Peach Pie with Canned Peaches: A Deliciously Easy Recipe

Summer's sweet taste doesn't have to end when peach season does! This recipe shows you how to make a delightful peach pie using canned peaches, perfect for any time of year. Forget complicated techniques and lengthy processes; this recipe prioritizes ease and deliciousness.

Why Canned Peaches?

Using canned peaches offers several advantages:

• Convenience: No need to peel, pit, or slice fresh peaches. Save time and effort!
• Availability: Canned peaches are readily available year-round, unlike their fresh counterparts.
• Cost-effective: Especially during the off-season, canned peaches can be a more budget-friendly option.
• Consistent results: Canned peaches offer a uniform texture and sweetness, ensuring a predictable outcome for your pie.

Ingredients for your Easy Peach Pie

This recipe makes one 9-inch double-crust pie.

For the Crust: (You can use store-bought for even more convenience!)

• 2 ½ cups all-purpose flour
• 1 tsp salt
• 1 cup (2 sticks) unsalted butter, chilled and cut into cubes
• ½ cup ice water

For the Filling:

• 2 (15 ounce) cans sliced peaches, drained (reserve about ¼ cup of the juice)
• ¾ cup granulated sugar
• ¼ cup packed light brown sugar
• 2 tbsp all-purpose flour
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• ¼ tsp ground allspice
• 1 tbsp lemon juice
• 1 tbsp butter, cut into small pieces

Instructions: A Step-by-Step Guide

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 butter and use a pastry blender or your fingers to cut the butter into the flour mixture until it resembles coarse crumbs.
3. Add water: Gradually add the ice water, mixing until the dough just comes together. Don't overmix.
4. Chill: Form the dough into two discs, wrap in plastic wrap, and chill in the refrigerator for at least 30 minutes.

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 one disc of 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, flour, cinnamon, nutmeg, allspice, and lemon juice. Gently toss to coat.
4. Fill the crust: Pour the peach mixture into the pie crust. Dot the top with the butter pieces.
5. Top crust: Roll out the second disc of dough and either place it over the filling or cut it into strips for a lattice top. Crimp the edges to seal. Cut slits in the top crust to allow steam to escape.
6. Optional: Egg wash: For a golden-brown crust, brush the top with a beaten egg or milk. You can also sprinkle with coarse sugar for extra sweetness.
7. Bake: Bake for 45-55 minutes, or until the crust is golden brown and the filling is bubbly. If the crust starts to brown too quickly, cover the edges with foil.
8. Cool: Let the pie cool completely on a wire rack before slicing and serving. This allows the filling to set properly.

Serving Suggestions

Serve your delicious peach pie warm or at room temperature, with a scoop of vanilla ice cream or whipped cream for an extra indulgent treat. It's the perfect dessert for any occasion!

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