Amazing Peach Pie with Canned Peaches
Peaches are one of the most loved fruits thanks to their sweet and juicy flavor. They are used to make many delicious desserts such as peach pie; however, it’s hard to find fresh peaches year-round. This amazing peach pie with canned peaches is sure to be a crowd-pleaser.
Servings: 8 slices
Equipment
- 9-inch pie pan (metal or glass)
- Knife
- Mesh Strainer or colander
Ingredients
Instructions
- Preheat the Oven and Drain the Canned Peaches - Preheat the oven to 425 degrees Fahrenheit. Using a mesh strainer or colander, drain the excess juice from the canned peaches.
- Line the Pie Pan with the Pie Crust - Take one of the unbaked pie crusts and gently lay it in the pie pan.
- Add Sugar and Flour - Place ½ cup of sugar and one tablespoon of flour on the pie crust. Gently mix the sugar and flour together.
- Add the Peaches and Remaining Flour and Sugar - Add the peaches to the pie. Top with the remaining sugar and flour, gently mixing it together. Add a sprinkling of cinnamon if desired.
- Add the Second Crust - Add the second crust to the top of the pie and seal. Use your fingers to pinch the crusts together until it has fully sealed. Use a knife to cut slits in the top.
- Bake the Pie - Bake the pie for 10 minutes at 425 degrees Fahrenheit. Reduce the heat to 350 degrees Fahrenheit and bake for another 30 minutes. Allow the pie to cool for at least an hour before serving.
- This peach pie is a simple yet delicious treat. Top with ice cream or whipped cream if desired to take this pie to the next level. Everyone is sure to love this classic dish.
Notes
- When making a pie, it is important to handle your crust as little as possible. This will prevent the crust from developing a tough texture. It is also advised to use your pie crust while it is still cold to achieve a tasty, flaky crust after baking.
- Either a metal or glass pie pan will work for making this pie. Some people prefer metal because it conducts heat better and some people prefer glass because it allows for a slow, consistent bake, that allows you to see the crust. Both will work fine, so you can use whatever one your preference is.
- Draining the peaches is a vital step in this pie recipe. Though the juice keeps the peaches fresh when canned, if you pour the can of peaches right into the pie with all the juice, you will have a soggy bottom in your pie.
- If any of the peaches are bruised or squishy, it is best to throw them out. Using defective peaches will affect the texture and taste of the pie.
- Slitting your pie crust is another essential step. Slitting the pie crust provides the pie ventilation and allows any steam to escape, which will prevent collapsing in a pie. Add a few slits, approximately one to two inches long, to provide the pie with proper ventilation.
- If you want your crust to have a nice finish on top you can cover it with a layer of egg wash and sprinkle it with sugar and cinnamon. Not only will this give the crust a lovely looking finish, but it will also taste great.
- It is recommended to bake your pie on the lowest rack in the oven. This will allow your pie to thoroughly bake through, avoiding a soggy bottom. Baking pies on the lowest rack also helps prevent the edges from getting too dark.
- You want to allow your pie to cool for at least an hour, ideally two, before serving. This will allow your filling to firm up, preventing it from going everywhere when you cut it open.
- Peach pie can be stored covered at room temperature for up to two days. It can be stored in the refrigerator for up to five days covered in plastic wrap or aluminum foil. Peach pie can be frozen for up to four months tightly wrapped in aluminum foil.
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