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Peach Pie with Canned Peaches

Peach Pie with Canned Peaches

iamwinfred
This peach pie with canned peaches is the shortcut every home baker needs. No peeling, no pitting, and no waiting for peach season. Just tender, juicy peaches wrapped in a flaky golden crust, ready whenever the craving hits. Made with pantry staples and canned peaches, this pie tastes like it came from a family recipe—minus all the extra work.
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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Course Dessert
Cuisine American
Servings 8 slices
Calories 320 kcal

Equipment

  • 9-inch pie dish
  • 2 large mixing bowls
  • Pastry brush
  • Rolling Pin Only if using homemade dough
  • Baking sheet To catch any drips
  • Cooling rack
  • Sharp knife For venting the top crust
  • Colander

Ingredients
  

  • 2 15 ounce cans sliced peaches in juice or light syrup drained well
  • 3/4 cup granulated sugar
  • 1/4 cup light brown sugar packed
  • 3 tablespoons cornstarch
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1 teaspoon pure vanilla extract
  • 2 tablespoons unsalted butter cut into small pieces
  • 1 package refrigerated pie crust (2 crusts) or homemade double pie crust
  • 1 large egg beaten (for egg wash)
  • 1 tablespoon milk or water for egg wash
  • 1 tablespoon turbinado sugar for topping

Instructions
 

  • Preheat oven to 400°F. Drain canned peaches thoroughly in a colander, pressing gently to release extra liquid. Pat dry with paper towels. Cut large slices into bite-sized pieces.
  • In a large bowl, combine drained peaches, granulated sugar, brown sugar, cornstarch, lemon juice, cinnamon, nutmeg, salt, and vanilla. Fold gently to coat evenly. Let sit for 10 minutes to thicken juices.
  • Lightly flour work surface and unroll one pie crust. Transfer to 9-inch pie dish, pressing into bottom and sides without stretching. Trim excess overhang to about ½ inch past edge.
  • Pour peach filling into crust and spread evenly. Scatter butter pieces over filling.
  • Unroll second crust over filling (or cut into strips for lattice). Trim edges to match bottom, fold excess under, and crimp edges. Cut 4-5 slits in top crust for steam vents.
  • Whisk egg with milk or water and brush over top crust. Sprinkle with turbinado sugar. Place pie on baking sheet and bake 45-55 minutes until golden and bubbling. Tent edges with foil if browning too quickly.
  • Cool pie on rack for at least 3 hours before slicing to allow filling to set.

Notes

  • Drain and pat the peaches dry thoroughly—this is the single biggest factor in avoiding a soggy or runny filling.
  • Chill your pie dough for 15 minutes before rolling if it feels soft or sticky.
  • Avoid peaches packed in heavy syrup, since they add too much extra sweetness and moisture.
  • Let the pie fully cool before cutting, even though it is tempting to slice it warm.
  • Place a baking sheet underneath the pie dish to catch any bubbling filling and keep your oven clean.
  • Brush the egg wash all the way to the edges for even browning on the crimped crust.
  • Store leftover pie loosely covered at room temperature for up to 2 days.
  • Refrigerate for up to 5 days for longer storage, or freeze the baked pie tightly wrapped for up to 3 months.
  • Reheat individual slices in the oven at 300°F for 10 minutes to re-crisp the crust—avoid microwaving.
  • For a lattice top, cut the second crust into strips and weave before crimping the edges.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 50gProtein: 3gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 210mgPotassium: 180mgFiber: 2gSugar: 30gVitamin A: 8IUVitamin C: 6mgCalcium: 2mgIron: 6mg
Keyword canned peach dessert, easy peach pie, peach pie canned peaches, summer pie recipe
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