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Canned Peach Pie Recipe

This easy Peach Pie Recipe is made with canned peaches! It calls for simple ingredients and can be made even when fresh peaches aren’t in season. The perfect summer dessert that can be topped with a scoop of vanilla ice cream!

I love a good pie made with fresh peaches, but sometimes fresh peaches are hard to come by, especially when it is not peach season! This canned peach pie recipe is so delicious, you will easily mistake the filling for fresh peach pie filling!

I know we have all been there, craving those fresh summer fruit pies, only to find ourselves short on those fresh ripe fruits needed for our pie filling. Whether it is because our fruit is not in season or it is taking too long to ripen on the counter, you can sure feel stuck when you are craving a fresh fruit pie!

In the right season, I like to get my peaches fresh from the Peach Truck or the local farmer’s market, but when they are not in season, I find it hard to be patient enough to wait for my peaches to ripen on the counter! Sometimes, to hurry the process, I put my fruit in a paper bag and roll it shut, helping it ripen faster.

Canned Peach Pie Filling Ingredients

  • Canned Sliced Peaches
  • Sugar
  • Cornstarch
  • Vanilla
  • Cinnamon
  • Butter
  • Egg
  • Water

How to make a Canned Peach Pie

Start by making the prepared crust recipe that is included.

Open the can of peaches and drain the excess peach liquid into a sauce pan. Set the peaches aside in their cans

Add in the sugar, cornstarch, cinnamon and butter to the peach liquid.

Turn the stovetop heat to medium heat and stir constantly until the mixture thickens. Add the peaches and vanilla to the thickened mixture and stir.

Pour the peach mixture into the prepared pie crust.

Add the second pie crust to the top and carefully pinch the top pie crust to the bottom pie crust.

In a small bowl, whisk the egg together with the water. Brush the top of your pie crust with the egg wash then cut a slit in the top of the pie. Feel free to create a lattice design with your crust as well. You can also dust the stop with a tablespoon of sugar if you desire.

Add tin foil to the edges of the pie crust and bake at 400 degrees for 10 minutes.

Lower the heat of the oven to 350 degrees and bake the pie for an additional 40 minutes or until golden brown.

Remove from the oven and let it cool slightly before serving.

Pie Crust Ingredients

  • Unsalted Butter: you’ll want to make sure your butter is super cold!
  • Flour: all purpose flour works best
  • Salt
  • Sugar: white sugar
  • Water: ice cold

How to make a Canned Peach Pie Crust

This easy peach pie recipe is so simple to put together. You do not need a lot of odd ingredients, just your basics you can find at any grocery store.

You can easily use a store bought pie crust, but I do love this homemade pie crust recipe. It makes the perfect flaky crust.

Gather your crust ingredients, combining the cold cubed butter and flour together. Using a pastry blender or a fork, you can easily work the butter into the flour. You will then add your salt and sugar.

Once those are combined, slowly add your cold water and combine until the dough forms. Dividing it into two balls, and wrapping them in plastic wrap, refrigerate for at least 3 hours. Then you will remove, and on a floured surface, roll out each ball into the perfect pie crust shape.

You will use this double crust recipe for one on the bottom of your 9 inch pie pan, and the second crust for the top! Again, a great option is to use the top curst as a lattice crust if you want.

How do you make a Peach Pie not runny?

Often times when people make a peach pie, they are left with a delicious dessert that somehow ends up more like a peach cobbler or a dump cake! How can you make sure your pie is set enough to hold the form of a pie? Here are a few easy tricks!

I think the best way to to thicken a pie liquid is to use corn starch because it is a natural thickening agent and should be able to give body to your pie filling without changing the taste! Usually it takes about 1 teaspoon per cup of fruit you use.

Flour is another thickening agent. Some people do not like adding flour to their pie filling because it can make the look of your filing a little cloudy, but if it is all that you have on hand, it will still work! Just be sure not add too much or you could end up with a goopy, clumpy filling.

2 teaspoons of flour for each cup of fruit usually works! The key here is that you need to sprinkle the flour into the mix because if you pour it all in at once, it can clump up and change the texture of your filling.

Another way to thicken is by adding a package of instant pudding which can improve the overall texture of your pie filling and even add flavor! It does this by giving the pie a bit more complexity and by utilizing the gelatin in the pudding to allow the filling to set.

Many people enjoy using lemon instant pudding because lemon goes well with most other fruit fillings. So, not only can you add to the thickness of your pie filling, but you can also get a far greater depth of flavor as well.

Using a lattice top can also help the excess moisture be released from your pie instead of trapping it inside your pie. Of course this takes a little more work, but it does make a beautiful pie!

What can you do with canned peach liquid?

There are a variety of things you can do with your canned peach liquid. Besides just drinking it (my kids love to take turns drinking the juice) or using it in your pie recipe, you can also thicken the leftovers! This makes a great sauce topping for foods such as pancakes, waffles, or on top of a scoop of vanilla ice cream!

Add 1/2 tsp of cornstarch or arrowroot to your excess juice, heating it up, and stirring until thickened!

What can I add to canned peaches?

When selecting canned peaches, choose ones that are unsweetened or canned in water or 100 percent fruit juice. You don’t want the extra sugar that is often in the syrup of canned fruits. You can add canned peaches to anything from pies, to yogurt, or even to waffles or cottage cheese!

Canned Peach Pie Recipe

This easy Peach Pie Recipe is made with canned peaches! It calls for simple ingredients and can be made even when fresh peaches aren't in season. The perfect summer dessert that can be topped with a scoop of vanilla ice cream!
Prep Time 30 mins
Cook Time 50 mins
2 hrs 20 mins
Servings 1 pie

Ingredients
  

Pie Crust Ingredients

  • 1 cup cold, unsalted butter, cut into small cubes
  • 2 ½ cups flour
  • 1 tsp salt
  • 2 tsp sugar
  • ½ cup ice water

Pie Filling Ingredients

  • 3 cans sliced peaches (regular size can)
  • ¾ cup sugar
  • cup cornstarch
  • 1 ½ tsp vanilla
  • ¼ tsp cinnamon
  • 2 tbsp butter
  • 1 tbsp water
  • 1 tsp water

Instructions
 

Pie Crust Instructions

  • In a mixing bowl, combine the cold butter and flour.  Using a fork or a pastry blender, work the butter into the flour. 
  • Add in the salt and sugar and continue to work the mixture until the ingredients are the consistency of cornmeal.
  • Add in the water slowly and continue to knead and mix until the dough comes together. 
  • Form the dough into two balls, wrapping each ball in plastic wrap and pressing down to create a disk.
  • Chill in the refrigerator for 3 hours.
  • After 3 hours, lightly flour the surface you'll be working on.
  • Unwrap the pie dough and roll the discs out into 12-inch circles on top of the floured surface.
  • Transfer one of the pie dough to a 9-inch pie plate and crimp the edges.
  • Set your second rolled out pie dough aside to place on top of your pie.

Pie Filling Instructions

  • Prepare pie crusts with the recipe listed.
  • Preheat oven to 400 degrees.
  • Open the cans of peaches and drain the excess peach liquid into a sauce pan. Set the peaches aside in their cans.
  • Add the sugar, cornstarch, cinnamon and butter to the peach liquid.
  • Turn the stovetop heat to medium and stir constantly until the mixture thickens.
  • Add the peaches and vanilla to the thickened mixture and stir.
  • Pour the peach mixture into the prepared pie crust.
  • Add the second pie crust to the top and carefully pinch the top pie crust to the bottom pie crust.
  • In a small bowl, whisk the egg together with the water. Brush the top of your pie crust with the egg wash then cut a slit in the top of the pie. Fee free to create a lattice design with your crust as well.
  • Add tin foil to the edges of the pie crust and bake at 400 degrees for 10 minutes.
  • Lower the heat of the oven to 350 degrees and bake the pie for an additional 40 minutes.
  • Remove from the oven and let it cool slightly before serving.

PIN FOR LATER

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