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I just recently pulled out this good winter recipe made from canned peaches (which ideally you would have canned during peach season and stored in your cellar -- but I didn't). I based this on a recipe from Joy of Cooking and then added my own touches.
Preheat oven to 425F.
Combine in a large bowl:
3 - 3 1/2 cups canned peaches
1/2 cup juice from canned peaches
1/3 cup raisins
1/3 cup sliced almonds
3 Tbsp brown sugar
(light or dark depending on your preference)
3 Tbsp cornstarch or quick-cooking tapioca
2 Tbsp lemon juice
1/2 tsp vanilla extract
1/2 tsp cinnamon
1/4 tsp ground ginger
(1/2 if you really like ginger)
1/4 tsp nutmeg
1/8 tsp ground cloves
(usually I put in two or three whole cloves instead and then either take them out before baking, or tell people to watch out for them -- whoever gets the clove wins?)
Let stand for 15 min. You can use this time to roll out the pie crusts if you make your own (my butter-free pie crust recipe). Pour ingredients into the bottom crust and dot with butter (2-3 Tbsp). Cover with top crust, or lattice, and seal. If using a top crust, cut steam vents, brush with milk and sprinkle with sugar or cinnamon sugar.
Bake for 30 min. Reduce temperature to 350F and bake until juices bubble out of steam vents, another 25 - 35 min. (Good idea to put a cookie sheet under the pie to catch drips.) Let cool before serving.