There’s nothing quite like the comforting taste of a homemade peach pie, and the best part? You don’t need fresh peaches to make it. This easy peach pie with canned peaches is a foolproof recipe that delivers the same sweet, juicy filling and golden, flaky crust without the hassle of peeling or slicing fresh fruit.
Using canned peaches not only saves time but also ensures a consistent flavor and texture, making this recipe perfect for any season. Whether you’re baking for a family gathering, a holiday dessert, or simply craving a classic southern peach pie, this guide will walk you through everything you need to know.
In this post, you’ll learn:
- Why canned peaches are a great choice for pie
- The best ingredients and pie crust options
- A step-by-step guide to baking the perfect peach pie
- Tips to prevent a soggy crust and enhance flavor
- Answers to frequently asked questions
Let’s get baking!
Why Use Canned Peaches for Peach Pie?
Many people assume that fresh peaches are the only way to make a delicious peach pie, but canned peaches offer several advantages that make them a fantastic alternative. Whether you’re looking for convenience, affordability, or a way to enjoy peach pie year-round, canned peaches can be a game-changer. Here’s why they work so well in this recipe.
Convenience and Availability
One of the biggest reasons to use canned peaches is convenience. Fresh peaches require peeling, pitting, and slicing, which can be time-consuming, especially if you’re making a large pie. With canned peaches, all the hard work is already done for you. They come pre-sliced, peeled, and ready to use, making them a quick and easy option for busy bakers.
Canned peaches are also available year-round, unlike fresh peaches, which are typically in season during the summer months. This means you can enjoy a homemade peach pie whenever you crave it, no matter the time of year.
Consistent Flavor and Texture
Fresh peaches can vary in sweetness and ripeness, which can affect the final taste and texture of your pie. Some peaches might be too tart, while others could be too soft or firm. Canned peaches, on the other hand, provide a consistent level of sweetness and tenderness, ensuring that your pie turns out great every time.
Since they are packed at peak ripeness, canned peaches retain their juicy, flavorful quality. You won’t have to worry about buying underripe peaches that need time to ripen or overripe ones that might be too mushy for baking.
Cost-Effective and Easy to Store
Fresh peaches can be expensive, especially when they are out of season. The price fluctuates depending on the time of year and location, making them less budget-friendly. Canned peaches, however, are often more affordable and provide a cost-effective way to make a delicious peach pie without breaking the bank.
Another benefit is their long shelf life. Fresh peaches can spoil quickly if not used in time, while canned peaches can be stored for months or even years in your pantry. This means you can always have a backup supply of peaches on hand, making it easier to whip up a pie whenever you want.
No Waste and Less Prep Work
When using fresh peaches, you often end up with discarded skins and pits, which contribute to food waste. Canned peaches eliminate this problem since they come fully prepared and ready to use. This not only reduces waste but also cuts down on prep time, allowing you to focus on baking rather than peeling and slicing fruit.
By choosing canned peaches, you’re opting for a convenient, reliable, and budget-friendly ingredient that doesn’t compromise on taste. Whether you’re a beginner or an experienced baker, using canned peaches ensures that your peach pie turns out delicious every time.
Ingredients for the Best Peach Pie
The secret to a delicious, homemade peach pie starts with the right ingredients. Using canned peaches makes this recipe incredibly easy, but selecting the best type of canned peaches, a good pie crust, and the right combination of spices will take your pie to the next level. Below, we’ll break down the essential ingredients, the best crust options, and the perfect thickeners to create a pie that is sweet, flavorful, and perfectly textured.
Essential Ingredients
To make the best peach pie with canned peaches, you’ll need a few key ingredients that balance sweetness, spice, and texture.
- Canned peaches: Choose canned peaches in light syrup or juice for a natural, fruity flavor. If using peaches in heavy syrup, you may want to reduce the amount of added sugar in the recipe.
- Sugar: Granulated sugar helps enhance the sweetness of the peaches. Brown sugar can also be used for a deeper, caramel-like flavor.
- Spices: A combination of cinnamon and nutmeg adds warmth and depth to the filling. You can also add a pinch of ginger for extra spice.
- Lemon juice: A small amount of lemon juice brightens the flavors and balances the sweetness of the peaches.
- Butter: Adding a few small pieces of butter to the filling before baking gives the pie a rich, creamy taste.
- Salt: A pinch of salt enhances all the other flavors in the pie.
Best Pie Crust Options
The crust plays a crucial role in the texture and taste of your peach pie. You can choose between a store-bought crust for convenience or a homemade crust for a flaky, buttery texture.
- Homemade pie crust: If you prefer making your own, use a classic butter-based or shortening-based crust for a flaky and rich texture. A combination of butter and shortening gives the best results.
- Store-bought pie crust: Pre-made refrigerated or frozen pie crusts are great time-saving options and work well for this recipe.
- Lattice crust or full crust: A lattice crust allows steam to escape, making the filling thicker, while a full top crust gives a more traditional pie look. You can also add a light egg wash to the top for a beautiful golden finish.
Thickeners for Peach Pie Filling
Using the right thickener prevents a runny filling and ensures the pie holds its shape when sliced.
Tapioca starch: A great alternative if you prefer a more gel-like consistency in the filling.
Cornstarch: The best option for a clear, glossy filling with a smooth texture.
Flour: Works well but creates a slightly cloudier filling compared to cornstarch.
Step-by-Step Guide to Making Peach Pie
Making a delicious peach pie with canned peaches is simple, but following the right steps ensures the best results. From preparing the filling to baking it to golden perfection, here’s a detailed guide to help you make the perfect peach pie.
Preparing the Pie Filling
The filling is the heart of any peach pie, and using canned peaches makes the process much easier. However, there are a few key steps to ensure the best texture and flavor.
- Drain the peaches properly. Canned peaches come packed in syrup, juice, or water. To avoid an overly watery filling, drain them thoroughly. If they are packed in heavy syrup, you may want to rinse them lightly to reduce excess sweetness.
- Slice the peaches if necessary. Some canned peaches come in halves or large chunks. If you prefer a more even filling, slice them into smaller pieces.
- Enhance the flavor. While canned peaches are already sweet, adding a few extra ingredients can make the filling more flavorful. Consider mixing in sugar, cinnamon, nutmeg, a splash of lemon juice for brightness, and a dash of vanilla extract for warmth.
- Thicken the filling. To prevent a runny pie, mix the peaches with cornstarch or flour. Cornstarch is often preferred because it creates a smoother, glossier filling.
Assembling the Pie
Once the filling is ready, it’s time to assemble your pie.
- Prepare the pie crust. If using a store-bought crust, let it come to room temperature for easier handling. If making a homemade crust, roll it out on a floured surface to fit your pie pan.
- Fill the pie. Pour the prepared peach filling into the pie crust, spreading it evenly.
- Add the top crust. You can use a whole crust with small slits for ventilation, or create a lattice design by weaving strips of dough over the filling.
- Seal the edges. Pinch the edges of the crust together to prevent the filling from leaking. You can crimp them with your fingers or use a fork to create a decorative pattern.
- Apply an egg wash. Brushing the crust with a beaten egg mixed with a little water gives it a golden, shiny finish when baked.
Baking the Pie to Perfection
The right baking technique ensures a flaky crust and a perfectly cooked filling.
- Preheat the oven. Set the oven to 375°F to ensure even baking.
- Bake on the lower rack. Placing the pie on the lower oven rack helps cook the bottom crust thoroughly and prevents it from becoming soggy.
- Check for doneness. Bake for about 40 to 45 minutes, or until the crust is golden brown and the filling is bubbling. If the edges of the crust brown too quickly, cover them with aluminum foil or a pie shield.
- Let it cool. Once baked, let the pie cool for at least two hours before slicing. This allows the filling to set and prevents it from spilling out when cut.
A well-made peach pie has a crisp, flaky crust and a warm, sweet filling. Following these steps will help you achieve a perfect pie every time.
Tips for the Perfect Peach Pie
Making a peach pie with canned peaches is simple, but a few expert tips can take it from good to absolutely delicious. From preventing a soggy crust to enhancing the flavor, these tried-and-true methods will ensure your pie turns out perfect every time.
How to Avoid a Soggy Crust
One of the biggest challenges with fruit pies is keeping the crust from becoming too soft or soggy. Here are some ways to ensure a crisp and flaky crust.
- Drain the canned peaches properly to remove excess liquid, which can make the filling too watery and lead to a soggy bottom crust. After draining, pat the peaches dry with a paper towel.
- Blind bake the bottom crust by pre-baking it for about ten minutes before adding the filling. This helps create a barrier against moisture.
- Use an egg wash by brushing the crust with a lightly beaten egg before adding the filling. This helps seal the crust and prevents it from absorbing too much liquid.
- Bake at the right temperature by starting at a higher heat, around 425 degrees Fahrenheit for the first ten to fifteen minutes, before lowering it to 350 degrees for even baking. This helps set the crust while allowing the filling to cook properly.
Enhancing the Flavor
Even though canned peaches are naturally sweet, adding extra flavor boosters can make your pie stand out.
- A splash of lemon juice adds a bit of acidity, which balances the sweetness and enhances the peach flavor.
- Sprinkling in warm spices like cinnamon, nutmeg, or a pinch of ginger or allspice creates a deeper, more aromatic filling.
- Using real butter instead of margarine adds richness to the pie filling and gives the crust a more golden, flaky texture.
- A touch of vanilla extract or almond extract can enhance the natural sweetness of the peaches and add complexity to the flavor.
Serving and Storing Your Pie
Peach pie is best enjoyed warm, but there are a few ways to store it to keep it fresh.
- Let the pie cool for at least two hours before slicing. This allows the filling to set properly and prevents it from becoming runny.
- Store leftovers at room temperature for up to two days, covered loosely with foil or plastic wrap.
- Refrigerate the pie for longer storage, keeping it in an airtight container for up to five days. Warm slices in the oven for a few minutes to restore the crisp texture.
- Freeze the pie either before or after baking. A fully baked pie should be wrapped tightly in plastic wrap and foil before being frozen for up to three months. Thaw it in the refrigerator overnight before reheating in the oven.
Following these tips will help you create a peach pie with canned peaches that is flavorful, perfectly textured, and irresistibly delicious.
FAQs About Peach Pie with Canned Peaches
Can I use canned peaches in syrup or juice?
Yes, both work, but they affect the sweetness. Peaches in heavy syrup are very sweet, so you may need less sugar. Light syrup peaches have a milder sweetness, while peaches in juice or water have no added sugar, giving you more control. Always drain the peaches well to avoid a watery filling.
Can I make this pie ahead of time?
Yes, you can. If making the dough and filling ahead, store them separately in the fridge for up to a day. A baked pie lasts two days at room temperature or up to five days in the fridge. To freeze an unbaked pie, wrap it well and bake straight from the freezer, adding extra baking time.
What is the best way to thicken peach pie filling?
Cornstarch, flour, or tapioca starch can help. Cornstarch makes a smooth, glossy filling, flour works well but may be a bit cloudy, and tapioca starch gives a thicker consistency. Mix your thickener with sugar before adding it to the peaches to prevent clumps.
How do I keep my pie crust from getting soggy?
To avoid a soggy crust, bake the pie on the lower oven rack, use a thickener in the filling, and brush the bottom crust with egg wash before adding the peaches. Blind baking the crust for a few minutes can also help.
What’s the best way to serve peach pie?
Peach pie is best served warm with a scoop of vanilla ice cream or whipped cream. Let it cool slightly before slicing so the filling sets properly.
Conclusion
Making a delicious peach pie with canned peaches is easy and perfect for any occasion. With simple ingredients and a few key tips, you can create a sweet, flavorful filling with a golden, flaky crust. Whether you’re baking for a family gathering or just craving a homemade dessert, this recipe is a great way to enjoy the taste of fresh peaches without the extra prep work.
Try out this Peach Pie with Canned Peaches and let your creativity shine! We’d love to see your sweet creations. Tag us on Instagram at @SweetEatsRecipes and use the hashtag #PeachPiewithCannedPeaches to get featured.
Peach Pie with Canned Peaches
Equipment
- 9-inch pie pan
- Mixing bowls
- Rolling Pin
- Whisk
- Pastry brush
- Oven
Ingredients
- 2 cans (15 oz each) peaches, drained
- ¾ cup granulated sugar
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- 1 tablespoon cornstarch
- 1 teaspoon lemon juice
- 1 teaspoon vanilla extract
- 1 tablespoon butter, cut into small pieces
- 1 package store-bought pie crust (or homemade)
- 1 egg (for egg wash)
Instructions
- Preheat oven to 375°F (190°C).
- In a bowl, mix drained peaches, sugar, cinnamon, nutmeg, cornstarch, lemon juice, and vanilla extract. Let sit for 5 minutes.
- Roll out one pie crust and place it in a 9-inch pie pan. Pour the peach filling into the crust. Dot the top with small pieces of butter.
- Place the second pie crust over the filling. Crimp the edges and cut small slits on top for steam to escape.
- Brush the crust with beaten egg for a golden finish.
- Bake for 40-45 minutes or until the crust is golden brown.
- Let the pie cool for at least 30 minutes before serving.
Notes
- If using peaches in heavy syrup, reduce the sugar to ½ cup.
- For a crispier bottom crust, bake on the lower oven rack.
- Serve with vanilla ice cream or whipped cream for extra indulgence.