2. Shortcake with canned peaches and cottage cheese
Ingredients
Cottage cheese - 2 packs (400 g)
Sour cream - 200 g
Peaches - 6 halves
Butter - half packs (90 - 100 g)
Flour - one and a half cups (or a little more)
Sugar - half a glass + half a glass to the filling
Egg - one + 2 to the filling
Baking powder - half a teaspoon (you can without it)
Cocoa - 1-2 tablespoons without top
Vanilla sugar, cardamom - a little bit
Starch - a pair of tablespoons
Cooking method
Chop butter in crumbs with sugar, beat in an egg.
Mix flour with baking powder and cocoa, sift through a sieve so that there are no lumps.
Add flour, trying to get a soft, plastic dough.
Roll out a circle of the required size from the dough so that it can be placed in the form (preferably using a detachable one). Lubricate the mold with oil and stick the bottom and walls of dough on the inside. Put in the refrigerator, covering the form with the dough with cling film.
If necessary, curd through a meat grinder or rub through a sieve. Then lightly beat with a blender.
Continuing to beat, add sour cream, sugar, spices and starch. Beat eggs separately and put in the curd filling, then beat again.
Remove the dough form from the refrigerator and put the curd filling in it.
Shake the syrup from the peaches and press the halves into the curd with roundness up. Flatten the top of the cake and place the mold in the oven, preheated to 180 degrees. Bake for about 45 minutes, after which check the readiness with a splinter by sticking it in the curd. If still moist cottage cheese sticks to it, hold the cake in the oven for another 5-10 minutes, then check again.
When the baking is ready, remove the mold and allow to cool at room temperature. Then remove the collapsible side and place the tart with canned peaches in the refrigerator for about half an hour.
Recipe 3. Pie with canned peaches and almond petals
Ingredients
400g can peaches
Flour - a glass with a little
Butter - 2/3 packs
Sugar - ¾ cup and 2 more tablespoons (preferably at least 2 tablespoons take brown sugar)
Almond petals (or simply cut almond petals) - a third of a glass
Eggs - 3 pieces
Salt - a pinch
Cinnamon - half a teaspoon
Cooking method
Remove the peaches from the syrup and let them drain, then very carefully cut them into small cubes.
Turn on the oven - it will just heat up by the time the dough is ready.
Soften the oil in a microwave or at room temperature and knock it with a mixer with sugar and salt into a homogeneous mass (leave 2 tablespoons of sugar).
Beat eggs and mix them in the butter-sugar mixture, after which, while continuing to beat, add pre-sifted flour until a soft dough is obtained. Carefully mix (manually) the peach cubes.
Lubricate the mold with oil (or cover it with oiled paper). Put the dough there.
Mix 2 tablespoons of sugar (preferably brown) with cinnamon and almond petals and sprinkle with a mixture of cake.
Put in an oven heated to 180 degrees and bake for 45 minutes. Check the readiness with a splinter.
Cool the cake and remove it from the mold.
Recipe 4. Pie in canned peaches and sour cream filling
Ingredients
Canned peaches - 5 halves
Flour - 2 incomplete glasses
Eggs - 5 pieces
Butter - 100 g
Vanilla Sugar - Bag
Sugar - half a cup + another half a glass
Fat sour cream - 300 g + 3 tablespoons
Baking powder - about a teaspoon
Cooking method
Three eggs separate the yolks from the proteins. Mix the yolks with a mixer with half a glass of granulated sugar, 3 tablespoons of sour cream and vanilla sugar. Stir the mixture into oil and beat well.
Sift the flour and mix in a baking powder, then pour the flour mixture into the liquid ingredients, constantly whisking.
Beat two eggs and three yolks with a mixer, add half a glass of sugar and 300 g of sour cream and continue to beat.
Cover the form with paper or grease it, lay out the dough, giving it the shape of a basket, press the bottom and sides to the bottom and sides of the form.
Put halves of peaches with roundness up. Pour in sour cream.
Put the mold in the oven, which is preheated to 180 degrees. Bake for about 40 minutes, until the top of the cake is browned (while the filling may still seem liquid).
Remove the pastries and let cool in shape (the filling will become dense as a result).
Recipe 5. Canned peach pie frozen
Ingredients
Canned peaches - 5 halves
Cookies like "Anniversary" (crumb) - a glass
Brown sugar - 2 + 2 tablespoons
Milk - 2/3 cup
Butter - 70 g
Freshly squeezed juice of lemon and orange - about 2 tablespoons each
Cream 30 - 35% fat - a glass
Cooking method
Mix the crumbs of cookies with the prepared butter (melt it) and 2 tablespoons of sugar.
Cover the detachable form with oiled paper and distribute the mass over it so that a “basket” with sides appears.
Put in the oven at 180 degrees for 10 minutes. Remove the finished base and cool.
Meanwhile, mix milk with sugar (2 tablespoons) and citrus juices. Put the peaches chopped at random there and mashed with a blender.
Beat the cream in a stable foam and mix the milk-citrus mixture into them. Put the mixture in the base and put in the freezer for five hours, covering with a film.
Take out 10-15 minutes before serving.
Recipe 6. Pie with canned peaches in a slow cooker
Ingredients
Natural yogurt - 1 small cup (125 g)
Canned peaches - 5-6 halves
Butter - half pack (100 g) + another 50 g for impregnation
Sugar - a glass
Honey - a couple of spoons
Cream 20% - a quarter cup
Three eggs
Flour - 200 g
Baking powder - 1 teaspoon
Cooking method
Puree 2 halves of peach with a blender; cut the rest into neat slices and set aside for now. Mix peach puree with yogurt.
Mix eggs with granulated sugar and softened butter (100 g).
Sift flour and baking powder and pour into the egg mixture. Beat with a mixer, adding peach puree.
Pour the dough into the multicooker bowl, put peach slices at the top. Set the baking mode; time to put 40 minutes.
While the cake is baking, soak: mix melted butter with honey and cream.
Get the finished yummy out of the blender, pierce it with a splinter in several places and pour over it with impregnation. Allow to cool.
Tricks and tips for making tinned peach pie
To make it more convenient to work with shortcrust pastry, lightly grease your hands with vegetable oil. Then the dough will not stick to them.
Before making the pie, you need to get the peaches from the syrup and let them drain. Syrup in the recipe, as a rule, is not required, but if you wish, you can boil it and, adding starch, prepare a sweet sauce that can be served with a pie or another dish: pancakes, cottage cheese pancakes, etc.
When baking a cake with canned peaches, it is advisable to use a silicone mold, and if it is not available, cover the usual form with baking paper, well pre-oiled. The cake is very tender, and it can easily break or crumple when it needs to be removed from the mold. Silicone mold or paper will help to avoid this trouble. It is also good to use a detachable shape.
