Can I use fresh peaches instead of canned peaches?

Yes, fresh peaches can be used in place of canned ones. However, you’ll need to peel, slice, and possibly add more sweetener to match the consistency and flavor of canned peaches.

Do I need to drain the canned peaches before using them?

Yes, it’s important to drain the canned peaches to avoid excess liquid.

What’s the best type of pie crust to use?

Both homemade and store-bought pie crusts work well.

How can I prevent the bottom crust from becoming soggy?

To avoid a soggy bottom crust, you can blind bake it for a few minutes before adding the filling.

Best Canned Peach Pie Recipe: Beginner’s Guide

Description

This easy canned peach pie is a delicious and comforting dessert with a buttery, flaky crust and a sweet, spiced peach filling. Perfect for any occasion, this pie brings out the best flavors of canned peaches, making it a quick and convenient treat.

Ingredients

Scale

For the Pie Crust:

2 ½ cups all-purpose flour
1 cup unsalted butter, chilled and cubed
½ teaspoon salt
6–8 tablespoons ice water

For the Filling:

2 cans (15 oz each) sliced peaches, drained
¾ cup granulated sugar
¼ cup brown sugar
2 tablespoons cornstarch
1 teaspoon cinnamon
½ teaspoon nutmeg
1 teaspoon vanilla extract
1 tablespoon lemon juice
2 tablespoons unsalted butter, cubed

For the Topping:

1 egg, beaten (for egg wash)
1 tablespoon coarse sugar (optional)

Instructions

Step 1: Prepare the Pie Crust

In a large bowl, mix the flour and salt. Add the chilled butter and use a pastry cutter or your hands to blend until the mixture looks like coarse crumbs. Slowly add ice water, one tablespoon at a time, until the dough comes together. Divide into two discs, wrap in plastic, and refrigerate for at least 30 minutes.

Step 2: Make the Peach Filling

In a large mixing bowl, combine the drained peaches, granulated sugar, brown sugar, cornstarch, cinnamon, nutmeg, vanilla extract, and lemon juice. Toss until the peaches are well coated.

Step 3: Roll Out the Dough

Preheat the oven to 375°F (190°C). Roll out one dough disc on a floured surface and fit it into a 9-inch pie pan. Trim the edges.

Step 4: Fill the Pie

Pour the peach mixture into the crust and spread evenly. Dot with small cubes of butter for a richer taste.

Step 5: Add the Top Crust

Roll out the second dough disc and place it over the filling. Trim and crimp the edges to seal. Cut small slits in the top for ventilation, or create a lattice design for a decorative touch.

Step 6: Brush and Bake

Brush the top crust with the beaten egg and sprinkle with coarse sugar if desired. Bake for 45-50 minutes, or until the crust is golden brown and the filling is bubbling.

Step 7: Cool and Serve

Let the pie cool for at least 2 hours before slicing. This helps the filling set properly. Serve with whipped cream or vanilla ice cream.

Notes

If you prefer a lattice crust, cut the top crust into strips and weave it over the pie.
Adjust sugar depending on the sweetness of your canned peaches.
To prevent a soggy crust, brush the bottom crust with egg white before adding the filling.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 290
Sugar: 290
Sodium: 180mg
Fat: 12g
Saturated Fat: 5g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 2g
Protein: 3g
Cholesterol: 30mg

Keywords: peach pie, canned peaches, easy dessert, homemade pie, fruit pie recipe