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 canned peach pie
You can cook a pie with canned peaches very often, at least every week. Of course, this requires changing the recipe: for example, once to make a pie with canned peaches and cottage cheese, another - a puff pie with canned peaches, next time to come up with something else. There are a lot of recipes for delicious baking, you can cook a delicacy for a long time without repeating.
Try, for example, to add cocoa dough, the result will be very good; You can often find a recipe that recommends cooking a cake with canned peaches with added spices, especially popular are vanilla, cinnamon, cardamom, anise.
If desired, as a supplement to the filling of the pie with canned peaches, you can take a little fresh or canned cherries (of course, without stones), strawberries or apricots. Just a little so that they shade, and not beat the delicious taste of peaches.
Recipe 1. Changeling cake with canned peaches
Ingredients
- Canned peaches - the contents of a regular can of 400 g
- Butter - 100 g
- Eggs - 3 things
- Flour - about a glass
- Granulated sugar - glass
- Vanilla
- Baking Powder - 1 small spoon
- Cookies like “Yubileiny” - 4-5 cookies
Preparation Method
- Remove the peaches from the syrup and allow them to drain. Cut into thick slices.
- Sift flour and mix with baking powder.
- Melt half of the butter and beat with sugar, for which it is better to use a blender. The remaining 50 g of oil put in the freezer.
- Separately beat the eggs and combine them with the oil mixture. Beat again.
- Add vanilla to taste (or vanilla sugar) and top up, whipping, the flour until the dough has the consistency of medium-thick sour cream.
- Pastry roll with a rolling pin into a small crumb (but still not at all “to dust”)
- Forms the form with oiled baking paper or oiled properly as silicone. Pour into her crumbs from cookies.
- Put peach slices in the shape of a flower or in any other form. Rub on top of the fruit frozen butter.
- Pour the dough and put the cake form with canned peaches in the oven, which must be preheated to 180 degrees. It is better not to open the oven for the first 30 minutes, and then you can open and check the readiness of the dish with the help of a small splinter: poke the cake in the thickest place and take out the splinter; if the dough is stuck on it, the cake must also be held in the oven; if the splinter is clean, baking is ready.
- Turn the finished cake onto a plate so that its bottom with peaches becomes the top side. If desired, decorate with whipped cream, caramel or pour with honey.
Recipe 2. Sandy cake with canned peaches and curd
Ingredients
- Cottage cheese - 2 packs (400 g)
- Sour cream - 200 g
- Peaches - 6 halves
- Butter - half a bag (90 - 100 g)
- Flour - one and a half glasses (or a little more)
- Granulated sugar - half a glass + half a glass in the filling
- Egg - one + 2 in the filling
- Baking powder - half a teaspoon (can be without it)
- Cocoa - 1-2 tablespoons without top
- Vanilla sugar, cardamom - a little bit
- Starch - a couple of tablespoons
Preparation Method
- Chop the butter into a crumb with sugar, drive an egg.
- Mix the flour with baking powder and cocoa, sift through a sieve so that there are no lumps.
- Fill the 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 (it is desirable to use a split). Grease the form and stick around the bottom and walls with dough from the inside. Put in the fridge, cover the form with the dough cling film.
- Cottage cheese, if necessary, mince or rub through a sieve. Then lightly beat with a blender.
- Continuing to beat, add sour cream, sugar, spices and starch. Separately, beat the eggs and put in the curd filling, and then beat again.
- Remove the dough form from the refrigerator and put the curd filling into it.
- Shake the syrup from the peaches and press the halves into the curd with the roundness upwards. Flatten the top of the cake and place the form in the oven, preheated to 180 degrees. Oven about 45 minutes, then check the readiness of the splinter, sticking it into the curd. If wet curd sticks to it, hold the cake in the oven for another 5-10 minutes, then check again.
- When the baking is done, take out the pan and allow it to cool at room temperature. Then remove the side of the split form and put the pie with canned peaches in the refrigerator for about half an hour.
Recipe 3. Cake with canned peaches and almond petals
Ingredients
- Peaches from a 400-gram can
- Flour - a glass with a little
- Butter - 2/3 packs
- Sugar - 3/4 cup and 2 tablespoons (it is better to take brown sugar at least 2 spoons)
- Almond petals (or simply almond sliced with petals) - one third of the glass
- Eggs - 3 pieces
- Salt - pinch
- Cinnamon - half a teaspoon
Preparation 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 heat up by the time the dough is ready.
- Soften butter in a microwave or at room temperature and beat it with a mixer with sugar and salt into a homogeneous mass (2 spoons of sugar left).
- Beat the eggs and mix them in the butter-sugar mixture, then, continuing to beat, add the pre-sifted flour until a soft dough. Carefully insert (manually) peach cubes.
- Grease the form (or cover with oiled paper). Put the dough in there.
- Mix 2 tablespoons of sugar (preferably brown) with cinnamon and almond petals and sprinkle the pie over the mixture.
- Put in an oven heated to 180 degrees and bake for 45 minutes. Check the readiness of the torch.
- Cool the cake and remove it from the mold.
Recipe 4. Pie in canned peaches and sour cream
Ingredients
- Canned peaches - 5 halves
- Flour - 2 incomplete glasses
- Eggs - 5 pieces
- Butter - 100 g
- Vanilla sugar - bag
- Granulated sugar - half a glass + another half a glass
- Sour cream fat - 300 g + 3 tablespoons
- Baking Powder - about a teaspoon
Preparation Method
- In three eggs, separate the yolks from the proteins. Mix the yolks with a mixer with half a cup of granulated sugar, 3 tablespoons of sour cream and vanilla sugar. Stir the mixture into the butter and beat well.
- Sift the flour and mix in baking powder, then pour the flour mixture into the liquid ingredients, beating it constantly.
- Beat two eggs and three yolks with a mixer, add half a cup of sugar and 300 g of sour cream and continue to beat.
- Cover the form with paper or grease with oil, 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 the peach halves round up. Pour smetannoy mass.
- Put the mold in the oven, which is preheated to 180 degrees. The oven is about 40 minutes, until the top of the cake is lightly browned (while the filling may seem still watery).
- Get baking and let it cool in shape (the filling will become dense as a result).
Recipe 5. Frozen canned peach pie
Ingredients
- Canned peaches - 5 halves
- Cookies of the “Yubileiny” type (crumb) - a glass
- Brown sugar - 2 + 2 tablespoons
- Milk - 2/3 cup
- Butter - 70 g
- Freshly squeezed lemon and orange juice - approximately 2 spoons
- Cream 30 - 35% fat - glass
Preparation Method
- Mix the cookie crumb with the prepared butter (melt it) and 2 spoons of sugar.
- Cover the detachable form with oiled paper and distribute the mass over it so as to form a “basket” with sides.
- Put in the oven at 180 degrees for 10 minutes. Remove the prepared base and cool it.
- Meanwhile, mix the milk with the sugar (2 spoons) and citrus juices. Put the peaches sliced randomly there and mash with a blender.
- Whip cream into a stable foam and mix the milky-citrus mixture into them. Lay out the mixture in the base and put in the freezer for five hours, covered with foil.
- 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 a pack (100 g) + another 50 g for impregnation
- Granulated sugar - glass
- Honey - a couple of spoons
- Cream 20% - a quarter cup
- Eggs - three
- Flour - 200 g
- Baking Powder - 1 teaspoon
Preparation Method
- Pureen 2 halves of peach blender; the rest cut into neat slices and until postponed. Mix peach puree with yogurt.
- Mix eggs with granulated sugar and softened butter (100 g).
- Sift flour with baking powder and pour into egg mixture. Beat with a mixer, adding peach puree.
- Pour the dough into the multicooker bowl, put peach slices on top. Set the baking mode; time to put 40 minutes.
- While the cake is being baked, soak it in: mix the melted butter with the honey and cream.
- Remove ready-made yummy from a blender, pierce a splinter in several places and pour over it with impregnation. Allow to cool.
Tips and tips for making canned peaches pie
- To make it easier to work with sand dough, lightly grease your hands with vegetable oil. Then the dough will not stick to them.
- Before cooking the cake, you must remove the peaches from the syrup and let them drain. Syrup in the recipe, as a rule, is not required, but, if there is a desire, you can boil it down and, by adding starch, prepare a sweet sauce that is served to the cake or to another dish: pancakes, cheesecakes, etc.
- When baking a cake with canned peaches, it is advisable to use a silicone form, and if it is not available, cover the usual form with baking paper, thoroughly oiled beforehand. The cake is very tender, and it can easily break or be crumpled when it needs to be removed from the mold. Silicone mold or paper will help to avoid this trouble. Not bad to also use the split form.
