Peach Pie With Canned Peaches
This Peach Pie with Canned Peaches is a simple, delicious dessert made with a flaky homemade or store-bought pie crust and a sweet, spiced peach filling. Using canned peaches makes it a quick and easy treat to prepare year-round. The pie is baked until golden and bubbling, perfect served with whipped cream or vanilla ice cream for a comforting, classic dessert.
Ingredients
- For the Pie Crust:
- 2 ½ cups all-purpose flour
- 1 cup unsalted butter cold, cut into cubes
- 1 teaspoon salt
- 1 teaspoon sugar
- 6-8 tablespoons ice-cold water
- Alternatively you can use store-bought pie crust for convenience.
- For the Peach Filling:
- 2 cans 15-16 oz each sliced peaches (drained)
- ¾ cup granulated sugar adjust to taste depending on the sweetness of the canned peaches
- 2 tablespoons cornstarch for thickening
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg optional
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1 tablespoon unsalted butter cut into small pieces
- For the Egg Wash:
- 1 egg beaten
- 1 tablespoon milk
Instructions
- Prepare the Pie Crust:
- In a large bowl, combine flour, salt, and sugar.
- Cut in the cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs.
- Slowly add ice-cold water, one tablespoon at a time, and mix until the dough starts to come together.
- Divide the dough into two equal portions, flatten into discs, wrap in plastic wrap, and refrigerate for at least 1 hour.
- Prepare the Peach Filling:
- Drain the canned peaches and slice them if they are in halves.
- In a large bowl, mix together the peaches, sugar, cornstarch, cinnamon, nutmeg (if using), lemon juice, and vanilla extract. Stir well until everything is combined.
- Roll Out the Pie Dough:
- Preheat your oven to 400°F (200°C).
- Roll out one of the chilled dough discs on a lightly floured surface to about 1/8-inch thickness.
- Carefully transfer the dough to a 9-inch pie dish, trimming any excess dough around the edges.
- Pour the peach filling into the prepared pie crust, and dot the top with small pieces of butter.
- Top the Pie:
- Roll out the second disc of dough for the top crust. You can either lay it flat over the pie or create a lattice design by cutting strips.
- Seal the edges of the pie and trim any excess. If using a flat top crust, make a few slits to allow steam to escape.
- Add the Egg Wash:
- In a small bowl, mix the beaten egg with milk.
- Brush the egg wash over the top of the pie for a golden, shiny finish.
- Bake the Pie:
- Bake the pie in the preheated oven for 40-45 minutes, or until the crust is golden brown and the filling is bubbling.
- If the crust browns too quickly, cover the edges with aluminum foil.
- Cool and Serve:
- Allow the pie to cool for at least 2 hours before slicing. This will help the filling set properly.
- Serve with whipped cream or vanilla ice cream, if desired.
Notes
Peach Pie Serving Information
- Servings: 8 slices
- Portion Size: 1 slice (based on a standard 9-inch pie)
Serving Suggestions:
- Serve warm or at room temperature.
- Pair with a scoop of vanilla ice cream, whipped cream, or a drizzle of caramel sauce.
- For added texture, garnish with chopped nuts or a sprinkle of cinnamon sugar.
Estimated Nutritional Information (per slice):
- Calories: ~300-350 kcal (depends on the type of crust and amount of sugar)
- Fat: 15-20g (varies by crust, especially if using butter-based dough)
- Carbohydrates: 40-50g
- Protein: 2-4g
- Sugars: 20-25g
- Fiber: 1-2g