Which method is typically used to make pie filling from canned peaches?

The cooked juice method is the most appropriate technique for making pie filling from canned peaches. This method involves using the juice from the canned peaches as a base for the filling. By heating the juice, sugar, and other ingredients together, you create a syrup that helps to enhance the flavor and achieve a better consistency for the pie filling. The process ensures that the flavors meld together and the filling thickens properly, resulting in a delicious, cohesive pie filling that complements the texture of the peaches.

The raw method, while suitable for fresh fruit, would not be appropriate for canned peaches, which are already softened and contain liquid that should be utilized. The blanching method typically applies to fresh fruits and vegetables to preserve their color and texture before cooking, making it less relevant in this context. The baking method does not apply here since it involves the process of cooking a pie rather than preparing the filling itself. Using the cooked juice method with canned peaches allows for optimal flavor integration and a satisfying texture that is ideal for pie fillings.