The Ultimate Canned Peach Pie Recipe: Easy, Delicious, and Perfect for Any Occasion

Are you craving a delicious peach pie but short on time? This recipe utilizes canned peaches, making it a quick and easy dessert option without sacrificing flavor. This canned peach pie recipe is perfect for busy weeknights or when you need a simple yet impressive dessert for a gathering. Let's get started!

Ingredients You'll Need:

This recipe uses readily available ingredients, making it incredibly convenient. You won't need any specialized baking supplies!

• For the Crust:
  • 1 ½ cups all-purpose flour
  • ½ teaspoon salt
  • ½ cup (1 stick) unsalted butter, chilled and cubed
  • ¼ cup ice water
• For the Filling:
  • 2 (15 ounce) cans sliced peaches in juice, drained (reserve juice)
  • ¾ cup granulated sugar
  • ¼ cup packed light brown sugar
  • 2 tablespoons cornstarch
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground allspice
  • 1 tablespoon lemon juice
  • 1 tablespoon butter, cut into small pieces

Step-by-Step Instructions:

This recipe is broken down into simple, easy-to-follow steps, perfect for both beginner and experienced bakers.

Making the Crust:

1. Combine dry ingredients: In a large bowl, whisk together the flour and salt.
2. Cut in the butter: Add the chilled, cubed butter to the flour mixture. Use a pastry blender or your fingertips to cut the butter into the flour until the mixture resembles coarse crumbs.
3. Add water: Gradually add the ice water, one tablespoon at a time, mixing lightly until the dough just comes together. Be careful not to overmix.
4. Chill the dough: Form the dough into a disk, wrap it in plastic wrap, and chill for at least 30 minutes. This helps prevent shrinkage during baking.

Assembling the Pie:

1. Preheat oven: Preheat your oven to 375°F (190°C).
2. Roll out the dough: On a lightly floured surface, roll out half of the dough into a 12-inch circle. Carefully transfer it to a 9-inch pie plate.
3. Prepare the filling: In a large bowl, combine the drained peaches, granulated sugar, brown sugar, cornstarch, cinnamon, nutmeg, allspice, and lemon juice. Gently toss to coat.
4. Fill the crust: Pour the peach filling into the pie crust. Dot the top with the small pieces of butter.
5. Top crust: Roll out the remaining dough and either place it over the filling, crimping the edges to seal, or cut it into strips for a lattice top. Cut slits in the top crust to allow steam to escape.
6. Bake: Bake for 45-50 minutes, or until the crust is golden brown and the filling is bubbly. If the crust starts browning too quickly, cover the edges with foil.

Cooling and Serving:

1. Cool: Let the pie cool completely on a wire rack before slicing and serving. This allows the filling to set properly.
2. Serve: Enjoy your delicious homemade canned peach pie! A scoop of vanilla ice cream is the perfect complement.

Tips for the Best Canned Peach Pie:

• Don't overmix the dough: Overmixing will develop the gluten and result in a tough crust.
• Use cold ingredients: Cold butter and ice water are crucial for a flaky crust.
• Adjust sweetness: If your canned peaches are particularly sweet, you may want to reduce the amount of sugar in the filling.
• Add a touch of almond extract: For an extra layer of flavor, add a teaspoon of almond extract to the filling.

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