Canned Peach Pie Bliss That Will Melt Your Heart
A sweet, golden dessert that’s as easy to make as it is satisfying to serve. This canned peach pie delivers comfort and flavor using pantry-friendly ingredients and beginner-friendly steps.
Ingredients
Peach Filling: Sweet, Simple, Satisfying
2 cans (15 oz each) of sliced peaches packed in juice or light syrup
- Drain the peaches well — this prevents excess liquid from making the crust soggy. You can save a splash of the juice for a flavor boost in the filling.
1/2 cup granulated sugar
- Just the right amount to bring out that naturally sweet peach flavor without overwhelming it.
2 tablespoons cornstarch
- Helps thicken the filling to the perfect consistency — sliceable but still juicy.
1/2 teaspoon ground cinnamon
- Adds warmth and depth turning canned fruit into a comforting dessert classic.
1/4 teaspoon ground nutmeg (optional)
- For a hint of spice that layers beautifully with cinnamon.
1 tablespoon lemon juice
- Brightens everything and balances the sweetness — trust me it makes a difference.
1 teaspoon vanilla extract
- A cozy finishing note that rounds out the flavor.
Pie Crust & Finishing Touches
1 double pie crust (store-bought or homemade)
- Keep it easy with refrigerated dough or roll out your favorite homemade version. Either way flaky goodness awaits.
1 tablespoon unsalted butter
- Dotting butter over the filling before baking adds richness and helps create a silky texture inside.
1 egg mixed with 1 tablespoon of water (for egg wash) — optional
- Brush it on for that golden bakery-style crust. Totally optional — but visually rewarding!
Helpful Tip: If your canned peaches are packed in heavy syrup, you may want to reduce the sugar slightly to avoid an overly sweet pie.
Instructions
Preheat and Prepare
- Preheat your oven to 400°F (200°C).
- A hot oven helps set the crust quickly for a perfectly golden finish.
- If using a store-bought crust, let it sit at room temperature for 10–15 minutes to make it easier to handle.
Make the Peach Filling
- In a medium bowl, gently combine:
- Drained canned peaches
- Sugar
- Cornstarch
- Cinnamon
- Nutmeg (if using)
- Lemon juice
- Vanilla extract
- Gently toss until the peaches are evenly coated and the mixture has a glossy appearance.
- If the filling seems too dry, add 1–2 teaspoons of reserved peach juice to loosen it up.
Assemble the Pie
- Roll out the bottom pie crust into a 9-inch pie plate, pressing gently into the edges.
- Transfer the peach filling into the crust and spread it evenly.
- Place small pieces of butter over the filling to enhance richness and flavor.
- Top with the second crust — go for a full crust with vents, a lattice pattern, or get creative! Seal the edges and crimp them with a fork or your fingers.
- To achieve a golden, glossy finish, brush the top crust with an egg wash made from 1 beaten egg mixed with 1 tablespoon of water.
Bake to Golden Perfection
- Place the pie on a baking sheet to catch any bubbly overflow.
- Bake at 400°F (200°C) for 20 minutes.
- Then reduce the oven temperature to 350°F (175°C) and bake for another 25–30 minutes, or until the crust is golden and the filling is bubbling.
- If the edges of your crust start to brown too quickly, loosely cover them with foil or a pie shield midway through baking.
Cool and Serve
- Let the pie cool on a wire rack for a minimum of 2 hours. This helps the filling set properly, so it slices cleanly.
- Enjoy it warm, at room temperature, or chilled — whichever you prefer.
- That’s it! You’ve just created a quick peach dessert that looks impressive and tastes like it took hours. Whether you’re serving it after dinner or bringing it to a gathering, this easy canned peach pie delivers all the homemade charm with none of the hassle.
Notes
Nutrition Information (Per Serving)
(Values are approximate and may vary depending on specific brands and ingredient substitutions)- Calories: 310
- Total Fat: 14g
- Saturated Fat: 6g
- Cholesterol: 35mg
- Sodium: 180mg
- Total Carbohydrates: 45g
- Dietary Fiber: 2g
- Sugars: 23g