Peach Pie Recipe With Canned Peaches
This quick and easy peach pie recipe uses canned peaches and refrigerated pie crusts. It can be put together in 10 minutes and will send your tastebuds soaring.
Servings 8 slices
Calories 331kcal
Cost $7.50
Utensils & Equipment
- 1 9-inch deep dish pie plate
- 1 wire cooling rack
- 1 spatula or spoon
- 1 knife to chop the peaches
- 1 measuring cup
- 1 set of measuring spoons
Ingredients List
- 2 refrigerated pie crusts
- 2 cans 14.5 ounce canned peaches some brands are 15-ounce cans
- 1 cup light brown sugar
- 1/3 cup cornstarch (or flour)
- 1 Tbsp lemon juice
- 3/4 tsp ground cinnamon
- 1/4 tsp ground nutmeg
Instructions
Preheat Oven
- Preheat oven to 350℉.
- Place a sheet of aluminum foil on the bottom rack, directly under where you'll be placing the pie. This is to catch any juices that bubble out while the pie is baking.
Prepare The Crust
- The crusts should sit at room temperature for 15-20 minutes or as directed on the package.
- Spray the pie plate with non-stick cooking spray and place the bottom crust in the pie plate.
Prepare The Filling
- In large bowl whisk together the flour, constarch, nutmeg, and cinnamon.
- Add the diced peaches and lemon juice.
- Mix with spoon or spatula until the dry ingredients completely coat the peaches.
Assemble The Pie
- Pour the mixture into the pie plate, making sure the peaches are level across the top.
- Add the top crust and crimp the edge if you want a scalloped look.
- Cut 4 - 6 slits in the crust to allow the filling to vent while baking.
Bake
- Bake at 350℉ for 60 minutes or until the crust is golden brown and the filling starts to bubble.
- The pie is not done until you can see the filling bubbling through the slits.
Notes
Nutrition information is based on Pillsbury refrigerated pie crusts and Del Monte No Sugar Added peaches. If you use a different brand of either product, nutrition information will vary.
