This delicious canned peach pie features juicy, sweet peaches nestled in a flaky, buttery crust. Baked to golden perfection, it’s a dessert that will have everyone reaching for seconds. With the convenience of canned peaches, this easy pie is perfect for making year-round!
Ingredients
- 2 refrigerated pie crusts (1 bottom + 1 top)
- 4 1/2 cups / 700 g / 24 oz canned peaches, drained and sliced or cubed
- 3/4 cup / 150 g / 5.3 oz granulated sugar
- 1/3 cup / 40 g / 1.4 oz cornstarch
- 1 tsp vanilla extract
- 1/2 tbsp ground cinnamon
- 1 tbsp lemon juice
- 1/2 tbsp lemon zest
- 1 large egg (set aside 2 tbsp egg white)
- 1 tbsp milk
- 1 tbsp brown sugar
Instructions
- Preheat the Oven: Set your oven to 400°F / 200°C / gas mark 6.
- Prepare the Pie Crust: Lay the bottom crust into a deep-dish 9-inch / 23 cm pie plate. Don’t crimp or flute the edges yet. Brush the bottom with a little egg white to prevent sogginess, then set aside.
- Make the Peach Filling: In a large mixing bowl, combine the drained peaches, sugar, cornstarch, vanilla extract, cinnamon, lemon juice, and lemon zest. Gently mix to coat the peaches evenly with the sugar-cornstarch mixture.
- Fill the Crust: Pour the peach filling into the prepared bottom crust.
- Create the Lattice Top: Roll out the second pie crust and use a pastry wheel to cut it into strips. Arrange the strips in a lattice pattern over the pie, weaving them over and under. Trim the strips as necessary and press the edges to seal, crimping or fluting them if desired.
- Apply the Egg Wash: Beat the egg with the milk and brush it lightly over the lattice crust. Sprinkle brown sugar over the top for a sweet finish.
- Bake the Pie: Bake for 20 minutes at 400°F / 200°C / gas mark 6, then reduce the heat to 350°F / 180°C / gas mark 4. Continue baking for another 25 to 35 minutes, or until the crust is golden and the filling is bubbling through the lattice.
Tip: If the edges brown too quickly, cover them with a pie shield or strips of aluminum foil midway through baking. - Cool and Set: Allow the pie to cool at room temperature for at least 4 hours to let the filling thicken. For best results, refrigerate until ready to serve.
- Serve: Slice and enjoy with ice cream, whipped cream, or caramel sauce. Peach pie can be served cold, at room temperature, or warm.
- Store: Store leftovers in the refrigerator for 4 to 5 days. Reheat individual slices in the microwave for 15 to 20 seconds if desired.
