Hi Christina!
Yes you can. Be sure to either use canned pie filling, or cook the fresh peaches so they do not have too much fresh juice in them when they thaw.
Enjoy!
Norine

Hi Mary Jo!
Thanks for you review. I’m sorry the pastry was a little too greasy for your taste. I haven’t had that issue, but we all have different individual taste. I love your changes to the filling. Hope you have a great week. Thanks again for stopping by.
Norine

Hi Dinah!
I don’t think the pudding would work well with frying! Sadly. I can tell you that the fresh fruit filling is not like regular fruit pie filling and she might enjoy it where she doesn’t generally like cooked fruit. Wish I could be more help.
Norine

Hi Leslie,
First off let me share how to make your own evaporated milk so you never have to worry about the allergy issue again.

In a non-stick heavy bottom saucepan, bring the milk to a simmer over medium heat (the milk will cook onto the sides of the pan, so using a non-stick pan will be so much easier to clean).
Once it simmers, turn down the heat to medium-low and let it gently simmer, stirring the milk occasionally to make sure it’s not getting scorched on the bottom of the pan.
Simmer the milk for about 25 minutes or until it’s reduced down to roughly 1 1/2-1 1/4 cups of liquid.
Once the milk has reduced and turned a creamy color pass it through a sieve remove any skin. Set aside to cool completely.
Store the evaporated milk covered in the fridge for up to 5 days.

Answer to question number 1 – I would recommend using frozen thawed peaches rather than canned peaches…for a couple of reasons. First canned peaches have already been cooked through their processing so they tend to turn to mush. Second they have been sitting in a sweetened sugar for months and trying to adjust the sugars so you don’t end up with a filling that is too sweet can be tricky. If you use frozen thawed peaches all that needs to be adjusted is that they are drained first to remove the excess moisture from being frozen. If you go with canned peaches you will need to adjust your sugars to compensate. You could do fresh apples in place of the peaches using the same measurements and cooking methods.

Hope this helps. I’m really tickled your daughter wants to use my recipe for her school project. Let me know if I can be of any other help.
Norine

1) Are there any changes to the recipe when using canned peaches?

2) Can Whole Mike be used as a substitute for evaporated milk? (there’s a very specific ingredient allergy found in evaporated milk, so I need to find an alternative)

Really appreciate your help!

Hi Kristena!
Sorry for my late response. I have been off camping with no internet! Ugh! You could and I’d love to hear the outcome if you tried this! You may not have as flaky of a crust, but it would certainly work.
Happy Baking!
Norine

Hi Angela!
I would recommend butter over lard for a substitution. That’s just me though. You could try the lard…I just worry about the heaviness of the fat content.
Hope this helps a little bit.
Have a great day!
Norine