Peach Pie with Canned Peach Filling
This Peach Pie with Canned Peaches is flaky, buttery, and has the most deliciously juicy peach filling. It's easy to make and tastes amazing!
Equipment
- 9-inch pie pan
Ingredients
- 2 Store Bought Refrigerated Pie Crusts
Peach Pie Filling
- 2 14.5 oz Peach Slices in Juice, (do not use peaches in syrup)
- 3/4 cup Brown Sugar
- 2 tsp Cinnamon
- 1/2 tsp Nutmeg
- 1 tbsp Lemon Juice
- 2 tsp Vanilla Extract
- 1/3 cup Cornstarch, (or 1/2 cup flour)
- 2 tbsp Salted Butter, (cold and cut into small cubes)
- Pinch Kosher Salt
- 1 Egg, (egg yolk and egg white divided)
- 2 tsp Coarse Sugar, (optional)
Instructions
- Preheat your oven to 425 degrees F. Drain the canned peaches well, then pat dry with a paper towel. Toss them in a bowl with both brown sugar, cinnamon, nutmeg, lemon juice, vanilla extract, and cornstarch. Mix until everything is coated.
- Gently press one of the pie crusts into a 9-inch pie pan. Polk holes into the sides and bottom crust with a fork, then brush the inside of the crust with an egg white. This prevents a soggy crust.
- Pour the peach filling into the crust and spread it evenly. Cut butter into small cubes and place on top of the filling.
- Place the second crust on top, crimp the edges of the crust to seal, and cut a few slits in the center to let steam escape. (Or go fancy and make a lattice top!)
- In a separate bowl, whisk together the egg yolk and 1 tablespoon of water in a small bowl to make the egg wash, then brush on the top of the pie crust. Sprinkle with sugar for crunch, optional.
- Bake on the middle rack of the oven for 15 minutes, then reduce the temperature to 350 degrees F and continue to bake for 35-40 minutes, until the crust is golden and the filling is bubbling.
- Let it cool for at least an hour, then place into the refrigerator to set for at least 2 hours before slicing.
Notes
- Thaw pie crust before using! You want the dough to be cold but definitely not frozen. It will crack when you try to use it.
- Drain the peaches really well. Too much liquid will make the filling soupy, so let the peaches sit in a strainer for a few minutes before mixing them with the sugar and spices.
- Pat the peaches dry. If they feel especially wet, dab them with a paper towel, this helps the filling thicken properly in the oven.
- Balance the sweetness. Since canned peaches are already sweetened, taste your filling before baking. You may want to reduce the sugar slightly if your peaches are packed in syrup.
- Let the pie cool before slicing. As tempting as it is to cut in right away, the filling needs at least an hour to set so you get neat, jammy slices instead of a runny mess.
Nutrition
Calories: 546kcal, Carbohydrates: 78g, Protein: 5g, Fat: 23g, Saturated Fat: 9g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 10g, Trans Fat: 0.2g, Cholesterol: 45mg, Sodium: 337mg, Potassium: 134mg, Fiber: 2g, Sugar: 32g, Vitamin A: 193IU, Vitamin C: 1mg, Calcium: 56mg, Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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