Peach Pie Recipe with Canned Peaches

If you're looking for a delightful dessert that is both easy and delicious, then you must try this peach pie recipe with canned peaches. Using canned peaches saves time and ensures that you can enjoy this treat year-round, even when fresh peaches are not in season. This recipe is perfect for any occasion, whether it's a family gathering, a holiday feast, or just to satisfy your sweet tooth.

Ingredients for Peach Pie Recipe with Canned Peaches

To make the most delectable peach pie recipe with canned peaches, you'll need the following ingredients:

2 cans of sliced peaches in light syrup (15 oz each)
3/4 cup granulated sugar
1/4 cup brown sugar
1/4 cup all-purpose flour
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
2 tablespoons cornstarch
1 tablespoon lemon juice
1/4 teaspoon almond extract (optional)
2 tablespoons unsalted butter, cut into small pieces
1 package of pre-made pie crusts (or homemade if you prefer)
1 egg (for egg wash)
1 tablespoon water (for egg wash)
Coarse sugar for topping (optional)

Prepping Your Canned Peaches

Before you start assembling your pie, proper preparation of the canned peaches is essential for achieving the best result. Follow these simple steps:

Open and drain the cans of peaches thoroughly, reserving about 1/4 cup of the syrup.
If the peach slices are too large, consider chopping them into smaller, bite-sized pieces.
In a large mixing bowl, combine the drained peaches, granulated sugar, brown sugar, flour, cinnamon, nutmeg, salt, cornstarch, lemon juice, and almond extract. Ensure all the ingredients are evenly mixed.
Let the peach mixture sit for about 15-20 minutes to allow the flavors to meld together.

Assembling Your Peach Pie

Now that your peaches are prepped and ready, it's time to assemble your peach pie recipe with canned peaches. Follow these steps for a perfect pie:

Preheat your oven to 425°F (220°C).
Roll out one pie crust and fit it into your pie dish, ensuring it covers the bottom and sides. Trim any excess dough hanging over the edges.
Pour the peach mixture into the pie crust, spreading it out evenly.
Dot the top of the filling with the small pieces of butter.
Roll out the second pie crust and place it over the filling. You can leave it as a whole crust, cut slits in it for vents, or create a lattice pattern for a decorative touch.
Trim, fold, and crimp the edges of the two crusts together to seal the pie.
In a small bowl, whisk together the egg and water to create an egg wash. Brush this mixture over the top crust. Sprinkle with coarse sugar if desired for added texture and sweetness.
Bake in the preheated oven for 45-50 minutes, or until the crust is golden brown and the filling is bubbling.
If the edges of the crust start to brown too quickly, cover them with strips of aluminum foil to prevent burning.
Once done, remove the pie from the oven and let it cool on a wire rack for at least an hour before serving. This allows the filling to set properly.

Serving and Storing Your Peach Pie

Your peach pie recipe with canned peaches can be enjoyed warm or at room temperature. It's delicious on its own, but you can also serve it with a dollop of whipped cream or a scoop of vanilla ice cream for an extra treat.

To store any leftovers, cover the pie loosely with aluminum foil and keep it at room temperature for up to two days. For longer storage, refrigerate it for up to five days. If you want to enjoy it warm later, you can reheat individual slices in the microwave for about 20-30 seconds.

Guide Steps for Peach Pie Recipe with Canned Peaches

For a quick reference, here are the summarized steps to make this delightful peach pie:

Preheat oven to 425°F (220°C).
Drain canned peaches and mix with sugars, flour, spices, cornstarch, lemon juice, and almond extract.
Let the mixture sit for 15-20 minutes.
Fit one pie crust into the pie dish.
Pour peach mixture into the crust.
Dot with butter pieces.
Cover with second pie crust and seal the edges.
Brush with egg wash and sprinkle coarse sugar.
Bake for 45-50 minutes until golden brown and bubbly.
Cool on a wire rack for at least an hour before serving.

FAQ

Can I use fresh peaches instead of canned peaches for this recipe?

Yes, you can substitute fresh peaches for canned peaches. To do so, peel and slice about 6-7 fresh peaches and follow the same steps with the filling mixture.

Can I freeze the peach pie?

Yes, you can freeze the peach pie. Allow the baked pie to cool completely, then wrap it tightly with plastic wrap followed by aluminum foil. Freeze for up to three months. Thaw it in the refrigerator overnight before reheating and serving.

Can I use a different type of pie crust?

Yes, you can use a homemade pie crust or any other store-bought pie crust of your preference. Ensure it's sufficient for a double crust pie.

What can I use instead of an egg wash?

If you prefer not to use an egg wash, you can brush the top crust with milk or heavy cream for a similar effect.

How can I tell when my peach pie is done?

Your pie is done when the crust is a beautiful golden brown color and the filling is bubbly around the edges. If you have an instant-read thermometer, the internal temperature of the pie should be at least 175°F (79°C) to ensure the filling has thickened properly.