How to make peach pie with canned peaches
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!
Servings: 8 servings
Calories: 373kcal
Ingredients
For the filling
- 3 14.5 oz. cans unsweetened peaches sliced, about 5 cups, drained,
- 1 cup white granulated sugar
- ⅓ cup cornstarch
- 2 Tablespoons lemon juice freshly squeezed
- ¼ teaspoon salt omit, if using salted butter
- 1 teaspoon pure vanilla extract optional
- ¼ teaspoon ground nutmeg optional
- ½ teaspoon ground cinnamon optional
- 2 Tablespoons chilled unsalted butter cut into 8 pieces
For the crust
- 2 9-inch pastry crust
- 1 egg beaten with a Tablespoon of water
- 1 teaspoon white granulated sugar optional, for dusting
Instructions
- 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
- Preheat the oven to 425°F.
- Prepare the peach filling. Using a sieve, drain the canned peaches. In a large mixing bowl, combine the drained canned peaches, sugar, cornstarch, salt, lemon juice, vanilla, cinnamon and nutmeg.Note: If you feel that the peach mixture has released too much moisture, separate the liquid from the peaches. Pour the liquid into a saucepan and reduce it over medium heat until it until it thickens to gel like consistency. Add the liquid back to the peaches.
- Assemble the pie. Grease the pie dish with butter. Place the pie crust on the pie dish. Pour the peach filling over the pie crust. Dot the top with unsalted butter.Cover the top of the pie crust with the second pie crust. Crimp the edges and decorate as desired. If using a single sheet for the top pie crust, make several slits for steam to exit during the baking process. Slits are unnecessary if using an open crust design like a lattice.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)
- 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. When done, the filling should be bubbly on top and the crust should be golden brown.
- Cool the pie. 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!
Video
Notes
- 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!