peach pie recipe using canned peaches
The Best peach pie recipe using canned peaches
What really makes this recipe special is how easy it is to customize. You can use fresh peaches if youâre in season, but canned peaches work just as well, especially if youâre short on time or want to keep things simple. Plus, itâs a great way to use up any peaches you might have on hand. My husband always says itâs the only pie that tastes like summer in October, and I agree. Itâs sweet enough to satisfy a sweet tooth but not so heavy that it feels like a dessert you canât enjoy every day. Plus, there are some healthy perksâpeaches are packed with fiber and vitamin C, and the crust is made with whole wheat flour if you prefer, making it a treat thatâs a little lighter than you might think.
I love this pie for all kinds of occasions, from holiday feasts to just a quiet evening at home. Itâs the kind of dish that feels special but doesnât take forever to prepare, which is why itâs always a hit with my family. Whether youâre serving it with vanilla ice cream or just on its own, the flavors are rich and satisfying. And honestly, itâs one of those recipes that feels like a little love on a plateâsimple, delicious, and always a favorite.
Classic Canned Peach Pie
A delightful, no-bake pie made with canned peaches, featuring a buttery crust and a tangy filling. Perfect for summer desserts!
đ„Ingredients
- 2 cups all-purpose flour
- 1 tsp salt
- œ cup unsalted butter, cold and cubed
- 6-8 tbsp ice water
- 4 (15 oz each) cans peaches in heavy syrup, drained
- 1 cup granulated sugar
- 1 tsp lemon juice
- 1 tsp vanilla extract
- 1 tbsp cornstarch
- 1 tbsp lemon zest
đšâđłDirections
-
1
Preheat oven to 375°F (190°C). -
2
For the crust: In a bowl, mix flour and salt. Cut in cold butter until crumbly. Add ice water, 1 tbsp at a time, until dough just comes together. Chill for 15 mins. -
3
Roll out dough on a floured surface to fit a 9-inch pie dish. Press into the dish, trim edges, and crimp. Chill again for 10 mins. -
4
For the filling: In a bowl, mix drained peaches, sugar, lemon juice, vanilla, cornstarch, and lemon zest. Stir well. -
5
Pour filling into the chilled crust. Bake for 35-40 mins until the crust is golden and filling is bubbling. -
6
Cool pie for at least 2 hours before slicing.
đ§Equipment
- Mixing bowls
- Rolling pin
- Pie dish (9-inch)
- Whisk
- Oven
đNutrition Facts (per serving)
đNotes
- For a lighter crust, use a pre-made pie crust or graham cracker crust.
- Add a scoop of vanilla ice cream on top for a classic pairing.
- Substitute fresh peaches if available, but adjust sugar slightly to taste.
Watch Video Of How Classic Canned Peach Pie Works
â Frequently Asked Questions About Canned Peach Pie
How do I choose the best canned peaches for peach pie?
The best canned peaches for peach pie are typically those packed in their own juice or lightly sweetened water. Look for peaches labeled as âfresh peaches in juiceâ or âlightly sweetenedâ rather than those packed in syrup, as they wonât add extra sweetness. Choose peaches that are plump, smooth-skinned, and free of bruises. Also, opt for the size that fits your pie dish wellâusually 15-ounce cans are ideal for a standard 9-inch pie.
Can I substitute fresh peaches for canned peaches in this recipe?
While fresh peaches can work in a pinch, they require a few adjustments to mimic the texture and sweetness of canned peaches. If substituting, use a mix of fresh peaches and a little extra sugar (about 1â2 tablespoons) to balance their natural tartness. For texture, you may need to mash some of the peaches slightly or add a bit more cornstarch to thicken the filling. Fresh peaches also tend to be less uniform, so you might need to trim the stems and remove any seeds for a smoother filling.
Why does my peach pie filling sometimes turn out runny?
A runny peach pie filling usually happens because the peaches werenât thickened enough or the cornstarch wasnât mixed well. To prevent this, whisk the cornstarch (or arrowroot powder) thoroughly with the cold water before adding it to the hot filling. Stirring constantly while the filling cooks ensures even thickening. If the filling is still too thin after baking, you can refrigerate it for a few hours before servingâit will naturally thicken as it cools.
Whatâs the best way to prevent my peach pie crust from sticking to the bottom?
To avoid a sticky crust, pre-bake the pie crust until itâs golden and firm, which helps create a sturdy base. Before adding the filling, lightly brush the bottom crust with a little beaten egg white or water to create a barrier. You can also sprinkle a thin layer of cornmeal or flour over the crust before filling it. Another trick is to chill the pie after bakingâthis helps the crust set and reduces sticking.
Can I make this peach pie ahead of time and still keep it fresh?
Yes, you can prepare a peach pie ahead of time, but there are a few tips to keep it fresh. Assemble the pie (with or without the crust) and refrigerate it for up to 2 days before baking. If baking later, pre-bake the crust and refrigerate the filling separately. When ready to bake, add the filling to the crust and bake as directed. For longer storage, freeze the unbaked pie (with crust) for up to 3 months. To serve from frozen, thaw overnight in the fridge, pre-bake the crust, then bake as usual.
