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How to Make an Easy Peach Pie With Canned Peaches

author image A.J. Andrews
A.J. Andrews' work has appeared in Food and Wine, Fricote and "BBC Good Food." He lives in Europe where he bakes with wild yeast, milks goats for cheese and prepares for the Court of Master Sommeliers level II exam. Andrews received formal training at Le Cordon Bleu.
How to Make an Easy Peach Pie With Canned Peaches
Forgo a pie-crust top if you want a more rustic galette-style pie. Photo Credit: anamaria63/iStock/Getty Images

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

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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.

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