How to Make a Pie with Canned Fruit Peach Pie (yield: 1 9-inch pie) 1 batch pie dough (recipe in the comments) 2 14.5-oz cans sliced, canned peaches peaked in 100% juice 3/4 cup (170g) liquid from canned peaches + water 3/4 cup (150g) sugar 1/4 cup (57g) water 1/4 cup (36g) cornstarch 1/2 tsp (3g) fine salt 1/2 tsp cinnamon 1 tbsp (14g) lemon juice 1 batch streusel topping (recipe below) 1. Preheat the oven to 425F (220C) with a rack set in the middle of the oven. 2. Strain the peaches and reserve the juice. 3. Measure the amount of liquid from the cans and, if necessary, add enough water to bring the amount of liquid to 3/4 cup (170g). If there is more than 3/4 cup of juice, only use 3/4 of a cup. 4. Add the peach juice to a medium pot set over medium heat. Bring to a boil. 5. While the juice heats up, mix the cornstarch with the 1/4 cup (57g) cool water. 6. Once the juice is at a boil, stream in the cornstarch mixture while whisking continuously. Bring to a boil. 7. Remove from the heat and mix in the sugar, salt, cinnamon, and lemon juice. Return to the heat and bring to a boil. 8. Remove from the heat and let cool for at least 10-15 minutes or until room temperature. Once cool, pour over the peaches. 9. Add the filling to a prepared, bottom pie crust. Cover with the streusel topping 10. Add the pie to a sheet pan and bake for 20-25 minutes or until the crumble is golden brown. 11. Let cool completely and dust with powdered sugar. Pie Dough (yield: 1 bottom crust) 1 cups plus 1 tablespoons (150g) all-purpose flour, plus more for dusting 1 ½ teaspoons granulated sugar ½ teaspoon table salt 1 sticks (113g) unsalted butter, cold and cut into cubes ¼ cup (57g) cold water 1. In a medium bowl, mix together the flour, sugar, and salt using a silicone spatula. 2. Using your fingertips, squish the butter pieces into the dry ingredients. Continue squishing the butter into the dry ingredients until the chunks of butter are about the size of a Cheerio. 3. Pour the cold water into the bowl and use the silicone spatula to mix until a dough starts to come together. At this point the dough will look dry, but resist the urge to add extra water. 4. Transfer the dough onto a sheet of plastic wrap and bring the corners of the plastic together to encase the dough inside. Squeeze together so that the dough comes together inside the stretched plastic. 5. Chill the dough in the refrigerator for 30 minutes. 6. Remove the dough from the plastic wrap and place on a very lightly floured work surface. Roll the dough out into a rough rectangle approximately ¼ inch (6mm) thick. Fold the dough in thirds like a letter. 7. Rotate the dough 90 degrees and repeat this rolling and folding process. 8. Cover the dough with plastic wrap and let chill in the refrigerator for at least an hour before using. If not used within two days, wrap in an extra layer of plastic wrap and place in the freezer for long-term storage. 9. For a blind baked crust, after rolling out the pie dough and lining the pie dish, add another pie pan on top to weigh it down. Now, flip both pans over and bake inverted on a sheet pan with another couple sheet pans on top to weigh it down. (Note: This works best with deep, disposable aluminum pie plates.) Bake at 375F (190C) for 40 minutes. Remove from the oven, invert the pie pans, and remove the top pan. Return to the oven and bake until golden brown (another 5-10 minutes). Streusel Topping 1 ⅓ cups (187g) all-purpose flour ¼ cup (50g) granulated sugar ¾ cup (150g) brown sugar ½ teaspoon table salt ½ teaspoon cinnamon 1 stick (113g) unsalted butter, melted and cooled 1. Mix all the dry ingredients together in a medium bowl. 2. Pour the melted butter over the dry ingredients. Mix together until all the dry ingredients are moistened and the mixture forms crumbles when pressed together. #baking #pie #learnontiktok
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