Description
Easy peach pie with canned peaches wrapped in a flaky crust and spiced syrup. Pure comfort in every slice, any time of year.
Ingredients
Scale
Filling:
- 2 (15-ounce) cans sliced peaches, drained and patted dry
- ¾ cup granulated sugar
- ¼ cup packed light brown sugar
- 3 tablespoons cornstarch
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 tablespoon fresh lemon juice
- 2 tablespoons unsalted butter, cubed
Crust & Topping:
- 1 double pie crust (homemade or store-bought)
- 1 egg, beaten (for egg wash)
- Optional: 1 tablespoon coarse sugar (for sprinkling)
Instructions
- Prepare Filling:
In a large bowl, combine drained peaches, sugars, cornstarch, cinnamon, nutmeg, and lemon juice. Toss gently until coated. - Assemble Pie:
Preheat oven to 425°F (220°C). Roll out one crust into a 9-inch pie plate. Fill with peach mixture and dot with butter. Top with second crust or lattice. Seal and crimp edges. Cut vents if using a full top crust. Brush with egg wash and sprinkle with coarse sugar. - Bake:
Bake at 425°F for 20 minutes. Reduce heat to 375°F (190°C) and bake for 30–35 more minutes until crust is golden and filling bubbles. - Cool:
Cool on wire rack for 2 hours to set filling before slicing.
Notes
- Use peaches in juice or light syrup for best flavor balance.
- Shield crust edges if browning too fast.
- Store loosely covered at room temperature up to 2 days or refrigerate up to 5.
- Freezes well baked or unbaked.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320 kcal
- Sugar: 28 g
- Sodium: 220 mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 3g
- Cholesterol: 40 mg