Peach pie is a classic dessert enjoyed by many, but it doesn’t always have to be made with fresh peaches. Canned peaches offer a convenient alternative that allows you to enjoy this delicious pie year-round. In this article, we will surely guide you through the step-by-step process of making the best peach pie with canned peaches. You’ll learn about the ingredients, how to prepare the pie, and also tips for creating the perfect pie every time.
Introduction to Peach Pie with Canned Peaches
Peach pie is a favorite dessert in many households, with its rich, fruity filling and flaky crust. While fresh peaches are often preferred during peach season, canned peaches offer an equally tasty and more accessible option year-round. With the right preparation and ingredients, you can create a delicious pie that will impress your family and guests.
In case you’re looking for more easy recipes to make with pantry ingredients, try our sourdough discard recipes, perfect for reducing food waste and creating flavorful meals.
Why Use Canned Peaches?
Canned peaches are perfect for pie recipes, especially when fresh peaches are out of season. They are pre-sliced, peeled, and preserved in syrup, juice, or water, saving you time and effort in preparation. Moreover, canned peaches are consistently sweet and tender, making them an excellent base for a pie.
Types of Canned Peaches for Pie
When making peach pie, you can choose from several types of canned peaches:
- Peaches in Syrup: These are sweetened and perfect for desserts that need extra sweetness.
- Peaches in Juice: These have a natural peach flavor with less added sugar, ideal for those watching their sugar intake.
- Peaches in Water: These are the least sweet and work best for those who prefer a more neutral peach flavor.
Moreover, choosing the right type depends on your personal taste and health preferences.
Ingredients for Peach Pie with Canned Peaches
To make the perfect peach pie, you will need the following ingredients:
- 2 cans (14.5 ounces each) canned peaches, drained and diced
- ¾ cup sugar (adjust to taste depending on the sweetness of your canned peaches)
- 2 tablespoons cornstarch (to thicken the filling)
- 1 tablespoon lemon juice (balances the sweetness)
- ½ teaspoon cinnamon (optional for added warmth)
- ¼ teaspoon nutmeg (optional)
- 1 double pie crust (store-bought or homemade)
Optional Toppings:
- Whipped cream
- Vanilla ice cream
- Crumble topping (made from oats, butter, and sugar)
Additionally, for more dessert ideas, check out our chocolate pound cake recipe, which pairs wonderfully with fruity pies like this one.
Step-by-Step Recipe for Peach Pie
Step 1: Preparing the Pie Crust
Whether you choose to use a store-bought or homemade pie crust, this is the foundation of your peach pie. A well-made crust adds to the flavor and texture of the pie, balancing the sweetness of the filling.
- For a homemade crust, you’ll need flour, butter, sugar, and a pinch of salt. Combine the ingredients, roll out the dough, and refrigerate for at least 30 minutes.
- Store-bought crusts are a time-saving option. Roll out the crust and fit it into a 9-inch pie dish, trimming any excess dough from the edges.
Step 2: Making the Peach Filling
- Drain the canned peaches thoroughly to remove excess liquid. This is essential to avoid a runny pie filling.
- In a large bowl, combine the peaches with sugar, cornstarch, lemon juice, cinnamon, and nutmeg. Mix gently until the peaches are evenly coated.
- Let the mixture sit for about 10 minutes to allow the flavors to meld and the cornstarch to absorb the peach juices.
For an even smoother texture, you can learn more about how cornstarch works as a thickening agent for pie fillings.
Step 3: Assembling the Pie
- Preheat the oven to 375°F (190°C).
- Pour the peach filling into the prepared pie crust, spreading it out evenly.
- Roll out the second pie crust and place it on top of the filling. You can either create a lattice pattern or simply cover the filling and cut a few slits to allow steam to escape.
- Crimp the edges of the pie to seal the filling inside and brush the top with an egg wash for a golden, crispy finish.
Step 4: Baking the Pie
- Bake the pie for 45-55 minutes, or until the crust is golden brown and the filling is bubbling.
- If the edges of the crust begin to brown too quickly, cover them with foil halfway through baking.
- Let the pie cool for at least 30 minutes before serving to allow the filling to set.
Customizations and Variations
There are several ways to customize your peach pie for different flavors and textures:
- Peach Crumble Pie: Replace the top crust with a crumble topping made from oats, butter, brown sugar, and flour for a rustic finish.
- Spiced Peach Pie: Add ginger or cloves to the filling for a warm, spicy flavor that pairs beautifully with peaches.
- Peach and Berry Pie: Add fresh or frozen berries like blueberries or raspberries for a more complex flavor.
In case you’re looking for a refreshing drink to serve with your pie, try our mint lemonade recipe for a perfect pairing.
Tips for Perfect Peach Pie
- Prevent a Soggy Crust: Blind bake the bottom crust before adding the peach filling to prevent it from becoming soggy.
- Thickening the Filling: Cornstarch is essential for thickening the peach filling. If your pie turns out too runny, next time, drain the peaches even more thoroughly or add an extra tablespoon of cornstarch.
- Cooling is Key: Allowing the pie to cool completely ensures that the filling sets properly and holds its shape when sliced.
For another fun and easy dessert, check out our watermelon popsicle recipe, a perfect complement to summer pies.
Storing and Reheating Peach Pie
Storing the Pie
- Room Temperature: Peach pie can be stored at room temperature for up to 2 days if covered with plastic wrap or foil.
- Refrigeration: Store the pie in the fridge for up to 5 days. Wrap it tightly in foil or place it in an airtight container.
Reheating Instructions
- To reheat, place the pie in a 350°F oven for 10-15 minutes until warmed through. This helps retain the crispy texture of the crust.
If you have leftover pie and want to try something new, you could crumble the pie into a bowl of strawberry ice cream for a delicious combination.
FAQs About Peach Pie with Canned Peaches
1. Can you use canned peaches instead of fresh for pie?
Yes, canned peaches are a convenient and tasty option for peach pie. Just be sure to drain them well to avoid a watery filling.
2. How do you keep peach pie from being runny?
Draining the peaches thoroughly and using a thickening agent like cornstarch or flour helps to prevent a runny filling.
3. Is it better to use canned or frozen peaches for pie?
Both work well, but canned peaches are pre-sliced and require less preparation. Frozen peaches may need to be thawed and drained before using.
4. How long does peach pie last?
Peach pie can last up to 2 days at room temperature or up to 5 days in the fridge when stored properly.
Conclusion
Last but not least, making a peach pie with canned peaches is easy, convenient, and just as delicious as using fresh peaches. Whether you prefer a traditional double-crust pie or a more creative variation, this recipe provides a reliable base for a delightful dessert. With a few simple ingredients and the right techniques, you’ll surely be able to enjoy peach pie all year long.
Finally, for more pie and dessert recipes, be sure to explore our red robin mud pie kopy kat recipe, a crowd-pleasing frozen treat that pairs perfectly with this peach pie.
If you want to learn more about different types of peaches and their uses, you can visit the Peach on Wikipedia page for additional information.