peach pie recipe with canned peaches
The Best peach pie recipe with canned peaches
I also love that this recipe isn’t just a dessert; it’s a way to enjoy the season’s freshest fruit without much fuss. Canned peaches are convenient, but they’re also packed with natural sugars and fiber, which makes them a healthier option than fresh peaches that might be overripe or too tart for some. Plus, it’s a great way to use up a little extra fruit from the market or garden. Whether it’s for a birthday, a holiday dinner, or just a quiet night in, this pie cuts through the fuss of baking from scratch while still feeling special. My husband always says it’s the kind of dessert that makes people think, “This is what dessert should taste like,” and honestly, that’s exactly what it does. It’s simple, it’s satisfying, and it’s something you can make with minimal stress—just a few ingredients and a little patience, and you’ve got something that tastes like love.
Easy Canned Peach Pie
A delightful pie filled with sweet, juicy canned peaches in a buttery crust, perfect for summer desserts. This recipe is a must-try for any occasion.
🥘Ingredients
- 2 cups all-purpose flour
- 1 tsp salt
- 1 cup unsalted butter, cold and cubed
- 8 tbsp ice water
- 2 cans (20 oz each) peaches in heavy syrup, drained
- 1 cup granulated sugar
- 1 tsp lemon juice
- 1 tsp vanilla extract
- 1 tbsp cornstarch
- 1 tbsp lemon zest
- 1/2 cup powdered sugar
- 1 tbsp lemon juice
- 1 tsp vanilla extract
- 1 tbsp heavy cream
👨🍳Directions
-
1
Preheat oven to 375°F (190°C). -
2
For the crust: Combine flour and salt in a bowl. Cut in cold butter until mixture resembles coarse crumbs. Add ice water, one tablespoon at a time, mixing just until dough comes together. Divide dough into two discs, wrap in plastic, and chill for 30 minutes. -
3
Roll out one disc of dough to fit the bottom of a 9-inch pie dish, crimp edges, and chill while preparing the filling. -
4
For the filling: In a large bowl, mix drained peaches, sugar, lemon juice, vanilla extract, cornstarch, and lemon zest. -
5
Pour filling into the prepared crust. Roll out the second dough disc, place on top, and crimp edges. Cut slits in the top crust for steam to escape. -
6
For the topping: Whisk powdered sugar, lemon juice, vanilla extract, and heavy cream. Brush over the pie crust. -
7
Bake for 45–50 minutes, or until the crust is golden and filling is bubbling. Cool for at least 2 hours before serving.
🔧Equipment
- Mixing bowls
- Rolling pin
- Pie dish (9-inch)
- Whisk
- Oven
📊Nutrition Facts (per serving)
📝Notes
Tips
- For a lighter crust, use a pre-made pie crust or substitute with a gluten-free flour blend.
- Add a scoop of vanilla ice cream or whipped cream on top for extra indulgence.
- Make ahead: Assemble the pie, refrigerate overnight, then bake as directed.
Watch Video Of How Easy Canned Peach Pie Works
❓ Frequently Asked Questions About Canned Peach Pie
What is the best way to prepare canned peaches for peach pie?
To prepare canned peaches for peach pie, drain them well by pouring them into a colander and rinsing with cold water to remove excess syrup. If you want a lighter texture, you can drain them for about 10-15 minutes, but you can also use them straight from the can if you prefer a sweeter taste. You can also squeeze out any extra liquid if needed.
How do I make sure my peach pie crust is flaky and buttery?
For a flaky, buttery crust, use cold butter cut into small pieces and ensure you’re mixing it with the flour and salt thoroughly. Chill the dough for at least 30 minutes before rolling it out. When rolling, keep it cold and handle it gently to maintain its flakiness. Pre-bake the crust for about 10 minutes before adding the filling to prevent soggy bottoms.
What type of sweetener should I use for the filling, and how much should I I use?
For a classic peach pie filling, you can use a mix of granulated sugar and corn syrup (or honey for a lighter option). A common ratio is 1 cup granulated sugar to 1 cup corn syrup (or 1/2 cup honey). Adjust the sweetness to your taste, but remember that canned peaches are already quite sweet. If you prefer a less sweet filling, you can reduce the sugar by about 1/4 to 1/2 cup.
How long should I bake the peach pie at, and what temperature should I bake it at?
Peach pie typically bakes at 375°F (190°C) for about 50-60 minutes. However, the exact time can vary based on your oven and the thickness of your pie. Check the filling at 40-45 minutes; it should bubble slightly around the edges. The pie is done when the filling is set and the crust is golden brown. Overbaking can make the filling too dry, so keep an eye on it.
What are some great topping ideas for peach pie?
There are several delicious topping options for peach pie:
– Vanilla ice cream or whipped cream
– Fresh whipped cream with a sprinkle of cinnamon or powdered sugar
– Vanilla bean ice cream with a drizzle of caramel
– Toasted pecans or walnuts mixed with a bit of brown sugar
– A dusting of powdered sugar or a sprinkle of cinnamon
– A scoop of vanilla bean ice cream and a dollop of sour cream
– A combination of whipped cream and a few fresh peaches sliced into rounds
