Peach Pie with Canned Peaches
A reliable year-round dessert, this peach pie with canned peaches delivers a flaky, golden double crust and a spiced, jammy filling every single time. It's simple, impressive, and bakes up perfectly no matter the season.
Equipment
- 9-inch pie dish - ceramic, glass, or metal
- Large colander
- Large mixing bowl
- Rolling Pin - if using homemade crust
- Pastry brush
- Bench scraper - for handling dough
- Sharp knife - for cutting slits or lattice strips
- Pie shield - or aluminum foil to prevent over-browning
- Measuring cups and spoons
- Digital kitchen scale - for accurate measurements
- Rimmed Baking Sheet - to catch drips
- Pastry wheel - optional, for lattice strips
Ingredients
- 2 cans (29 oz / 822g each) sliced peaches in juice or light syrup - drained well and roughly chopped
- 3/4 cup granulated white sugar - 150g
- 3 tablespoons cornstarch - 24g
- 1 tablespoon fresh lemon juice - 15ml
- 1 teaspoon pure vanilla extract - 5ml
- 1 teaspoon ground cinnamon - 2.5g
- 1/4 teaspoon ground nutmeg - 0.5g
- 1/4 teaspoon fine sea salt - 1.5g
- 1 tablespoon unsalted butter - 14g, cut into small cubes
- 2 store-bought or homemade 9-inch pie crusts - one for the bottom, one for the top
- 1 large egg - for egg wash
- 1 tablespoon water - 15ml, for egg wash
- 1 tablespoon coarse or turbinado sugar - 12g, for topping (optional)
Instructions
- Pour peaches into a colander and let drain for 10-15 minutes. Blot gently with paper towels to remove excess moisture. Roughly chop large slices into 1-inch pieces.
- Preheat oven to 375°F (190°C) with a rack in the lower third. Lightly grease a 9-inch pie dish.
- In a large bowl, combine drained peaches, sugar, cornstarch, lemon juice, vanilla, cinnamon, nutmeg, and salt. Stir gently until peaches are evenly coated. Let sit for 5 minutes.
- Line the pie dish with one crust, pressing it gently against the bottom and sides. Trim the overhang to about 1/2 inch beyond the rim.
- Pour the filling into the prepared crust and spread it evenly. Scatter the butter cubes over the top of the filling.
- Top with the second crust and seal the edges by tucking under and crimping. Cut 4-5 slits for steam vents, or weave a lattice top.
- Whisk together the egg and water to make an egg wash. Brush it over the entire top crust and sprinkle with coarse sugar.
- Place the pie on a baking sheet and bake at 375°F (190°C) for 50-60 minutes, until the crust is golden and the filling is bubbling. Use a pie shield to protect the edges after 30 minutes.
- Let the pie cool on a wire rack for at least 2-3 hours before slicing. For the cleanest slices, refrigerate for 1 hour after cooling to room temperature.
Notes
- Drain aggressively: Drain canned peaches for at least 15 minutes and blot with paper towels to prevent a watery filling.
- Use cold butter for a flaky crust: If making homemade crust, ensure your butter is ice cold for the best layers.
- Don't skip the cornstarch: Cornstarch creates a clear, glossy gel that thickens the filling without a starchy taste.
- Bake until the filling bubbles: This is the only sign that the cornstarch has fully activated. Pull it early and the filling will be runny.
- Patience is key for cooling: A pie that hasn't cooled completely will collapse when sliced. Wait at least 2-3 hours.
- Cover the crust edges: Use a pie shield or foil after 25-30 minutes to prevent over-browning.
- Add a little lemon zest: Zesting half a lemon into the filling brightens the peach flavor noticeably.
- Taste your peaches first: If your canned peaches are in heavy syrup or very sweet, reduce the granulated sugar by 2 tablespoons.
- Make-ahead: You can make the pie up to 2 days in advance and store it covered at room temperature or in the refrigerator. The filling sets up even more firmly overnight.
- Freezing: Freeze the baked pie whole or in individual slices, wrapped tightly in plastic wrap and foil, for up to 3 months.