Easy Peach Pie with Canned Peaches
A buttery, flaky crust envelops tender, sweet peaches to create a classic comfort dessert. This peach pie with canned peaches combines convenience with timeless flavor, offering an easy way to indulge your sweet tooth.
Ingredients
- 2 large cans about 15 oz each of peaches, drained (in juice or light syrup)
- 2 rounds of pie crust homemade or store-bought
- ½ to ¾ cup granulated sugar adjust to taste
- 2 –3 tablespoons all-purpose flour or cornstarch
- ½ teaspoon ground cinnamon optional
- Pinch of salt
- 1 tablespoon butter cut into small cubes
(Optional) 1 tablespoon lemon juice or zest
Instructions
- Preheat: Heat your oven to 375°F (190°C).
- Prepare Dish: Place one round of pie dough in a 9-inch pie plate.
- Mix Filling: In a bowl, combine drained peaches, sugar, flour or cornstarch, cinnamon (if using), and salt.
- Fill: Spoon the peach mixture into the crust-lined dish. Dot with cubed butter on top.
- Top Crust: Cover with the second crust (or create a lattice). Trim and seal the edges. Cut slits for ventilation.
- Optional Wash: Brush crust with beaten egg and water or milk for a golden finish.
- Bake: Place the pie on a baking sheet. Bake for 35–45 minutes or until the crust is golden and juices are bubbling.
- Cool: Let the pie rest for at least 20–30 minutes before slicing. Enjoy warm or chilled.
Notes
Check your canned peaches’ sweetness level and adjust sugar accordingly. For a personalized twist, experiment with spices like nutmeg or ground ginger.