Peach pie always had a special meaning for me. It reminded me of summer afternoons at my grandmother’s house. The sweet smell of baked peaches and buttery pie crust filled the air, much like a peach pie recipe with canned peaches can bring those comforting aromas into your home all year. It created a warm & nostalgic feeling. Each slice of peach pie was like a slice of happiness. It brought back memories of family gatherings and laughter over dessert.
Jump To Section
- Why You Will Love This Recipe
- Ingredients Needed for Peach Pie Recipe With Canned Peaches
- Step-by-Step Instructions for Making Peach Pie
- Tips for Baking the Perfect Peach Pie Recipe With Canned Peaches
- Serving and Storing Peach Pie
- Variations and Additions to the Peach Pie Recipe With Canned Peaches
- 5 Common Mistakes To Avoid And Their Solutions
- Conclusion
- Other Recipes You’ll Love
- FAQs
Growing up, I realized peach pie was more than just a dessert. It represented the warmth and heritage shared by my family over the years. When I tried making my grandmother’s peach pie recipe with canned peaches, I was surprised at how easy it was to capture that same essence. Canned peaches are a great alternative to fresh ones, especially when out of season.
They offer convenience without losing flavor, making it possible to enjoy this classic dessert all year round. With just a few simple ingredients and some love, you can make a peach pie that takes you back to those cherished moments in the kitchen.
Why You Will Love This Recipe
A Delicious First Impression
I remember the first time I made this pie; I was nervous about whether it would turn out well. To my delight, the combination of sweet, juicy peaches and a flaky crust was heavenly.
A Recipe for Creativity
The best part? It’s a recipe that allows for creativity. Feel free to tweak the sweetness or mix in your favorite spices to match your preferences. Moreover, this peach pie is incredibly versatile.
A Perfect Treat for Any Occasion
Whether you’re hosting a summer barbecue or simply craving something sweet on a rainy day, this pie fits the bill perfectly. I’ve often found myself baking it for potlucks or family gatherings, and it never fails to impress. The compliments I receive are always heartwarming, and sharing a piece of my childhood with others feels wonderful. Trust me when I say that once you try this recipe, it will become a staple in your baking repertoire.
Ingredients Needed for Peach Pie Recipe With Canned Peaches
To make this delightful peach pie recipe with canned peaches, you’ll need a handful of ingredients that are likely already in your pantry. First and foremost, you’ll need two cans of sliced peaches in syrup or juice—this is the star of the show! The sweetness and flavor from the canned peaches will shine through in every bite.
Additionally, you’ll require a pre-made pie crust or ingredients to make your own from scratch if you’re feeling adventurous. You’ll also need sugar, cornstarch, lemon juice, and a pinch of cinnamon to enhance the flavors. The sugar will sweeten the filling, while the cornstarch will thicken it to create that perfect gooey texture.
A splash of lemon juice adds brightness and beautifully balances the sweetness. Lastly, don’t forget about butter! A few pats on top of the filling before baking will give your pie that golden-brown finish and rich flavor that we all crave.
Step-by-Step Instructions for Making Peach Pie
| Ingredients | Measurements |
|---|---|
| Peaches | 6 cups, peeled and sliced |
| Sugar | 1 cup |
| Flour | 1/4 cup |
| Cinnamon | 1/2 teaspoon |
| Nutmeg | 1/4 teaspoon |
| Butter | 2 tablespoons |
| Pastry for double-crust pie | 2 (9-inch) rounds |
| Egg | 1, beaten |
| Vanilla ice cream | For serving |
Making peach pie is straightforward and can be broken down into simple steps. First, preheat your oven to 425°F (220°C). While it’s heating up, drain the canned peaches and reserve some of the syrup or juice.
In a mixing bowl, combine the peaches with sugar, cornstarch, lemon juice, and cinnamon. Stir gently until everything is well coated, then set aside to let the flavors meld together. Next, roll out your pie crust and fit it into a 9-inch pie pan.
Pour the peach mixture into the crust, ensuring an even distribution. If you’re using a top crust, place it over the filling and cut slits for ventilation. If you prefer a lattice top, weave strips of dough over the filling for an elegant touch.
Finally, dot the top with butter before placing it in the oven. Bake for 30 to 35 minutes, or until the top is golden and the filling is hot and bubbly. The anticipation while it bakes is almost unbearable.
Tips for Baking the Perfect Peach Pie Recipe With Canned Peaches
Over the years, I’ve learned tips for elevating your peach pie recipe with canned peaches from good to extraordinary. One crucial tip is to ensure your peaches are well-drained; excess liquid can lead to a soggy crust. If you find your filling too runny after mixing, don’t hesitate to add more cornstarch to thicken it up.
Another tip is to let your pie cool completely before slicing into it; this allows the filling to set properly and makes for cleaner slices. Additionally, consider brushing the crust with an egg wash before baking for that beautiful golden sheen. A sprinkle of sugar on top can also add a delightful crunch and sweetness to the crust.
Lastly, don’t be afraid to experiment with spices! A dash of nutmeg or ginger can add depth to your filling and make your peach pie recipe with canned peaches uniquely yours.
Serving and Storing Peach Pie
Savoring the Flavor
Once your peach pie has cooled and is ready to serve, there are countless ways to enjoy it! A classic pairing is a scoop of vanilla ice cream on top; the creamy texture complements the warm pie perfectly. I often serve mine with freshly whipped cream or even a drizzle of caramel sauce for an extra indulgent treat.
Storing Leftovers
It’s also delightful served plain—there’s something so comforting about enjoying a slice straight from the pie dish. When storing leftovers (if there are any!), keep your peach pie covered at room temperature for up to two days. Store it in the refrigerator to keep it fresh for up to one week.
Reheating to Perfection
I’ve found that reheating individual slices in the microwave for a few seconds brings back that fresh-baked taste. Just be careful not to overheat it; nobody wants a rubbery slice of pie.
Variations and Additions to the Peach Pie Recipe With Canned Peaches
While I adore the classic peach pie recipe, you can try many fun variations. For instance, adding blueberries or raspberries can create a delightful mixed berry peach pie that bursts with flavor. I once made this variation for a summer picnic, and it was an instant hit!
The tartness of the berries balanced beautifully with the sweetness of the peaches. Another idea is incorporating spices like cardamom or allspice for an aromatic twist. You could also experiment with different crusts—try using a graham cracker crust for a no-bake version or even a crumb topping for added texture.
The possibilities are endless! Each variation allows you to customize this beloved dessert while keeping its essence intact.
5 Common Mistakes To Avoid And Their Solutions
As with any recipe, there are common pitfalls when making peach pie. One mistake I’ve made is not draining the canned peaches thoroughly enough, leading to a soggy bottom crust. Drain them well and pat them dry with paper towels if needed to avoid this.
Another common issue is overbaking the pie, which can result in burnt edges or an overly dry filling. Keep an eye on your pie as it bakes; if you notice the edges browning too quickly, cover them with foil until the center cooks. Additionally, using too much sugar can overwhelm the natural sweetness of the peaches; start with less sugar and adjust according to taste.
Lastly, don’t forget about cooling time! Cutting into your pie too soon can lead to messy slices and runny filling. Allowing it to cool completely will ensure that each slice holds its shape beautifully.
By being mindful of these common mistakes and their solutions, you’ll be well on your way to mastering the art of peach pie recipe with canned peaches baking.
Conclusion
To summarize, baking a tasty peach pie recipe with canned peaches is a convenient option for savoring the sweet summer taste of peaches all year. Canned peaches make it easy to prepare this classic dessert without much effort. This peach pie recipe works well for family gatherings, potlucks, or simply enjoying a sweet treat at home.
The recipe’s charm comes from its simplicity and flexibility. You can customize it by adding spices like cinnamon or nutmeg, or by including other fruits for a unique flavor. The flaky crust and the juicy filling create a comforting dessert that brings back warm memories.
Other Recipes You’ll Love
- Simple Easter Swirl Pie Recipe
- Delicious Canned Apple Pie Filling
- How to Make Pecan Pie Balls Recipe – Simple Step by Step
FAQs
What is the best way to make a Peach Pie Recipe With Canned Peaches?
To make a peach pie recipe with canned peaches, drain them and then follow the recipe as directed. When fresh peaches aren’t available, canned ones offer a quick and easy substitute.
Why will I love this Peach Pie Recipe With Canned Peaches?
You will love this peach pie recipe with canned peaches because it is easy to make, uses simple ingredients, and results in a delicious and comforting dessert. The use of canned peaches makes it convenient to enjoy peach pie year-round.
What ingredients do I need to make the Peach Pie Recipe with Canned Peaches?
To make a peach pie recipe with canned peaches, you will need canned peaches, sugar, cornstarch, cinnamon, nutmeg, salt, lemon juice, butter, and a double pie crust. These ingredients create a flavorful and juicy peach filling.
What are the step-by-step instructions for making the Peach Pie Recipe With Canned Peaches?
The step-by-step instructions for making a peach pie recipe with canned peaches include preparing the pie crust, making the peach filling, assembling the pie, and baking it to golden perfection. The detailed instructions ensure you can easily recreate this classic dessert at home.
What are some tips for baking the perfect peach pie?
Some tips for baking the perfect peach pie recipe with canned peaches include using a preheated oven, venting the pie crust to allow steam to escape, and placing the pie on a baking sheet to catch any drips. These tips help ensure that your peach pie turns out beautifully every time.
How should I serve and store peach pie with canned peaches?
Peach pie made with canned peaches can be enjoyed either warm or at room temperature. It’s especially delicious with vanilla ice cream or whipped cream on top. To store leftover peach pie, cover it loosely with foil or plastic wrap and refrigerate for up to 3 days.
What are some variations and additions to the peach pie recipe?
Some variations and additions to the peach pie recipe with canned peaches include adding a crumb topping, incorporating other fruits such as raspberries or blueberries, or infusing the filling with a hint of almond extract. These variations can add a unique twist to the classic peach pie.
What are the five common mistakes to avoid when making a Peach Pie Recipe With Canned Peaches, and what are their solutions?
Five common mistakes to avoid when making a peach pie recipe with canned peaches include using a soggy crust, overfilling the pie, not seasoning the filling adequately, not venting the pie crust, and slicing the pie before it has time to cool properly.
Solutions to these mistakes include blind baking the crust, measuring the filling carefully, adjusting the seasoning to taste, venting the crust with slits or a lattice pattern, and Letting the pie rest for at least an hour before serving.
Peach Pie Recipe with Canned Peaches
Equipment
- Mixing bowl
- Whisk or spoon
- Measuring cups and spoons
- Rolling pin (if using homemade crust)
- 9-inch pie dish
- Knife
- Oven
- Cooling rack
Ingredients
- 2 cans sliced peaches drained (15 oz each)
- ¾ cup granulated sugar
- ¼ cup brown sugar optional
- ¼ cup all-purpose flour or cornstarch
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg optional
- 1 tbsp lemon juice
- 1 tsp vanilla extract
- 2 tbsp unsalted butter cut into small pieces
- 1 pkg refrigerated pie crusts 2 rounds
- 1 egg for egg wash
- 1 tbsp milk for egg wash
- coarse sugar optional, for topping
Instructions
- Preheat your oven to 375°F (190°C).
- In a large mixing bowl, combine the drained sliced peaches, granulated sugar, brown sugar (if using), flour or cornstarch, cinnamon, nutmeg (if using), lemon juice, and vanilla extract. Mix gently until well combined.
- Roll out one pie crust and place it into a 9-inch pie dish. Gently press it into the bottom and sides.
- Pour the peach filling into the prepared crust and dot the top with pieces of butter.
- Roll out the second crust and place it over the filling. Trim and crimp the edges to seal. Cut a few small slits in the top crust to allow steam to escape, or create a lattice top if desired.
- In a small bowl, whisk together the egg and milk to make an egg wash. Brush it over the top crust and sprinkle with coarse sugar if using.
- Bake for 30–35 minutes, or until the crust is golden brown and the filling is bubbling.
- Remove from the oven and let the pie cool for at least 1 hour before slicing.
Notes
- Calories: 320
- Total Fat: 14g
- Saturated Fat: 6g
- Cholesterol: 25mg
- Sodium: 190mg
- Total Carbohydrates: 47g
- Dietary Fiber: 1g
- Sugars: 26g
- Protein: 2g