There’s something magical about the aroma of a fresh peach pie baking in the oven, isn’t there? This Peach Pie With Canned Peaches recipe is not just a delightful dessert; it’s a quick way to enjoy the sweet, juicy flavors of summer any time of year.
Using canned peaches means you can whip this pie up in no time. The result is a buttery crust encasing tender, spiced peaches that are bursting with flavor. Get ready to impress your friends and family with this easy and delicious treat!
Why You’ll Love This Recipe
This peach pie is a true crowd-pleaser with its simple ingredients and delightful flavors.
- Quick and easy to prepare.
- Uses pantry staples and canned peaches.
- Perfectly sweet with a hint of spice.
- Great for any occasion or just a cozy night in.
- Leftovers (if any) taste even better the next day!
My Experience Making This Recipe
When I first made this peach pie, I was pleasantly surprised by how easy it was. The smell of the peaches and cinnamon wafting through the kitchen was enough to make my mouth water.
Serving it warm with a scoop of vanilla ice cream? Pure bliss! My family couldn’t get enough, and I had to fight them off just to get a slice for myself.
Recipe Overview
- Recipe Name: Peach Pie With Canned Peaches
- Servings: 8
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Course: Dessert
- Cuisine: American
- Calories per Serving: 250
Equipment You Will Need
- 9-inch pie dish
- Mixing bowls
- Whisk
- Rolling pin
- Oven
- Knife
Ingredients for Peach Pie With Canned Peaches
- 2 cans (15 oz each) sliced peaches in syrup, drained
- 1 cup granulated sugar
- 1/4 cup all-purpose flour
- 1 teaspoon ground cinnamon
- 1 tablespoon lemon juice
- 1/4 teaspoon salt
- 1 tablespoon butter, cut into small pieces
- 1 package refrigerated pie crusts (2 crusts)
Ingredient Notes and Substitutions
- Canned peaches: They provide sweetness and softness. Fresh peaches can also be used if you have them on hand.
- Granulated sugar: This is for sweetness. Brown sugar adds a richer flavor if preferred.
- All-purpose flour: This thickens the filling. Cornstarch can be used for a gluten-free option.
- Ground cinnamon: This enhances the peach flavor. Nutmeg is a nice alternative if you want a different spice profile.
- Lemon juice: This balances the sweetness. Vinegar can be a substitute for a similar tang.
How to Make Peach Pie With Canned Peaches
Step 1: Preheat the Oven
Set your oven to 425°F (220°C). A hot oven ensures a perfectly golden crust.
Step 2: Prepare the Pie Crust
Roll out one pie crust and fit it into the bottom of your pie dish. This forms the base for all that peach goodness.
Step 3: Mix the Filling
In a mixing bowl, combine the drained peaches, sugar, flour, cinnamon, lemon juice, and salt. This mixture is the star of your pie, so mix it well!
Step 4: Pour Filling into Crust
Carefully transfer the peach filling into the prepared pie crust. Make sure it’s evenly distributed for consistent flavor in every slice.
Step 5: Dot with Butter
Place small pieces of butter on top of the peach filling. This adds richness and flavor as the pie bakes.
Step 6: Add the Top Crust
Place the second pie crust over the filling. Seal the edges by crimping with a fork or your fingers to prevent spillage.
Step 7: Cut Vents
Slice a few small slits in the top crust. This allows steam to escape and helps the pie crust bake evenly.
Step 8: Bake the Pie
Place the pie in the preheated oven and bake for 40-45 minutes. You want it bubbly and golden brown.
Pro Tip: If the edges brown too quickly, cover them with foil to prevent burning.
Tips for the Best Peach Pie With Canned Peaches
- Use high-quality canned peaches for the best flavor.
- Don’t skip the cinnamon; it enhances the peach flavor beautifully.
- Chill your pie crust before rolling it out for easier handling.
- Let the pie cool for at least 30 minutes before slicing to set the filling.
- Top with whipped cream or ice cream for an extra treat!
Common Mistakes to Avoid
- Not draining the peaches: This can lead to a soggy pie.
- Skipping the flour: It’s essential for thickening the filling.
- Overbaking: Keep an eye on the pie to avoid burning the crust.
- Not letting it cool: Slicing too soon can result in a messy filling.
Serving Suggestions
This pie is delicious on its own, but pairing it with some tasty accompaniments elevates it even more.
- Vanilla ice cream
- Whipped cream
- Cream cheese frosting
- Fresh mint leaves for garnish
- Caramel sauce drizzle
Variations to Try
- Add blueberries for a mixed berry pie flavor.
- Incorporate ginger for a spicy kick.
- Use a crumble topping instead of a second crust for a different texture.
- Try almond extract in place of lemon juice for a nutty flavor.
Dietary Adaptations
- Gluten-free: Use gluten-free pie crusts available in stores.
- Dairy-free: Substitute butter with a dairy-free alternative like coconut oil.
- Vegan: Use a plant-based pie crust and replace butter with coconut oil.
- Low-carb/keto: Use a low-carb crust and reduce sugar with a sugar substitute.
Storage and Reheating
Refrigerator
Store leftover pie in an airtight container in the fridge.
- It will keep well for up to 3 days.
- Reheat slices in the microwave for a few seconds.
Freezer
This pie can also be frozen for longer storage.
- Wrap tightly in plastic wrap and then foil.
- It can last up to 3 months in the freezer.
Reheating
Thaw in the fridge overnight before reheating.
- Warm in a 350°F (175°C) oven for about 15-20 minutes.
- Microwave individual slices for a quick treat.
Nutrition Information
| Nutrient | Amount |
|---|---|
| Calories | 250 |
| Total Fat | 10g |
| Saturated Fat | 4g |
| Carbohydrates | 38g |
| Fiber | 1g |
| Sugar | 20g |
| Protein | 2g |
| Sodium | 150mg |
| Cholesterol | 20mg |
Nutrition values are approximate and may vary based on specific ingredients used.
Frequently Asked Questions
Can I use fresh peaches instead of canned?
Absolutely! Fresh peaches can be used, but you’ll need to peel and slice them first.
Can I make this pie ahead of time?
Yes, you can prepare it a day in advance and bake it just before serving.
How should I store the pie?
Store in the refrigerator in an airtight container for up to three days.
Why is my pie filling runny?
This can happen if the peaches were not drained well or if there wasn’t enough thickener.
Can I freeze the pie?
Yes, you can freeze it before or after baking. Just make sure it’s well wrapped.
Final Thoughts
This Peach Pie With Canned Peaches recipe is a delightful way to enjoy a classic dessert with minimal fuss. I hope you give it a try and share it with those you love!
If you’re interested in more delicious peach recipes, check out my canned peaches recipe or learn how to make peach pie filling for future pies.
Peach Pie With Canned Peaches
Ingredients
Equipment
Method
- Preheat the oven to 425°F (220°C).
- Roll out one pie crust and fit it into the bottom of your pie dish.
- In a mixing bowl, combine the drained peaches, sugar, flour, cinnamon, lemon juice, and salt.
- Carefully transfer the peach filling into the prepared pie crust.
- Place small pieces of butter on top of the peach filling.
- Place the second pie crust over the filling and seal the edges by crimping.
- Slice a few small slits in the top crust to allow steam to escape.
- Bake the pie in the preheated oven for 40-45 minutes, or until bubbly and golden brown.