Name: Canned Peach Pie Recipe
Prep time: 2 h 15 min
Cook time: 1 h
Total time: 3 h 15 min
Cuisine: American
Ingredients: 2 cans (15–16 oz each) sliced peaches, drained (packed in juice or light syrup); ¾ cup granulated sugar (adjust based on sweetness of peaches); 2 tablespoons cornstarch; 1 teaspoon ground cinnamon; ¼ teaspoon ground nutmeg (optional); 1 tablespoon lemon juice; 2 tablespoons unsalted butter, cut into small cubes; 1 package refrigerated pie crusts (or homemade crust); 1 large egg, beaten (for egg wash); 1 tablespoon coarse sugar (optional, for sprinkling on crust)

Description

This easy canned peach pie recipe is perfect for any occasion. Juicy canned peaches are combined with warm spices and thickened filling, all baked inside a flaky, buttery crust. Ready in under an hour, it’s a quick and delicious homemade dessert that everyone will love!

Ingredients

2 cans (15–16 oz each) sliced peaches, drained (packed in juice or light syrup)
¾ cup granulated sugar (adjust based on sweetness of peaches)
2 tablespoons cornstarch
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg (optional)
1 tablespoon lemon juice
2 tablespoons unsalted butter, cut into small cubes
1 package refrigerated pie crusts (or homemade crust)
1 large egg, beaten (for egg wash)
1 tablespoon coarse sugar (optional, for sprinkling on crust)

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Instructions

Preheat the oven to 375°F (190°C).
Drain the canned peaches well, reserving 1–2 tablespoons of the juice. Slice peaches if needed.
In a large bowl, combine peaches, sugar, cornstarch, cinnamon, nutmeg (if using), and lemon juice. Gently mix to coat evenly without mashing the peaches.
Roll out one pie crust and place it in a 9-inch pie pan, pressing gently to fit. Trim excess dough.
Pour the peach filling into the crust, spreading it evenly. Dot the filling with butter cubes.
Cover with the second pie crust—either a full crust with slits or a lattice top. Trim and crimp edges to seal.
Brush the top crust with beaten egg, then sprinkle with coarse sugar if desired.
Bake for 45–50 minutes, or until the crust is golden brown and the filling is bubbling. Cover crust edges with foil halfway through baking if they brown too quickly.
Let the pie cool for at least 2 hours before slicing to allow the filling to set.

Notes

Adjust sweetness based on the syrup type in your canned peaches—reduce sugar if using peaches in heavy syrup.
Don’t skip draining the peaches well to avoid a watery pie filling.
For a flakier crust, keep your pie dough chilled until just before baking.
Cover crust edges with foil halfway through baking to prevent over-browning.
Let the pie cool completely before slicing to ensure clean, firm slices.
Add spices like ginger or allspice for a warm twist.
Use fresh peaches in season if you prefer, but adjust sugar and thickener as needed.

Nutrition

Serving Size: 1 serving
Calories: 320kcal
Sugar: 28g
Sodium: 210mg
Fat: 14g
Saturated Fat: 7g
Carbohydrates: 42g
Fiber: 2g
Protein: 3g
Cholesterol: 40mg