Peach pie is a timeless dessert that brings a taste of summer to any season. Using canned peaches makes this classic treat even easier to whip up without sacrificing flavor or texture. We love how this recipe lets us enjoy that sweet, juicy peach goodness all year round.
This easy peach pie with canned peaches is perfect for busy days when you want a homemade dessert without the fuss. The filling is simple yet delicious, and the flaky crust adds the perfect touch. Whether you’re a seasoned baker or just starting out, this recipe is a guaranteed crowd-pleaser that’s both quick and satisfying.
Ingredients
To create our Easy Peach Pie With Canned Peaches, we’ll gather simple ingredients that deliver maximum flavor with minimal effort. Here’s everything we need for the pie filling, crust, and optional toppings to elevate our dessert.
For the Pie Filling
- 2 cans (15 oz each) of sliced peaches in syrup, drained but reserve 1/4 cup syrup
- 3/4 cup granulated sugar
- 2 tablespoons all-purpose flour (for thickening)
- 1 tablespoon cornstarch (optional, for extra firmness)
- 1/2 teaspoon ground cinnamon (adds warm spice)
- 1/4 teaspoon ground nutmeg (optional, enhances depth)
- 1 teaspoon vanilla extract (for natural sweetness)
- 1 tablespoon lemon juice (balances sweetness and brightens flavor)
For the Pie Crust
| Ingredient | Measurement | Notes |
|---|---|---|
| All-purpose flour | 2 1/2 cups | Spoon and level |
| Salt | 1/2 teaspoon | Enhances crust flavor |
| Granulated sugar | 1 tablespoon | Adds slight sweetness |
| Unsalted butter | 1 cup (2 sticks), cold | Cut into cubes; key to flakiness |
| Ice water | 6 to 8 tablespoons | Add gradually until dough forms |
Tip: Using cold butter and ice water ensures our crust stays flaky and tender.
Optional Toppings
- 1 egg (beaten, for egg wash to achieve golden crust)
- Coarse sugar (sprinkle on crust edges for crunch and shine)
- Vanilla ice cream (serve alongside for extra indulgence)
- Whipped cream (adds creamy, airy texture)
Equipment Needed
To prepare our Easy Peach Pie with Canned Peaches perfectly, having the right equipment on hand is essential. Below is a detailed list of the tools we recommend using to achieve the best results efficiently and effortlessly.
Essential Tools for Pie Preparation
- 9-inch Pie Pan
Choose a classic glass or metal pie pan to hold your crust and filling. Glass pans allow you to check the bottom crust’s doneness.
- Mixing Bowls (Various Sizes)
Use a large bowl for mixing the pie filling and a medium bowl for the crust ingredients.
- Measuring Cups and Spoons
Precision matters. Measure your flour, sugar, and other ingredients accurately for consistent flavor and texture.
- Pastry Blender or Food Processor
For cutting cold butter into the all-purpose flour. A pastry blender gives control, while a food processor speeds up the process.
- Rolling Pin
We need this to roll out the chilled dough to an even thickness for the pie crust.
- Whisk and Wooden Spoon
A whisk helps to blend dry ingredients smoothly, and a wooden spoon is ideal for stirring the peach filling.
- Cooling Rack
After baking, place the pie on a cooling rack to allow air circulation and prevent sogginess.
Optional but Helpful Accessories
| Equipment | Purpose |
|---|---|
| Pastry Brush | To apply the egg wash for a golden, glossy crust |
| Serrated Knife | For cutting steam vents or decorative crust slits |
| Rolling Mat or Pastry Cloth | Keeps dough from sticking and simplifies cleanup |
| Can Opener | For opening canned peaches quickly |
Key Notes on Equipment Usage
“Using cold tools and ingredients helps maintain the butter’s flakiness in the crust.”
- Keep the butter chilled and work quickly when mixing the dough.
- Ensure your rolling pin and surface are lightly floured to prevent sticking.
- Use the pastry brush to gently apply the egg wash evenly without soaking the dough.
Gathering these items upfront sets us up for smooth preparation and a delicious, flaky peach pie that everyone will enjoy.
Make-Ahead Instructions
To simplify your baking day and enjoy the Easy Peach Pie With Canned Peaches even more, we recommend following these make-ahead steps:
- Prepare the Pie Crust in Advance
Mix, blend, and chill the pie dough up to 2 days before baking. Wrap it tightly in plastic wrap and refrigerate. Keeping the dough cold ensures flakiness when baked.
- Make the Peach Filling Early
Combine the canned peaches, sugar, flour, cornstarch, spices, lemon juice, and vanilla extract as directed. You can prepare the filling 1 day ahead, cover it well, and keep it in the fridge. This allows the flavors to meld beautifully.
- Store Assembled Pie Before Baking
Assemble the pie on baking day or the night before. Wrap the unbaked pie tightly with plastic wrap or foil and refrigerate. Bake within 24 hours to maintain optimal crust texture.
- Freeze Assembled Pie for Longer Storage
If you want to keep it longer, freeze the unbaked pie for up to 3 months. Wrap it securely in foil and label with the date. To bake, thaw overnight in the fridge and then follow the baking instructions.
| Step | Preparation Time | Storage Method | Storage Duration |
|---|---|---|---|
| Pie Crust | 10-15 minutes + chilling | Refrigerate, wrapped | Up to 2 days |
| Peach Filling | 10 minutes | Refrigerate, covered | Up to 1 day |
| Assembled Pie | 5-10 minutes | Refrigerate, wrapped | Up to 24 hours |
| Frozen Assembled Pie | 5-10 minutes | Freeze, wrapped | Up to 3 months |
Tip: Always bring the pie dough back to a cool but pliable temperature before rolling to prevent cracking.
By following these make-ahead instructions we save time and keep the pie components fresh and flavorful while ensuring a flaky crust and luscious filling on baking day.
Directions
Follow these simple steps to create our Easy Peach Pie With Canned Peaches, ensuring a flaky crust and a perfectly sweet filling every time.
Preparing the Pie Crust
- Chill your ingredients: Use cold unsalted butter and ice water to ensure the crust stays flaky.
- In a large mixing bowl, combine all-purpose flour, salt, and sugar.
- Cut the chilled butter into small cubes. Using a pastry blender or food processor, blend the butter into the flour mixture until it resembles coarse crumbs with pea-sized bits.
- Gradually add ice water, one tablespoon at a time, mixing gently with a fork until the dough starts to hold together. Avoid over-mixing.
- Divide the dough into two equal disks, wrap each in plastic wrap, and chill them in the refrigerator for at least 30 minutes before rolling.
Making the Peach Pie Filling
- Drain the canned peaches thoroughly to avoid excess moisture.
- In a medium bowl, combine the peaches with granulated sugar, flour, and cornstarch to thicken the filling during baking.
- Add ground cinnamon, ground nutmeg, vanilla extract, and a splash of lemon juice to enhance the peach flavor and balance sweetness.
- Gently toss the filling ingredients together, making sure every slice of peach is coated evenly. Set aside to allow flavors to meld.
Assembling the Peach Pie
- Preheat the oven to 425°F (220°C).
- On a lightly floured surface, roll out one dough disk to fit a 9-inch pie pan, leaving a slight overhang. Transfer it carefully into the pan.
- Pour the peach filling into the crust, spreading it out evenly.
- Roll out the second dough disk and cover the pie with it. Choose either a full top crust with slits for venting or create a lattice design for a classic look.
- Trim any excess dough and crimp the edges to seal the pie.
- For a golden, glossy finish, brush the top crust with beaten egg wash and sprinkle with coarse sugar.
Baking the Pie
- Place the assembled pie on a baking sheet to catch drips and put it in the preheated oven.
- Bake at 425°F (220°C) for 15 minutes to set the crust, then reduce the temperature to 350°F (175°C).
- Continue baking for 40 to 45 minutes until the crust is golden brown and the filling is bubbly.
- If the edges brown too quickly, cover them loosely with foil or a pie shield.
- Remove the pie from the oven and cool on a wire rack for at least 2 hours to let the filling set before slicing.
| Step | Temperature | Time |
|---|---|---|
| Initial Bake | 425°F (220°C) | 15 minutes |
| Continue Baking | 350°F (175°C) | 40-45 minutes |
| Cooling | Room Temperature | Minimum 2 hours |
Serving Suggestions
Enhance our Easy Peach Pie With Canned Peaches by serving it with complementary flavors and textures. Here are the best ways to elevate each bite:
1. Classic Pairing: Vanilla Ice Cream
The creamy vanilla ice cream contrasts perfectly with the warm peach filling. Scoop ice cream on top while the pie is still slightly warm for a delightful temperature balance.
2. Whipped Cream Topping
Lightly sweetened whipped cream adds a fluffy texture that complements the flaky crust and juicy peaches. For a twist, try flavored whipped cream with a hint of cinnamon or almond extract.
3. Drizzle with Honey or Maple Syrup
A thin drizzle of honey or pure maple syrup amplifies the natural sweetness and adds a rich note to our peach pie slices.
4. Dusting of Cinnamon or Nutmeg
Add an extra layer of spice by lightly sprinkling cinnamon or nutmeg on top just before serving. This subtle touch enhances the aromatic spices inside the filling.
5. Serve with Fresh Fruit
Accompany slices with fresh peach slices, berries, or a citrus wedge to add brightness and freshness to the plate.
Serving Temperature Recommendations
| Serving Option | Ideal Temperature | Notes |
|---|---|---|
| Classic Vanilla Ice Cream | Warm Pie with Cold Ice Cream | Creates delightful temperature contrast |
| Whipped Cream | Room Temperature | Maintains airy lightness |
| Drizzled Honey/Maple | Warm Pie | Improves syrup flow and coat |
| Fresh Fruit | Chilled or Room Temp | Adds freshness and balance |
“Serving our Easy Peach Pie warm with a scoop of vanilla ice cream is the most popular way to enjoy this classic dessert.“
Feel free to mix and match toppings and accompaniments to customize each slice. These serving suggestions help maximize flavors and create an irresistible experience every time.
Storage Tips
Proper storage ensures that our Easy Peach Pie with Canned Peaches stays fresh, flavorful, and delicious for as long as possible. Follow these guidelines to maintain the perfect taste and texture.
Refrigeration
- After baking, allow the pie to cool completely to room temperature.
- Cover the pie loosely with plastic wrap or aluminum foil.
- Store in the refrigerator for up to 4 days.
- Refrigerated pie is best enjoyed chilled or gently warmed in the oven at 350°F (175°C) for 10-15 minutes.
Freezing
- We can freeze the pie at two stages: before or after baking.
- To freeze unbaked pie: Assemble the pie, then wrap tightly with plastic wrap and a layer of aluminum foil to prevent freezer burn.
- To freeze baked pie: Cool completely, then wrap tightly the same way.
- Store in the freezer for up to 3 months.
- Thaw frozen pie overnight in the refrigerator before baking or reheating.
Reheating
- Preheat oven to 350°F (175°C).
- For refrigerated or thawed pies, heat for 15-20 minutes or until warmed through.
- To keep crust crisp, avoid microwaving.
Storage Summary Table
| Storage Method | Preparation Stage | Duration | Storage Tips |
|---|---|---|---|
| Refrigeration | After baking | Up to 4 days | Cover loosely, reheat in oven for best texture |
| Freezing | Unbaked or baked | Up to 3 months | Wrap tightly in plastic wrap and foil, thaw overnight |
| Reheating | After refrigeration or freezing | 15-20 minutes | Heat in oven at 350°F, avoid microwave for crust |
Conclusion
This Easy Peach Pie with canned peaches is a perfect go-to dessert that fits effortlessly into any schedule. Whether you’re a seasoned baker or just starting out, it offers a satisfying mix of convenience and deliciousness without sacrificing quality.
With simple ingredients and straightforward steps, it’s a recipe we can rely on to impress family and friends. Plus, the flexibility in preparation and storage means we can enjoy this classic treat anytime without stress.
Give it a try and discover how easy it is to bring a slice of peachy perfection to your table.
Frequently Asked Questions
Can I use canned peaches for making peach pie?
Yes, canned peaches are perfect for this recipe as they provide convenience and consistent flavor year-round, making the pie easy to prepare anytime.
Is this peach pie recipe suitable for beginners?
Absolutely! The recipe is straightforward with clear steps, making it ideal for both beginners and experienced bakers.
What ingredients are needed for the peach pie filling?
The filling requires canned peaches, sugar, flour, cornstarch, spices, vanilla extract, and lemon juice.
How do I ensure a flaky pie crust?
Use cold ingredients like butter and ice water, and keep the dough chilled before rolling it out to achieve a flaky crust.
Can I prepare the pie in advance?
Yes, you can make the crust up to 2 days ahead, the filling a day before, and assemble the pie 24 hours prior to baking. It also freezes well.
What equipment do I need to bake this peach pie?
Essential tools include a 9-inch pie pan, mixing bowls, measuring cups and spoons, a pastry blender or food processor, rolling pin, whisk, and wooden spoon.
How should I bake the peach pie?
Bake at a moderate temperature with an initial period followed by continued baking, then allow it to cool so the filling sets well before serving.
What are some good serving suggestions?
Serve the pie warm with vanilla ice cream, whipped cream, honey, maple syrup, or fresh fruit to enhance its flavor.
How do I store leftover peach pie?
Refrigerate the cooled pie covered for up to 4 days, or freeze it wrapped properly for longer storage. Reheat gently before serving.
Can I freeze the pie before baking?
Yes, the unbaked pie can be frozen for up to 3 months when wrapped well to prevent freezer burn. Thaw in the refrigerator before baking.