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Happy Thanksgiving - Canned Peach Pie

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Even though it's just the two of us, I do cook a fair spread for the holiday. This year I'm trying a new pie recipe and if I weren't still stuffed full of turkey and all the trimmings I might be able to tell you if it turned out tasty or not.

You'll need a double pie crust for this (one in the pie plate, one over the filling) and a 9" pie plate. My favorite crust for sweet pies is a shortbread crust and conveniently the recipe makes a double crust. :)

3 15oz cans sliced peaches1
1/2 c sugar
1/2 c brown sugar
2 Tbsp cornstarch
1/8 tsp ground nutmeg
1/4 tsp ground cinnamon
1 Tbsp butter

Drain the peaches, reserving the juice/syrup. There should be 1-11/2 cups.

In a sauce pan, blend together the sugars, cornstarch, and spices. Stir in the reserved peach juice and add the butter. Cook on medium-low heat until the butter melts and the mixture thickens.2

Take your thickened syrup off the heat and let it cool, stirring occasionally. You want to get it down to just warm or room temperature.

Line your pie plate with one of the crusts, add the drained peaches. Pour the syrup over the peaches. You may have a touch more syrup than you need to fill your pie. Add the other layer of crust over the top and seal the edges as you prefer. Cut vent holes in the top crust.

Bake at 450°F for about 30 minutes, until the crust is golden brown. Cool before slicing.

1. The original recipe didn't specify whether they should be in juice, light syrup, or heavy syrup. Mine were accidentally purchased "no sugar added, sweetened with Splenda" and this was an attempt to make them tasty.

2. The original recipe was once again unhelpful for how long to cook it so I let it bubble as I stirred for five minutes. You want this to be thick, otherwise when you cut your pie later it will run all over.
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