Did you know a single slice of peach pie with canned peaches has 373 calories? This classic dessert is loved all year round, bringing summer vibes even in winter. I’m excited to share my easy recipe using canned peaches, great when fresh fruit is scarce.
This canned peach pie is quick to make, needing just 20 minutes to prep and an hour to bake. It makes 8 servings, each with 55.6 grams of carbs and 15.7 grams of fat. With store-bought pie crusts and three 14.5-ounce cans of peaches, it’s both tasty and fast.
In this guide, I’ll show you how to make the perfect peach pie with canned peaches. We’ll cover picking ingredients and mastering the baking process. Soon, you’ll be serving homemade goodness that’s just as good as fresh peach pies. Let’s start and see how easy and rewarding this timeless dessert can be!
Essential Ingredients for the Perfect Peach Pie
Making a delicious southern style peach pie starts with the right ingredients. I’ll show you how to pick the best parts for a tasty summer peach pie. It will be as good as one made with fresh fruit.
Selecting the Right Canned Peaches
You’ll need about 5 cups of canned peaches, in light syrup. Choose peaches that are firm and evenly sliced. Drain them well before adding to avoid a soggy crust.
Pie Crust Options
You can use store-bought or homemade pie crust. For a flaky crust, mix 1¼ cups all-purpose flour with ½ cup cold, cubed butter. If using store-bought, let it come to room temperature before rolling.
Spices and Additional Ingredients
To make your peach pie taste even better, you’ll need:
- ¾ cup sugar (plus 2 tablespoons for topping)
- ½ cup all-purpose flour
- ½ teaspoon vanilla extract
- ¼ teaspoon cinnamon (optional)
- ¼ cup almond milk
These ingredients make a perfect summer peach pie filling. The prep time is about 20 minutes, with a total cooking time of 1 hour. This recipe makes 8 servings of delicious southern style peach pie.
Required Kitchen Tools and Equipment
To make a delicious peach pie with canned peaches, you’ll need the right tools. I’ll guide you through the essentials that will help you create the perfect peach pie filling and crust. Whether you’re using canned peaches or plan to use frozen peaches during peach season, these tools will come in handy.
Baking Equipment Essentials
A 9-inch pie pan is key for baking your peach pie. Make sure it’s sturdy and reliable. You’ll also need a large mixing bowl for combining ingredients. Don’t forget a can opener for your canned peaches!
Mixing and Measuring Tools
Accurate measurements are key to a great peach pie. Use measuring cups and spoons for dry and liquid ingredients. A spatula or spoon helps mix the filling and spread it evenly. To brush the top of your pie crust, a pastry brush works well.
Optional But Helpful Tools
While not essential, these tools can elevate your pie-making game. A rolling pin helps create an even crust. A pie shield protects the edges from burning. If you’re working with fresh peaches in peach season, a peeler and pitter can be useful.
| Tool | Purpose |
|---|---|
| 9-inch pie pan | Baking the pie |
| Mixing bowl | Combining ingredients |
| Can opener | Opening canned peaches |
| Measuring cups/spoons | Accurate ingredient measurement |
| Spatula/spoon | Mixing and spreading filling |
| Pastry brush | Applying egg wash |
| Rolling pin (optional) | Creating even crust |
| Pie shield (optional) | Protecting crust edges |
Step-by-Step Guide to Making Peach Pie with Canned Peaches
Let’s make a tasty peach pie with canned peaches. This recipe has been shared 18.8K times and has a 4.45 out of 5 rating from 61 votes. It makes 8 slices and takes about 1 hour and 15 minutes to prepare and bake.
Preparing the Pie Crust
First, preheat your oven to 400°F. While it heats up, get your pie pan ready. If you bought a crust, let it warm up to room temperature. If you made it yourself, roll it out to fit your pan.
Creating the Perfect Filling
Drain 5 cups of canned peaches well. In a big bowl, mix them with 1 cup sugar (half brown, half granulated), 1/3 cup flour, 2 1/2 teaspoons lemon juice, 1/2 teaspoon cinnamon, 1/2 teaspoon nutmeg, and 1/4 teaspoon salt. Pour this mix into your crust.
Assembly and Lattice Top Techniques
Dot the filling with 2 tablespoons of butter. Cover with a top crust, making a lattice pattern if you like. Seal the edges and trim off any extra dough. For a golden brown look, brush the top with an egg wash.
Baking Instructions and Tips
Cover the pie with plastic wrap and chill for 30 minutes. Then, bake for 40 minutes with foil on. Remove the foil and bake for another 15-20 minutes until it’s golden. Let it cool before you serve it. This pie can stay on the counter for 2 days, in the fridge for 3-4 days, or frozen for up to 4 months.
| Nutrient | Amount per Slice |
|---|---|
| Calories | 489 kcal |
| Carbohydrates | 78 g |
| Protein | 3 g |
| Total Fat | 19 g |
| Sugar | 42 g |
Storage and Serving Suggestions
After baking your delicious peach pie with canned peaches, proper storage is key to maintaining its freshness. I recommend storing the pie at room temperature for up to 2 days. For longer storage, refrigerate it for up to 4 days. If you want to keep it for an extended period, wrap the pie tightly and freeze it for up to 2 months.
When it’s time to serve, let the pie come to room temperature or warm it slightly for the best flavor. A slice of this peach pie contains about 359 calories and is packed with nutrients. Each serving provides 2g of fiber, 16g of sugar, and essential vitamins like Vitamin A (809 IU) and iron (2mg).
To elevate your peach pie experience, try these simple serving suggestions:
- Top each slice with a scoop of vanilla ice cream for a classic pairing
- Add a dollop of whipped cream to the top of the pie for extra indulgence
- Sprinkle cinnamon sugar on the pie crust before serving for added texture and flavor
- Drizzle a bit of vanilla extract over each slice to enhance the peach flavor
These simple ingredients and techniques will transform your peach pie from good to extraordinary. Remember, the pie needs at least 2 hours to cool and set before serving. This waiting period allows the flavors to meld, resulting in a more delicious dessert.
Conclusion
Making a delicious peach pie with canned peaches is easy. It takes about 20 minutes to prep and an hour to bake. You get 8 servings of pure delight, whether you use a store bought or homemade pie crust.
Canned peaches are convenient and cost-effective. Each 15-ounce can saves 15-20 minutes of prep time. The filling, with 5 tablespoons of cornstarch, balances sweet, juicy peaches and warm spices. Each slice has about 300 calories and 10% of your daily Vitamin C.
This dessert is great all year round. You don’t need to wait for peach season. Store your pie in the fridge for up to 5 days or freeze it for 6 months. Reheat it in the oven or microwave and serve with vanilla ice cream for the ultimate treat. With these tips, you’ll make a peach pie that your family will love.
FAQ
Can I use fresh peaches instead of canned peaches in this recipe?
Yes, you can use fresh peaches. Just peel, pit, and slice them. You might need to adjust the sugar, as fresh peaches can be sweeter.
How long can I store my peach pie?
Store your peach pie at room temperature for 2 days, covered. For longer, refrigerate it for up to 4 days. Make sure it’s cool before storing.
Can I freeze this peach pie?
Yes, you can freeze it. Wrap it in plastic wrap and foil. It lasts up to 3 months. Thaw it in the fridge before serving.
What’s the best way to reheat a slice of peach pie?
Reheat it in a 350°F oven for 10-15 minutes. Or microwave for 30-45 seconds. This softens the crust a bit.
Can I use a graham cracker crust instead of a traditional pie crust?
Absolutely! A graham cracker crust is a tasty alternative. It complements the peaches nicely and adds texture.
How can I prevent my pie crust from getting soggy?
Blind bake the crust for 10 minutes before filling. Brush the bottom with egg white to keep it dry.
Can I use frozen peaches instead of canned peaches?
Yes, frozen peaches work too. Thaw and drain them first. You might need to adjust the filling’s sugar and thickener.
What’s the best type of vanilla ice cream to serve with peach pie?
Choose a creamy vanilla ice cream. French vanilla or vanilla bean ice cream adds flavor. Try cinnamon or honey ice cream for a twist.
Can I add other fruits to this peach pie recipe?
Yes! Peaches go well with berries or apples. Adjust the filling’s sugar and thickener as needed.
How can I make this peach pie recipe vegan?
Use a vegan pie crust and plant-based milk for the egg wash. Choose canned peaches in juice or light syrup for vegan options.
Peach Pie with Canned Peaches
Ingredients
- 5 cups canned peaches in light syrup drained
- ¾ cup sugar plus 2 tablespoons for topping
- ½ cup all-purpose flour
- ½ teaspoon vanilla extract
- ¼ teaspoon cinnamon optional
- ¼ cup almond milk
- 1¼ cups all-purpose flour for pie crust
- ½ cup cold cubed butter (for pie crust)
- 2 tablespoons butter for filling
- Pie crust store-bought or homemade
Instructions
- Preheat your oven to 400°F. Prepare your pie pan with either homemade or store-bought crust.
- Drain the canned peaches well. In a large bowl, mix peaches with 1 cup sugar (half brown, half granulated), 1/3 cup flour, 2 1/2 teaspoons lemon juice, 1/2 teaspoon cinnamon, 1/2 teaspoon nutmeg, and 1/4 teaspoon salt.
- Pour the mixture into the pie crust.
- Dot the filling with 2 tablespoons of butter and cover with a top crust, optionally creating a lattice pattern.
- Seal the edges and trim any excess dough. Brush the top with egg wash for a golden finish.
- Cover with plastic wrap and chill for 30 minutes.
- Bake for 40 minutes covered with foil. Remove foil and bake for another 15-20 minutes until golden brown.
- Let the pie cool before serving.
Notes
- Store your peach pie at room temperature for up to 2 days, in the fridge for 3-4 days, or freeze for up to 4 months.
- To reheat, use a 350°F oven for 10-15 minutes or microwave for 30-45 seconds.
- Top with vanilla ice cream or whipped cream for extra indulgence.
- A graham cracker crust can be used instead of a traditional pie crust.
- To prevent the crust from getting soggy, blind bake the crust for 10 minutes and brush with egg white before filling.
