Peach Pie with Canned Peaches
A few simple shortcuts make baking up a homemade peach pie easy and quick! Give this recipe for Peach Pie with Canned Peaches a try for the perfect summer dessert!
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Servings: 8 serving
Calories: 269kcal
Equipment
- Pie Dish
Ingredients
- 2 15 oz cans sliced peaches, drained
- ¾ cup granulated sugar
- ¼ cup brown sugar
- ½ cup cornstarch
- ½ tsp cinnamon
- ¼ tsp nutmeg
- 1 tbsp lemon juice
- 1 double pie crust, store-bought or homemade
- 1 tbsp unsalted butter, cut into small pieces
- 1 egg, for egg wash
- 1 tbsp coarse sugar, optional, for sprinkling
Instructions
- Preheat the oven to 425 degrees Fahrenheit (190°C). Place a baking sheet on the bottom rack to catch any drips.
- In a large bowl, mix the drained canned peaches, granulated sugar, brown sugar, cornstarch, cinnamon, nutmeg, and lemon juice. Gently toss until the peaches are evenly coated.
- Spray the bottom of a 9-inch pie dish with nonstick spray. Then roll out one pie crust and place it in the bottom of the pie dish. Poke the crust with a fork to allow for some aeration.
- Pour the peach filling into the crust and dot with butter. Cover with the second crust (whole or lattice). Trim and crimp the edges.
- Beat the egg with a splash of water and brush it over the top crust. Sprinkle with coarse sugar if desired.
- Cut slits in the top crust for steam to escape if using a whole top crust.
- Bake for 15 minutes. Then reduce the heat to 350 and continue baking for 45-55 minutes or until the crust is golden brown and the filling is bubbling. If the crust starts browning too quickly, cover the edges with foil.
- Let the pie cool at least 2 hours before slicing to allow the filling to set.
Notes
Recipe Copyright The Domestic Spoon. For educational or personal use only.
- Two Cans of Peaches: Any brand of sliced peaches works fine.
- Double pie crust: You can use a premade crust or make your own!
- If the crust begins to brown too quickly, cover the top loosely with foil. You can also just cover the edges with foil if they are browning too quickly.
- The first time I tested this recipe, I baked it at 350 the entire time, and the bottom crust turned out raw. That is why I adjusted the recipe to start with a high temperature and move down afterwards… It gives your bottom crust a good start. I also recommend baking in a preheated oven on a lower rack.
- Place a cookie sheet on the rack below the pie for easy clean up… it will catch any pie filling that happens to bubble out!
- Serve warm with a scoop of vanilla ice cream or whipped cream!
Nutrition
Serving: 1serving | Calories: 269kcal | Carbohydrates: 49g | Protein: 2g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 24mg | Sodium: 103mg | Potassium: 87mg | Fiber: 1g | Sugar: 30g | Vitamin A: 196IU | Vitamin C: 2mg | Calcium: 17mg | Iron: 1mg
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