Description
This classic homemade peach pie features a flaky crust filled with sweet, cinnamon-spiced canned peaches for a delightful dessert that’s perfect year-round. The combination of white and brown sugars creates a rich, caramelized filling, while vanilla, cinnamon, and nutmeg add warm, aromatic depth.
Ingredients
Scale
- 2 Packages of Pie Crust
- 4 cans of Sliced Peaches (15 oz), drained
- 1 cup of White Sugar
- 1 cup of Brown Sugar
- 1 Tbsp. Vanilla Extract
- 1 tsp Ground Cinnamon
- 1 tsp Nutmeg
- 3 Tbsp Butter, melted
- 1 Tbsp. Lemon Juice (optional)
Instructions
- Prepare the Pie Crust: Roll out one pie crust and gently place it into a pie dish. Trim any excess crust hanging over the edges. Preheat your oven according to the temperature specified on the pie crust package (typically 375-400°F/190-200°C).
- Create the Peach Filling: Drain the canned sliced peaches thoroughly and place them in a large mixing bowl. Add the white sugar, brown sugar, vanilla extract, ground cinnamon, and nutmeg to the peaches. Gently toss the mixture until the peaches are evenly coated with the sugar and spices. If desired, add a tablespoon of lemon juice for brightness. Allow the mixture to sit for about 15 minutes to let the flavors meld together.
- Assemble the Pie: Pour the peach filling into the prepared pie crust. Evenly distribute the melted butter over the filling. Roll out the second pie crust and place it over the filling. Trim the edges and crimp the top and bottom crusts together to seal the pie. Create several small slits in the top crust to allow steam to escape during baking.
- Bake the Pie: Place the pie in the preheated oven and bake for 45-50 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 aluminum foil or a pie shield.
- Cool and Serve: Remove the pie from the oven and allow it to cool on a wire rack for at least 2 hours before serving. This cooling time allows the filling to set properly for clean slices.
Notes
- For a golden, shiny crust, consider brushing the top with an egg wash (one beaten egg mixed with a tablespoon of water) before baking.
- To prevent a soggy bottom crust, you can blind bake the bottom crust for about 10 minutes before adding the filling.
- For extra texture, you can add 1/4 cup of tapioca pearls or 2 tablespoons of cornstarch to the filling to help thicken it.
- This pie can be made with fresh peaches when in season – use about 8 cups of sliced fresh peaches and increase the sugar slightly if they’re not very sweet.
- Serve with a scoop of vanilla ice cream or a dollop of whipped cream for the perfect complement.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 48g
- Sodium: 320mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 72g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 15mg