Peachy Keen Canned Peach Pie

Peachy Keen Canned Peach Pie

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Preparation time:50 Mins

Cooking time:50 Mins

Servings:8 servings

Ingredients:

• 2 ½ cups (300g) all-purpose flour, plus more for dusting
• 1 teaspoon (6g) granulated sugar
• 1 teaspoon (6g) salt
• 1 cup (227g) unsalted butter, very cold, cut into ½-inch cubes
• 6-8 tablespoons (90-120ml) ice water
• 2 (15-ounce) cans (850g total) sliced peaches, packed in light syrup or juice, drained (reserve ¼ cup/60ml of the liquid)
• ¼ cup (50g) granulated sugar
• 2 tablespoons (16g) cornstarch
• 1 tablespoon (15ml) lemon juice
• ½ teaspoon (2.5g) ground cinnamon
• ¼ teaspoon (1.25g) ground nutmeg
• Pinch of salt
• 1 large egg, beaten
• 1 tablespoon milk or water
• 1 tablespoon granulated sugar

Instructions:

• Combine flour, sugar, and salt in a bowl. Cut in cold butter using a pastry blender or pulse in a food processor until the mixture resembles coarse crumbs. Gradually add ice water, mixing until the dough just comes together. Divide dough in half, flatten into disks, wrap in plastic wrap, and chill for at least 30 minutes.
• Drain the peaches well, reserving ¼ cup of the juice. In a large bowl, gently combine drained peaches, sugar, cornstarch, lemon juice, cinnamon, nutmeg, and salt.
• On a lightly floured surface, roll out one disk of dough into a 12-inch circle. Carefully transfer the dough to the pie plate. Trim and crimp the edges. Pour the peach filling into the pie crust. Roll out the second disk of dough and either cut into strips for a lattice top or place over the filling as a solid top, cutting vents. If using a solid top, cut slits in the top crust to allow steam to escape. Trim and crimp the edges to seal. Brush the top crust with egg wash (optional) and sprinkle with sugar (optional).
• Bake in a preheated oven at 400°F (200°C) for 15 minutes. Reduce oven temperature to 350°F (175°C) and continue baking for 30-40 minutes, or until the crust is golden brown and the filling is bubbling. Use a pie shield if the crust starts to brown too quickly. Let the pie cool completely on a wire rack before serving.

Nutrition Facts

Calories:400

Fat:20g

Fiber:2g

Recipe Info

Category:Dessert

Cuisine:American

Recipe Introduction

Ever find yourself craving something sweet but short on time? Let's chat about peach pie with canned peaches . I've got a recipe that's so simple, even I can't mess it up.

..and trust me, that says a lot. This pie brings all the cozy, summery vibes to your kitchen, no matter the season.

Peachy Perfection: Your Easy Comfort Dessert Awaits

This canned peach pie recipe easy delivers a sweet and comforting slice of nostalgia. It's like a warm hug from your grandma, but without the need to spend hours peeling and slicing.

This isn’t just a pie; it's a celebration of flavor and simplicity.

A Slice of History Made Easy

Peach pie, in its essence, is an American classic. Using canned peaches makes this iconic dessert accessible and perfect when fresh peaches aren't in season.

This recipe is beginner-friendly, takes about an hour and a half, and serves 8 slices of pure joy.

Why This Pie Rocks

One of the best benefits is the incredible ease and speed. Using canned peaches eliminates a lot of prep work.

It's the perfect dessert for a casual get-together with friends or a cozy night in. What makes this easy peach pie with canned peaches truly special is that it tastes like you spent hours slaving away in the kitchen.

Alright, now that I've got you drooling, let’s dive into the ingredients.

Alright, let's dive into what you'll need to whip up this beaut of a peach pie. Honestly, this peach pie with canned peaches is so easy.

It's nearly foolproof. Perfect for a quick dessert.

Ingredients & Equipment

This bit's important. It's so that our easy peach pie with canned peaches turns out just right.

Main Ingredients

• Dough Time:
  • All-purpose flour: 2 ½ cups (300g) - adds structure.
  • Granulated sugar: 1 teaspoon (6g) - for a touch of sweetness.
  • Salt: 1 teaspoon (6g) - balances the flavors.
  • Unsalted butter: 1 cup (227g) , very cold, cubed - essential for that flaky crust. Go for good quality butter, you know?
  • Ice water: 6-8 tablespoons (90-120ml) - keeps things cold.
• Peach Filling Ingredients:
  • Sliced peaches: 2 (15-ounce) cans (850g total) , drained. Quality canned peaches should be plump and evenly sliced. Reserving ¼ cup/60ml of the juice will help adjust consistency.
  • Granulated sugar: ¼ cup (50g) - adds sweetness.
  • Cornstarch: 2 tablespoons (16g) - thickens the filling.
  • Lemon juice: 1 tablespoon (15ml) - balances the sweetness and adds zing.
  • Ground cinnamon: ½ teaspoon (2.5g) - warmth and spice.
  • Ground nutmeg: ¼ teaspoon (1.25g) - adds depth.
  • Pinch of salt - you know to balance.
• Optional Goodness:
  • Egg: 1 large , beaten (for egg wash) - makes it shiny
  • Milk or water: 1 tablespoon - egg wash helper.
  • Granulated sugar: 1 tablespoon - sprinkle on top for sparkle.

Seasoning Notes

This is where the magic happens. Don’t skip the spices.

• Cinnamon and nutmeg are your go-to combo for that classic peach pie flavor.
• Lemon juice is the secret weapon. It really brings out the peach flavor.
• No nutmeg? A pinch of ground ginger works wonders too. It adds a lil' warmth.

Equipment Needed

Keep it simple. You really don't need much.

• A 9-inch pie plate.
• Mixing bowls – medium and large.
• Rolling pin – for the crust.
• Measuring cups and spoons – get those measurements right.
• Pastry blender (or just use your fingers!) - a food processor can work, too.

Right then, with these tools, we are making a comfort food dessert recipes . Get everything ready before you start. This makes life easier.

Next up, we get to the fun part. That's making the crust.

Peachy Keen Canned Peach Pie: Easier Than You Think!

Honestly, sometimes you just crave a slice of proper comfort food. That's where this easy peach pie with canned peaches comes in.

Forget messing about with mountains of fresh fruit. We're going straight to the good stuff with a foolproof recipe that's seriously simple.

It’s summer on a plate, no matter the season! This recipe is your fast track to a bake-off tent worthy dessert without all the fuss.

Perfect for a quick peach pie recipe night.

Prep Steps: Let's Get Organized!

First things first, let’s get our mise en place sorted, as they say on The Great British Bake Off . That means gathering all your ingredients.

Drain those canned peaches but don't throw away the juice just yet! We need a little for the filling. Then, make sure your butter is ice cold .

I'm talking straight from the fridge. This is crucial for a flaky crust! Chilling the dough is key! At least 30 minutes , but longer is even better.

This helps relax the gluten and prevents shrinkage during baking.

Step-by-Step: From Mess to Magnificent

1. Make the dough: Combine flour, sugar, and salt. Cut in the cold butter until crumbly. Gradually add ice water.
2. Chill Out: Divide the dough in half, flatten and wrap. Chill for at least 30 minutes .
3. Peach Perfection: Gently mix drained peaches with reserved juice, sugar, cornstarch, lemon juice, cinnamon, nutmeg, and salt.
4. Roll and Fill: Roll one dough half, place in the pie plate, and trim. Pour in the peach filling.
5. Top It Off: Roll the other dough half. Add a lattice top or whole crust with vents.
6. Egg Wash Magic Brush with egg wash (optional). Sprinkle with sugar (optional).
7. Bake It: Bake at 400° F ( 200° C) for 15 minutes , then reduce to 350° F ( 175° C) for 30- 40 minutes , until golden.
8. Cool Down : Let the pie cool completely before slicing.

Pro Tips: Level Up Your Pie Game

My top tip? Don't overmix the dough! Seriously, it will ruin everything. Overmixing makes a tough crust, and nobody wants that.

Also, if you're worried about the bottom crust getting soggy, try blind-baking it for about 15 minutes before adding the filling.

Honestly, that's a game changer.

Want to be extra fancy? Add a teaspoon of almond extract to the filling for a lovely, subtle flavor. A little goes a long way! For those after a comfort food dessert recipes , this peach pie variations will knock your socks off.

The canned peaches pie filling comes together so quickly, perfect when you need something amazing, pronto!

So there you have it. The best canned peach pie recipe, ready for your next summer pie recipes get-together, or even a night in on your own. Enjoy!

Recipe Notes: Your Peach Pie Survival Guide

Alright, buckle up, buttercups! Before you dive headfirst into making this easy peach pie with canned peaches , let's talk shop.

I've learned a thing or two making this beauty, and I'm sharing all my secrets. Honestly, even using canned peaches doesn't guarantee perfection.

But hey, that's why we have notes, right? Think of this as your cheat sheet to a "bake-off tent worthy" pie.

Serving Suggestions: Let’s Get This Party Started!

Presentation is key, darlings! A simple peach pie can look like a masterpiece. I love serving mine warm (slightly cooled, obviously, nobody wants a burnt tongue!) with a generous scoop of proper Cornish vanilla ice cream.

Oh my gosh, it's divine! Or, if you're feeling fancy, a dollop of freshly whipped cream. For drinks, a glass of iced tea or even a sparkling wine will elevate this dessert to new heights.

If you are going to use alcohol in your beverage, make sure to be 21 or older

Storage Tips: Keep That Pie Fresh!

So, you've baked this canned peach pie recipe easy , and somehow, you haven't devoured the whole thing. Kudos to your self-control! This pie keeps beautifully in the fridge for up to three days.

Just cover it loosely with foil or plastic wrap. Don't want it to dry out, you know? If you're thinking long-term, you can freeze the baked pie.

Wrap it tightly in several layers of plastic wrap and then foil. It'll last for up to 3 months. To reheat, let it thaw overnight in the fridge and then bake at 350° F ( 175° C) for about 20- 30 minutes, or until warmed through.

Variations: Remixing the Recipe

Want to shake things up a bit? I get it. We all need a little twist sometimes. For a dietary adaptation , try using a gluten-free flour blend for the crust.

Works like a charm! And for a seasonal twist, consider adding a handful of fresh blueberries or raspberries to the filling along with the canned peaches pie filling .

It's the perfect way to use summer pie recipes.

Nutrition Basics: The Down-Low on the Pie

Let's be real, it's pie. It's not exactly health food. But hey, a little treat never hurt anyone! A slice of this best canned peach pie packs about 350-450 calories, 4g of protein, 20g of fat, and 40-50g of carbs.

The peaches do offer some vitamins and fibre. Just enjoy in moderation, you know? Remember this is a comfort food dessert recipe and not a dietary staple!

So there you have it! A quick peach pie recipe with all the ins and outs. Now go forth and bake a peach pie using canned fruit that'll knock everyone's socks off.

You got this!