Easy Peach Pie With Canned Peaches + Ready Made Crust

A super easy, fuss-free recipe for making the best peach pie with canned peaches! No need to wait for peach season! This peach filling is sweet and deliciously spiced with a perfectly flaky, buttery crust. Top a hot bubbly slice with a scoop of vanilla ice cream and you are all set!

Why make a peach pie with canned peaches?

• Canned peaches are ideal for baking. The canning process preserves the natural peach flavor and sweetness. The soft fruit is already soft, making it ideal for adding to pies, cobblers and tarts.
• It saves a lot of time. No need to peel, cut and cook the peaches!
• No need to wait for peach season. Perfectly ripe, fresh peaches are only available a few weeks during the year. This is one of those recipes where the canned version is better because the fruit is already at the optimal texture and ripeness for pie.

Ingredients

This fruit pie recipe uses simple ingredients which are easily available at your local grocery store.

• Canned Peaches. The best type are no-sugar-added organic canned peaches packed in water and juice. I avoid purchasing canned peaches with added sugar as I like the flexibility of being able to control the amount of sugar in the filling.
• Granulated White Sugar. I add a little bit at a time until the filling tastes just right. The recipe works with Splenda instead of sugar. Brown sugar will add a light caramel flavor.
• Lemon Juice. The acid and fresh flavors of lemon juice intensifies the peach flavor.
• Cornstarch. This is used as a thickening agent so that you don't get a runny pie. It also creates that silky finish to the filling.
• Unsalted Butter. Dotting the filling with unsalted butter gives the filling a silkier texture and buttery flavor. Unsalted butter allows you to control the amount of salt in the recipe. If using salted butter, omit adding additional salt.
• Salt. I always find that adding a little salt helps to brighten all the flavors.
• Vanilla, Cinnamon and Nutmeg. I like to add these flavors because it makes the entire house smell wonderful.

• Pie Crust. You can make your own homemade pie crust or store-bought pie crust for this recipe. You can also use puff pastry - it gives the crust, a flakier, airy texture.
• Egg. I use egg wash to give the crust a lovely, golden brown color.

How to make the best peach pie with canned peaches

This easy peach pie recipe consists of a few simple steps.

Step One: Make and prepare the pie crust. If using frozen pie crust, make sure the crust is defrosted. When fully defrosted, the pastry should unfold easily. Place the crust in the refrigerator to chill until ready to use.

Step Two: Preheat the oven to 450°F.

Step Three: Prepare the peach filling. Using a sieve, drain the can of peaches to remove all the excess moisture. Place the drained peaches in a large bowl. Combine the drained canned peaches, sugar, cornstarch, salt, lemon juice, pure vanilla extract, cinnamon and nutmeg. Mix.

Note: Sometimes the peaches release water after draining. If you feel that the peach mixture is too runny, separate the liquid from the peaches. Pour the liquid into a saucepan and reduce it over medium heat until it until it thickens to a gel-like consistency. Add the liquid back to the peaches. Mix.

Step Four: Assemble the pie. Grease a 9-inch pie pan with butter. Place the pie crust on the pie dish. Pour the peach filling from the over the pie crust. Dot the top with unsalted butter.

Cover the top of the pie crust with the second pie crust. Both a lattice top or a plain top crust works well with peach pie. Crimp the edges of the pie crust and decorate as desired. If using a single sheet for the top crust, make several slits for steam to exit during the baking process. Slits are unnecessary if using an open crust design like the lattice crust shown below.

Brush the pie with egg wash. Beat the eggs with a tablespoon of water until evenly combined. Using a pastry brush, brush the pie with egg wash. Sprinkle the top of the pie with granulated sugar (optional).

Step Five: Bake the pie. Bake the pie in the pre-heated oven for about 15 minutes. Reduce the temperature to about 350°F for another 30-45 minutes. Check if the edges of the pie crust look done before the rest of the pie, then cover the edges only with a strip of aluminum foil to prevent burning. If the top of the pie crust looks like it is done before the pie then cover the top with foil. This can happen when using a decorative crust as shown in the picture. When done, the filling should be bubbly on top and the crust should be golden brown.

Step Six: Let the pie cool. Ideally the pie should cool for at least 2 hours to allow the filling to set. If that is not an option allow the pie to cool for at least 15 minutes prior to slicing so that the filling and structure has time to set- it is really worth the wait! For optimal results, serve warm or at room temperature with a scoop of ice cream.

Tips on making the best peach pie

• Always chill the pastry before use. Chilled pastry is easier to handle and can be cut into shapes or rolled. If the pastry is too warm it may easily tear and stick to surfaces.
• Thaw pastry overnight in the fridge. Place the pastry in its original wrapping or in an air tight container in the fridge overnight. For faster results, place each pastry sheet in an air tight container like a zip lock bag. The pastry should defrost in about 4 hours. The pastry has defrosted when it unfolds easily.
• Let the pie set. Ideally the pie should cool for at least 2 hours to allow the filling to set. If that is not an option allow the pie to cool for at least 15 minutes prior to slicing so that the filling and structure has time to set- it is really worth the wait!

How to store a baked peach pie

In the refrigerator: Once cooled, loosely cover the pie with aluminum foil, plastic wrap or a towel. Store in the fridge for up to 4 days. The pie will get soggy and lose some of its crispiness if it is stored in an air tight container.

In the freezer: Stored correctly, peach pie freezes beautifully. Wrap the cooled pie in a freezer bag or a combination of plastic wrap first then foil. Store in the freezer for about 4 months. Thaw at room temperature or leave overnight in the refrigerator. To serve the pie warm after thawing, warm in a preheated over at 425°F for about 12-15 minutes or until completely warmed through.

Make ahead - how to freeze and cook an unbaked pie

Step One: Assemble the double crust pie as directed. Wrap the unbaked pie in two layers of aluminum foil or place in a freezer bag. Seal and label. The pie can be frozen for up to 3 months. When ready to bake remove the pie from the freezer.

Step Two: Thaw in the oven. Cover the frozen pie with aluminum foil if it was not stored in foil. Place the frozen pie in a preheated oven at 450°F for 15 minutes. Reduce the oven temperature to 400°F for another 15 minutes.

Step Three: Bake the pie. Uncover the pie and bake for about 60 minutes. When done the crust should be golden brown and the filling should bubble at the top. Check the pie about half way through the baking process. If the edges look like they are done before the rest of the pie, cover with a pie shield like a strip of foil to prevent burning.

Nutrition

Each serving of this Canned Peach Pie Recipe has about 373 calories, 15.7g of fat and 55.6g of carbohydrates.

This Canned Peach Pie Recipe yields approximately 8 servings. The nutrition guidance and is intended for informational purposes only. Please use it as a general guideline. If the nutrition information is important to you, you should independently verify it using your preferred tool.

How to serve peach pie

The classic way to serve this peach pie is warm with a scoop of vanilla ice cream. Whipped cream is also a great option.

For a fancy twist, serve the pie with a dollop of bourbon whipped cream. To make bourbon whipped cream, beat a cup of heavy cream, a tablespoon or more of bourbon (to your taste!), one tablespoon of sugar and half a teaspoon of pure vanilla extract until the cream has soft peaks.

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