Peach Pie with Canned Peaches
This classic peach pie recipe uses canned peaches, perfect when fresh peaches are not available. It’s an easy, quick dessert to make, with only 20 minutes of prep time and an hour of baking. This peach pie is a favorite all year round, bringing a taste of summer in any season.
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.