Easy Peach Pie With Canned Peaches
This easy peach pie has a flaky, buttery homemade crust, a woven lattice top, and a sweet cinnamon peach filling made with canned peaches.
Ingredients
Crust (for 2 crusts)
- 2 ½ cups Flour AP, plain
- 1 cup Butter unsalted, cold
- ⅔ teaspoon Kosher salt
- 2 ½ tablespoon Granulated sugar
- 6-8 tablespoon Cold water
Filling
- 26.1 oz Peaches canned peaches in syrup, drained
- ½ teaspoon Cinnamon
- ½ teaspoon Kosher salt
- 1 teaspoon Vanilla extract
- ⅓ cup Granulated sugar
- 1 tablespoon Lemon juice
- 4 tablespoon Cornstarch
Topping
- 1 Egg
- 1 tablespoon Milk or cream
- 2 tablespoon Brown sugar for sprinkling
Instructions
Make the pie crust
- Dry Ingredients: In a food processor, pulse the flour, sugar, and salt until combined.
- Butter: Add the cold cubed butter and pulse until the mixture looks like coarse crumbs.
- Water: Add the ice water and pulse for 10 seconds. Squeeze a little dough between your fingers. If it holds together, it is ready. If not, add another tablespoon of water.
- Chill: Gather the dough into a disk on a floured surface, cut it in half, wrap each piece in plastic wrap, and refrigerate for at least 1 hour.
Make the peach filling
- Mix: Drain the canned peaches and cut them into thick slices. In a large bowl, stir together the peaches, salt, lemon juice, cinnamon, sugar, and vanilla extract.
- Thicken: Sift the cornstarch over the filling and mix until well combined.
Assemble and bake
- Line the Pan: Roll out the first dough disk and line the pie pan. Prick the bottom with a fork and add the peach filling.
- Lattice: Cut the second dough disk into even ½-inch strips. Lay about 5 strips over the filling, fold back every other strip, and place one strip across. Unfold the strips, then repeat with the remaining strips to weave the lattice.
- Freeze: Freeze the pie for 20 minutes so the crust holds its shape. Meanwhile, preheat your oven to 220°C (425°F).
- Egg Wash: Beat the egg with 1 tablespoon of milk or cream, brush it over the lattice, and sprinkle with brown sugar.
- Bake: Place the pie on the lower third rack, reduce the oven to 180°C (350°F), and bake for 50 to 60 minutes, until the crust is deep golden and the filling is bubbling.
- Cool: Let the pie cool at room temperature for at least 2 hours so the filling can set before slicing.
Notes
- Cold Butter: Cube the butter and chill it until you are ready to use it for the flakiest crust.
- Don't Overwork the Dough: Pulse just until it comes together so the crust stays tender.
- Chill the Dough: At least 1 hour in the fridge makes it easier to roll and helps it hold its shape.
- Drain the Peaches: Drain the syrup completely so the filling isn't runny.
- Fresh or Frozen Peaches: Use about 6 to 7 fresh peaches, or thawed and drained frozen peaches, and add 1 extra tablespoon of cornstarch.
- Freeze Before Baking: 20 minutes in the freezer keeps the lattice sharp.
- Lower Rack: Baking low in the oven crisps the bottom crust.
- Protect the Edges: Cover the edges with foil if they brown too quickly.
- Let It Set: Cool for at least 2 hours before slicing.
- Storage: Keep at room temperature for 1 day or in the fridge for up to 4 days. Freeze the whole pie or slices for up to 3 months.
Nutrition
Calories: 359kcalCarbohydrates: 44gProtein: 4gFat: 19gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 49mgSodium: 428mgPotassium: 133mgFiber: 2gSugar: 16gVitamin A: 809IUVitamin C: 4mgCalcium: 15mgIron: 2mg
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