Easy Peach Pie With Canned Peaches
This delicious peach pie with canned peaches is made with a buttery and flakey pie crust and can be made all year round!
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
Instructions
- Start by making the pie dough. In a food processor, add the flour, sugar, and salt, and mix until combined.
- Add cold cubed butter and blend until the butter and the flour mixture are combined.
- Add ice water and mix for 10 seconds. Press the dough between your fingertips and if the dough comes together, it’s ready. If not, add another tablespoon of water.
- Transfer the dough to a clean floured surface and gather the dough into a disk. Cut it in half, cover each dough disk with plastic wrap, and place in the fridge for at least an hour.
- Make the peach pie filling. Drain the canned peaches from the liquids, and slice them into thick slices. In a large mixing bowl, add the peaches, salt, lemon juice, cinnamon, sugar, and vanilla extract, and mix with a spoon.
- Sift the cornstarch into the filling and mix it until well combined.
- Start with rolling out the first dough disk and line the pie pan with it. Make small holes with a fork and fill them out with the pie filling.
- Cut the second piece of dough with a pizza cutter into even ½ inch strips. Gently place about 5 strips over the pie filling. Fold back the second and the fourth strips and place another strip vertically.
- Fold the strips over the strips and repeat with the rest of the strips.
- Freeze the pie for 20 minutes to prevent the dough from browning quickly. Preheat the oven to 220c (425f).
- Mix one egg with a tablespoon of milk or cream and brush the top of the pie. Sprinkle brown sugar on top.
- Bake in a 180c (350f) preheated oven for 50-60 minutes on the lower third rack of the oven.
- Allow the pie to cool to room temperature to allow the filling to set for at least 2 hours, and then store it in the fridge until you serve.
Notes
- Use cold butter for the crust, we suggest cutting the butter into cubes and then placing it in the fridge, so when you are ready to use it, it will be very cold.
- Work the dough as little as you can. If you overwork the dough, it encourages gluten development which isn't optimal for pie dough. It makes the dough dry, and gummy, and not moist and flakey.
- Freeze the unbaked pie for about 20 minutes before baking, this step stops the pie crust from browning too quickly.
- Measure your flour correctly! When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with a back of a knife.
- Add your favorite peach pie add ins to the filling mixture like chopped nuts, extra cinnamon, sliced fruit, etc.
- Drain the peaches until the last drop. It is very important to drain all of the excess liquids from the canned peaches to make sure you don’t get a soggy pie.
- Allow the pie to cool completely. The filling of the pie needs to set completely so you get beautiful slices.
- Don’t skip brushing the pie with egg wash. (one egg and a tablespoon of milk or cream)
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
Tried this recipe?Let us know how it was!