Peach Pie Recipe with Canned Peaches: A Deliciously Easy Dessert
Are you craving a warm, comforting peach pie but short on time? This recipe uses canned peaches, making it a quick and easy dessert perfect for any occasion. No need for peeling and slicing fresh peaches – let's get baking!
Ingredients You'll Need:
This recipe makes one 9-inch double-crust pie.
For the Crust:
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 cup (2 sticks) unsalted butter, very cold and cut into cubes
- 1/2 cup ice water
For the Filling:
- 2 (15-ounce) cans sliced peaches, drained (reserve juice for later)
- 1 cup granulated sugar
- 1/4 cup packed light brown sugar
- 1/4 cup all-purpose flour
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground allspice
- 1 tablespoon lemon juice
- 1 tablespoon butter, cut into small pieces
Instructions: Making the Perfect Peach Pie
Making the Pie Crust:
- Combine dry ingredients: In a large bowl, whisk together the flour and salt.
- Cut in butter: Add the cold butter cubes and use a pastry blender or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs.
- Add water gradually: Slowly add the ice water, a tablespoon at a time, mixing gently until the dough just comes together. Don't overmix!
- Chill the dough: Form the dough into two discs, wrap in plastic wrap, and chill in the refrigerator for at least 30 minutes. This prevents shrinkage.
Assembling and Baking the Pie:
- Preheat oven: Preheat your oven to 375°F (190°C).
- Roll out the dough: On a lightly floured surface, roll out one disc of dough into a 12-inch circle. Carefully transfer it to a 9-inch pie plate.
- Prepare the filling: In a large bowl, combine the drained peaches, granulated sugar, brown sugar, flour, cinnamon, nutmeg, allspice, and lemon juice. Gently toss to coat.
- Fill the pie crust: Pour the peach mixture into the pie crust. Dot the top with the small pieces of butter.
- Top with the crust: Roll out the second disc of dough and either place it over the filling, crimping the edges to seal, or cut it into strips for a lattice top. Cut slits in the top crust to allow steam to escape.
- Optional egg wash: For a golden-brown crust, brush the top with a beaten egg or milk. A sprinkle of coarse sugar adds extra sweetness and visual appeal.
- Bake: Bake for 50-60 minutes, or until the crust is golden brown and the filling is bubbly. If the crust starts to brown too quickly, cover the edges with foil.
- Cool: Let the pie cool completely on a wire rack before slicing and serving. This allows the filling to set.
Tips for the Best Canned Peach Pie:
- Don't overbake: Overbaking can result in a dry pie. Start checking for doneness around 50 minutes.
- Use quality ingredients: The better the ingredients, the better the pie!
- Reserve the peach juice: You can thicken the reserved peach juice and use it as a glaze for the pie after it has cooled.
- Make it your own: Feel free to experiment with different spices or add a touch of vanilla extract to the filling.
This recipe offers a delightful balance of sweet and spicy flavors, making it a crowd-pleasing dessert. Enjoy your homemade peach pie! Remember to share your baking successes on social media using #CannedPeachPie for a chance to be featured!
