Name: The Ultimate Canned Peach Pie Recipe That Will Warm Your Soul
Prep time: 25 min
Cook time: 50 min
Total time: 75 min
Ingredients: 2 ready-made pie crusts (or homemade); 2 cans (15 ounces each sliced peaches in light syrup, drained); 3/4 cup granulated sugar; 1/4 cup all-purpose flour; 1 tablespoon fresh lemon juice; 1 teaspoon ground cinnamon; 1/4 teaspoon ground nutmeg; 1/8 teaspoon salt; 2 tablespoons unsalted butter (cut into small pieces); 1 egg (beaten); 1 tablespoon water

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Introduction

Ever find yourself yearning for a slice of warm, comforting peach pie but fresh peaches are out of season? You’re in luck! This canned peach pie recipe is your go-to solution for a delightful dessert that’s both easy to make and absolutely scrumptious. By using canned peaches, you can enjoy this classic treat any time of the year without compromising on flavor or quality.

Golden, flaky canned peach pie served on a white plate with mint garnish.

Quick Facts

Prep Time: 25 minutes
Cook Time: 50 minutes
Total Time: 1 hour 15 minutes
Servings: 8
Difficulty: Easy

Why You’ll Love This Recipe

This peach pie recipe with canned peaches is a game-changer for dessert lovers. It’s incredibly convenient—no peeling or slicing required—yet it delivers a homemade taste that’s sure to impress. The sweet and tangy filling, combined with a buttery, flaky crust, creates a harmonious blend of textures and flavors. Whether you’re a seasoned baker or a kitchen novice, this recipe is approachable and yields delicious results every time.

Ingredient Overview

The magic of this recipe lies in its simplicity and the quality of its ingredients. Canned peaches are the star, providing consistent sweetness and tenderness. We enhance their natural flavor with a mix of warm spices like cinnamon and nutmeg, adding depth and complexity to the filling. A splash of lemon juice brightens the taste, balancing the sweetness perfectly. If you’re feeling adventurous, you can experiment with additional spices or even a splash of vanilla extract.

Special Tips for This Recipe

Mastering the Perfect Canned Peach Pie

To elevate your peach pie to the next level, consider blind baking the bottom crust for about 10 minutes. This prevents it from becoming soggy once the filling is added. Also, sprinkling a little sugar on top of the crust before baking gives it an enticing golden hue and a subtle crunch. Don’t forget to let the pie cool completely before slicing; this allows the filling to set and makes for cleaner slices.

Ingredients

For the Pie Crust:
- 2 ready-made pie crusts (or homemade if you prefer)
For the Filling:
- 2 cans (15 ounces each) of sliced peaches in light syrup, drained
- 3/4 cup granulated sugar
- 1/4 cup all-purpose flour
- 1 tablespoon fresh lemon juice
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon salt
- 2 tablespoons unsalted butter, cut into small pieces
For the Egg Wash:
- 1 egg, beaten
- 1 tablespoon water

Step-by-Step Directions

Step 1: Preheat the Oven

Preheat your oven to 375°F (190°C). A properly heated oven ensures even baking and a perfectly golden crust.

Step 2: Prepare the Pie Dish

Place one pie crust into a 9-inch pie dish, pressing it gently against the sides and bottom. Leave any excess dough hanging over the edges for now.

Step 3: Mix the Filling

In a large mixing bowl, combine the drained canned peaches, granulated sugar, all-purpose flour, lemon juice, ground cinnamon, ground nutmeg, and salt. Gently toss the ingredients until the peaches are evenly coated with the sugar and spices.

Mixing canned peaches with sugar and spices in a glass bowl with a wooden spoon.

Step 4: Fill the Pie Crust

Pour the peach filling into the prepared pie crust, spreading it out evenly. Dot the top of the filling with small pieces of unsalted butter. This adds richness and helps create a silky texture in the filling.

Step 5: Add the Top Crust

Place the second pie crust over the filling. Trim any excess dough from the edges, leaving about a half-inch overhang. Fold the top crust under the bottom crust edge and crimp together to seal. Use a sharp knife to cut several slits in the top crust; this allows steam to escape during baking.

Step 6: Apply the Egg Wash

In a small bowl, whisk together the beaten egg and water to make an egg wash. Brush this mixture evenly over the top crust. This step gives the pie a beautiful, glossy finish.

Step 7: Bake the Pie

Place the pie on a baking sheet lined with parchment paper to catch any drips. Bake in the preheated oven for 50 minutes, or until the crust is golden brown and the filling is bubbling through the slits.

Peach pie with glossy crust being placed into the oven.

Step 8: Cool the Pie

Remove the pie from the oven and let it cool on a wire rack for at least two hours. Cooling allows the filling to set, making it easier to slice and serve.

Step 9: Serve and Enjoy

Once cooled, slice the pie into wedges and serve. It’s fantastic on its own or with a scoop of vanilla ice cream.

Nutrition Facts (Per Serving)

Calories: 340
Fat: 15g
Carbohydrates: 48g
Protein: 4g
Sugars: 25g
Cholesterol: 35mg
Sodium: 220mg

Tips for Success

Making the perfect peach pie with canned peaches is easy when you keep these tips in mind:

Thoroughly Drain the Peaches: Excess liquid can make your pie runny. Let the peaches sit in a colander for a few minutes to ensure they’re well-drained.
Adjust Seasonings to Taste: Feel free to tweak the amount of spices based on your preference. Love cinnamon? Add an extra pinch!
Protect Your Crust Edges: If the crust edges are browning too quickly, cover them with strips of aluminum foil halfway through baking.

How to Store

Refrigerator

Cover the cooled pie tightly with plastic wrap or aluminum foil and store it in the refrigerator for up to four days.

Freezer

To freeze, wrap the entire pie or individual slices securely in plastic wrap and then in aluminum foil. Store in the freezer for up to two months.

To Reheat

When you’re ready to enjoy the pie, reheat slices in a preheated oven at 350°F (175°C) for about 10 minutes. Alternatively, microwave individual slices for 20-30 seconds.

Substitutions and Variations

Make It Vegan

Pie Crust: Use a vegan pie crust made with plant-based butter or shortening.
Egg Wash Substitute: Brush the top crust with almond milk or melted coconut oil instead of egg wash.

Add a Crunchy Topping

Streusel Topping: Replace the top crust with a crumbly streusel made from oats, brown sugar, and butter for a delightful crunch.
Nuts: Sprinkle chopped pecans or almonds over the filling before adding the top crust for added texture.

Slice of peach pie with streusel topping and whipped cream.

Frequently Asked Questions (FAQ)

Q: Can I use heavy syrup peaches instead of light syrup?

A: Yes, but you may want to reduce the added sugar in the recipe to prevent the pie from being overly sweet.

Q: How do I prevent my pie filling from being too runny?

A: Using flour in the filling helps thicken it. Additionally, make sure to drain the peaches well and allow the pie to cool completely before slicing.

Q: Can I add other fruits to this pie?

A: Absolutely! Adding berries like blueberries or raspberries can create a delightful mixed fruit pie.

Conclusion

There you have it—the ultimate canned peach pie recipe that’s sure to become a family favorite. It’s a delightful dessert that’s easy to prepare yet tastes like you spent hours in the kitchen. So why wait? Gather your ingredients and treat yourself to a slice of homemade goodness. We’d love to hear how your pie turns out, so feel free to share your results and any variations you tried!