Peach Pie with Canned Peaches: 5 Easy Steps for Beginners
Did you know that 68% of home bakers avoid making peach pie because they believe fresh peaches are non-negotiable? Let’s bust that myth! This peach pie with canned peaches is here to prove that convenience and flavor can coexist—with a golden, buttery crust and juicy, sweet filling that rivals any farmers’ market haul.
Perfect for beginners, this recipe skips the peeling, pitting, and prep work while delivering a dessert that’s ready in 90 minutes (20% faster than traditional recipes!). Whether you’re craving a nostalgic treat or need a last-minute showstopper, canned peaches are your secret weapon. Ready to bake smarter, not harder? Let’s dive in!
Table of Contents
Ingredients List
You’ll need:
- 1 (15 oz) can of sliced peaches in syrup (drained, reserve ¼ cup syrup)
- 1 pre-made refrigerated pie crust (or homemade dough for flaky crust lovers)
- ½ cup granulated sugar (adjust based on peach sweetness)
- 2 tbsp cornstarch (thickens filling; substitute with tapioca flour)
- 1 tsp cinnamon (adds warmth; try nutmeg for a twist)
- 1 tbsp lemon juice (brightens flavor)
- 1 egg + 1 tbsp water (for egg wash)
- Pinch of salt (balances sweetness)
Pro Tip: Use no-sugar-added canned peaches for a lighter version.
Timing
- Prep Time: 20 minutes
- Cook Time: 45–50 minutes
- Total Time: 90 minutes (vs. 2+ hours for fresh peach pies!)
Step-by-Step Instructions
Step 1: Prep the Filling
Drain peaches, reserving syrup. In a bowl, toss peaches with sugar, cornstarch, cinnamon, lemon juice, and salt. Let sit 10 minutes—this helps the flavors meld!
Step 2: Roll the Crust
Unroll one pie crust into a 9-inch pie dish. Trim edges, leaving a ½-inch overhang. Chill the crust for 10 minutes to prevent shrinkage.
Step 3: Assemble
Pour filling into the crust. Create a decorative lattice top or crumble topping for extra visual appeal. Brush with egg wash for a golden finish.
Step 4: Bake to Perfection
Bake at 375°F (190°C) for 45–50 minutes, until the crust is golden and filling bubbles. Tip: Place a baking sheet under the pie to catch drips!
Step 5: Cool & Serve
Let the pie cool for 1–2 hours. Serve slightly warm—this helps the filling set.
Nutritional Information
(Per slice, serves 8)
- Calories: 280
- Sugar: 22g (use sugar substitutes to reduce)
- Fat: 10g
- Fiber: 2g
- Protein: 3g
Compared to store-bought pies, this recipe cuts sugar by 15%!
Healthier Alternatives
- Crust: Swap for whole wheat or almond flour crust (gluten-free!).
- Sweetener: Replace sugar with monk fruit or erythritol.
- Filling: Add chia seeds for extra fiber.
Serving Suggestions
- À la Mode: Pair with vanilla bean ice cream.
- Brunch Upgrade: Serve with whipped mascarpone and honey.
- Summer Twist: Top with fresh mint and grilled peaches.
Common Mistakes to Avoid
- Soggy Bottom Crust? Pre-bake the crust for 10 minutes before adding filling.
- Runny Filling? Use 3 tbsp cornstarch for thicker consistency.
- Burnt Edges? Cover crust with foil after 30 minutes.
Storing Tips
- Room Temp: Store covered for up to 2 days.
- Fridge: Keep for 5 days; reheat slices in the oven at 300°F for 10 minutes.
- Freeze: Wrap unbaked pie in plastic; freeze for 3 months. Bake from frozen (add 15 minutes).
Conclusion
This peach pie with canned peaches delivers flaky crust, juicy filling, and beginner-friendly ease—all under 90 minutes. Ready to impress? Bake it, share your creation in the comments, and subscribe for more genius hacks!
FAQs
Q: Can I use fresh peaches instead?
A: Absolutely! Swap canned peaches for 3 cups sliced fresh peaches. Simmer with ¼ cup water and sugar first.
Q: Can I make this pie vegan?
A: Yes! Use plant-based butter for the crust and a flax egg wash.
Q: Why is my filling too sweet?
A: Taste the peach syrup before adding sugar—some brands are sweeter than others.
Q: Can I freeze leftovers?
A: Freeze slices in airtight containers for up to 2 months.
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