Delicious Peach Pie with Canned Peaches Recipe for a Sweet Treat
Introduction
Craving a delicious dessert that’s easy to make? This peach pie with canned peaches recipe is the perfect solution! Using canned peaches saves time while still delivering that classic, sweet, and tangy flavor. Whether you’re a baking novice or a seasoned pro, this recipe is sure to impress. Plus, it’s a great way to enjoy a fruity dessert any time of the year.
Table of Contents
- Introduction to Benefits
- Key Takeaways
- Key Ingredients
- Step-by-Step Instructions
- Tips for the Perfect Peach Pie
- Common Mistakes to Avoid
- Conclusion
- FAQ
Introduction to Benefits
This peach pie with canned peaches recipe is not only delicious but also convenient. Canned peaches are pre-peeled and sliced, saving you prep time. Plus, they’re available year-round, so you can enjoy this dessert even when fresh peaches are out of season. The buttery crust and juicy filling make this pie a crowd-pleaser for any occasion.
Key Takeaways
- Quick and easy to make with canned peaches.
- Perfect for beginners and experienced bakers alike.
- A versatile dessert for holidays, potlucks, or family dinners.
Key Ingredients
Here’s what you’ll need for this peach pie with canned peaches recipe:
| Ingredient | Quantity | Role/Benefit |
|---|---|---|
| Canned peaches | 2 cans (29 oz each) | Sweet, juicy filling |
| Pie crust (store-bought or homemade) | 2 (9-inch) | Buttery, flaky base |
| Granulated sugar | 1 cup | Enhances sweetness |
| Cornstarch | 1/4 cup | Thickens the filling |
| Cinnamon | 1 tsp | Adds warmth and flavor |
| Lemon juice | 1 tbsp | Balances sweetness with a hint of tang |
| Butter | 2 tbsp | Adds richness to the filling |
Step-by-Step Instructions
- Preheat the Oven: Set your oven to 375°F (190°C).
- Prepare the Filling: Drain the canned peaches, reserving 1/2 cup of the syrup. In a large bowl, mix the peaches, sugar, cornstarch, cinnamon, lemon juice, and reserved syrup.
- Assemble the Pie: Place one pie crust in a 9-inch pie dish. Pour the peach filling into the crust. Dot the filling with small pieces of butter.
- Add the Top Crust: Place the second pie crust over the filling. Seal and crimp the edges. Cut a few slits in the top crust to allow steam to escape.
- Bake: Bake for 45-50 minutes, or until the crust is golden brown and the filling is bubbly.
- Cool: Let the pie cool for at least 2 hours before serving to allow the filling to set.
Tips for the Perfect Peach Pie
- Use a mix of cinnamon and nutmeg for extra flavor.
- Brush the top crust with an egg wash (1 egg + 1 tbsp water) for a shiny, golden finish.
- Serve with a scoop of vanilla ice cream for an extra treat.
Common Mistakes to Avoid
- Overfilling the Pie: Leave some space at the top to prevent spills.
- Skipping the Cooling Time: Letting the pie cool ensures the filling sets properly.
- Not Thickening the Filling: Make sure to use enough cornstarch to avoid a runny pie.
Conclusion
This peach pie with canned peaches recipe is a simple yet delightful dessert that’s perfect for any occasion. With its flaky crust and sweet, juicy filling, it’s sure to become a family favorite. Give it a try and enjoy the taste of summer any time of the year!
FAQ
Q: Can I use fresh peaches instead of canned?
A: Yes, you can substitute fresh peaches. Use about 6-8 peeled and sliced peaches.
Q: How do I store leftover peach pie?
A: Cover the pie with plastic wrap or foil and store it in the refrigerator for up to 3 days.
Q: Can I freeze this pie?
A: Yes, you can freeze the baked pie for up to 2 months. Thaw in the refrigerator before serving.
