peach pie with canned peaches recipe

Written BySheba G Updated On
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The Best peach pie with canned peaches recipe

I have been making this peach pie with canned peaches for years, and it is always a hit with my family. The best part is that you can make it any time of year since canned peaches are always in your pantry. My kids love the sweet, tender filling and the flaky crust, and I love how simple it is to put together. This recipe is perfect for a weeknight dessert or a special occasion, and it is a great way to enjoy the taste of summer without the fuss of fresh peaches. Plus, using canned peaches means you get consistent sweetness and texture every single time.

Easy Peach Pie with Canned Peaches

4.5 from 1517 votes

This peach pie uses canned peaches for a quick and delicious dessert. The filling is sweet and spiced, baked in a buttery, flaky crust.

Prep Time15 mins
Cook Time40 mins
Resting Time0 mins
Total Time55 mins
Servings: 8Cuisine: InternationalCalories: 320 kcal

🥘Ingredients

For the Crust

2 1/2 cups all-purpose flour
1 teaspoon salt
1 tablespoon granulated sugar
1 cup cold unsalted butter, cubed
1/2 cup ice water

For the Filling

2 (15-ounce) cans sliced peaches in juice, drained
3/4 cup granulated sugar
1/4 cup cornstarch
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 tablespoon lemon juice
1 teaspoon vanilla extract
2 tablespoons unsalted butter, cut into small pieces

For the Topping

1 egg, beaten
1 tablespoon turbinado sugar (optional)

👨‍🍳Directions

1Preheat oven to 400°F (200°C).
2Make the crust: In a large bowl, whisk together flour, salt, and sugar. Cut in cold butter using a pastry cutter or fork until mixture resembles coarse crumbs. Add ice water, one tablespoon at a time, mixing until dough just holds together. Divide dough in half, flatten into discs, wrap in plastic, and chill for at least 30 minutes.
3On a lightly floured surface, roll out one disc of dough to a 12-inch circle. Transfer to a 9-inch pie dish, pressing gently into the bottom and sides. Trim excess dough, leaving a 1/2-inch overhang.
4Make the filling: In a large bowl, combine drained peaches, sugar, cornstarch, cinnamon, nutmeg, lemon juice, and vanilla. Stir gently to coat. Pour filling into the crust. Dot with small pieces of butter.
5Roll out the second disc of dough to a 12-inch circle. Place over the filling. Trim, fold, and crimp the edges. Cut a few slits in the top crust to allow steam to escape. Brush with beaten egg and sprinkle with turbinado sugar if using.
6Place pie on a baking sheet to catch drips. Bake for 20 minutes, then reduce temperature to 375°F (190°C) and bake for another 20-25 minutes, until crust is golden and filling is bubbly. Cool on a wire rack for at least 2 hours before serving.

🔧Equipment

9-inch pie dish
Mixing bowls
Rolling pin
Pastry cutter or fork
Measuring cups and spoons
Baking sheet

📊Nutrition Facts (per serving)

🔥Calories: 320 kcal🧈Total Fat: 14g💛Saturated Fat: 9g❤️Cholesterol: 55mg🧂Sodium: 290mg🌾Total Carbs: 47g🥦Dietary Fiber: 2g🍬Sugars: 25g🥩Protein: 4g

📝Notes

Tips: For a lattice top, simply cut the second rolled-out dough into strips and weave them over the filling. If your peaches are very sweet, you can reduce the sugar by 2 tablespoons. Let the pie cool completely to set the filling properly.

Watch Video Of How Easy Peach Pie with Canned Peaches Works

This peach pie with canned peaches is a reliable dessert that always turns out great. It is perfect for family gatherings, holidays, or just a cozy night in, and it saves you time without sacrificing flavor. I hope you give it a try and see how easy and delicious it can be.

❓ Frequently Asked Questions About Peach Pie with Canned Peaches

1. Can I use peach pie filling instead of canned peaches?

Yes, you can use canned peach pie filling. If you do, skip the sugar and cornstarch in the filling ingredients since the pie filling is already sweetened and thickened. Just add the spices and lemon juice to taste.

2. Do I need to drain the canned peaches?

Yes, you should drain the canned peaches well. If you add the liquid, the pie will be too runny and might not set properly. Pat them dry with a paper towel if they seem wet.

3. How do I keep the pie crust from getting soggy?

To avoid a soggy bottom crust, make sure your filling is not too wet. Draining the peaches well helps. You can also sprinkle a thin layer of breadcrumbs or ground almonds on the bottom crust before adding the filling.

4. Can I freeze this peach pie?

Yes, you can freeze the baked pie. Let it cool completely, then wrap it tightly in plastic wrap and foil. It will keep for up to 3 months. Thaw in the refrigerator overnight and reheat in a 350°F oven until warm.

5. How should I store leftover peach pie?

Store leftover pie covered in the refrigerator for up to 4 days. You can enjoy it cold or reheat slices in the microwave or oven.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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