Best 6 Canned Peach Pie Recipes

CLASSIC PEACH PIE (FROM CANNED PEACHES)

Steps:

• Prepare crusts if homemade.
• Preheat oven to 400 degrees.
• Open cans of peaches and drain liquid into your saucepan. Set aside peaches.
• Except peaches and vanilla extract, add all ingredients to liquid and heat on medium stirring constantly until mixture thickens.
• Add peaches and stir until they are heated through.
• Add vanilla extract and immediately pour filling into pie crust.
• Add crust top. Brush with butter and cut a slit in the top of the pie.
• Add tin foil to the edges of the pie and bake at 400 degrees for ten minutes.
• Lower heat to 350 degrees and bake for an additional 40 minutes.
• Remove from oven and completely cool before serving.

EASY PEACH PIE WITH CANNED PEACHES

Steps:

• Prepare pie crust if using homemade.
• Preheat the oven to 420°F (210°C).
• Prepare the filling: If you're using canned peaches, drain the slices thoroughly and toss with flour, sugar, vanilla extract and milk.
• If you're using fresh peaches, you will need to peel and slice them first. To do this, simply cut an "x" on the blossom end of the peach (the tip of the fruit opposite the stem side) and dunk each peach into boiling water for 30 to 60 seconds before dunking into an ice bath. The skins should peel off easily if the peaches are ripe enough.
• Transfer the peach filling into the prepared bottom layer of the crust.
• Make the lattice crust: Roll out the second disc of pie crust dough on floured surface until you get a 12″ circle. Using a pizza cutter, slice dough into 1/2″ pieces and start placing on top of pie dish, creating lattice design; tuck or pinch dough together for crust edge. Alternatively you could place entire piece of dough over top of dish, trim edge and crimp together and cut 1″ slits in the top to release steam.
• Brush the top of the dough with melted coconut oil and sprinkle with coarse sugar and ground cinnamon if desired.
• Bake at 420°F (210°C) for about 15 to 20 minutes, then lower the oven temperature to 350°F (175°C) and bake for 40 to 45 minutes until golden brown. You may need to turn your pie in the oven to get an evening browning.
• Remove the pie from the oven and allow it to cool completely - about 3 to 4 hours.
• Covered with plastic wrap, this pie can last in the fridge for up to 5 days, and up to 8 months in the freezer (see notes above for more information on storing and freezing).

PEACH PIE WITH CANNED PEACHES

Steps:

• Put 1/2 cup sugar and 1 Tbsp. flour in bottom crust. Place peaches on top. Sprinkle on remaining flour and sugar.
• Put on second crust and seal. Cut slits in top.
• Bake at 425°F for 10 minutes. Reduce heat to 350°F for 30 minutes.

SINGLE CRUST PEACH PIE

Steps:

• Cream sugar and butter or margarine together. Add flour and nutmeg; mix until mealy. Spread 1/2 of mixture in pie crust. Arrange peaches on top of crumb mixture. Sprinkle remaining crumb mixture on top of peaches.
• Bake at 450 degrees F (230 degrees C) for ten minutes. Reduce heat to 350 degrees F (175 degrees C). Continue baking for 40 minutes, or until brown.

PEACH PIE

Steps:

• Place cookie sheet on oven rack. Heat oven to 400°F.
• In large bowl, mix sugar, flour and cinnamon. Stir in peaches and lemon juice. Spoon into frozen crust. While second crust is still in pan and frozen, remove crimp with sharp knife. Remove crust from pan and center frozen crust upside down on top of filled pie. Let thaw 10 minutes; crimp edges together. Cut 2 or 3 slits in top crust. Cover edge of crust with pie shield or foil strips.
• Bake on cookie sheet about 45 minutes or until crust is golden brown and juice is thick and bubbly. Cover entire top of pie loosely with foil if crust is getting too brown. Cool on cooling rack at least 2 hours.

PEACH PIE

Steps:

• In a large bowl, combine sugars; add peaches and toss gently. Cover and let stand for 1 hour. On a lightly floured surface, roll one half of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate or iron skillet.Trim even with rim. Refrigerate while preparing filling. , Preheat oven to 400°. Drain peaches, reserving juice. In a small saucepan, combine cornstarch, nutmeg, cinnamon and salt; gradually stir in reserved juice. Bring to a boil; cook and stir until thickened, about 2 minutes. Remove from the heat; stir in lemon juice and butter. Gently fold in peaches. Pour into crust. , Roll remaining dough to a 1/8-in.-thick circle; cut into 1-1/2-in.-wide strips. Arrange over filling in a lattice pattern. Trim and seal strips to edge of bottom crust; flute edge. Cover edge loosely with foil. Bake 40 minutes; remove foil. Bake until crust is golden brown and filling is bubbly, 10-20 minutes longer. Cool on a wire rack. If desired, serve with vanilla ice cream.