How to Make an Easy Peach Pie With Canned Peaches

Start to Finish: 50 minutes Servings: 8 Difficulty: Easy

Forgo a pie-crust top if you want a more rustic galette-style pie.
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Canned peaches cut the cooking time of peach pie by about half. Home-canned peaches typically produce better results than store-bought canned peaches, partly because you control the amount of sugar used for preservation. You gain a little more control of the sugar content of store-bought peaches by draining them well before using them. As far as crusts go, you can make a homemade crust in about 10 minutes. If you go with a prepared crust, you need two types for best results: a 9-inch deep pastry shell and a refrigerated crust you can roll out to fit the top of the pie.

Easy as Pie

Step 1

Heat the oven to 350 F. Set the pie crusts out to reach room temperature. Lay the first pie crust in the pie plate.

Step 2

Press the sides on bottom into the pie plate to create a tight fit. Crimp the edges of the pie crust. Poke several holes in the bottom of the crust using a fork.

Step 3

Drain the peaches and add them to a saucepan. Add the butter, sugar, cinnamon and nutmeg to the saucepan, and stir the ingredients.

Step 4

Heat the peaches, sugar and butter over medium heat until it bubbles gently around the edges. Mix the cornstarch with 1 tablespoon of cold water, and stir it into the peaches and butter.

Step 5

Simmer the peaches over medium until the mixture thickens, about 10 minutes. Pour the filling into the pastry shell.

Step 6

Spread the filling uniformly in the crust with the bottom of a spoon. Add the reserved syrup as needed to fill out the crust.

Step 7

Place the second pie crust on top of the filling. Pinch the the edges of this crust into the crimps of the first pie crust to create a tight seal. Mix the egg and the milk in a bowl.

Step 8

Brush the egg wash on the pie crust and along the crimped edge. Slice a 1- to 2-inch-long slits in the top of the crust using a sharp knife, spacing them about 1 inch apart. Alternatively, poke numerous holes in the top of the pie using a toothpick.

Step 9

Bake the pie for 30 to 45 minutes, or until the crust develops a deep golden-brown color. Take the pie out of the oven and place it on the cooling rack and allow it to cool before serving.

Easy Homemade Crust

Step 1

Mix the flour and salt in a bowl using a fork or whisk. Cut in the vegetable shortening using a pastry cutter or fork.

Step 2

Sprinkle the water over the flour and shortening. Blend the mixture until the dough comes together.

Step 3

Shape the dough into a ball and cut it into even halves. Wrap each half of dough in plastic wrap and store them in the refrigerator until you're ready to use them.

Things You'll Need

  • Peach Pie

  • 1 9-inch pie plate

  • 2 9-inch pie crusts (available in the refrigerated section of the supermarket)

  • 2 quarts home-canned peaches or 2 29-ounce cans sliced peaches in light syrup

  • 1/4 cup of butter (1/2 stick)

  • 1/2 cup sugar

  • 1/2 teaspoon cinnamon (optional)

  • 1/2 teaspoon nutmeg (optional)

  • 1 tablespoon cornstarch

  • 1 egg

  • 2 tablespoons milk

  • Optional Homemade Crust

  • 2 cups flour

  • 1 teaspoon salt

  • 2/3 cup butter

  • 1/4 cup ice-cold water

Tip

For an extra flaky homemade crust, add 1 more tablespoon of water and chill the dough in the refrigerator for about 1 hour before rolling it out. After you assemble the pie, bake it at 450 F until the crust browns.

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