Peach pie is a comforting, timeless dessert that’s perfect any time of the year. But let’s be honest, fresh peaches aren’t always easy to come by, especially in winter or in locations where peach season is short. That’s where canned peaches come to the rescue! With this easy recipe, you’ll have a homemade peach pie that tastes like summer, all without peeling or pitting a single peach. Ready to give it a try? Let’s dive into the details!
Why Choose Canned Peaches for Peach Pie?
When it comes to peach pie, there’s a common misconception that you must use fresh peaches for it to taste good. While fresh fruit certainly has its place, canned peaches are incredibly convenient, reliable, and, let’s face it, just as flavorful when used correctly. Plus, they’re already sweetened and softened, making them perfect for pie fillings. You can even find canned peaches in syrup or juice, which adds a bit of natural sweetness and juiciness that’s ideal for baking.
Canned peaches allow for consistent quality, especially since they’re packed at the peak of ripeness. So if you’re a peach lover but find yourself without fresh fruit, canned peaches are a top-notch alternative.
Ingredients You’ll Need
For this pie, you’ll want simple, pantry-friendly ingredients that elevate the canned peaches and create that classic, homey flavor you’re after.
Crust:
- One double pie crust (homemade or store-bought; either works depending on how much time you have).
Filling:
- 2 cans of sliced peaches (15 oz each), drained.
- 3/4 cup of sugar (you can reduce it slightly if your peaches are canned in syrup).
- 2 tablespoons cornstarch (for thickening; essential to keep the filling from getting watery).
- 1/4 teaspoon ground cinnamon (optional, but adds warmth to the flavor).
- 1/8 teaspoon nutmeg (also optional, for a hint of spice).
- 1 tablespoon lemon juice (brings out the freshness and balances sweetness).
- 1 tablespoon butter (cut into small pieces for a rich finish on the filling).
Step-By-Step Instructions
Step 1: Preheat the Oven
Preheat your oven to 400°F (200°C). You’ll want a hot oven to start so the crust crisps up beautifully.
Step 2: Prepare the Filling
In a large mixing bowl, combine the drained peaches, sugar, cornstarch, cinnamon, nutmeg, and lemon juice. The cornstarch is key because it thickens the filling without making it gelatinous. Mix everything gently, ensuring the peach slices are well coated with sugar and cornstarch. This will help them caramelize in the oven and keep the pie from getting soggy.
Quick Tip: If your canned peaches are packed in heavy syrup, consider using only half the sugar, or taste the filling before adding all the sugar to avoid an overly sweet pie.
Step 3: Prepare the Pie Crust
Roll out the bottom pie crust and fit it into a 9-inch pie dish. If you’re using a store-bought crust, let it sit at room temperature for a few minutes for easier handling. Gently press the crust into the dish, making sure there’s enough overhang around the edges.
Step 4: Add the Filling
Pour the peach filling into the prepared crust, spreading it out evenly. Dot the top of the filling with small pieces of butter, which will melt into the peaches and add a rich, creamy flavor to every bite.
Step 5: Top with the Second Crust
If you have a second crust, you have a couple of options: you can place it as a full top crust (be sure to cut slits for steam to escape) or create a lattice top. The lattice is a classic look for fruit pies, and it’s surprisingly easy to make. Just cut the dough into strips and weave them over and under each other for a rustic, beautiful look.
Step 6: Bake
Place the pie in the preheated oven and bake for 40-45 minutes, or until the crust is golden and the filling is bubbling through the slits. If the edges start to brown too quickly, cover them with foil to prevent burning.
Step 7: Cool and Serve
Once the pie is done baking, allow it to cool for at least an hour before slicing. This helps the filling set, making it easier to slice and serve without the filling spilling out.
Tips for the Perfect Peach Pie
Taste Your Filling Before Baking: Peaches vary in sweetness, especially canned ones in syrup. Before assembling the pie, taste a spoonful of the filling. If it’s too sweet, add a touch more lemon juice or reduce the sugar.
Don’t Skip the Cornstarch: Canned peaches are more watery than fresh ones, so cornstarch helps bind the filling, keeping it from turning too runny.
Brush the Crust: For a beautifully golden finish, brush the top crust with a little milk or a beaten egg before baking. This adds a nice sheen and color to the crust.
Spice It Up: If you’re a fan of spices, you can try adding a pinch of allspice or ginger along with the cinnamon and nutmeg. It’s a fun way to personalize your pie.
Serve with Ice Cream or Whipped Cream: Peach pie is even better with a scoop of vanilla ice cream or a dollop of whipped cream. The cold creaminess complements the warm, fruity filling for an unbeatable combo.
Variations and FAQs
1. Can I Use Frozen Peaches Instead of Canned?
Absolutely! Frozen peaches are a great substitute. Just thaw and drain them well before using to avoid excess liquid in your pie.
2. What If I Don’t Have Cornstarch?
If you don’t have cornstarch on hand, you can substitute with flour, though it may not thicken as much. Use 3 tablespoons of flour in place of 2 tablespoons of cornstarch.
3. How Long Will This Peach Pie Last?
Stored at room temperature, this pie lasts for about 2 days. If you want it to keep longer, cover it tightly with plastic wrap and store in the fridge for up to 5 days.
4. Can I Make This Pie Vegan?
Definitely! Just use a vegan pie crust and swap the butter with a plant-based alternative. Make sure the sugar you use is vegan-friendly as well, as some brands process sugar with bone char.
Why You’ll Love This Easy Peach Pie Recipe
This easy peach pie recipe checks all the boxes: it’s simple, flavorful, and requires minimal prep work. Using canned peaches means you don’t have to worry about peeling or slicing fruit, and it’s a convenient option when fresh peaches aren’t available. Plus, the combination of buttery crust, spiced peach filling, and a hint of lemon makes this pie incredibly comforting and delicious.
Whether it’s for a weekend dessert, a holiday gathering, or just because, this peach pie is sure to please. And if you’re craving a taste of summer in the middle of winter, canned peaches have you covered.
So grab your pie pan and get baking—you’re just a few steps away from a warm, home-baked peach pie that’ll make your kitchen smell amazing and satisfy any sweet tooth. With a pie this easy to make, you might just find yourself making it again and again!
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