Homemade Peach Pie Recipe Using Canned Peaches
There's nothing quite like the taste of homemade peach pie, and this recipe is a wonderful way to enjoy that delicious flavor any time of year. Using canned peaches means you can whip up this pie whenever the craving strikes, without having to wait for peach season. With just a few basic ingredients and some easy steps, you can create a pie that's as delicious as it is comforting. So let's roll up our sleeves and get ready to bake up a slice of summer goodness!
- 1 cup cold, unsalted butter, cut into small cubes
- 2 ½ cups all-purpose flour
- 1 teaspoon salt
- 2 teaspoons granulated sugar
- ½ cups ice water
- 3 cans sliced peaches (regular size can)
- ¾ cups granulated sugar
- ⅓ cups cornstarch
- 1 ½ teaspoon vanilla extract
- ¼ teaspoons ground cinnamon
- 2 tablespoons unsalted butter
- 1 tablespoon water
In a mixing bowl, combine the cold butter and flour until the mixture resembles cornmeal.
Add salt and sugar, then slowly incorporate ice water until the dough comes together.
Divide the dough into two balls, wrap each in plastic wrap, and chill in the refrigerator for at least 3 hours.
After chilling, roll out one dough disk into a 12-inch circle and transfer it to a 9-inch pie plate. Crimp the edges.
Set aside the second rolled-out dough for the pie's top crust.
Preheat the oven to 400°F (200°C).
Drain the excess liquid from the canned peaches into a saucepan and set aside the peaches in their cans.
To the saucepan, add sugar, cornstarch, cinnamon, butter, and water.
Cook over medium heat, stirring constantly, until the mixture thickens.
Remove from heat and stir in the sliced peaches and vanilla extract.
Pour the peach filling into the prepared pie crust.
Place the second pie crust over the filling and pinch the edges to seal.
Brush the top crust with an egg wash made by whisking together 1 egg and 1 tablespoon of water.
Cut a few slits in the top crust to allow steam to escape during baking.
Cover the edges of the crust with aluminum foil to prevent over-browning.
Bake in the preheated oven at 400°F (200°C) for 10 minutes, then reduce the heat to 350°F (180°C) and bake for an additional 40 minutes or until the crust is golden brown.
Allow the pie to cool slightly before serving. Enjoy!
- For extra flavor, consider adding a splash of almond extract to the peach filling.
- If the pie crust edges are browning too quickly during baking, tent them with aluminum foil to prevent burning.
- To enhance the golden color of the crust, brush it with a mixture of egg yolk and heavy cream instead of plain egg wash.
Have Fun Baking!